How To Make The Perfect Espresso

Here’s how to do it properly.

1) Start with a Clean Portafilter

Remove the portafilter and knock out the used coffee puck. Coffee is a food product, so cleanliness is essential.

Wipe the portafilter with a dry cloth only. Never rinse it with water – trapped moisture will dilute the espresso during extraction.

2) Dose Consistently

Grind a double shot of espresso using an on-demand grinder. These grinders ensure accurate dosing without the need to weigh every shot.

3) Flush the Group Head

Before inserting the portafilter, flush the group head briefly. This cleans the shower screen and ensures the coffee contacts a clean surface.

4) Level the Coffee Bed

Tap the portafilter gently to level the grounds. This removes peaks and valleys and helps create an even extraction.

5) Tamp Correctly

Always tamp on a firm surface, never in mid-air.

• keep your wrist straight

• apply pressure from your elbow and shoulder

• aim for a firm, even tamp

This protects your wrist and ensures consistent pressure every time.

6) Clean the Rim and Spouts

Wipe away any loose grounds from:

• the basket rim

• portafilter prongs

• pour spouts

This prevents build-up inside the machine and keeps your espresso clean.

7) Extract the Espresso

Lock the portafilter into the group head and begin extraction. Hold the cup close to the spouts at the start to preserve the crema.

Aim for:

• 20–30 seconds total extraction time

• 20–25 seconds ideal

8) Understand Extraction Timing

• Too fast (<20s): sour, acidic, under-extracted

• Too slow (>30s): bitter, burnt, over-extracted

The ideal range produces balanced flavours such as fruit, chocolate, caramel, and nuts.

9) Check the Crema

A well-made espresso will have:

• rich body at the base

• golden crema on top

• light and dark “leopard spotting”

These are signs of a healthy extraction.

The Takeaway

Perfect espresso comes from:

• clean equipment

• consistent dosing

• correct tamping

• controlled extraction time

Follow these steps every time, and you’ll produce espresso that’s balanced, flavourful, and professional — without fail.