Coffee Recipes - Espresso Machine
Espresso Machine
Concentrated and bold, the classic shot
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Preparation
Espresso is all about precision: small adjustments to dose, grind size, and extraction time can make a big difference. Before starting, make sure your machine is warmed up and your tools are ready.
Equipment
- Espresso Machine
- Portafilter — with a basket for single or double shots
- Grinder — or pre-ground espresso coffee
- Tamper
- Scale — optional, for precise measurements
- Timer
Ingredients
- Coffee — 18g (for a double shot), finely ground
- Water — 36–40ml, for a 1:2 coffee-to-water ratio
Suggested brew: beginner method
This recipe focuses on a 1:2 ratio for a balanced shot with good body and flavour clarity. Start with a double shot, which is easier to control and tastes fuller.
Step-by-step instructions
Preheat the machine and portafilter
Run a blank shot (without coffee) through the machine to preheat the portafilter and warm the group head. This helps with temperature consistency.
Grind the coffee
Use 18g of coffee, ground finely (similar to table salt). If you don't have a grinder, buy coffee ground specifically for espresso.
Dose and distribute
Place the grounds in the portafilter basket, making sure they're evenly distributed. This prevents uneven extraction.
Tamp
Using a tamper, apply even pressure to create a level, compacted coffee bed. Aim for consistent pressure, pressing straight down.
Lock in the portafilter
Insert the portafilter into the group head and secure it tightly.
Start the extraction and time your shot
Start the machine and watch the timer. For a double shot, aim for a 25–30 second extraction yielding around 36–40ml. This may vary with your machine and grind size.
Observe the shot
A well-pulled shot starts as a dark stream and gradually lightens, building a caramel-coloured crema on top.
Enjoy
Your espresso is ready. Drink it straight, or use it as a base for lattes, cappuccinos, and other espresso drinks.
Troubleshooting
Too sour or acidic
Likely under-extracted. Try a finer grind, or extend the extraction time slightly.
Too bitter or burnt
Likely over-extracted. Use a coarser grind or reduce the extraction time.
Weak or watery
Check you're using the right dose (18g for a double) and the correct grind size.
This straightforward recipe will help you master the basics of pulling a shot. With a little practice, you'll be able to fine-tune the process to suit your taste.