Turn the espresso machine on and allow it to reach brewing temperature (typically 15–30 minutes for home machines). Place the demitasse or shot glass on the machine's cup tray to preheat while the machine warms.

2. Flush group head

Run water through the group head for 5–10 seconds to clear residual water and stabilize temperature. Use ~100 ml of filtered water for this purpose.

3. Warm portafilter

Lock an empty portafilter into the group head and run water through for a few seconds to warm the portafilter. Remove and dry.

Grinding and Dosing

4. Grind coffee

Weigh 18 g of whole beans. Using a burr grinder, grind to a fine espresso setting (texture similar to powdered sugar but not floury). Dose the ground coffee directly into a clean, dry portafilter basket.

5. Distribute grounds

Level and distribute the grounds evenly in the basket using a gentle tapping or a distribution tool. Ensure no large clumps remain and the bed is even left-to-right and front-to-back.

Tamping and Headspace

6. Tamp

Use a flat tamper to compress the coffee with approximately 20–30 lb (9–14 kg) of pressure, aiming for a level, compact puck. Polish with a slight twist if desired to smooth the surface.

7. Clean rim

Wipe the portafilter rim and threads to remove any loose grounds so it seals properly in the group head.

Brewing the Shot

8. Start the extraction

Lock the portafilter into the group head and place the preheated shot glass beneath the spouts. Start the pump immediately.

9. Monitor yield and time

Aim for a 1:2 ratio yield: from 18 g dry dose to about 36 ml liquid espresso. Extraction time should be approximately 25–30 seconds from the moment the pump starts. You should see a thin, steady stream turning from dark to caramel-colored; stop extraction when yield reaches ~36 ml or time approaches 30 seconds.

10. Adjust on next shot if needed

If extraction is too fast (<20 s) and watery, grind finer or increase dose slightly. If extraction is too slow (>35 s) and bitter, grind coarser or reduce dose slightly. Repeat adjustments in 0.5–1 click increments on the grinder.

Finishing and Cleaning

11. Serve

Wipe any drips, place the demitasse on a saucer, and serve immediately. Espresso is best enjoyed within 1 minute for peak crema and flavor.

12. Purge and clean

Purge the group head for 1–2 seconds to remove residual coffee oils, knock out the spent puck, and rinse the portafilter. Backflush with a blind basket regularly per machine instructions using appropriate detergent.

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