Preheat the machine Turn on your espresso machine and let it fully preheat. This usually takes about 15-30 minutes. Ensure the portafilter is attached to preheat as well.
Measure and grind coffee Weigh out 18-20 grams of coffee beans for a double shot.
Grind the coffee to a fine consistency, similar to table salt. Adjust your grinder settings as needed to get the right texture.
Prepare the portafilter Remove the portafilter from the machine and wipe it dry.
Add the ground coffee into the portafilter basket.
Distribute and tamp Gently shake or tap the portafilter to distribute the grounds evenly.
Use a tamper to press the grounds down firmly and evenly. Aim for about 30 pounds of pressure. Ensure the surface is level for even extraction.
Purge the machine Before inserting the portafilter, run some water through the group head to clear any old grounds and stabilize the temperature.
Insert the portafilter Lock the portafilter into the group head of the machine.
Brew the espresso Place your preheated espresso cup or shot glass under the portafilter.
Start the extraction. The ideal extraction time for a double shot is about 25-30 seconds. If the extraction is too fast or too slow, adjust your grind size accordingly (finer for slower, coarser for faster).
Observe and stop the shot Observe the flow of the espresso. It should start as a slow drip and then flow smoothly like warm honey.
Stop the shot once you reach the desired volume (usually around 1.5-2 ounces for a double shot).
Serve Serve your espresso immediately to enjoy the best flavour and crema.
Tips
Fresh beans: Use freshly roasted beans and grind them just before brewing for the best flavor.
Consistent pressure: Practice consistent tamping pressure to ensure even extraction.
Clean equipment: Regularly clean your machine, portafilter, and grinder to maintain the quality of your espresso.
Adjust and experiment: Espresso brewing is a precise process that might require adjustments. Experiment with grind size, dose, and extraction time to find your perfect shot.
