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
Equipment & extras
Method
Preparation
Warm and prepare machine
Turn on the espresso machine and allow it to fully heat for 15–30 minutes so group head and portafilter reach stable temperature. Run a short flush of water through the group to purge and warm it. Wipe portafilter dry with a cloth.
Weigh and grind beans
Weigh 18 g of freshly roasted espresso beans on a scale. Grind to a fine espresso grind (texture like powdered sugar but still slightly gritty). Adjust grind so that extraction target (see below) is met.
Dosing, distribution and tamping
Dose into portafilter
Place the portafilter on the scale, tare it, and dose the 18 g of ground coffee into the basket. Ensure grounds are slightly mounded and not overflowing.
Distribute the grounds
Use a distribution tool or your finger to level the puck and remove obvious air pockets. Rotate the portafilter lightly or tap the side to settle grounds for an even surface.
Tamp evenly
Using the tamper, apply firm, level pressure (about 20–30 lb / 9–14 kg equivalent). Polish with a slight twist to create a smooth puck. Wipe any loose grounds off the basket rim to ensure a good seal.
Extraction
Lock in portafilter
Insert and firmly lock the portafilter into the machine's group head.
Start the shot
Place a pre-warmed shot glass or demitasse under the spout. Start extraction immediately. Aim for a yield of about 36 ml (2x the dose) in 25–30 seconds from the moment water first contacts coffee (or 25–30 seconds total brew time).
Observe the pour
Look for a steady, even stream that starts dark, turns golden and syrupy, then pale as the shot completes. If it pours too fast (<20 s) grind finer or increase dose; if too slow (>35 s) grind coarser or reduce dose.
Stop and serve
Stop the extraction when the target yield/time is reached. Immediately serve the espresso in the warmed cup to preserve crema and aroma.
Cleanup
Knock out the used puck into a knock box, rinse and wipe the portafilter. Purge the group head with a short water flush and wipe the group gasket and screen. Grind and wipe down your workspace so the equipment is ready for the next shot.