Espresso Recipe
Make Espresso Recipe in just 12m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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.
Coffee & Water
Equipment & Optional
Method
Preparation & Equipment
Preheat machine and cup
Turn on the espresso machine and allow it to reach operating temperature (usually 15–30 minutes). Run hot water through the group head and into the portafilter and cup to preheat them; discard the water used for preheating.
Weigh and set grinder
Set the grinder to a fine espresso setting. Place the portafilter on the digital scale, tare the scale, and prepare to dose 18 g of ground coffee.
Dosing, Distribution & Tamping
Grind and dose
Grind 18 g of coffee directly into the portafilter basket. Use a consistent, fine grind that yields some resistance but still allows water flow. If grinding into a separate container, transfer grounds to the basket and level before tamping.
Distribute grounds
Use a distribution tool or gently tap and rotate the portafilter to level the puck so there are no low spots. Ensure the coffee bed is even to promote uniform extraction.
Tamp the puck
Using a tamper, apply firm and even pressure (roughly 30 lbs / 13.6 kg force) to compress the coffee into a smooth, level puck. Polish with a slight twist to finish. Wipe any loose grounds from the rim of the portafilter.
Extraction
Lock in and start shot
Insert and lock the portafilter into the group head. Place the preheated espresso cup on the scale under the spouts, tare the scale, and start the shot and the timer simultaneously.
Aim for brew ratio and time
Extract approximately 36 ml of espresso (yield) from 18 g dose — a 1:2 ratio — in about 25–30 seconds. Observe the flow: it should start as a thin dark stream, then turn to a honey-like color with a rich crema. Stop the shot when you reach ~36 ml or when the stream starts to pale and thin.
Adjust as needed
If the shot pulls too fast (under 20 s), make the grind finer or increase dose slightly. If it pulls too slow (over 35 s) or barely flows, make the grind coarser or reduce dose slightly. Record adjustments for consistency.
Finishing & Serving
Wipe the portafilter and purge the group head briefly to clear residual coffee oils. Serve the espresso immediately in the preheated cup to preserve crema and aroma. Optional: present with a small glass of water for palate cleansing.