Espresso
A concentrated coffee serving provides caffeine, polyphenolic compounds, and a small amount of magnesium in a small serving with a dense crema. An even grind, level tamp, and short extraction create a rich cup without watery or burnt bitterness.
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80
Servings: 1 (1 serving ≈ 51 gram)
Distribute the coffee (17 g) evenly in a double portafilter basket, level the surface, and tamp the puck with consistent pressure. Lock the portafilter into the preheated group head.
Water (34 g) at 90–95 °C should run through the coffee puck. Stop the shot after about 25–30 seconds, when the drink flows in a dense stream with stable crema.
Serve the espresso immediately. If the stream runs too fast or too slowly, adjust only the grind size for the next shot while keeping the dose and tamping technique unchanged.
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