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 Preparation
Equipment (consumable/optional items that affect final drink)
Method
Espresso Preparation
Preheat machine and equipment
Turn the espresso machine on and allow it to fully heat (usually 15–30 minutes until stable brew temperature). Flush the group head for 5–10 seconds. Warm the portafilter by locking it in and running water through, then wipe dry. Preheat the demitasse cup by filling it with hot water or placing it on the machine’s cup tray for 1–2 minutes, then discard the water.
Weigh and grind coffee
Weigh 18 g of freshly roasted whole-bean espresso coffee on the scale. Grind to an espresso grind — fine but not powdery (adjust based on extraction time). Grind directly into a clean, dry 58 mm portafilter basket or dosing cup to minimize mess and retain aroma.
Distribute and tamp
Level and distribute the coffee in the portafilter evenly using finger or a distribution tool to avoid channeling. Place the tamper on the coffee and apply firm, even pressure (about 20–30 lbs / 9–14 kg) until the puck is flat and compact. Polish with a slight twist to smooth the surface. Wipe any grounds from the rim of the portafilter.
Brew the shot
Start the shot immediately after tamping. Place the portafilter in the group head and start the extraction. Time the shot — target a 25–30 second extraction for a double espresso (from first appearance of coffee to stop). Aim for an output of about 36–40 g of liquid espresso from 18 g dry coffee (yield 2:1 ratio), adjusting grind finer if extraction is too fast or coarser if too slow.
Finish and serve
Stop the shot at the target yield/time. Inspect the crema: it should be golden-brown and persistent. Wipe the portafilter, purge the steam/water from the group head with a brief flush, and serve the espresso immediately in the preheated demitasse cup. Drink within 1–2 minutes for best flavor.
Equipment Care / Optional adjustments
After brewing, knock out the used puck and rinse the portafilter. Backflush the group head with a blind basket and an appropriate cleaner once daily if using frequently. To adjust flavor: if the shot tastes sour/underextracted, grind finer or increase extraction time/yield; if bitter/overextracted, grind coarser or shorten extraction. Use fresh beans (roasted within 2–4 weeks) and filtered water for best results.