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
Optional (for machine preparation)
Method
Coffee
Preheat and prepare
Warm your espresso machine and portafilter. Turn the machine on at least 15–30 minutes before brewing so the group head, portafilter, and cup are fully heated. If using a separate cup, preheat it by rinsing with hot water from the machine.
Grind beans
Weigh 18 g of freshly roasted coffee beans. Grind them fine and consistent, similar to table salt but slightly finer — suitable for your specific espresso machine and grinder. Adjust grind to target a 25–30 second extraction for 36 ml output.
Dose and distribute
Place the ground coffee into the portafilter basket (18 g double basket). Distribute grounds evenly using your finger, a distribution tool, or by gently tapping the portafilter to remove voids and create a level bed.
Tamp
Use a flat tamper that fits the basket. Apply a consistent 20–30 lb (approx. 9–13 kg) pressure to compress the grounds into a smooth, level puck. Polish with a slight twist to seal the edges. Wipe any loose grounds from the portafilter rim.
Brew
Lock the portafilter into the group head and start the shot immediately. Aim for a 36 ml (approx. 1.2 oz) espresso in 25–30 seconds of extraction time from the first drop. Total brewed yield is 36 ml. If extraction is too fast, make grind finer or tamp firmer; if too slow, make grind coarser.
Evaluate and adjust
Look for a steady stream resembling warm honey and a crema layer on top. Taste: under-extracted shots taste sour and thin; over-extracted taste bitter or astringent. Adjust dose, grind, and extraction time as needed for balance.
Serve
Serve espresso immediately in a preheated demitasse. Optionally present with a small glass of water. Clean the portafilter and flush the group head after brewing.
Optional (machine maintenance)
If needed, keep the machine reservoir filled with fresh water. Periodically run a short flush of hot water through the group head before dosing to ensure stable temperature and remove any old coffee residues.
Follow manufacturer instructions for regular backflushing and cleaning with appropriate detergent; perform these maintenance steps on a schedule to keep espresso flavor consistent.