Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Espresso shot
Optional serving additions
Method
Espresso shot
Warm equipment
Turn on the espresso machine and allow it to reach brewing temperature (usually 15–30 minutes depending on machine). Place the cup or demitasse under the group head so it is prewarmed.
Prepare water
Ensure the machine's water reservoir is filled with fresh, filtered water.
Grind coffee (if using whole beans)
If using whole beans, grind 18 g to a fine espresso grind immediately before brewing. The grind should be fine but not powdery; it should clump slightly when pinched.
Dose and distribute
Dose 18 g of finely ground espresso into a clean, dry portafilter basket. Level and distribute the grounds evenly in the basket to avoid channeling during extraction.
Tamp
Using a tamper, apply even, firm pressure to the grounds until the puck is level and compact (about 20–30 pounds / 9–13 kg of pressure). Wipe any loose grounds from the portafilter rim.
Lock in portafilter and start extraction
Insert and lock the portafilter into the group head. Start the extraction immediately and time it. Aim for a 25–30 second extraction to yield approximately 36 ml of espresso. Adjust grind finer if extraction is faster than 25 s; coarser if longer than 30 s.
Observe extraction
Look for a steady, honey-like flow that starts dark and becomes a golden, creamy stream. Stop extraction at ~36 ml (single/double depending on basket).
Serve
Serve the espresso immediately in the warmed cup. If desired, add sugar to taste or top up with 60 ml hot water for an americano/lungo.
Clean up
Purge the group head with a short burst of water, knock out the used puck, rinse the portafilter, and wipe the steam wand if used.
Optional serving additions
For a sweetened espresso, stir sugar into the hot espresso to taste until dissolved.
For an Americano, after brewing the espresso, pour 60 ml of hot water into the cup and stir gently.