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 (included as ingredients to ensure directions cover them)
Method
Preparation
Warm equipment
Turn the espresso machine on and allow it to fully heat (usually 15–25 minutes). Place the empty portafilter in the group head and run a short water flush to stabilize temperature. Pre-warm your espresso cup by rinsing it with hot water from the machine.
Weigh and grind
Weigh 18 g of freshly roasted espresso beans on the digital scale. Set the burr grinder to a fine setting appropriate for espresso (typically between table salt and powdered sugar). Grind the 18 g directly into the clean, dry portafilter basket.
Distribute and level
Evenly distribute the ground coffee in the portafilter using your finger or a distribution tool so there are no low spots. Tap the sides of the portafilter lightly to settle the grounds and ensure an even bed.
Tamp
Using the tamper, apply firm, even pressure (approximately 15–30 lb / 6.8–13.6 kg of force) to compress the coffee into a flat, uniform puck. Polish with a slight twist to smooth the surface. Wipe any loose grounds from the portafilter rim to ensure a good seal.
Brewing
Lock in portafilter
Insert and firmly lock the portafilter into the group head of the espresso machine.
Pre-infusion (if available)
Start the brew cycle and use a short pre-infusion (2–4 seconds at low pressure) if your machine supports it. This wets the puck and helps create even extraction.
Extract the shot
Begin full-pressure extraction. Aim for a yield of about 36 ml of espresso in 25–30 seconds measured from the moment the pump first engages (or from the end of pre-infusion). Stop the shot when you reach approximately 36 ml. Ideal output is a concentrated, crema-topped espresso.
Evaluate and adjust
Taste the espresso. If it is too bitter/over-extracted, try coarsening the grind slightly or shortening extraction time. If it is sour/under-extracted, try a finer grind or longer extraction. Adjust dose, grind, or tamp as needed and repeat.
Finish and service
Wipe the portafilter rim and remove used puck: knock out the spent puck into a knock box and rinse the portafilter. Serve the espresso immediately in the warmed cup. Enjoy plain, or use as the base for milk drinks (cappuccino, latte) or syrups as desired.
Clean up: backflush the group head if required by your machine's maintenance schedule and turn off or idle the machine as appropriate.