Espresso Recipe
The World Tour roast by Coffee Library, Asheville, NC | Medium roast, caramel + clean
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Ingredients
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Coffee
Equipment & consumables
Method
Coffee
Dose and grind
Weigh 18 g of whole beans. Set grinder to a fine espresso setting and grind directly into the portafilter to yield a fine, slightly tactile grind similar to table salt but a bit finer. Aim to finish grinding within 5–10 seconds to preserve aroma.
Distribution and tamp
Evenly distribute the grounds in the portafilter using a distribution tool or by gentle tamping with your finger and a clean edge. Level the puck, then tamp with 25–30 lbs (11–14 kg) of pressure, holding the tamper perfectly level for 2–3 seconds. Wipe any excess grounds from the portafilter rim with a clean cloth.
Preheat and flush
Turn on the espresso machine and allow it to reach operating temperature (usually 15–30 minutes for home machines). Flush the group head for 3–5 seconds to stabilize temperature and clear old water. Preheat your cup or shot glass by rinsing with hot water from the machine and discarding that water.
Brew
Lock the portafilter into the group head. Start the shot and simultaneously start the timer. Aim for a total brew time (pump on) of 25–30 seconds to yield approximately 36 ml of espresso (a 1:2 coffee-to-water ratio). Stop the shot once you reach ~36 ml or when the flow becomes thin and blonding begins.
Evaluate and adjust
Observe extraction: if brew time is under 20 seconds and shot is watery, shorten the grind coarseness (go finer) or increase dose slightly. If brew time is over 35 seconds and extraction is slow/overly bitter, make the grind slightly coarser or reduce dose marginally. Record settings for consistency.
Serve
Wipe the group head and clean the portafilter. Present the espresso in the warmed cup. Enjoy plain to taste the roast's caramel and clean notes; serve immediately (within 30–60 seconds) for best crema and temperature.
Equipment & maintenance
Boiler water and machine care: keep at least 500 ml of filtered water in the machine reservoir to ensure stable temperature. Backflush with blind filter and detergent once daily or weekly depending on usage; wipe steam wand and purge after each use.
Grinder care: purge grinder with a small amount of beans or grinder cleaner weekly to prevent oily buildup and flavor contamination. Adjust grind in small increments and note the dial number or steps for repeatability.