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 Shot
Equipment & Optional
Method
Espresso Shot
- 1
Preheat and prepare machine
Turn the espresso machine on and allow it to fully heat for at least 15–30 minutes. Run a small amount of water through the group head into a cup to heat the group and purge any cold water. Also flush the steam wand briefly and wipe it clean.
- 2
Preheat cup and portafilter
Place the demitasse or shot glass on the machine drip tray and run water through the group head into it to warm the cup and portafilter basket. Empty water from the portafilter and cup.
- 3
Grind coffee
Weigh 18 g of whole beans. Grind them to a fine, espresso grind (texture like powdered sugar but not floury). Adjust grind so that extraction time will fall in target range (see below).
- 4
Dose and distribute
Place the portafilter on the scale, tare to zero, and dose 18 g of ground coffee into the basket. Distribute the grounds evenly using your finger, a distribution tool, or gentle taps to avoid channeling.
- 5
Tamp
Using a tamper, apply consistent, level pressure to compress the puck evenly. Aim for about 30 pounds (approximately consistent pressure). Wipe any grounds from the portafilter rim.
- 6
Lock in portafilter and start shot
Insert and lock the portafilter into the group head. Place the preheated shot glass or cup under the spout(s). Start the timer and begin extraction immediately.
- 7
Extraction target
Extract to yield about 36 ml of espresso (2:1 ratio) in 25–30 seconds. You should see a thin stream that starts dark, becomes caramel-colored, then lightens slightly. If extraction is under 20 s and fast, make the grind finer. If over 35 s and slow, make the grind coarser. Adjust dose or tamping consistency as needed.
- 8
Stop and evaluate
Stop the shot when you reach ~36 ml or when the flow becomes thin and blonding begins. Smell and observe crema: it should be golden to caramel colored and persistent for at least 30–60 seconds.
- 9
Serve
Wipe the portafilter rim and steam wand area. Serve the espresso immediately — crema dissipates quickly. If making multiple shots, purge the steam wand and flush the group head between shots to maintain temperature consistency.
Cleaning & Maintenance (Optional but recommended)
- 10
Knock out the spent puck into a knock box and rinse the portafilter. Backflush the group head with water or a blind filter after several shots; use espresso machine detergent as manufacturer recommends for deeper cleaning. Wipe the group head and steam wand clean and run a short burst of steam through the wand if used for milk.