How to make espresso
18 g of coffee to 36 g of espresso at 93 °C, ground fine. Ready in about 28 seconds.
Recipe
Hot water forced through finely ground coffee at high pressure, in under half a minute. A small, intense shot, and the base of milk drinks.
| Coffee | 18 g |
|---|---|
| Espresso | 36 g |
| Ratio | 1:2 |
| Temperature | 93 °C / 199 °F |
| Grind | Fine |
| Total time | 0:28 |
| Beans | Medium roast, chocolatey and sweet |
Steps
Turn the machine on with the portafilter in the group head and let it heat fully. Set it to 93 °C if it has a temperature setting.
Wipe the basket dry, then grind 18 g of coffee fine into it.
Level the grounds, then tamp them firmly and evenly.
Run a little water through the group head, then lock the portafilter in.
Put your cup on scales under the spouts, and start the shot and a timer together.
Stop the shot when there is 36 g of espresso in the cup, at about 0:28.
Grind finer next time if it ran much faster, coarser if much slower, keeping 18 g in and 36 g out.
Stir the espresso and serve.
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