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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For the espresso
Tools & optional additions
Method
Prep
Warm the machine and portafilter: turn the espresso machine on and allow it to reach operating temperature (usually 15–30 minutes). Insert the empty portafilter and run a short water flush (about 30–50 ml) through the group head to heat the group and cup; discard this water.
Preheat the cup: place your demitasse or shot glass under the group when flushing the group head to warm the cup.
Weigh and grind beans: weigh 18 g of fresh whole beans. Grind to a fine espresso setting — texture similar to fine sand. Adjust grind if extraction time is off in later steps.
Dosing, distribution & tamping
Dose and distribute
Pour the 18 g of ground coffee into the portafilter basket. Use a distribution tool or tap/twist the portafilter with your finger to settle grounds and create an even bed. Ensure no grounds are on the lip of the basket.
Tamp
Using a tamper, apply steady, even pressure to compress the puck to a smooth, level surface. Aim for ~30 pounds (13–15 kg) of pressure. Polish with a slight twist to seal the edge. Wipe any loose grounds from the basket rim.
Brew
Lock-in and start: Lock the loaded portafilter into the group head. Start the shot and simultaneously start the timer.
Target yield and timing: Brew to a yield of 36 ml of espresso (brew ratio 1:2 by weight) in 25–30 seconds. If the shot pours too quickly (under 20 s), make the grind finer or increase dose slightly. If it pours too slowly (over 35–40 s), make the grind coarser.
Observe the extraction: The shot should first drip slowly, then form a steady, slightly viscous flow with a honey-like consistency. Aim for a rich, caramel-colored crema on top. Stop the shot when the 36 ml target is reached.
Serve immediately: Wipe any spills, place the shot glass or demitasse on a saucer, and serve the espresso immediately to preserve crema and aroma.
Cleanup & adjustments
Purge and clean: Remove the portafilter, knock out the puck, rinse the portafilter and wipe the group head. Flush a short burst of water to clear the group.
Taste and tweak: Taste the espresso. If it tastes sour/under-extracted, slow the extraction by making the grind finer or increasing dose. If it tastes bitter/over-extracted, speed up extraction by making the grind coarser or slightly reducing dose. Adjust and repeat as needed.