Step by Step Guide to Making the Perfect Espresso
![](http://caffeumbria.com/cdn/shop/files/brew-guide-espresso-0_1000x.jpg?v=1613570967)
![](http://caffeumbria.com/cdn/shop/files/brew-guide-espresso-1_600x.jpg?v=1613571015)
Step 1
Warm the cup you will serve the drink in. Flush group head for 2-5 seconds. Clean the portafilter with a clean, dry cloth or brush.
![](http://caffeumbria.com/cdn/shop/files/brew-guide-espresso-2_600x.jpg?v=1613571015)
Step 2
Dose 15 grams of coffee in the double portafilter then gently pat the side to level the grounds.
![](http://caffeumbria.com/cdn/shop/files/brew-guide-espresso-3_600x.jpg?v=1613571015)
Step 3
Tamp firmly (30-50 lbs. of pressure) with consistent, firm pressure and making sure tamper is level. Clean any loose grounds from the rim of the portafilter, and insert into the group head.
![](http://caffeumbria.com/cdn/shop/files/brew-guide-espresso-4_600x.jpg?v=1613571015)
Step 4
Start the extraction immediately and observe the flow. The espresso should begin to flow in 3-5 seconds. Total extraction time should be 23-27 seconds to achieve 1 ounce per shot of espresso, including crema.
![](http://caffeumbria.com/cdn/shop/files/brew-guide-espresso-5_600x.jpg?v=1613571015)
Step 5
Espresso shot should have a uniform, caramel colored layer of crema on top.
![](http://caffeumbria.com/cdn/shop/files/brew-guide-espresso-6_600x.jpg?v=1613571030)
Step 6
Serve immediately and enjoy. To finish, remove the portafilter and knock out the grounds. Rinse, and return to the group head.