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 Shot
Method
Espresso Shot
- 1
Prepare the Espresso Machine
Ensure your espresso machine is clean and properly heated. This usually takes about 15–20 minutes from being turned on. Run a blank shot (without coffee) through the machine to warm up the group head and portafilter.
- 2
Grind the Coffee
Grind 18 grams of high-quality espresso coffee beans to a fine consistency, similar to table salt. The grind size is crucial for a proper extraction—too coarse or too fine will impact the flavor.
- 3
Tamp the Grounds
Place the ground coffee in the portafilter and tamp it evenly and firmly using a tamper. The surface should be level and compact to ensure uniform extraction.
- 4
Brew the Espresso
Lock the portafilter into the espresso machine's group head. Start the shot, and allow approximately 25–30 ml of espresso to extract over 25–30 seconds. The espresso should have a rich, dark body and a layer of golden crema on top.
- 5
Serve
Serve the espresso immediately in a pre-warmed demitasse cup to preserve its temperature and aroma.
