Kitchen Recipe Collection
Classic Italian Espresso
The foundation of Italian coffee culture. A concentrated, intensely flavored shot of coffee crowned with a rich, golden hazelnut crema.
- Prep
- 3 min
- Cook
- 2 min
- Total
- 5 min
- Servings
- 1
- Difficulty
- medium
- Cuisine
- italian
Ingredients
Scaled for 1 serving
- freshly roasted espresso coffee beans (preferably a medium-dark Italian roast)
- filtered water
- sugar (optional, to taste)
Equipment
- Espresso machine
- Coffee grinder
- Tamper
- Espresso cup (demitasse)
Instructions
- 1
Warm the Cup
Place your demitasse cup on top of the espresso machine to warm it, or rinse it with hot water and dry it.
- 2
Check Water
Ensure the espresso machine's boiler is up to temperature (usually around 195-205°F / 90-96°C) and the reservoir is filled with filtered water.
- 3
Grind Beans
Grind the espresso beans very finely, directly into the portafilter. You need about 7-9 grams for a single shot or 14-18 grams for a double.
- 4
Distribute Grounds
Tap the portafilter gently to level the coffee grounds evenly across the basket.
- 5
Tamp
Using a tamper, apply firm, even pressure (about 30 lbs) to compact the coffee puck perfectly flat.
- 6
Purge Group Head
Run water through the machine's group head for 2 seconds to flush any old coffee grounds and stabilize the temperature.
- 7
Insert Portafilter
Lock the portafilter tightly into the group head.
- 8
Start Extraction
Immediately start the extraction. The coffee should start flowing after 3-5 seconds, looking like warm honey.
- 9
Time the Shot
Let it extract for 25-30 seconds, yielding about 1 ounce (30ml) of liquid for a single shot.
- 10
Serve Quickly
Serve immediately while the crema is thick and intact. Drink quickly in 2-3 sips.
Cooking Tips
- The crema (golden foam on top) is the sign of a good extraction. If it dissipates immediately, the beans are stale or the grind is wrong.
- Never leave extracted coffee sitting; the crema breaks down and the flavor becomes bitter rapidly.
Variations
- Espresso Lungo: Run more water through the same grounds for a longer, slightly more bitter shot.
Chef's Notes & Storage
- In Italy, it is simply called 'un caffè'. If you order 'espresso', they know you are a tourist.
Nutrition Estimate
5 calories · 0g protein · 1g carbs · 0g fat · 0g fiber per serving
