What You'll Need
Espresso Machine: Any home espresso machine with a portafilter
Coffee Beans: 18-20 grams of freshly roasted, finely ground espresso beans
Grinder: Burr grinder for consistent grind size
Tamper: To compress the coffee grounds
Scale: For accurate measurement of coffee and yield
Timer: To track extraction time
Espresso Cup: To capture the shot
Step-by-Step Instructions
Preheat Your Equipment: Turn on your espresso machine and let it fully heat up. Run a shot of hot water through the machine to warm up the portafilter and cup, ensuring consistent temperature during extraction.
Measure and Grind: Weigh out 18-20 grams of coffee beans. Grind the beans to a fine consistency, similar to table salt. The grind size is crucial; too fine, and the coffee may be over-extracted, too coarse, and it will be under-extracted.
Prepare the Portafilter: Remove the portafilter from the machine, wipe it dry, and add your freshly ground coffee. Distribute the grounds evenly in the portafilter.
Tamp the Grounds: Use a tamper to compress the coffee grounds evenly. Apply firm, even pressure to create a level surface. A proper tamp ensures even extraction and a balanced shot.
Lock in the Portafilter: Attach the portafilter to the espresso machine and start the brewing process immediately.
Brew the Espresso: Begin the extraction process. Aim for a shot time of around 25-30 seconds. The espresso should flow out like warm honey, with a thick, golden crema on top.
Serve and Enjoy: Once the shot is pulled, serve immediately. Savor the rich, complex flavors of your perfectly brewed espresso on its own or as the base for your favorite coffee drinks like lattes, cappuccinos, or macchiatos.
Tips for the Best Espresso
While it is good to use relatively fresh coffee, it is actually best to let coffee rest a couple weeks to allow it to off-gas before brewing espresso.
Use filtered or bottled water for the best taste, as water quality greatly affects coffee flavor.
Consistency is key—ensure your grind size, tamp pressure, and extraction time are the same each time for repeatable results.
If your espresso tastes too bitter, try a coarser grind or a shorter extraction time. If it’s too sour, try a finer grind or a longer extraction.