How to Use an Espresso Machine: Step-by-Step for Beginners

This guide is based on manufacturer instructions, published information and buyer feedback. We do not claim hands-on testing. Always follow the manual that comes with your own machine.

Making espresso at home looks harder than it is. Once you understand the sequence, every shot follows the same routine. This guide uses a semi-automatic machine as the example. If you have a super-automatic machine, the machine does most of these steps for you; see our semi-automatic vs super-automatic guide.

What you need

• An espresso machine with a portafilter and a basket that fits your dose
• Freshly roasted beans and a burr grinder that can grind fine and adjust in small steps
• A tamper, a small scale that reads to 0.1 g and a timer
• A cup or small glass and a clean cloth

Step 1: Warm up the machine

Turn the machine on and let it heat. Many machines need 10 to 30 minutes for the group head and portafilter to come up to temperature, though thermoblock machines can be ready much sooner. Lock the empty portafilter in place while it heats, and run some water through the group head before you start.

Step 2: Grind and dose

Weigh your dose into the portafilter basket. Many people start with about 18 g in a standard double basket, but check the basket size in your manual. Grind fresh for every shot. If your grinder has a dosing option, use the scale to confirm the weight.

Step 3: Distribute and tamp

Level the grounds so the surface is even, then press down with a tamper using steady, level pressure. The goal is an even puck, not maximum force. A crooked tamp or uneven grounds lets water flow through the easy path and causes uneven extraction.

Step 4: Brew the shot

Lock the portafilter in, put the cup and scale underneath, and start the shot and timer together. A common target is about 36 g of liquid in around 25 to 30 seconds, which is a ratio of about 1:2. Stop the shot when the scale reaches your target weight. Use our brew ratio helper to check your recipe.

Step 5: Taste and adjust

• Sour, sharp or thin: the shot is likely under-extracted. Grind finer.
• Bitter, harsh or dry: the shot is likely over-extracted. Grind coarser.
• Gushing very fast: grind finer and check your dose.
• Dripping very slowly: grind coarser or reduce the dose a little.

Step 6: Steam milk (optional)

Fill a cold pitcher with cold milk to just below the spout, purge the steam wand, and place the tip just under the surface to add air for a few seconds. Then sink the tip slightly to swirl the milk and heat it. Stop when the pitcher is warm to hold, then wipe and purge the wand straight away. Our guide to milk pitchers covers what to look for.

Step 7: Clean up

Knock out the puck, rinse the portafilter and run a little water through the group head. Wipe the steam wand every time. See how to clean an espresso machine for the full routine.

Common beginner mistakes

• Using stale or pre-ground coffee that is too coarse for espresso
• Not warming the machine, portafilter or cup
• Changing several variables at once
• Skipping the scale and guessing the dose
• Not cleaning the machine after use

Frequently asked questions

How fine should I grind for espresso?

Espresso needs a fine grind, finer than drip coffee, but the exact setting depends on your grinder and beans. Start in the middle of the fine range and adjust by taste and shot time. See our grind size chart.

Do I need a grinder to make espresso?

Yes, for good results you need a burr grinder that can grind fine enough for espresso, or a machine with a built-in grinder. See the best espresso machines with a grinder.

How long should an espresso shot take?

Many recipes aim for about 25 to 30 seconds from the moment the pump starts, but taste matters more than the exact time.

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