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
Method
Espresso
Prepare machine and beans
Fill the espresso machine's water reservoir with fresh, filtered water. Turn the machine on and allow it to heat until it reaches brewing temperature and pressure (usually 90–96°C / 195–205°F and the machine indicates ready — allow ~10–20 minutes if it's a machine with a full warm-up cycle). While the machine heats, weigh 18 g of freshly roasted espresso beans and place them in the grinder.
Grind
Grind the 18 g of beans to a fine grind designed for espresso — texture should be slightly finer than table salt, producing slow, even resistance when tamped and a typical 25–35 second extraction time for 36 ml yield. Adjust grind finer if extraction is too fast (<20 s) or coarser if too slow (>40 s).
Prepare portafilter
Purge the group head for a second to clear residual water. Wipe and dry the portafilter basket and dosing area. Dose the ground coffee into a clean 18–20 g double basket (use 18 g here). Distribute grounds evenly using finger or distribution tool, then tamp level and firm with about 15–20 kg of pressure to create an even puck. Wipe any loose grounds from the portafilter rim.
Brew
Lock the portafilter into the group head and start the shot immediately. Start a timer when the pump engages. Aim for approximately 36 ml of espresso in 25–35 seconds. A typical flow will look like slow drip that turns into a steady stream resembling warm honey. Stop the shot when you reach ~36 ml.
Finish and serve
Remove the cup and place it on a small pre-warmed demitasse if available. Observe crema: a good espresso will have a golden-brown crema layer. Serve immediately. Knock out the spent puck, purge the group head briefly, and wipe the portafilter to keep equipment clean for the next shot.
Troubleshooting notes
If the shot extracts too quickly (sour, weak): grind finer, increase dose slightly, or tamp firmer. If it extracts too slowly (bitter, over-extracted): grind coarser, decrease dose, or check for channeling in puck. Ensure fresh beans (ideally used within 2–4 weeks of roast) and properly preheated equipment for consistent results.