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 and Water
Equipment (not consumed)
Method
Preparation
Fill water reservoir
Fill the espresso machine reservoir with filtered water (about 500 ml or as required by your machine). Ensure the water is fresh and the machine is switched off while filling.
Warm up machine and cup
Turn the machine on and allow it to heat for 15–30 minutes until boiler and group head reach brewing temperature (usually 90–96°C). Place the shot glass or demitasse cup on the machine warmer or run a blank shot (flush) to preheat the portafilter and cup.
Preheat portafilter
Lock an empty portafilter into the group head and run hot water through it for a few seconds to stabilize temperature, then dry it with a cloth.
Grinding and Dosing
Weigh beans
Weigh 18 g of freshly roasted whole beans on the scale. Use beans roasted within the last 2–3 weeks for best flavor; for very fresh roast (1–3 days) allow 2–4 days of degassing for optimal extraction.
Grind to espresso fine
Grind the 18 g of coffee to a fine, slightly powdery texture suitable for espresso. The grind should be finer than drip but coarser than powdered sugar—adjust grinder so a 25–30 second extraction (see below) is possible.
Dose into portafilter
Transfer the ground coffee into the clean, dry double basket of the portafilter. Distribute grounds evenly to avoid channeling.
Tamping and Cleaning
Level and tamp
Use a distribution tool or tap the side of the portafilter gently to level the puck, then apply a firm, even tamp with the tamper using about 20–30 lbs (9–14 kg) of pressure to create a flat, uniform surface.
Polish and wipe
Give a slight polish turn with the tamper to smooth the surface, then wipe any loose grounds from the rim of the portafilter and the group head gasket area with a clean cloth.
Extraction and Serving
Brew the shot
Lock the portafilter into the group head. Start the shot immediately. Aim for a yield of 36 g of liquid espresso (2:1 ratio beverage weight to coffee weight) in 25–30 seconds. Stop the shot when the weight/time target is reached. Adjust grind finer if extraction is too fast (<20s) or coarser if too slow (>35s).
Assess crema and taste
You should see a thick, golden crema on top of the espresso. Smell and taste immediately—espresso is best within 30–60 seconds of extraction. Note flavor balance (acidity, sweetness, bitterness) and adjust dose/grind/time on subsequent shots as needed.
Clean up
Knock out the spent puck, rinse the portafilter and wipe the group head. Flush a short burst of water through the group head to clear residual grounds and stabilize temperature for the next shot.