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 & optional additions
Method
Espresso shot
- 1
Prepare machine
Ensure the espresso machine is warmed up (machine head, portafilter, and group head heated) — typically 15–30 minutes after turning on. Fill the reservoir with filtered water if needed.
- 2
Preheat portafilter and cup
Run a blank shot (flush water through the group head) into the drip tray to heat the group and portafilter. Place the shot glass or demitasse cup under the group head to warm it as well.
- 3
Grind coffee
Weigh 18 g of freshly roasted whole beans. Grind to a fine consistency suitable for espresso (similar to fine table salt). Adjust grind if shot runs too fast or too slow.
- 4
Dose and distribute
Place the portafilter on the scale, tare to zero, and dose 18 g of ground coffee into the basket. Use a distribution technique (finger, tamping tool, or WDT) to level the grounds evenly and remove large air pockets.
- 5
Tamp
Use a tamper to press the grounds evenly with about 30 lbs (13.6 kg) of pressure. Ensure the puck is level. Wipe the portafilter rim to remove any loose grounds.
- 6
Brew
Lock the portafilter into the group head. Start the shot and simultaneously start a timer. Target a 25–30 second extraction time for approximately 36–40 g of liquid (about a 1:2 dose:yield ratio). Stop the shot when reached.
- 7
Evaluate and adjust
Taste the espresso. If it’s sour and under-extracted, make the grind finer or increase extraction time; if it’s bitter and over-extracted, make the grind coarser or shorten extraction time. Adjust dose or tamp consistency as needed.
- 8
Optional milk (for macchiato or small latte)
- 9
If you want a macchiato or small latte, steam 60 ml of cold milk. Purge the steam wand, place the tip just below the surface of the milk to introduce microfoam, then lower the pitcher slightly to heat the milk to 60–65°C (140–149°F). Tap and swirl the pitcher to integrate foam, then spoon or pour a small amount of foam onto the espresso.
Cleaning & maintenance
- 10
Immediately knock out the used puck, rinse the portafilter, and wipe the group head. Backflush the machine periodically per manufacturer instructions and clean the steam wand after each use to maintain flavor quality.