Café Espresso Recipe
Make Café Espresso Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Espresso
Optional: Serving & Extras
Method
Espresso
Preheat and flush
Turn on the espresso machine and allow it to fully heat (typically 10–20 minutes for home machines). Run water through an empty group head and portafilter to warm them and to stabilize brew temperature.
Weigh and grind
Weigh 18 g of espresso roast whole beans. Grind to a fine, slightly gritty powder suitable for espresso (similar to table salt). Adjust grind slightly finer or coarser depending on extraction time.
Dose and distribute
Place the portafilter on a scale, add the 18 g of ground coffee, and use your fingers or a distribution tool to level the grounds so they are evenly spread across the basket.
Tamp
Use a tamper to apply firm, even pressure (about 20–30 lb / 9–14 kg) to the coffee puck, ensuring a flat, level surface and clean edges. Wipe any loose grounds from the rim of the basket.
Brew
Lock the portafilter into the group head and start the shot. Brew for approximately 25–30 seconds to yield about 36 ml of espresso (a ~1:2 dose-to-yield ratio). Stop the shot when yield is reached or when the flow becomes pale and thin.
Serve
Serve the espresso immediately in a preheated small demitasse or espresso cup to preserve crema. If desired, add sugar to taste (granulated or demerara) or dust a tiny pinch of cacao powder on the crema.
Cleanup
Purge the group head by running water through it, knock out the used puck, rinse the portafilter and wipe the group head gasket. Backflush the machine as recommended by the manufacturer periodically.