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 (per shot)
Equipment & optional items
Method
Preparation
Warm up machine
Turn on the espresso machine 15–30 minutes before brewing so the group head, portafilter, and boiler reach stable operating temperature. Flush the group head for 3–5 seconds to clear residual water and stabilize temperature.
Preheat portafilter and cup
Insert an empty portafilter and run water through it, or wipe it with a hot, damp cloth. Place your shot glass or demitasse under the group head to preheat as well.
Dose, grind, and distribute
Weigh and grind
Weigh 18 g of freshly roasted whole beans. Grind to a fine espresso setting on a burr grinder — grind size will be fine but not powdery. Target grind to yield 36 ml in 25–30 seconds (adjust later).
Purge and fill basket
Purge a small amount of grounds from the grinder chute to ensure freshness. Place the portafilter on the scale, tare it, then dose the 18 g ground coffee into the clean, dry double basket.
Distribute and level
Use a distribution tool or gently tap and rotate the portafilter to settle grounds evenly. Use your finger or a straight edge to lightly level the puck to remove high spots.
Tamp
Use a tamper to compress the grounds with consistent perpendicular pressure (~20–30 lbs of force). Polish with a slight twist to create a smooth, even surface and remove gaps at the edges.
Brew
Lock in and start
Wipe any loose grounds from the portafilter rim. Lock the portafilter into the group head. Place the preheated shot glass under the spout and start the extraction immediately.
Monitor extraction
Time the extraction. Aim for a 36 ml yield in 25–30 seconds from the moment pump engaged (after a short pre-infusion if your machine provides it). The stream should start slow, become steady and honey-like, and end with a lighter color.
Stop and evaluate
Stop the shot when you reach 36 ml or 25–30 seconds. Examine crema: should be golden-brown and persistent. If the shot is sour and fast, grind finer or increase dose; if bitter and slow, grind coarser or reduce dose.
Finish and serve
Serve
Swirl the cup gently to integrate crema and liquid. Serve immediately — espresso is best within 30 seconds of extraction.
Clean up
Purge the group head, knock out the used puck, rinse the portafilter, and wipe group head and steam wand (if used). Backflush the machine per manufacturer schedule.