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
Method
Espresso
- 1
Preheat and prepare
Turn on your espresso machine and allow it to fully heat (usually 10–20 minutes depending on machine). If using a portafilter, lock it into the group head and run a short burst of water to stabilize temperature and purge old water. Warm the cup by filling it with hot water, then discard the water just before extraction.
- 2
Grind beans
Weigh 18 g of freshly roasted coffee beans. Grind them fine and consistent — slightly finer than table salt, typical for espresso. Aim for a grind that will produce a 25–30 second extraction for 40 ml output (timing measured from the first drop).
- 3
Dose and distribute
Transfer the ground coffee into a dry, clean portafilter basket (18 g dose). Level the grounds by gently tapping the portafilter or using a distribution tool to create an even surface; the goal is uniform bed density to promote even extraction.
- 4
- 5
Lock in and start extraction
Lock the portafilter into the group head. Start the shot immediately to avoid heat loss. Begin timing when the first drops appear. Aim for a total yield of 40 ml in 25–30 seconds. If the flow is too fast (under 20 seconds), make the grind finer or increase dose slightly. If too slow (over 35 seconds), make the grind coarser or reduce dose slightly.
- 6
Observe and adjust
Watch the stream: it should start as a slow dark syrup, turn golden and steady, then pale near the end. Stop the shot at ~40 ml. If the espresso tastes sour, extraction may be underextracted — grind finer or increase time. If bitter, it may be overextracted — grind coarser or shorten time.
- 7
Serve
Wipe the group head and knock out the puck. Pour the espresso into the warmed cup and serve immediately. Clean the portafilter and steam wand (if used) with the reserved filtered water to remove coffee residue.