Home › Home & Kitchen › Kitchen & Dining › Coffee, Tea & Espresso › Espresso Machines How to Use an Espresso Machine Published: July 8, 2026 · Updated: July 8, 2026
Grind fine, dose and level the basket, tamp firm and flat, lock in the portafilter, and pull the shot — aim for about a double, 18 g in and roughly 36 g out, in 25 to 30 seconds. If it gushes, grind finer; if it drips too slowly, grind coarser.
Recommended Fine grind, dose level, tamp flat, pull ~2:1 in 25-30 s — adjust the grind by how fast it runs — Espresso forces hot water through a compacted puck of fine grounds under pressure, so the whole game is dialing the grind so the shot runs at the right speed. Warm the machine and portafilter fully first. Grind fine and dose the basket to its rating (often around 18 g for a double), level the grounds, and tamp straight down with firm, even pressure so the surface is flat — an uneven puck channels and pulls sour. Lock the portafilter in and start the shot right away; aim for roughly a 2:1 ratio, about 36 g of espresso from 18 g of coffee, in 25 to 30 seconds, watching for a steady, honey-like stream. Read the flow to adjust: a shot that gushes pale and fast is under-extracted, so grind finer; one that drips dark and slow is over-extracted, so grind coarser. Steam milk with the wand if you're building a latte, then knock out the puck and rinse the portafilter after every shot.
