ESPRESSO MACHINE

Recipe
- 12g – 15g of freshly ground coffee (fine grind, similar to powdered sugar)
- Aim to extract a 1:2.5 ratio. For example when using 12g of coffee, target around 25g – 30g of espresso.
- Extraction Time: 25–35 seconds

Instructions
1. Preheat the Machine and Portafilter
- Turn on your espresso machine and allow it to fully heat up (this can take anywhere from a few minutes depending on the model).
- Insert the portafilter into the group head and run hot water for 2–3 seconds to ensure the system is warm and clean.
2. Prepare and Distribute the Coffee Grounds
- Remove the portafilter and dry it thoroughly with a clean cloth.
- Add the ground coffee into the portafilter, distributing the grounds evenly by tapping lightly the portafilter using the palm of your hand or a distribution tool if available to prevent channeling.
3. Tamping for Even Extraction
- Hold the portafilter level on the edge of a tamping mat or your countertop and use a coffee tamper to apply firm, even pressure.
- Press down until you feel a slight resistance, ensuring a flat and compact coffee puck.
4. Start the Extraction
- Lock the portafilter into the group head and immediately begin the extraction.
- Your espresso should start flowing in a steady, honey-like stream.
5. Taste and Adjust
- The total extraction time should be between 25–35 seconds for a double shot of espresso.
- After extracting, taste the espresso. If it's too bitter or strong, try grinding the coffee a bit coarser. If the shot is watery and extracts too quickly, go for a finer grind to slow it down and enhance the flavor. Adjust your grind size and tamping pressure to achieve the perfect balance for your taste!

Equipment Used
- Espresso Machine (coffee grams used is model-dependent)
- Timemore Scale Pro – TimeMore Scale Pro Black | Amber and Joe
- Portafilter (included with the espresso machine)
- Tamper (varies by espresso machine)
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