To use a semi-automatic espresso machine, grind about 18 grams of fresh coffee fine, spread and tamp it level in the portafilter, lock it into the group and brew until you have roughly twice that weight in the cup, which usually takes 25 to 30 seconds. Then taste and adjust the grind: finer if the shot ran fast and sour, coarser if it ran slow and bitter. This guide walks through how to use espresso machine settings and tools step by step, how to dial in a new coffee, and how to steam milk.
The steps apply to the semi-automatic espresso machines in our range, from compact single boilers to dual boilers. If you own a super-automatic, skip to the section on super-automatic machines near the end.
What you need before the first shot
- A fully warmed-up machine. Warm-up times are listed in each manufacturer’s specifications, for example about 8.5 minutes for the Profitec GO and about 6.5 minutes for the ECM Synchronika II with its heated E61 group.
- A burr grinder that can grind fine enough for espresso and adjust in small steps. Our espresso grinder guide explains what to look for.
- A scale that reads to 0.1 g. Weight-based grinders such as the Baratza Sette 270Wi (built-in Acaia scale, presets accurate within 0.1 g) and the Eureka Mignon Libra (doses programmed in 0.1 g steps) handle the dose for you, but you still need a scale under the cup.
- A timer. Many machines have one built in. The Profitec Pro 700 and the Synchronika II start a shot timer on the PID display automatically when you brew.
- A tamper, a milk pitcher and a damp cloth reserved for the steam wand.
How to use espresso machine controls, step by step
- Heat the machine with the portafilter locked in. Profitec lists an unheated portafilter as one cause of espresso that comes out too cold, so leave it in the group while the machine warms. Preheat your cups on the cup tray or with a little hot water.
- Flush the group. Run water through the group head for a few seconds to clear old grounds. La Marzocco recommends flushing after every shot for the same reason.
- Dose. Wipe the basket dry, set it on the scale and grind in your dose. Profitec suggests starting with 17 to 19 g in a double basket, Breville says 18 to 22 g is a safe start, and La Marzocco advises staying within 1 g of the basket’s rated size. In practice, match the dose to your basket.
- Distribute. Break up clumps and level the bed of coffee so it has the same density all the way across. La Marzocco stresses evenness here, because good distribution and tamping give a balanced extraction.
- Tamp. Press straight down firmly. Breville calls an even, level tamp critical.
- Lock in and brew right away. Put the cup on the scale, start the shot and stop it when the cup reaches about twice your dose: 18 g in, roughly 36 g out.
- Clean up. Knock out the puck, flush the group, wipe the basket and wipe the steam wand. Our espresso machine cleaning guide covers the daily and weekly routine.
A starting recipe
| Variable | Starting point | Source |
|---|---|---|
| Dose (double basket) | 17 to 22 g, within about 1 g of the basket size | Profitec, Breville, La Marzocco |
| Brew ratio | 1:2 (for example 18 g in, 36 g out) | Breville, La Marzocco |
| Shot time | About 25 to 30 seconds; 20 to 40 seconds can still taste good | Breville |
| Brew temperature | 88 to 95°C (about 190 to 203°F), the factory range on Profitec machines | Profitec |
| Brew pressure | 9 to 11 bar | Profitec |
| Steamed milk | 140 to 150°F; non-dairy below 130°F | Breville |
Espresso grind size: where to start
Espresso needs a fine grind. Breville and La Marzocco both compare it to table salt. Grind size controls how fast water runs through the puck: too coarse and the shot gushes out thin and sour, too fine and it drips slowly and tastes bitter and harsh. Grind just before brewing, because Profitec notes that aroma fades quickly once ground coffee meets oxygen.
There is no universal number on the dial. Every coffee, roast level and bag age behaves differently, so treat the first setting as a guess and expect a few test shots. Grinders with fine adjustment make this easier. The Eureka Mignon Specialita uses stepless micrometric adjustment, and the Sette 270Wi has 270 numbered settings. You can compare more models in our espresso grinders range.
How to dial in espresso
Dialing in means adjusting the grind, and sometimes the dose, until the shot reaches the target ratio in the target time and tastes balanced. Breville’s two rules are worth repeating: change only one variable at a time, and write down the settings that work.
| What you see and taste | Likely cause | What to change |
|---|---|---|
| Shot runs fast, tastes sour and thin | Grind too coarse or dose too low | Grind finer, or add a gram or two of coffee |
| Shot runs slow, tastes bitter or harsh | Grind too fine or dose too high | Grind coarser, or cut the dose slightly |
| Uneven or spurting flow | Uneven distribution or tamp | Break up clumps, level the bed, tamp straight |
| Little or no crema | Grind, tamp or stale coffee | Adjust the grind, tamp more firmly, use fresher beans |
Once you can hit the basic recipe, machine features help you fine-tune. Pressure gauges show what the pump is doing. The Synchronika II offers programmable pre-infusion. The Profitec Drive adds E61 flow control, adjustable from 2.5 to 28.5 g per second. And once a recipe is dialed in, the volumetric buttons on the ECM Elektronika II Profi Switchable repeat the same volume at the press of a button.
How to steam milk
- Purge the steam wand into the drip tray to clear condensed water.
- Fill the pitcher with cold milk up to the bottom of the spout.
- Put the wand tip about ½ inch into the milk, open the steam valve and lower the pitcher slightly so air is drawn in at the surface.
- Once you have enough foam, keep the milk swirling so the bubbles fold in and the texture turns velvety.
- Stop at around 140 to 150°F (60 to 65°C), when the pitcher is just too hot to hold. Keep non-dairy milk under 130°F so it does not separate.
- Wipe the wand with a damp cloth and purge it again right away.
Your machine type affects the workflow. A single boiler such as the ECM Classika PID cannot brew and steam at the same time, so you pull the shot first and then switch to steam. A heat exchanger such as the ECM Mechanika Slim PID brews and froths at the same time, as does a dual boiler like the Rancilio Silvia Pro. Our boiler comparison explains the trade-offs.
Super-automatic machines do the barista work for you
A super-automatic grinds, doses, tamps, brews and, on milk models, froths with one button. The JURA E8 offers 17 one-touch beverages, and the JURA E6 offers 11 and has a bypass doser for pre-ground coffee. You can still adjust the grind. JURA’s E8 manual says to turn the grinder switch only while the grinder is running, and that the setting is right when coffee flows evenly from the spout with a fine, thick crema. Browse the super-automatic espresso machines or the full JURA lineup, or compare models in our JURA comparison.
Frequently asked questions
How long should an espresso shot take?
About 25 to 30 seconds is the usual target for a 1:2 shot. Breville notes that shots anywhere from 20 to 40 seconds can taste great, so let taste decide.
What grind size is right for espresso?
Fine, roughly like table salt. The exact setting depends on the coffee and the grinder, so start in the espresso range and adjust until the shot hits your target time.
How much coffee goes in a double shot?
Profitec suggests 17 to 19 g for a double basket and Breville 18 to 22 g. Match the dose to the size listed for your basket, within about a gram.
Why does my espresso taste sour?
Sour, thin shots usually ran too fast. Grind finer or add a little coffee, then pull another shot and compare.
Do I need to clean the machine after every shot?
Yes, briefly: knock out the puck, flush the group and wipe and purge the steam wand. Deeper cleaning such as backflushing happens on a schedule set by the manufacturer.