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 & extras
Method
Espresso Shot
- 1
Warm up machine
Start with the espresso machine powered on and fully warmed up. Run water through the group head and steam wand briefly (5–30 seconds) to stabilize temperature. Empty any water from the portafilter and wipe group head with a clean cloth.
- 2
Weigh and grind beans
Weigh 18 g of freshly roasted whole coffee beans. Set your burr grinder to a fine setting suitable for espresso (slightly coarser/finer depending on machine and coffee). Grind directly into a clean, dry portafilter basket, aiming for a level, even bed of ground coffee.
- 3
Distribute and tamp
Evenly distribute the grounds in the portafilter by tapping the side or using a distribution tool. Using a tamper, apply firm, even pressure (approx. 15–25 kg of force) to create a flat, uniform puck. Polish with a slight twist to remove imperfections and wipe any loose grounds from the rim of the portafilter.
- 4
Flush group and lock in portafilter
Purge a small amount of hot water through the group head for 1–2 seconds to clear residual grounds and stabilize temperature. Immediately lock the portafilter into the group head and start the extraction.
- 5
Extract shot
Place a pre-warmed shot glass or demitasse under the spout. Start extraction and time it. Aim for a 25–30 second extraction to yield approximately 36 ml of espresso (including crema). Adjust grind finer if extraction is significantly shorter than 25 sec or coarser if it is much longer. Stop the extraction when you reach 36 ml.
- 6
Evaluate and adjust
Observe crema color and flow: ideal espresso has a honey-like flow and a caramel-colored crema. If espresso tastes sour, under-extracted — try finer grind or longer extraction. If it tastes bitter or hollow, over-extracted — try coarser grind or shorter extraction. Make small adjustments (1–2 clicks on grinder) and repeat.
- 7
Serve
Wipe the rim of the cup, present immediately. Enjoy the espresso as a straight shot or use as the base for milk drinks.
Equipment & Maintenance
- 8
After extraction, knock out used puck, rinse and dry the portafilter. Backflush the group head according to machine guidelines at the end of the day. Clean grinder and tamping area. Purge steam wand after any milk use and wipe with a damp cloth.