Espresso Recipe
Make Espresso Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Espresso
Method
Espresso
Warm and prepare machine
Turn the espresso machine on and allow it to fully heat (group head, portafilter, cup warmer) — typically 15–20 minutes. While it heats, run about 100 ml of filtered water through the group head to flush out cool water and stabilize temperature. Also warm your demitasse cup by rinsing with hot water or placing it on the machine's cup tray.
Weigh and grind
Weigh 18 g of freshly roasted whole coffee beans. Grind the beans on a high-quality espresso grinder to a fine, slightly gritty texture that clumps slightly when compressed. Target grind size will depend on your machine and dose; adjust finer if extraction is too fast, coarser if too slow.
Dose and distribute
Place the ground coffee into a clean 58 mm (or appropriate size) portafilter basket. Distribute the grounds evenly using a distribution tool or gentle taps to avoid channeling. Make sure the puck surface is level.
Tamp
Using a tamper with even pressure, press the coffee down firmly and levelly until you feel consistent resistance — typically around 20–30 pounds (9–14 kg) of pressure. Polish the tamp with a small twist to create a sealed puck surface. Wipe any loose grounds from the portafilter rim.
Brew
Lock the portafilter into the group head. Start the shot and begin timing. Aim for a brew ratio of about 1:2 (18 g in : 36 ml out). Target extraction time is 25–30 seconds from the moment water first contacts the coffee. Stop the shot once you have approximately 36 ml of espresso in the cup.
Evaluate and adjust
Assess the espresso: a good shot will have a rich caramel-colored crema, balanced sweetness, acidity, and bitterness. If the shot pulled too fast (<20 s) or tastes sour, make the grind finer or increase dose. If it pulled too slow (>35 s) or tastes overly bitter, make the grind coarser or slightly reduce dose. Record adjustments and repeat.
Serve
Serve the espresso immediately in the warmed demitasse. Optionally present with a small glass of still water to cleanse the palate.