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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