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Ingredients
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Espresso
Method
Espresso
- 1
Pre-warm the demitasse cup with hot water to ensure the espresso remains warm and maintains crema.
- 2
Grind 18 grams of espresso beans to a fine, even consistency suitable for espresso extraction.
- 3
Dose the ground coffee into the portafilter, distribute evenly, and tamp with about 30-32 pounds of pressure to create a level and compact puck.
- 4
Attach the portafilter to the espresso machine and start the shot, aiming to extract 36-40 ml of espresso in 25-30 seconds.
- 5
Serve immediately in the pre-warmed cup, observing a rich crema and a balanced, concentrated flavor.