Espresso Recipe
Make Espresso Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Espresso shot
Equipment & optional items
Method
Preparation
- 1
Preheat machine and equipment
Turn on the espresso machine and allow it to reach operating temperature (usually 15–30 minutes for home machines). Run hot water through the group head and flush the steam wand briefly if present. Pour the 60 ml hot water into the portafilter and cup to preheat them, then discard the water.
- 2
Weigh and grind beans
Weigh 18 g of whole coffee beans on the scale. Grind to a fine espresso grind (texture similar to powdered sugar but not floury). Adjust grind size depending on extraction time (see brew step).
- 3
Dose and distribute
Place the portafilter on the scale, add the 18 g ground coffee. Level and distribute the grounds evenly in the basket by gently tapping or using a distribution tool to avoid channeling.
- 4
Tamp
Using the tamper, apply steady even pressure to compress the grounds into a flat, uniform puck. Aim for about 30 pounds (13–15 kg) of pressure and a level tamp. Wipe any grounds from the portafilter rim.
Brew
- 5
Lock in and start extraction
Lock the portafilter into the group head. Place the preheated shot glass or cup under the spout and start the shot immediately to avoid heat loss.
- 6
Target yield and timing
Aim for a 1:2 brew ratio: 18 g dose to about 36 ml beverage. Start timing the shot as soon as water flows. Ideal total extraction time is 25–30 seconds. If the shot finishes significantly faster, make the grind finer; if much slower, make it coarser.
- 7
Observe extraction
Watch for the crema to form: initial flow should be dark and syrupy, then lighten and develop a golden crema. Stop the shot when you reach ~36 ml (use the cup or machine volumeter) or when the recommended time is reached.
- 8
Serve immediately
Wipe the group head, purge briefly, and serve the espresso immediately in the warmed cup to preserve aroma and crema. Taste and adjust next shot variables (grind, dose, tamp) as needed.
Optional adjustments & maintenance
- 9
Adjust for taste
If the espresso tastes sour (under-extracted), grind finer, increase extraction time slightly, or increase dose. If it tastes bitter or hollow (over-extracted), grind coarser, reduce extraction time, or reduce dose. Small changes (0.5–1 g dose, one grind step, 1–2 seconds) are recommended.
- 10
Machine care
After brewing, knock out the used puck, rinse the portafilter, and wipe the group head. Backflush the machine regularly per manufacturer recommendations and clean the grinder burrs periodically to maintain flavor consistency.
