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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Coffee
Equipment (not consumed)
Method
Preparation
Preheat
Turn on the espresso machine at least 20–30 minutes before brewing so the group head, portafilter, and cup reach stable temperature. Warm the cup by running a short blank shot of hot water into it, then discard the water.
Clean group head and portafilter
Purge the group head by running a few seconds of water. Wipe the group gasket and ensure the portafilter is clean and dry.
Dose and Grind
Weigh beans
Weigh 18 g of coffee beans on the scale. This recipe targets a 1:2 brew ratio (dose:yield). Adjust dose for basket size if necessary (typically 16–20 g for a single or double basket).
Grind
Grind the 18 g of beans on a fine espresso setting. Aim for a grind that produces 25–35 seconds extraction time with 36 ml yield (including crema). If extraction is too fast (<20 s), make the grind finer; if too slow (>40 s), make it coarser.
Tamping and Locking
Distribute and tamp
Dose the ground coffee into the portafilter (use a dosing funnel or directly from grinder). Evenly distribute the grounds with a gentle tap or leveling tool. Tamp with consistent pressure (about 20–30 pounds / 9–13 kg) until smooth and level. Polish the tamp with a slight twist to create a flat surface.
Clean rim and lock in
Brush any loose grounds from the portafilter rim. Insert and lock the portafilter into the group head firmly and quickly to minimize heat loss.
Extraction
Start shot
Place the warmed cup under the spout and start the extraction immediately after locking the portafilter. Begin timing when water first contacts the coffee puck.
Aim for target
Extract approximately 36 ml of espresso in 25–35 seconds. Look for a steady, even stream that looks like warm honey and then thins to a latte-like color as the shot finishes. If the shot pours too quickly, tighten the grind; if too slowly, open the grind slightly.
Stop and serve
Stop the extraction at about 36 ml or when the color and flow indicate the shot is complete. Wipe the group head, knock out the puck, and serve the espresso immediately in the preheated cup to preserve crema and aroma.
Post-shot care
Purge the group head briefly (1–2 seconds) to remove residual coffee oils. Rinse and wipe the portafilter, and backflush the machine at the end of the day or according to manufacturer guidance.
Taste and adjust for next shot: if the espresso tastes sour or underextracted, grind finer or increase brew time; if bitter or overextracted, grind coarser or shorten extraction time. Adjust dose slightly if needed to fit basket volume.