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 Ingredients
Equipment (affects extraction)
Method
Preparation
- 1
Warm and flush
Turn the espresso machine on and allow it to fully heat (usually 15–30 minutes for best temperature stability). Run water briefly through the group head and into the cup to flush any cold water and stabilize temperature.
- 2
Purge steam wand (if present) to clear condensate and keep the machine ready for milk drinks.
Grinding and Dosing
- 3
Grind beans
Weigh 18 g of freshly roasted coffee beans on the scale. Set the burr grinder to an espresso grind (fine — similar to table salt). Grind directly into the portafilter basket. Aim for a consistent, even grind size.
- 4
Distribute and level
Tap the side of the portafilter gently and use a distribution technique (finger sweep or distribution tool) to level the puck so the coffee surface is even before tamping.
Tamping and Pre-Extraction
- 5
Tamp
Apply firm, even pressure with the tamper (approx. 30 lb / 13.5 kg of force) until the puck is flat and compressed. Polish with a slight twist to smooth the surface. Wipe any loose grounds from the portafilter rim.
- 6
Purge group head
Run a short burst of water through the group head to clear any residual water and stabilize pressure just before locking the portafilter in place.
Extraction
- 7
Lock in and start
Lock the portafilter into the group head and start the shot immediately. Place the pre-warmed cup or shot glass under the spouts. Start the timer as extraction begins.
- 8
Target yield and time
Extract approximately 36 ml of espresso (liquid) from the 18 g dose — this is a 1:2 ratio. Aim for a total extraction time of 25–30 seconds. The first drizzle should appear around 6–8 seconds; steady flow and color should follow. Stop the shot when you reach ~36 ml or the extraction time reaches 30 seconds.
- 9
Observe crema
Look for a caramel-colored crema layer on top with fine texture. If extraction is too fast (<20 s) and watery, adjust grind finer next time. If too slow (>35 s) and bitter, adjust grind coarser.
Finishing and Cleaning
- 10
Remove the portafilter, knock out the spent puck, and rinse the basket. Wipe the group head and steam wand as needed. Serve the espresso immediately in a warmed cup for best flavor.
