Restaurants›Lynora's Italian Restaurant›Espresso Recipe

Espresso Recipe

Name: Lynora's Italian Restaurants Espresso Recipe
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Cuisine: Italian
Ingredients: 18 g freshly roasted coffee beans (espresso roast); 36 ml filtered water (for brewing); 100 ml filtered water (for rinsing/temperature prep); 1 tsp granulated sugar; 30 ml steamed milk or milk foam

Inspired by Lynora's Italian Restaurant

Time10m

Serves1

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

5/8 oz (18 g) freshly roasted coffee beans (espresso roast)2.43 tbsp (36 ml) filtered water (for brewing)0.42 cup (100 ml) filtered water (for rinsing/temperature prep)

Optional additions

1 tsp granulated sugar2.03 tbsp (30 ml) steamed milk or milk foam

Method

Equipment & prep

Warm and prepare

Turn on your espresso machine and allow it to fully heat (usually 15–30 minutes depending on machine). Flush the group head briefly to stabilize temperature. Warm the portafilter by locking it in and running water through it, then dry it. Warm the serving demitasse cup by pouring the 100 ml of hot filtered water into it, swirling, and discarding the water.

Grind and dose

Weigh 18 g of freshly roasted coffee beans. Grind the beans to a fine, consistent espresso grind — texture should be slightly finer than table salt. Transfer the ground coffee into the basket of the portafilter, distributing evenly.

Tamping & extraction

Distribute and tamp

Level the coffee bed using a distribution technique (finger swipe or tamper with a leveling feature). Apply a firm, even tamp of about 30 pounds of pressure to create a flat, uniform puck. Polish the tamp with a quarter-turn to smooth the surface. Wipe any grounds from the portafilter rim.

Brew

Lock the portafilter into the machine's group head. Start the extraction and time it. Aim for a 36 ml yield of espresso in about 25–30 seconds. Watch the pour: it should begin with a steady stream and finish with a honey-like viscosity and crema on top. If the shot pulls significantly faster, grind finer; if much slower, grind coarser.

Serve & finish

Serve

Place the warmed demitasse cup under the spout and deliver the 36 ml espresso. Serve immediately to preserve aroma and crema.

Optional

If desired, stir in up to 1 tsp granulated sugar to taste. For a macchiato-style variant, top the espresso with about 30 ml of steamed milk or a small dollop of milk foam.