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 (included as ingredients to ensure process)
Method
Espresso
Prepare machine and equipment
Fill the espresso machine reservoir with fresh filtered water. Turn the machine on and allow it to fully heat until the boiler and group head reach operating temperature (typically 15–30 minutes depending on machine). Run a short blank shot (without coffee) through the group head to clear and stabilize temperature.
Dose and grind
Weigh 18 g of whole espresso beans on the scale. Set the burr grinder to a fine espresso setting. Grind the 18 g of beans directly into the clean portafilter basket. Target a grind that feels slightly finer than table salt; adjust as needed for extraction time.
Distribute and tamp
Evenly distribute the grounds in the portafilter (use finger distribution, a distribution tool, or gentle taps). Level the bed so there are no high spots. Place the tamper on the puck, apply firm and even pressure (roughly 20–30 lbs or until stable), then give a slight polish twist to smooth the surface. Wipe any grounds from the rim of the portafilter.
Pre-infusion and extraction
Lock the portafilter into the group head. Start the shot immediately. Aim for a 1:2 brew ratio by weight (18 g in to about 36 ml out). The total extraction time should be 25–30 seconds from the start of water flow to reach ~36 ml in the cup. If your machine has pre-infusion, use a short pre-infusion (2–4 seconds) then full pressure. Watch the stream: it should start as a slow dark syrup, become steady and honey-like, then thin and blond toward the end.
Assess and adjust
Taste the espresso. If extraction is too fast (<20 s) and tastes sour, grind finer or tamp a bit firmer. If extraction is too slow (>35 s) and tastes bitter/over-extracted, grind coarser or reduce dose/tamp pressure. Adjust grind in small steps (one click on grinder) and repeat.
Serve
Serve immediately in a pre-warmed espresso cup. Enjoy as a single (18 g dose yielding ~36 ml) or use as the base for milk drinks.
Maintenance (optional)
After brewing, knock out the spent puck, rinse the portafilter, and wipe the group head. Backflush the machine according to manufacturer guidelines (daily with water, weekly with detergent) to keep flavor clear.