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 & Water
Equipment (consumables counted)
Method
Preparation
Heat and fill
Fill the espresso machine reservoir with filtered water (use ~500 ml to ensure the machine has enough). Turn the machine on and allow it to fully heat until the group head and boiler reach operating temperature (typically 15–30 minutes depending on machine). Flush the group head with a short burst of water to stabilize temperature.
Preheat cups and portafilter
Place the shot glass or demitasse under the group head and run a short shot of hot water through the portafilter to preheat the cup and portafilter. Discard that water.
Grinding & Dosing
Weigh 18 g of whole beans on the scale. Set the burr grinder to a fine espresso setting (typically very fine, slightly coarser or finer depending on grind–extraction time). Grind directly into the clean, dry portafilter basket. Aim to have the dose change as little as possible; adjust grind size rather than dose for extraction time.
Distribution & Tamping
Level the coffee bed in the portafilter using a distribution tool or gentle taps on the counter to remove large voids. Use the tamper to apply firm, even pressure (approx. 20–30 lb / 9–14 kg force) with the tamper base level. Polish with a slight twist if needed to create a smooth puck surface. Wipe any grounds from the portafilter rim.
Extraction
Lock the portafilter into the machine’s group head. Place the preheated shot glass or demitasse under the spouts. Start the timer and begin extraction immediately. For an 18 g dose target a yield of about 36 g of liquid (roughly a 1:2 brew ratio) in 25–30 seconds of extraction time. Expect the shot to begin as a steady stream, with a honey-like flowing appearance and a golden crema forming on top.
If the extraction finishes too quickly (<20 seconds) and the yield is achieved early, grind finer next time. If extraction is too slow (>35 seconds) or barely flows, grind coarser. Adjust grind in small steps and repeat until you hit the time and yield target.
Serving & Cleaning
When the shot reaches the target yield and time, stop the flow. Serve immediately; espresso is best enjoyed within 30 seconds to preserve crema and aroma. Optionally present as a single 30–40 ml shot (ristretto if shorter yield, lungo if longer).
Purge the group head with a short burst of water to clear grounds and stabilize temperature for the next shot. Knock out the used puck, rinse the portafilter, and wipe the group head and steam wand if used.