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
Equipment (not consumed)
Method
Espresso
- 1
Preheat
Turn on the espresso machine and allow it to fully heat for at least 15–30 minutes so group head, portafilter and cup are stable at brewing temperature. Warm the cup by rinsing with hot water from the machine and then discard the water.
- 2
Dose and level
Weigh 18 g of finely ground espresso coffee (adjust 16–20 g to taste and basket size). Ensure the grind is fine and consistent — like table salt — for a 25–30 second extraction. Fill the portafilter basket evenly without compressing.
- 3
Distribute and tamp
Use a distribution technique (tap the portafilter, use a distribution tool, or rotate the tamp) to remove large voids and level the puck. Press down with a tamper using steady, even pressure until the puck is flat and compact. Aim for about 20–30 lbs (9–13 kg) of pressure; the exact force is less important than consistency.
- 4
Purge and lock in
Purge a small amount of water (a brief 1–2 second flush) through the group head to clear stale water and stabilize temperature. Insert and lock the portafilter into the group head immediately after purging.
- 5
Extract
Place the warmed cup under the spout. Start the shot and simultaneously start the timer. Target a brewed yield of about 36 ml from 18 g in 25–30 seconds (dry-to-wet timing), producing a syrupy crema. If extraction is too fast (<20 s) make the grind finer or tamp slightly firmer; if too slow (>35 s) grind coarser or reduce dose/tamper pressure slightly.
- 6
Finish and serve
Stop the shot when the target yield/time is reached. Wipe any grounds from the portafilter lip, knock out the spent puck, rinse and dry the portafilter. Serve the espresso immediately in the warmed cup to preserve temperature and crema.
- 7
Optional adjustments
If the espresso tastes sour, extraction may be under-extracted — try finer grind or longer extraction. If it tastes bitter or hollow, it may be over-extracted — try coarser grind or shorter extraction. Adjust dose, grind, and brew time in small increments to dial in taste.
Equipment care
- 8
After making espresso, backflush the group head per machine instructions and wipe down steam wand if used. Regularly clean the portafilter, baskets, and shower screen to maintain consistent flavor.
