Ingredients:

  • 18-20 grams (0.6-0.7 oz) freshly roasted coffee beans (medium-dark roast recommended)
  • Sugar (to taste)
  • Milk or cream (for varieties like macchiato or latte)

Instructions:

  1. Measure out 18-20 grams of coffee beans using the scale.
  2. Adjust the burr grinder to a fine setting (around 14-20 on most grinders) for espresso.
  3. Grind the measured beans into a container, aiming for a uniform particle size. Visual check for even consistency is key; no large chunks or powder.
  4. Transfer ground coffee to the espresso machine's portafilter.
  5. Use the tamper to compress the grounds evenly and with pressure.
  6. Lock the portafilter into the machine and start the brew cycle.
  7. Observe the crema, adjust grind size for future brews if needed. Aim for a shot extraction time of 25-30 seconds for optimal flavor.