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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Coffee
Machine preparation
Optional additions
Method
Equipment & setup
- 1
Warm and check equipment
Turn on the espresso machine and allow it to fully heat for at least 15–30 minutes so group head, portafilter and boiler reach stable temperature. Warm your cup by flushing hot water into it and then discarding the water.
- 2
Prepare portafilter
Ensure the portafilter basket is clean and dry. Use a basket sized for a double shot (18–20 g).
Dose, grind & distribute
- 3
Weigh and grind
Weigh 18 g of freshly roasted espresso beans. Grind to a fine, consistent espresso grind — texture slightly finer than table salt. Adjust grind if extraction time falls outside target range later.
- 4
Dose and distribute
Dose the 18 g of ground coffee into the portafilter basket. Distribute grounds evenly using your finger or a distribution tool to avoid channeling.
Tamp & flush
- 5
Tamp
Level the coffee by gently tapping the portafilter. Apply an even tamp with about 20–30 pounds (9–14 kg) of pressure until the puck is flat and sealed. Polish the rim to remove stray grounds and wipe the basket edge clean.
- 6
Purge the group head
Run a short burst of water through the group head for 1–2 seconds to stabilize temperature and remove old grounds. Wipe away any excess water.
Extraction
- 7
Lock in and start
Lock the portafilter into the group head. Place the warmed cup under the spouts. Start the extraction immediately.
- 8
Target yield and time
Aim for a 1:2 brew ratio: 18 g of dry coffee to about 36 ml of liquid espresso. Extraction time should be roughly 25–30 seconds from the moment water first hits the puck to the end of extraction. Observe the flow: it should begin as a dark syrupy stream and lighten to a honey-like color. Stop the shot when you reach approximately 36 ml or when the flow becomes pale and watery.
- 9
Evaluate and adjust
If the shot finishes too quickly (<20 s) and is sour underdeveloped, grind finer or increase dose. If it takes too long (>35 s) and tastes bitter/overextracted, grind coarser or reduce dose. Make small adjustments (one notch at a time).
Serve & finish
- 10
Clean and serve
Wipe the portafilter, knock out the spent puck, and rinse the basket. Serve the espresso immediately in the warmed cup to preserve crema. Offer sugar or milk on the side if desired.
- 11
Optional: stretch milk (if making milk drinks)
If you intend to make a macchiato or latte, steam milk separately to desired temperature/texture and add to the espresso as appropriate.
