Espresso is more than just a coffee preparation method; it's an art form that demands precision and practice. This guide aims to help you achieve the perfect shot, balancing viscosity, sweetness, and depth.

Equipment You'll Need

  • Espresso machine
  • Demitasse
  • Grinder
  • Scale
  • Tamper
  • Timer

Coffee Amount and Grind Size

  • Use 18-21 grams of coffee ground to a fine texture.

Water Amount and Temperature:

  • 25-30 grams of water at 200°F.

Step-by-Step Guide

  1. Preparation: Remove your portafilter from the espresso machine’s grouphead and
    place it on a scale. Tare the weight
  2. Purge: Thoroughly purge your grouphead with hot water.

  3. Grind: Grind between 18–21 grams of coffee into your basket. The grind should be fine.
  4. Distribution: Distribute the coffee by drawing a finger across it in a series of alternating swipes.
  5. Tamping: Position the tamper level on top of the grounds and apply 20-30 lbs of pressure. Give the tamper a gentle spin to polish the grounds.
  6. Extraction: Position the portafilter in the grouphead and start your shot. Stop the shot as it starts to thicken and turn yellow, usually around the 30-second mark.
  7. Serve and Enjoy: Some prefer to stir the shot after it's been pulled; others like to sip immediately to experience its many layers of flavor.