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 and prepare
Turn on the espresso machine and allow it to fully heat (usually 15–30 minutes for home machines). Warm the portafilter and cup by running a blank shot of hot water through the group head into the cup; discard that water and dry the portafilter and cup with the cleaning cloth.
Weigh and grind
Weigh 7 g of coffee beans and grind them to a very fine, consistent espresso grind. The grind should feel slightly finer than table salt and clump when pinched.
Dose and distribute
Place the portafilter on the scale, add the 7 g of ground coffee, and use your finger or a distribution tool to level the grounds so they are evenly spread across the basket.
Tamp
Using the tamper, press the grounds evenly with around 20–30 pounds (9–14 kg) of pressure, ensuring the tamp is level. Wipe any loose grounds from the rim of the portafilter.
Brew
Lock the portafilter into the group head. Place the shot glass or demitasse on the scale and tare. Start the shot and brew until you extract approximately 30 ml of espresso. Target brew time is 25–30 seconds for a single-shot dose; adjust grind finer if too fast or coarser if too slow.
Serve
When extraction reaches ~30 ml, stop the shot. Serve immediately in the warmed cup. For best flavor, drink within 1–2 minutes to appreciate crema and aroma.
Clean up
Purge the group head with a short burst of water, knock out the used puck, rinse and wipe the portafilter and steam wand (if used).
Stovetop espresso (Moka pot) alternative
If using a 3-cup Moka pot instead of an espresso machine, fill the bottom chamber with water up to the safety valve (about 120 ml), fill the filter basket with 15 g very finely ground coffee (level but not tamped), assemble the pot, place on medium heat, and remove from heat when the top chamber is full and you hear a hissing/gurgling sound. Pour approximately 30 ml into a demitasse for a concentrated espresso-like shot.