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Ingredients
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Coffee
Optional additions
Method
Brew espresso
Preheat and dose
Preheat the espresso machine and portafilter by running a blank shot or two. Grind fresh espresso beans to a fine grind suitable for espresso. Dose about 18–20 g of coffee for a double shot (adjust based on your machine and preference). Tamp evenly.
Extract espresso
Lock the portafilter into the machine and pull two shots of espresso (approximately 2 oz total). Aim for a 25–35 second extraction depending on grind and dose. Pour the espresso directly into a warmed 12 oz (about 355 ml) mug or cup.
Prepare hot water and assemble
Heat water to 195–205°F (about 90–96°C). If using a kettle, boil then let sit 30 seconds. Measure about 10 oz (300 ml) of hot water total; you will use roughly 10 oz to bring the cup size to 12 oz when combined with the espresso (espresso volume is ~2 oz).
Pour hot water into the mug with the espresso. Pour gently over the back of a spoon or directly into the cup to preserve crema if desired. The final volume should be about 12 oz (espresso plus water).
Optional finishing
If you like sweetened coffee, stir in up to 1 tsp granulated sugar (or to taste) until dissolved. If you prefer milk or cream, add 1–2 tbsp of milk or cream and stir. Taste and adjust sweetener or milk to preference.
Serve immediately while hot. Enjoy.