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
Equipment & optional items (included as ingredients for procedure clarity)
Method
Espresso
Warm up and prepare machine
Turn on the espresso machine and allow it to reach operating temperature (typically 15–30 minutes depending on machine). Flush the group head with hot water to stabilize temperature and run water through the portafilter basket to heat it. Also flush the steam wand briefly and wipe dry.
Weigh and grind beans
Weigh 18 g of fresh whole beans. Set your grinder to a fine espresso setting. Grind immediately into the portafilter basket so grounds are fresh. Aim for a consistent fine grind resembling powdered sugar but not powdery. Typical target yield ratio is 1:2 (18 g in → ~36 g out).
Distribute and level
Evenly distribute the grounds in the portafilter basket using your finger, a distribution tool, or gentle taps on the side. Make sure there are no voids or high spots and the bed is level before tamping.
Tamp
Use a tamper to apply firm, even pressure (about 20–30 lbs / 9–14 kg) perpendicular to the basket to compress the coffee into a smooth, flat puck. Polish the tamp by twisting slightly at the end to remove crumbs and ensure level surface. Wipe any grounds from the portafilter rim.
Lock in portafilter and start extraction
Insert the portafilter into the group head and start the shot immediately. Start a timer at the same moment. Aim for an extraction time of 25–30 seconds to yield about 36 ml of espresso (including crema). If your machine measures output by weight, aim for ~36 g.
Observe and adjust
Watch for a steady stream that starts dark and becomes golden and syrupy with a fine crema on top. If extraction is too fast (<20s) and under-extracted (sour), make the grind finer or increase dose slightly. If extraction is too slow (>35s) and over-extracted (bitter), make the grind coarser or reduce dose slightly.
Finish and serve
Stop the shot at the target yield/time. Swirl the cup gently to integrate crema, serve immediately in a pre-warmed demitasse or use as the base for milk drinks. Clean the portafilter, knock out the puck, and wipe the group head.
Routine cleaning
Flush the group head with a short burst of hot water after extraction. Purge and wipe the steam wand if used. Backflush the machine and clean baskets/portafilter at regular intervals as per manufacturer instructions.