Espresso Machine

All Espresso machines are different but they all have similar features and the ratio to coffee to water should be the same. Dialing in an Espresso machine takes patience but it is worth it. 

Here are some basic guidelines to help you get started with a home espresso machine:

Equipment

  • Home espresso machine
  • Grinder (for fresh beans, ideally a burr grinder)
  • Tamper (appropriate size for your machine's portafilter)
  • Scale (optional but helpful for accuracy)

Ingredients

  • Fresh espresso beans (about 18-20g for a double shot)

Steps

1. Preheat the Machine and Portafilter

  • Turn on your espresso machine and allow it to warm up for at least 15-20 minutes. This helps stabilize the temperature, which is crucial for consistent espresso extraction.
  • Insert the portafilter into the machine during this time to warm it up as well.

2. Measure and Grind the Coffee

  • Weigh out 18-20 grams of coffee beans for a double shot. Adjust the dose according to your machine and taste preference.
  • Grind the coffee to a fine consistency, similar to table salt or fine sand. Espresso requires a fine grind for proper extraction.

3. Distribute and Tamp the Coffee Grounds

  • Place the ground coffee into the portafilter basket.
  • Level the grounds evenly by distributing them with a slight shake or tap.
  • Tamp the coffee with a firm, even pressure using the tamper. Aim for around 30 pounds of pressure, creating a smooth, even surface.

4. Purge the Group Head

  • Run a small amount of water through the group head before inserting the portafilter. This removes any remaining grounds and stabilizes the temperature.

5. Lock in the Portafilter and Start the Shot

  • Insert and lock the portafilter into the group head securely.
  • Start the brew cycle immediately after locking the portafilter to avoid burning the coffee.

6. Extract the Espresso

  • Aiming for a 1:2 ratio (e.g., 18g of coffee grounds yielding around 36g of espresso) is a good starting point.
  • A standard double shot extraction time is 25-30 seconds. You’ll know it’s correct if the espresso flows out in a smooth, honey-like stream. Adjust your grind size or dose if the shot is too fast (under-extracted) or too slow (over-extracted).

7. Serve and Enjoy

  • Once the shot has finished extracting, stop the machine, remove the portafilter, and serve the espresso immediately for the best flavor.

Tips

  • Dial in grind size: If the shot takes too long or too short, adjust the grind size until you get a balanced extraction in the 25-30 second range.
  • Use fresh coffee beans: Espresso is best with fresh beans roasted within the last two to three weeks.
  • Clean the machine regularly: Residual coffee oils can impact flavor, so keep your machine clean for the best-tasting espresso.