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 & Water
Equipment (not consumed)
Method
Preparation
- 1
Warm and rinse
Turn the espresso machine on and allow it to fully heat (typically 15–30 minutes). Flush group head and run about 50–100 ml of filtered water through the portafilter to warm it and stabilize temperature; discard this water.
- 2
Preheat cup
Place the shot cup on the machine drip tray and run hot water into it to preheat, then empty.
Dose, Grind & Tamp
- 3
Weigh beans
Weigh 18 g of fresh whole espresso beans. Use beans roasted within the last 2–4 weeks for best flavor.
- 4
Grind
Grind the 18 g of beans to a fine espresso grind. Target a grind that yields a 36 g espresso in 25–30 seconds. Adjust grind finer if the shot pulls too fast, coarser if too slow.
- 5
Purge and dry portafilter
Wipe the portafilter and basket dry. Briefly run the group head to remove excess water and then lock the empty portafilter in and run a short burst to stabilize temperature; remove and dry again.
- 6
Dose into basket
Place the portafilter on the scale, tare, then deposit the 18 g of ground coffee into the basket, distributing grounds evenly.
- 7
Level and tamp
Use your finger or a distribution tool to level the puck surface. Tamp evenly with about 15–20 kgf of pressure until the surface is smooth and level. Polish the tamp with a small twist to seal edges.
Brew
- 8
Lock in portafilter
Wipe any grounds from the rim of the portafilter and lock it into the machine's group head securely.
- 9
Start extraction and time
Place the preheated cup or shot glass under the spouts, start the timer and begin extraction. Brew to a yield of 36 g of espresso (weight of liquid) from 18 g dose.
- 10
Monitor crema and timing
Target total extraction time of 25–30 seconds. The stream should start as a thin dark line, transition to a honey-like consistency, and end in a lighter, golden crema. If extraction is significantly faster than 25 seconds, grind finer; if slower, grind coarser.
- 11
Stop extraction
Stop the brew when you reach the target weight (36 g) or when timing reaches 30 seconds. Remove the cup and observe crema — aim for a rich, caramel-colored crema with fine bubbles.
Finishing & Clean
- 12
Serve
Serve the espresso immediately (within 30 seconds) in the preheated cup. Enjoy as a straight espresso or use as the base for milk drinks.
- 13
Clean portafilter
Knock out the used puck into a knockbox, rinse the portafilter and wipe the group head. Backflush the machine as recommended by the manufacturer at the end of service.
