How to Make Perfect Espresso with the Artkoff EM625

December 18, 2025

How to Make Perfect Espresso with the Artkoff EM625

(A Complete Step-by-Step Guide for Beginners & Home Baristas)

You don’t need to be a professional barista to pull café-quality shots at home. The Artkoff EM625 is a true 20-bar semi-automatic espresso machine that makes the process simple, fast, and repeatable. Follow this guide and you’ll be making thick-crema espresso in under 5 minutes — every single time.

What You’ll Need (all included with EM625)

Artkoff EM625 espresso machine
Fresh coffee beans (medium or medium-dark roast works best)
Single or double portafilter basket (both included)
Tamper with spoon
Espresso cup or demitasse (50-90 ml)

Step-by-Step: How to Pull a Perfect Shot

1. Turn On & Preheat (45 seconds)

Fill the 57.5 oz (1.7 L) removable water tank with fresh cold water.
Plug in and press the power button. All icons will light up → wait until the 4 coffee buttons stop flashing (about 25-45 seconds). The machine is now at perfect brewing temperature.

2. Grind & Dose (Fresh is Best) The EM625 does NOT have a built-in grinder, so use freshly ground coffee (espresso or moka-pot fineness).

Recommended dose: → Single shot: 8-10 g → Double shot: 16-19 g
Fill the basket level, do NOT overfill.

3. Tamp Evenly (30 lbs of pressure)

Place the portafilter on the counter.
Use the included tamper and press straight down with moderate force (about the weight of your body leaning on your arm). The coffee puck should be flat and smooth.

4. Lock & Choose Your Shot

Insert and lock the portafilter (turn left to right until snug).
Place your preheated cup(s) under the spouts.
Press one of the four buttons:
- ☕ Single espresso (~30 ml, ~25-30 s)
- ☕☕ Double espresso (~60 ml, ~25-30 s)
- Two larger programmable buttons (you can customize volume)

The machine will automatically stop when the programmed volume is reached.

5. Watch the Magic A perfect shot with the EM625 should:

Start with a slow “mouse-tail” drip after 6-10 seconds
Turn into a honey-like flow with tiger-striping (crema)
Finish in 25-30 seconds with rich hazelnut-colored crema

6. Steam Milk (Optional – for Cappuccino or Latte)

Press the steam button (wait until it stops flashing ≈ 15 s).
Purge the wand (let a little hot water/steam out).
Submerge the wand tip just below the milk surface.
Open the steam knob slowly → create a whirlpool → lower the pitcher to introduce air for 3-5 seconds → then submerge again for texture.
Target temperature: 140-150 °F (60-65 °C) — the pitcher should be too hot to hold comfortably.

7. Clean in 10 Seconds

Remove portafilter and knock out the puck.
Press the cleaning button for an automatic 10-second rinse (recommended after every use).
Wipe the steam wand and purge again.

Quick Troubleshooting Tips

Problem	Solution
Shot runs too fast (<15 s)	Grind finer or tamp harder
Shot runs too slow (>40 s)	Grind coarser
No crema	Use fresher beans or increase dose slightly
Sour taste	Grind finer or increase temperature
Bitter taste	Grind coarser or reduce temperature