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
Method
Preparation
- 1
Warm machine and cup
Turn on the espresso machine and allow it to reach brewing temperature (usually 15–30 minutes for full heat stability). Place your demitasse or shot glass on the machine's cup tray to warm it.
- 2
Flush group head
Run water through the group head for 5–10 seconds to stabilize temperature and clear any old water. If your machine has a blind filter, you may run a short pressurised flush to heat the group and portafilter.
- 3
Fill portafilter with hot water (optional)
If the portafilter is cold, lock it in and run a short flush, then remove and dry. This prevents heat loss when brewing.
Dose, grind, and distribute
- 4
Weigh beans
Weigh 18 g of whole espresso beans on the scale. Adjust dose 16–20 g depending on basket size and desired strength.
- 5
Grind
Grind the beans to a fine espresso grind. The grind should be fine enough to produce 25–30 seconds extraction for a 36 ml yield (adjust per machine). If the shot extracts too quickly (<20 sec), grind finer; if too slowly (>35 sec), grind coarser.
- 6
Distribute
Dose the ground coffee into the portafilter basket. Use a gentle tapping or palm distribution to level the grounds and avoid major clumps or voids.
- 7
Tamp
Use a tamper to press the grounds with consistent pressure (about 20–30 lbs / 9–14 kg of force). Ensure the puck is level and smooth. Wipe any grounds from the rim of the portafilter.
Brew
- 8
Lock in portafilter
Insert and lock the portafilter into the group head securely. Place the warmed cup or shot glass under the spouts.
- 9
Start extraction
Start the pump and begin timing. Aim for a 36 ml (approximately double the dose) yield in 25–30 seconds for a classic espresso ratio of 1:2 (18 g in : 36 ml out).
- 10
Observe shot
Watch the flow: it should start as dark and syrupy, then turn into a steady caramel-colored stream with a thin honey-like viscosity. If it sprays or flows too fast, adjust grind/dose next time.
- 11
Stop and serve
Stop the shot when you reach approximately 36 ml or at the desired taste. Serve immediately in the warmed cup to preserve crema and aroma.
Clean up
- 12
Discard the puck: knock the used coffee puck into the knock box immediately after extraction. Rinse and wipe the portafilter and group head. Backflush the machine as recommended by the manufacturer at the end of the day or after a number of shots.
