Espresso Recipe
Make Espresso Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Espresso
Equipment & optional
Method
Espresso
- 1
Preheat and dose
Turn on your espresso machine and allow it to fully heat (20–30 minutes for many machines). If using a steam wand, purge it briefly. Warm the portafilter and cup by locking the portafilter in and running water through the group head for a few seconds, then discard water. Weigh 18 g of coffee beans on your scale.
- 2
Grind
Grind the 18 g of beans to a fine espresso setting (texture like powdered sugar but slightly gritty). Aim for a grind that, with the rest of the parameters below, yields extraction in the target time. If using a pre-ground dose, ensure it is fresh (ground within 15–30 minutes).
- 3
Distribute and tamp
Place the ground coffee into the portafilter basket. Level and distribute the grounds (use finger or distribution tool) to avoid channeling. Use the tamper to press evenly with about 30 pounds (14 kg) of pressure until the surface is flat and smooth. Wipe any grounds from the rim of the portafilter.
- 4
Brew
Lock the portafilter into the group head. Start the shot and begin timing. Brew to yield approximately 36 ml of espresso in 25–30 seconds for a 1:2 brew ratio (18 g in to 36 ml out). If the shot runs much faster than 20 seconds, grind finer or tamp more evenly; if it runs much slower than 35 seconds, grind coarser or reduce dose slightly.
- 5
Observe and adjust
Watch the flow: it should start as a steady thin stream resembling warm honey and finish with a darker, syrupy drip. Crema should be golden-brown. If the espresso tastes sour, under-extracted (fast shot), grind finer or increase extraction time. If it tastes bitter and harsh, over-extracted (slow shot), grind coarser or shorten time.
- 6
Serve
Immediately pour the espresso into the warmed cup. Serve straight as a single espresso, use as the base for drinks (latte, cappuccino), or enjoy with a small glass of water to cleanse the palate.
Equipment & optional
- 7
If using a manual or stovetop espresso maker (moka pot), adjust the dose: use finely ground coffee and follow the manufacturer's water level. For a moka pot, heat gently until the coffee flows and remove from heat when you hear a hissing sound, then serve immediately. If using a pressurized portafilter (some consumer machines), dosing and grind may differ; follow your machine's guidance.
- 8
Clean equipment after brewing: knock out the puck, rinse the portafilter and wipe the group head. Purge the steam wand and wipe with a damp cloth if used.
