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 Ingredients
Optional finishing
Method
Preparation
- 1
Warm equipment
Turn your espresso machine on and allow it to reach brewing temperature (usually 10–20 minutes depending on machine). Run 100 ml of filtered water through the group head into the cup to purge and warm the group head and cup; discard this water.
- 2
Weigh and grind
Weigh 18 g of freshly roasted espresso beans. Grind to a fine espresso grind — texture should be slightly finer than table salt, producing a compact puck when tamped. Adjust grind slightly finer or coarser based on shot timing during test pulls.
- 3
Dose and distribute
Place the portafilter on a scale, add the 18 g of ground coffee, and tap or use a distribution tool to level the grounds. Ensure the coffee bed is flat and even to promote uniform extraction.
- 4
Tamp
Using a tamping tamper, apply firm, level pressure (approx. 15–20 kg of force) to compress the grounds into a smooth, even puck. Polish the tamp with a slight twist to remove excess grounds from the rim. Wipe any stray grounds from the portafilter rim.
Brewing
- 5
Brew the shot
Lock the portafilter into the machine group head. Place a pre-warmed cup on the scale under the spout. Start the shot and begin timing simultaneously. Aim for 25–30 seconds of total extraction time to yield about 36 ml of espresso (a 1:2 ratio). If your machine is manual, stop when you reach 36 ml or when the stream becomes thin and blonding appears.
- 6
Evaluate and adjust
Observe the shot: it should begin with a dark syrupy flow that becomes honey-like and ends with a golden blond color. If extraction is too fast (<20 s) and watery, make the grind finer or increase dose slightly; if too slow (>35 s) and bitter, make the grind coarser or decrease dose slightly.
Finishing and serving
- 7
After extraction, wipe the group head and knock out the puck from the portafilter. Rinse and dry the portafilter for the next shot. Serve the espresso immediately while the crema is present and the beverage is hot.
- 8