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 (measured as part of recipe)
Method
Preparation
Warm and rinse
Turn the espresso machine on and allow it to warm until boiler and group head are at stable operating temperature (typically 15–30 minutes). Run 30 ml of hot water through the group head to rinse and stabilize temperature; discard this water.
Preheat the portafilter by locking it into the group for a few seconds or wiping it with a hot towel, then remove and dry.
Dose, Grind & Distribute
Weigh and grind
Weigh 18 g of fresh espresso beans. Set the grinder to produce a fine espresso grind (similar to table salt but slightly finer). Grind directly into the clean, dry portafilter basket. Aim for a grind that will yield a 25–36 second extraction for 36–40 g of liquid (ratio ~1:2 to 1:2.2).
Distribute
Evenly distribute the ground coffee in the basket using a distribution tool or your finger to prevent channeling. Tap the portafilter gently on the counter to settle the grounds if needed.
Tamp
Use a flat tamper and press down with steady, even pressure (approx. 15–20 kg of force) until the surface is level. Polish with a small twist to remove loose grounds from the rim. Wipe any grounds from the portafilter edge.
Extraction
Lock in and start
Place a warmed shot glass or demitasse cup under the spout. Lock the portafilter into the group head securely. Start the shot immediately to avoid heat loss.
Watch timing and yield
Start a timer as water begins to flow. Aim for a liquid yield of 36–40 g (weighing the cup on the scale) in 25–36 seconds. The flow should begin as a thin stream that thickens into a syrupy, honey-colored stream and finish with pale blond crema. If extraction is too fast (under-extracted), make the grind finer or increase dose slightly. If too slow (over-extracted), make the grind coarser or reduce dose slightly.
Stop and serve
When the target weight/time is reached, stop the shot immediately. Serve the espresso in the warmed demitasse cup. Present promptly — espresso is best within 30–60 seconds of extraction.
Cleanup
Purge a short burst of water through the group to clear grounds, knock out the used puck from the portafilter, rinse and wipe the basket and portafilter, and wipe the steam wand (if used). Backflush the machine as recommended by the manufacturer at the end of the day.