Brewed Espresso

Brewed Espresso

Rich, concentrated coffee pulled under pressure for a thick, crema-topped shot.

Total 4 min Makes 1 serving Calories 3/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover

Finely ground coffee is tamped firmly and forced through with hot water under pressure, producing a dense, syrupy shot capped with golden crema. Serve it straight in a demitasse or use it as the base for lattes, cappuccinos, and other espresso drinks.

Ingredients

  • 18 grams finely ground espresso beans
  • 1.5 ounces hot water (filtered, heated to about 200°F)

Method

  1. Lock the portafilter off the espresso machine and wipe the basket dry.

  2. Grind 18 grams of espresso beans to a fine, slightly clumpy consistency, similar to table salt.

  3. Distribute the grounds evenly in the portafilter basket and tamp firmly and level with about 30 pounds of pressure.

  4. Lock the portafilter into the espresso machine's group head.

  5. Start the pump and extract the shot, aiming for about 1.5 ounces of espresso in 25 to 30 seconds.

  6. Stop the extraction once the stream thins and lightens in color, then serve immediately in a warmed demitasse cup.

Rate this recipe

★ 4.5 (1)

Brewed Espresso

Finely ground coffee is tamped firmly and forced through with hot water under pressure, producing a dense, syrupy shot capped with golden crema. Serve it straight in a demitasse or use it as the base for lattes, cappuccinos, and other espresso drinks.

4 min 1 serving 3 cal

Ingredients

  • 18 grams finely ground espresso beans
  • 1.5 ounces hot water (filtered, heated to about 200°F)

Method

  1. 1

    Lock the portafilter off the espresso machine and wipe the basket dry.

  2. 2

    Grind 18 grams of espresso beans to a fine, slightly clumpy consistency, similar to table salt.

  3. 3

    Distribute the grounds evenly in the portafilter basket and tamp firmly and level with about 30 pounds of pressure.

  4. 4

    Lock the portafilter into the espresso machine's group head.

  5. 5

    Start the pump and extract the shot, aiming for about 1.5 ounces of espresso in 25 to 30 seconds.

  6. 6

    Stop the extraction once the stream thins and lightens in color, then serve immediately in a warmed demitasse cup.