Espresso Recipe
Make Espresso Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Coffee
Method
Coffee
- 1
Warm and prepare
Warm the espresso machine and portafilter: turn the machine on and allow it to fully heat (typically 15–30 minutes). While it heats, run about 200 ml of filtered water through the group head into a cup to flush and stabilize temperature. Wipe and dry the portafilter basket and spout.
- 2
Grind
Weigh 18 g of freshly roasted espresso beans. Grind them to a fine espresso setting — the grounds should be fine but not powdery, similar to table salt's texture for espresso. Use a burr grinder and dose the 18 g directly into the portafilter basket.
- 3
Distribute and tamp
Evenly distribute the grounds in the portafilter by tapping or using a distribution tool so there are no obvious low or high spots. Level the puck surface and tamp with steady, even pressure (about 20–30 lb / 9–14 kg of force) until you have a smooth, flat puck. Polish the edge with a slight twist of the tamper and wipe any stray grounds from the rim of the portafilter.
- 4
Brew
Lock the portafilter into the machine's group head. Place a pre-warmed 60–90 ml demitasse cup beneath the spout. Start the shot immediately. Aim for a yield of approximately 36 ml of liquid espresso in 25–30 seconds from the moment the pump engages (this is a typical 1:2 brew ratio by weight). Watch for a steady, honey-like flow that transitions from dark to golden crema.
- 5
Adjust if needed
If extraction time is significantly shorter than 20 seconds (fast shot) and volume is reached early, grind finer or increase dose slightly. If extraction is much longer than 35 seconds (slow shot), grind coarser or reduce dose slightly. Make only one adjustment at a time and repeat the process.
- 6
Serve
When the shot reaches ~36 ml, stop the machine. Wipe the group head and purge a short burst of water to clear the lines. Serve the espresso immediately while crema is fresh. Optionally present with a small glass of water to cleanse the palate.
- 7
Clean up
Knock out the used puck into a knock box, rinse and dry the portafilter, and wipe down the machine. Backflush the group head per manufacturer recommendations at the end of service.