Ingredients:

  • 18–20 grams freshly roasted Whole Espresso Beans
  • Filtered Water (cold, as needed)
  • 6–8 fl oz (180–240 ml) cold Whole Milk (dairy recommended for best microfoam)
  • 4–6 fl oz (120–180 ml) Hot, purified water (for Americano)
  • 1 tsp – 1 Tbsp Simple Syrup (optional sweetener)

Instructions:

  1. Heat the Machine: Turn on the espresso machine at least 15–20 minutes prior to use to ensure the boiler, group head, and portafilter are fully temperature stable.
  2. Weigh and Grind: Weigh 18–20 grams of whole beans. Grind immediately to a fine consistency (like slightly finer than table salt). Use a distribution tool to level the grounds.
  3. Tamp: Apply firm, level pressure (approx. 30 lbs/13 kg) to compress the grounds into a uniform 'puck.' Wipe any loose grounds from the rim of the portafilter.
  4. Pre-Extraction Flush: Briefly run the machine (a quick purge) to clear any old water and stabilize the temperature before locking in the portafilter.
  5. Extract the Shot: Lock the portafilter into the group head. Place your scale and a shot glass beneath the spouts and start the extraction timer simultaneously with the pump. Aim to extract 40 grams of liquid espresso (a 1:2 ratio). Stop the pump when the scale hits 40 grams. Total extraction time should ideally fall between 25–30 seconds.
  6. Steam Milk (if making a milk-based espresso drink): Purge the steam wand. Submerge the tip just below the surface for 2–4 seconds (the stretch) to incorporate air, then submerge deeper to heat the milk (the texture) until the jug is too hot to comfortably hold (140°F–155°F). Immediately wipe the wand and tap the pitcher to remove large bubbles.
  7. Drink Assembly: For an Americano, pour 4–6 fl oz of hot water, then gently add the espresso shot. For a Latte or Cappuccino, pour the espresso shot into the mug, followed by the textured milk (thinner foam for latte, thicker foam for cappuccino). Enjoy your freshly made Espresso Drinks!