Decaf Espresso Recipe
Make Decaf 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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Coffee and Water
Equipment (optional consumables)
Method
Preparation
Preheat
Turn on the espresso machine and allow it to reach full brewing temperature (usually 15–30 minutes depending on machine). Preheat your portafilter and cup by locking the empty portafilter in and running a short burst of water through the group head into the cup. Discard the rinse water.
Weigh and Grind
Weigh 18 g of decaffeinated espresso grind coffee on the scale. The grind should be fine — slightly coarser than powdered sugar but finer than table salt. If using a pre-ground decaf, ensure it is labeled espresso grind.
Dose and Distribute
Place the ground decaf coffee into a clean, dry double (or appropriate) portafilter basket. Distribute the grounds evenly across the basket using a distribution tool or by gently tapping the side of the portafilter to level the bed.
Tamp
Using a tamper, apply even, level pressure to compress the coffee bed to a firm, flat puck. Aim for roughly 30 lbs (13–15 kg) of pressure and ensure the tamp is level to avoid channeling.
Brewing
Purge and Lock
Purge a small amount of hot water through the group head to stabilize temperature, then immediately lock the prepared portafilter into the group head.
Start Shot
Place the preheated cup under the spouts, start your timer, and begin the shot. Target a yield of approximately 36 ml (a typical double espresso yield) in 25–30 seconds from the moment water first makes contact with the puck. If you prefer a shorter ristretto-style decaf, aim for 20–25 ml in 20–25 seconds.
Observe Flow
Watch the espresso as it extracts: it should begin as a thin, steady stream with a rich brown color and develop a layer of crema on top. If extraction is too fast (<20 s), use a finer grind or increase dose next time. If too slow (>35 s), use a coarser grind or reduce dose next time.
Stop Shot and Serve
Stop the extraction when you reach ~36 ml or your preferred yield. Wipe any stray grounds from the cup and serve the decaf espresso immediately to preserve crema and aroma.
Finishing and Clean-up
Puck Knockout
Remove the portafilter, knock out the used decaf coffee puck into a knock box or compost, and rinse the portafilter with hot water.
Wipe Group Head
Purge a short burst of water through the group head and wipe the gasket and shower screen with a clean, damp cloth to remove residual grounds and oils.