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 extras
Method
Preparation
Warm and fill machine
Fill the espresso machine reservoir with the indicated filtered water (about 500 ml). Turn the machine on and allow it to fully heat up until the boiler and group head reach operating temperature (usually 10–20 minutes depending on machine). Run a short blank shot (flush) through the group head into the sink or cup to stabilize temperature.
Preheat portafilter and cup
Lock the empty portafilter into the group head and run hot water through it, or place it in a warm area to preheat. Also warm your shot glass or demitasse by rinsing with hot water or leaving it in the cup warmer.
Grinding and dosing
Weigh and grind coffee
Weigh 18 g of freshly roasted whole beans. Set your burr grinder to a fine espresso setting. Grind directly into the portafilter basket (or into a dosing cup) aiming for a fine, slightly powdery grind with some texture. Total ground weight should be 18 g.
Distribute the grounds
Evenly distribute the grounds in the portafilter basket by gently tapping the side of the portafilter and leveling with your finger or a distribution tool so there are no high or low spots.
Tamping and locking in
Tamp the puck
Use a tamper to apply firm, level pressure to the coffee puck—about 30 pounds (13.6 kg) of force. Ensure the surface is flat and sealed at the edges. Polish the tamp with a small clockwise twist and wipe any coffee grounds off the portafilter rim.
Purge the group head and lock portafilter
Purge a small amount of water through the group head to clear any residual coffee. Immediately lock the portafilter into the group head securely.
Extraction
Start the shot
Place the warmed shot glass under the spouts and start extraction. Target a yield of approximately 36 ml of espresso (a 1:2 brew ratio from 18 g dose) in 25–30 seconds total extraction time. Watch for a steady, honey-like flow that starts dark and becomes slightly golden crema near the end.
Adjust if needed
If extraction takes significantly less than 20 seconds and yields more quickly, grind finer. If it takes much longer than 35 seconds or pours very slowly, grind coarser. Adjust dose or tamp only after making consistent grind changes.
Serving and finishing
Clean up
Knock out the used puck into a knock box, rinse the portafilter and wipe the group head. Backflush the machine as recommended by the manufacturer at the end of the day.