Step by Step
1
Prepare Your Equipment
Ensure your espresso machine is clean and preheated. This includes the portafilter and your demitasse cup, which should be warm to prevent the espresso from cooling too quickly.
⏱ 1 min
2
Dose and Grind
Measure 7-9 grams of fresh, dark-roasted espresso beans. Grind them finely, aiming for a consistency similar to powdered sugar. The grind size is crucial for proper extraction.
⏱ 30 sec
3
Fill and Tamp
Place the finely ground coffee into the portafilter basket. Distribute the grounds evenly, then tamp them firmly and level with consistent pressure. A well-tamped puck prevents channeling and ensures even extraction.
⏱ 30 sec
4
Purge the Group Head
Before inserting the portafilter, briefly run water through the group head. This flushes out any old coffee residue and ensures the water temperature is stable for brewing.
⏱ 5 sec
5
Brew the Espresso Shot
Lock the portafilter into the group head. Immediately start the brewing process. A perfect shot should flow like warm honey, producing about 25-30 ml of espresso in 20-30 seconds, topped with a rich, reddish-brown crema.
⏱ 30 sec
6
Serve Immediately
As soon as the espresso is brewed, serve it in your pre-warmed demitasse cup. Enjoy it quickly to appreciate its full aroma, flavor, and the beautiful crema before it dissipates.
⏱ 5 sec
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