barista

Prep Time: 2 minutes  |  Cook Time: 30 seconds  |  Total Time: 3 minutes
Servings: 1 shot (30ml)  |  Difficulty: Easy  |  Cuisine: Italian

Ingredients

• 7-9 grams of finely ground dark roast espresso beans (preferably Italian blend)
• 30ml filtered water at 90-96°C (195-205°F)

Instructions

1. Preheat your espresso machine and portafilter for at least 15-20 minutes to ensure proper extraction temperature.
2. Grind 7-9 grams of fresh espresso beans to a fine, sand-like consistency.
3. Distribute the grounds evenly in the portafilter basket and tamp firmly with about 30 pounds of pressure to create a level, compact puck.
4. Wipe any loose grounds from the rim and lock the portafilter into the group head.
5. Place a warm demitasse cup beneath the spout and immediately start the extraction.
6. Pull the shot for 25-30 seconds, aiming for 30ml of espresso with a thick, hazelnut-colored crema on top.
7. Serve immediately while the crema is at its peak and enjoy in two or three sips, the Italian way.

Tips & Notes

• Always use freshly roasted beans, ideally within 2-4 weeks of the roast date for optimal flavor.
• Preheating the cup keeps the espresso hot and preserves the crema longer.
• If extraction is too fast, grind finer; if too slow, grind coarser — small adjustments make a big difference.
• Clean your machine and portafilter thoroughly between shots to avoid bitter residue.
• A traditional Italian espresso is enjoyed standing at the bar, often accompanied by a glass of sparkling water.

Nutrition Notes

A classic espresso shot contains only about 3 calories and roughly 63mg of caffeine, making it a low-calorie pick-me-up packed with antioxidants.