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 (single shot)
Equipment & optional items
Method
Espresso (single shot)
Warm up machine and cup
Turn on the espresso machine and allow it to fully heat (usually 15–30 minutes). Place the shot glass or cup under the group head and run a short purge (2–3 seconds) to stabilize temperature. Wipe and preheat the cup by filling it briefly with hot water, then empty it.
Weigh and grind
Weigh 18 g of freshly roasted espresso beans. Grind to a fine, consistent grind suitable for your machine (texture similar to caster sugar but slightly finer). The exact grind will depend on your machine and basket; adjust later based on extraction time and taste.
Dose and distribute
Place the portafilter on the scale, tare to zero, and add the 18 g of ground coffee. Level and distribute the grounds evenly in the basket using finger or distribution tool to avoid channeling.
Tamp
Use a tamper to press the grounds with firm, even pressure until you achieve a smooth, level puck. A consistent pressure (~20–30 lbs / ~9–14 kg) is sufficient. Wipe excess grounds from the portafilter rim with a cloth.
Pre-infusion and extraction
Lock the portafilter into the machine. Start the shot and begin timing. If your machine has pre-infusion, allow the brief wetting phase; otherwise start full pressure. Aim for a yield of approximately 36 ml in 25–30 seconds (including pre-infusion). Monitor the flow: it should begin as a thin steady stream and turn golden with a steady crema.
Finish and serve
Stop the shot when you reach ~36 ml or at the desired extraction time/yield. Wipe the portafilter, knock out the puck, and rinse the portafilter. Taste the espresso immediately (within a minute) for optimal crema and temperature. Serve alone or use as base for other drinks.
Adjustments
If extraction is too fast (<20 s and weak/under-extracted): make finer grind or slightly increase dose. If extraction is too slow (>35 s and bitter/over-extracted): make coarser grind or slightly reduce dose. Adjust one variable at a time and repeat.
Equipment & optional items
Keep your grinder burrs clean and calibrated. Use filtered water for consistent taste and maintenance. Regularly backflush and descale the machine according to manufacturer guidelines to maintain consistent temperature and pressure. Preheat all equipment to avoid temperature loss during extraction.