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 Shot
Equipment & Extras
Method
Espresso Shot
Warm equipment
Turn on the espresso machine and allow it to fully heat (usually 15–30 minutes for boiler pressure and stable temperature). Place the demitasse cup under the group to warm while the machine heats.
Dose and grind
Weigh 18 g of freshly roasted espresso beans. Grind to a fine, consistent texture suitable for espresso — the grind should be slightly finer than table salt but not powdery. Adjust the grinder so tamping results in 25–30 seconds extraction for the parameters below.
Purge and wipe group head
Run a short burst of water through the group head to clear residual water and stabilize temperature. Wipe the gasket and group ring with a clean cloth.
Fill and distribute
Dose the 18 g of ground coffee into the clean double basket (not overfilled). Use a distribution tool or tap the portafilter gently to level the grounds. Aim for an even bed with no visible large voids.
Tamp
Use a tamper to press the grounds evenly with about 30 pounds (13–15 kg) of pressure. Hold the portafilter on a stable surface, tamp level, and polish once to ensure a smooth puck surface. Wipe any loose grounds from the lip of the portafilter.
Lock in and pre-infusion
Lock the portafilter into the machine group head. Start the extraction and allow a brief pre-infusion (1–3 seconds) if your machine supports it — this wets the puck evenly before full pressure is applied.
Extract
Begin timing as water contacts the puck. Extract roughly 36 ml of espresso (a 1:2 brew ratio) into the warmed demitasse cup. Target total extraction time of 25–30 seconds from first flow to stop. Aim for a steady, syrupy stream resembling warm honey; adjust grind finer if extraction is too fast, coarser if too slow.
Finish and serve
Stop the shot when the yield reaches ~36 ml or the timer hits 25–30 seconds. Wipe the group head, knock out the used puck, and rinse the portafilter. Serve the espresso immediately in the warmed cup to preserve crema and aroma.
Cleanup & Maintenance
Purge the steam wand (if used) and wipe it clean. Backflush the machine according to manufacturer guidance at the end of the day. Clean the grinder hopper and brush out residual grounds from the group head and filter basket. Store remaining beans in an airtight container away from light and heat.