How to Use a Personal Espresso Machine
- 1). Fill your espresso machine's water reservoir with enough fresh, clean filtered water to make the desired number of espresso shots. Your reservoir may or may not have a fill line. If it does, fill to the line. If not, use about 2 ounces per espresso shot, plus an extra few ounces to ensure the water pump functions correctly.
- 2). Turn on the espresso machine. Turning it on after filling but before grinding gives it time to warm up.
- 3). Run hot water through the filter head. This is done by running the espresso machine without the filter basket in place. "Pulling a blank shot" ensures the filter head is hot and optimizes extraction from the grounds.
- 4). Grind your coffee. Espresso grounds are finer than drip coffee grounds, but not so fine that they have a powdery look and feel.
- 5). Using the scoop provided by your espresso machine's manufacturer, fill the filter basket with grounds. Use exactly one even scoop for a single shot or two even scoops for a double shot. If your manufacturer did not provide a scoop, measure about 1 tablespoon per shot.
- 6). Tamp down the espresso in the filter basket with the tamper. Apply about 40 pounds of downward force, twisting the tamper as you do so. Tap the side of the basket to settle the coffee, then repeat the process.
- 7). Slide the filter basket into place on your machine and place your preheated espresso cup underneath the spout on the filter basket.
- 8). Set the machine to brew. Depending on the make and model of your individual machine, this could mean pressing a button, turning a knob or pulling a lever. If your espresso is properly ground and tamped, it should take exactly 60 seconds to pull a 2-ounce double shot.
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