How to Use an Espresso Machine: From Setup to First Shot

A semi-automatic espresso machine lets you start and stop the brew with a button while you handle the grinding, dosing, and tamping yourself.[1] If you just unboxed one, the routine comes down to six steps: heat the machine, dose, grind, tamp, brew for 25 to 30 seconds, then steam milk and clean up. This guide walks through each step in order, with the numbers home baristas start from.

One note on method. These numbers come from published guidance by Sage, the UK brand of Breville, and two home-espresso guides, not from a Kismile manual.[1][2][3][4][5] If your manual disagrees with anything below, follow the manual.

Wash the parts and heat the machine before the first shot

Before your first drink, wash and dry the removable parts, fill the water tank, and run water through the machine with no coffee in it.[1] That flushes the water path. Then let the machine reach brewing temperature. Your manual lists the warm-up time, and it varies by model.

Have these ready before you start:

• A kitchen scale that reads in grams
• A timer, or the clock on your phone
• Fresh beans, ideally 5 to 10 days past their roast date[5]
• A cold milk jug if you plan to make a latte

Weigh 18 to 20 grams for a double shot

Dose by weight, not by scoop. Sage lists 9 to 14 grams of ground coffee for a single shot and 18 to 20 grams for a double.[2] Use the basket that matches the shot you want, pick a number inside that range, and keep it the same from shot to shot, so the only thing changing is the one variable you are adjusting.[2]

Grind like table salt and tamp level, not hard

Espresso needs a very fine grind. Sage describes the target as about the texture of table salt.[2] Grind size is the most important variable in extraction: finer grounds slow the water down and extract more, and coarser grounds let it through faster and extract less.[2]

Then tamp. Spread the grounds so the surface is even, and press straight down with steady pressure to make a level puck. Sage suggests about 10 kilograms (22 pounds) of downward pressure, and says consistency matters more than the exact weight.[3] Pressing too hard slows the flow, and pressing too lightly can leave the shot weak.[3] Check that the puck is level before you lock the portafilter in.

Check which basket you are using. The Kismile 15-Bar listing says single wall baskets suit freshly ground coffee and experienced users, while double wall baskets suit beginners and pre-ground coffee because they help regulate pressure during extraction.[7] If your machine ships with both, start with the double wall.

If your machine has no built-in grinder, you will buy coffee ground for espresso. The grind fixes in the troubleshooting table below are not available to you, so use dose and tamp to adjust instead. That is our reasoning, not a source's, and your manual may add model-specific limits.

Brew for 25 to 30 seconds and stop near twice your dose

Start the timer when water first touches the coffee, and extract for 25 to 30 seconds.[1][2] A common starting recipe is 18 grams of coffee in and 36 grams of espresso out, which is a 1:2 ratio.[2][4][5] Put your cup on the scale to check the output weight, then adjust from there.

Machines with a pre-infusion or pre-brew step, like the Kismile 20-Bar, wet the grounds briefly before full pressure starts. Sage starts the clock when water first touches the coffee, so count the pre-brew too unless your manual says otherwise.[1]

Some machines also stop the shot for you. The Kismile 20-Bar listing describes one-touch flow control that dispenses a single or double shot, with an adjustable amount of liquid.[7] On a machine like that, you still time the shot and weigh the cup. If the shot finishes well outside 25 to 30 seconds, change the grind first. Then use the volume setting to make the cup stronger or milder.

Change one thing at a time when a shot tastes wrong

Taste every shot, and change one variable between shots.[5] Grind size does most of the work.[2][5]

What you notice	Likely cause	Try this next
Sour or watery	Under-extracted	Grind finer, or run a few seconds longer[2]
Bitter or drying	Over-extracted	Grind slightly coarser, or stop a few seconds sooner[2]
Shot runs too fast	Tamp uneven or too light, or grind too coarse	Tamp level with firm, even pressure, or grind finer[2]
Shot runs too slow	Tamp too tight, or grind too fine	Ease up on the tamp, or grind a little coarser[2]

Small moves work best. Fresh beans matter too: beans much younger or older than the 5 to 10 day window make dialing in harder.[5]

Steam milk to 60 to 65 degrees Celsius

Fill a jug with cold milk, no more than halfway, so it has room to expand.[6] Hold the steam wand tip just below the surface and turn the steam on. Keep it there while the milk takes in air, then sink the tip a little deeper and angle the jug so the milk spins in a whirlpool.[6] Stop at 60 to 65 degrees Celsius, which is 140 to 149 degrees Fahrenheit. Sage says milk that feels warm but not too hot to hold is right, and that overheating around 70 degrees Celsius denatures the proteins and flattens the foam.[6]

Tap the jug on the counter to pop big bubbles, swirl it, and pour. Wipe the wand and scrub off the milk residue right after frothing.[1]

Clean the group head, wand, and drip tray after every session

Sage's cleanup routine is short:[1]

• Run water through the group head after every brew to clear loose grounds.
• Wipe the removable parts after every use.
• Scrub milk residue off the steam wand after frothing.
• Empty and rinse the drip tray daily.

Mineral buildup is a separate job. The how to descale an espresso machine guide explains how often you actually need to do it.

Match the routine to the machine you own or want

Everything above works on a semi-automatic machine. What changes between price points is how much of the routine the machine does for you. These details come from the product listings.[7]

• The Kismile 20-Bar Espresso Machine is $99.99. It has a thermoblock that warms up quickly, a pre-brew step, one-touch single and double shots, and a steam wand for milk. It is the lowest-cost way into the routine above.
• The Kismile BaristaPro is $329.99. A conical burr grinder with 30 grind settings and adjustable shot volume means the grind fixes in the table above are available to you.
• The Kismile 15-Bar Espresso Coffee Machine is $459.99. It has a 58mm aluminum portafilter, a built-in grinder, a steam wand for milk, and both single wall and double wall baskets in the box.

If you are still choosing, the best espresso machine for home guide explains what the bar number on the box means and what to buy at each budget. If you are deciding between espresso and a regular pot, espresso vs coffee covers it.

Frequently asked questions

How long does an espresso machine take to warm up?

Your manual lists the time for your model. The Kismile 20-Bar listing describes a thermoblock that warms up quickly, and says the machine shuts itself off after 30 minutes without use.[7]

Can I use pre-ground coffee?

Yes, if your machine takes ground coffee, but you lose the ability to adjust the grind. Fresh-ground coffee gives you the most control over a shot. Bean Box notes that pre-ground espresso defeats a proper dial-in, because by the time you pull a few test shots the grind has gone stale.[5]

Why does my espresso taste sour?

Sour usually means under-extraction. Grind finer, or run the shot a few seconds longer, and change only one thing at a time.[2]

Start with one double shot: 18 grams in, 36 grams out, 25 to 30 seconds, then taste and adjust. When you are ready to compare machines, browse the Rowan espresso machine collection.