Espresso Recipe

Prepare machine

Turn the espresso machine on and allow it to fully heat for 15–30 minutes so group head and boiler reach stable temperature. Flush the group head and portafilter briefly with hot water to warm the portafilter and remove stale water (run about 30–60 ml of water). Wipe the group gasket and shower screen with a clean cloth.

Grind and dose

Weigh 18 g of fresh espresso beans. Grind directly into the clean, dry portafilter basket using a burr grinder set to produce a fine, consistent grind (grainy like table salt but finer). Aim for a 18 g dose for a double basket; adjust grind size if extraction time is off.

Distribute and tamp

Level the coffee in the basket by tapping or using a distribution tool to remove major voids. Apply a firm, level tamp with the tamper using about 15–30 lbs (6–14 kg) of pressure so the surface is flat and sealed. Polish with a slight twist to clean the rim. Wipe any grounds from the portafilter edge.

Pre-infusion and extraction

Lock the portafilter into the group head. Place a pre-warmed espresso cup under the spout. Start the shot and if your machine has a pre-infusion setting, allow a short pre-infusion (2–4 seconds at low pressure) to saturate the puck. Then continue full-pressure extraction. Aim for a 36 ml yield in 25–30 seconds from the moment water first flows (this gives a 1:2 brew ratio). Watch for steady, syrupy flow resembling warm honey and a rich, chestnut-colored crema forming on top.

Finish and serve

Stop the shot when the yield/time target is reached (36 ml, ~25–30 s). Wipe and purge the group head briefly. Knock out the spent puck into the knock box and rinse the portafilter. Serve the espresso immediately in the warmed demitasse to preserve crema and aroma.

Adjustments

If extraction time is under 22 seconds and the shot tastes sour/underdeveloped, make the grind finer or increase dose slightly. If over 35 seconds and the shot tastes bitter/overextracted, make the grind coarser or reduce dose slightly. Keep beans fresh (use within 2–4 weeks after roast) and adjust for humidity/altitude/environment as needed.

After each shot, purge a small amount of hot water through the group to clear grounds and keep temperature stable. Backflush the machine daily with water and weekly with an appropriate espresso machine detergent. Clean the steam wand and wipe the exterior surfaces after use.