Classic Espresso

Instructions

1. 1

   Begin by heating the water. The ideal temperature for brewing espresso is around 90 to 96 degrees Celsius (195 to 205 degrees Fahrenheit).

2. 2

   While the water is heating, grind the 18 grams of coffee beans to a fine consistency, similar to table salt. The grind size is crucial for proper extraction.

3. 3

   Distribute the ground coffee evenly in the portafilter. Use a tamper to press down firmly and evenly, compacting the coffee grounds. The goal is to have a smooth, level surface.

4. 4

   Place the portafilter into the espresso machine's group head. Start the shot by turning on the machine. The water should run through the coffee grounds for about 25 to 30 seconds.

5. 5

   As the espresso begins to flow, look for a steady stream that resembles warm honey. The first drops should appear within 6 to 10 seconds of starting the shot.

6. 6

   Once you have about 30 milliliters of espresso, stop the shot. The resulting espresso should have a thick, golden crema on top.

7. 7

   Serve the espresso immediately for the best flavor and enjoy.