Espresso Recipe
Make Espresso Recipe in just 12m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Espresso
Optional additions
Method
Espresso
Prepare machine and water
Fill the espresso machine reservoir with fresh, cold filtered water (about 500 ml or to the machine's fill line). Turn the machine on and allow it to fully heat until it reaches operating temperature and the boiler/thermoblock indicator shows ready. This typically takes 10–20 minutes depending on the machine.
Preheat portafilter and cup
Attach the empty portafilter to the group head and run a blank (no coffee) 3–5 second shot of hot water to heat the portafilter and group. Place your espresso cup under the spout to warm it as well.
Grind beans
Weigh 18 g of whole beans. Grind them to a fine, slightly gritty texture suitable for espresso (grind should be finer than drip but not powdery). Adjust the grinder so that a 36 ml extraction will take approximately 25–30 seconds once tamped and locked in the group.
Dose and distribute
Put the 18 g ground coffee into the portafilter basket. Distribute the grounds evenly using your finger, a distribution tool, or gentle taps to avoid channeling during extraction.
Tamp
Using a flat tamper, apply even pressure (about 20–30 pounds/9–14 kg force) to compress the grounds into a level puck. Wipe any loose grounds from the rim of the portafilter to ensure a proper seal.
Brew
Lock the portafilter into the group head. Start the shot immediately and begin timing. Aim to extract 36 ml of espresso (single or long single depending on cup) in 25–30 seconds. Stop the shot when you reach 36 ml. A properly extracted shot will have a golden crema on top and a balanced aroma.