Espresso Recipe
Recipe information
Make Espresso in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Espresso
Optional: For ristretto/long shots or milk drinks
Espresso
1. Prepare machine
Fill the espresso machine reservoir with fresh, filtered water (about 250 ml or as required by your machine). Turn the machine on and allow it to fully heat until it reaches operating pressure and temperature (typically indicated by the machine’s ready light). This can take 10–20 minutes depending on the machine.
2. Preheat portafilter and cup
Lock an empty portafilter into the group head and run a short blind shot or hot water through it to warm the portafilter and group head. Also preheat your espresso cup by rinsing with hot water or placing it on a cup warmer.
3. Dose beans
Weigh 18 g of freshly roasted coffee beans for a double espresso. Adjust dose between 16–20 g to taste or according to your basket. Place beans in the grinder hopper immediately before grinding to preserve freshness.
4. Grind
Grind the 18 g of beans to a fine espresso grind (texture similar to powdered sugar but still slightly gritty). The grind should allow 25–30 seconds extraction for a ~36–40 g yield (or adjust time/yield for ristretto/long shot).
5. Tamp and level
Distribute the ground coffee evenly in the portafilter basket. Use a tamper to apply firm, level pressure to compact the grounds into a smooth puck (about 15–20 kg of pressure). Wipe any grounds off the portafilter rim.
6. Brew
Lock the portafilter into the machine’s group head. Start the shot immediately. Aim for an extraction time of 25–30 seconds for a double espresso, yielding about 36–40 g of liquid in the cup (roughly a 1:2 brew ratio). For a ristretto, shorten to 15–20 seconds and smaller yield; for a lungo, extend time and yield.
7. Evaluate and adjust
Taste the espresso. If it tastes sour and under-extracted, make the grind finer or increase dose. If it tastes bitter and over-extracted, make the grind coarser or reduce extraction time. Adjust one variable at a time and repeat.
8. Serve
Serve the espresso immediately in the preheated cup. Espressos are best consumed within a minute or two for best crema and temperature.
Optional: Milk-based
9. Steam milk (if making cappuccino/latte)
Pour cold milk (about 150 ml) into a chilled pitcher up to the bottom of the spout. Purge the steam wand, submerge it just below the surface of the milk, and turn on steam. Introduce a small amount of air for 2–3 seconds to create microfoam, then lower the wand deeper to heat milk to about 60–65°C (140–149°F). Turn off steam, wipe and purge the wand, and swirl the milk to integrate foam.
10. Combine
Pull the espresso shot(s) into the cup and immediately pour the steamed milk over the shot, holding back foam with a spoon if making a flat white or incorporating foam for cappuccino/latte art as desired.
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