Espresso Recipe
Make Espresso Recipe in just 8m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Espresso Ingredients
Method
Espresso Preparation Steps
- 1
Warm equipment
Place a pre-warmed espresso cup on the cup warmer and preheat the espresso machine by running a short blank extraction until the water temperature stabilizes around 90–96°C.
- 2
Weigh and grind
Place a scale under the grinder and tare. Weigh out 18 g of whole bean coffee and grind to a fine espresso consistency. The grind should clump slightly and flow slowly when tapped.
- 3
Dose and distribute
Transfer the ground coffee into the portafilter. Lightly tap and distribute to create an even, level bed of coffee across the portafilter basket.
- 4
Tamp
Using a calibrated tamper, apply firm, even pressure (about 30 pounds of force) until the puck is level and compact, with no loose grounds around the edge.
- 5
Attach and pre-purge
Lock the portafilter into the group head and run a brief purge of hot water through the head to ensure even temperature and remove any stray grounds.
- 6
Extract the shot
Start the extraction and aim for approximately 36 ml of espresso in 25–30 seconds (yield). If the flow is too fast or too slow, adjust the grind size or dose slightly and re-test.
- 7
Serve
Swirl the cup gently to settle crema and serve immediately in the warmed cup to savor aroma and crema.