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 Shot
Equipment & Optional Additions
Method
Espresso Shot
- 1
Preheat and dose
Warm up the espresso machine (group head and portafilter) for at least 15–20 minutes. While it warms, weigh 18 g of coffee beans on the scale.
- 2
Grind
Grind the 18 g of coffee to a fine espresso grind consistent with your machine (should feel slightly gritty between fingers). Aim for a grind that will yield 36 ml in about 25–30 seconds.
- 3
Prepare portafilter
Purge the group head for 1–2 seconds to clear old water. Wipe and insert the portafilter, then distribute the ground coffee evenly in the basket and level it.
- 4
Tamp
Use the tamper to press the grounds evenly and firmly with about 15–20 kg of pressure. Polish the surface with a slight twist for a smooth puck.
- 5
Brew
Lock the portafilter into the machine. Start the shot immediately. Aim for 36 ml of espresso in 25–30 seconds from the moment the pump engages (for a double shot). Stop extraction at 36 ml. Watch for a steady, honey-like stream and a golden crema forming on top.
- 6
Equipment & Optional Additions
- 7
If using an integrated grinder, adjust grind size and dose to reach the target yield and timing. Use the scale to confirm 18 g in and 36 ml out. Clean the portafilter and group head after brewing by knocking out the puck and rinsing the basket. Wipe wand and steam lines if used for other drinks.