Coffee Recipes - Espresso Machine

Preparation

Espresso is all about precision—small adjustments in coffee 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 suitable for single or double shots)
  • Grinder (or pre-ground coffee for espresso)
  • 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, which produces a balanced espresso shot with good body and flavour clarity.
Start with a double shot, which is typically easier to control and tastes fuller.

Step-by-Step Instructions

  1. Preheat the machine and portafilter: Run a blank shot (without coffee) through the machine to preheat your portafilter and warm up the group head.
    This helps with temperature consistency.

  2. Grind the coffee: Use 18g of coffee, ground finely (similar to table salt).
    If you don’t have a grinder, purchase coffee ground specifically for espresso.

  3. Dose and distribute: Place the coffee grounds in the portafilter basket, ensuring they’re evenly distributed.
    This prevents uneven extraction.

  4. Tamp: Using a tamper, apply even pressure to the grounds, creating a level, compacted coffee bed.
    Aim for consistent pressure, pressing straight down.

  5. Lock in the portafilter: Insert the portafilter into the group head and secure it tightly.

  6. Start the extraction and time your shot: Start your machine and watch the timer.
    For a double shot, aim for a 25–30 second extraction time, yielding around 36–40ml of espresso.
    This extraction time may vary depending on your machine and grind size.

  7. Observe the shot: A well-pulled shot should start as a dark stream and gradually lighten, creating a caramel-coloured crema on top.

  8. Enjoy: Your espresso is ready!
    You can drink it straight, or use it as a base for lattes, cappuccinos, or other espresso-based drinks.

Troubleshooting

  • Too Sour or Acidic: If your shot tastes sour, it might be under-extracted.
    Try a finer grind, or extend the extraction time slightly.

  • Too Bitter or Burnt: If your shot tastes bitter, it may be over-extracted.
    Use a coarser grind or reduce the extraction time.

  • Weak or Watery: If the espresso seems too weak, make sure you’re using the correct dose of coffee (18g for a double shot) and the right grind size.

This straightforward espresso 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.