Homemade Per Se-Inspired Espresso: The Perfect Shot

Preheat your espresso machine: Ensure it's fully heated and stable. Warm your espresso cup by placing it on top of the machine or rinsing it with hot water. A warm cup is crucial for maintaining the coffee's temperature and flavor.

Grind the beans: Using a burr grinder, grind the 18-20 grams of whole beans immediately before brewing. The grind should be very fine, resembling powdered sugar or flour, but not so fine that it clogs the machine. Adjust as needed for your specific machine.

Dose and Distribute: Place the freshly ground coffee into your portafilter. Gently tap the portafilter on the counter a few times to settle the grounds and distribute them evenly. Use a distribution tool if you have one to ensure a perfectly level bed.

Tamp: Using a tamper, apply firm, even pressure straight down onto the coffee grounds until they are tightly packed and completely level. Avoid any twisting motions while tamping. The goal is a uniform puck.

Clean the portafilter: Wipe any loose grounds from the rim of the portafilter to ensure a clean seal with the group head.

Flush the group head: Before inserting the portafilter, run a short shot of hot water through the group head to rinse away any old coffee residues and bring the temperature up to optimal levels.

Insert and Brew: Immediately insert the portafilter into the group head and lock it securely. Place your warmed espresso cup underneath. Start the brew cycle.

Monitor Extraction: Observe the espresso as it flows. It should begin as a dark stream, gradually lightening to a rich, reddish-brown color, with a thick, golden-brown crema forming on top. Aim for a yield of approximately 36-40 ml (1.2-1.35 fl oz) for a double shot, extracted within 25-30 seconds. If it extracts too fast (under 20 seconds), your grind is too coarse. If too slow (over 35 seconds), your grind is too fine.

Serve Immediately: As soon as the extraction is complete, serve the espresso immediately. The crema and flavors are at their peak right after brewing.

Clean Up: Remove the portafilter, discard the coffee puck, and rinse the portafilter. Wipe down the group head to keep your machine in pristine condition for the next perfect shot.