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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Coffee
Equipment (optional items included as ingredients for clarity)
Method
Preparation
Warm equipment and flush group head
Turn on the espresso machine and allow it to fully heat (usually 15–30 minutes). Place the portafilter in the group head and run a short flush of water for 3–5 seconds to stabilize temperature and clean the group head.
Purge and preheat portafilter and cup
Wipe and dry the portafilter. Run hot water through the portafilter (or insert into group head while flushing) so the metal is warm. Place the shot glass or demitasse cup under the spouts to warm it.
Dosing and Grinding
Weigh and grind beans
Weigh 18 g of freshly roasted espresso beans. Grind to a fine, consistent espresso grind — texture should be finer than table salt but not powder. Adjust grind so extraction time target is achievable (see Extraction).
Purge grinder and distribute
Purge a small amount of grounds to clear stale particles. Dose the 18 g of ground coffee into the portafilter basket, aiming for an even bed. Use a distribution tool or tap the sides of the portafilter to settle the grounds.
Tamping and Preparation for Extraction
Level and tamp
Use your finger or a distribution tool to level the coffee bed. Hold the tamper perpendicular to the basket and apply firm, even pressure (about 30 lbs / 13.6 kg) to compress the grounds into a flat puck. Polish with a slight twist to smooth the surface.
Clean portafilter rim
Remove any loose grounds from the portafilter rim and spouts so the group head seals properly.
Lock in portafilter
Insert and lock the portafilter into the group head. Start the extraction immediately to avoid heat loss in the puck.
Extraction
Start extraction
Start the pump and begin timing at the first visible drip. Target a 1:2 brew ratio: 18 g in to approximately 36 ml out. Aim for an extraction time of 25–30 seconds total. Watch for a steady, honey-like flow that transitions to a thin, slightly syrupy stream.
End extraction and evaluate
Stop the extraction when you reach about 36 ml (use the scale or a 36 ml measuring cup) or when the shot time reaches 25–30 seconds. A good shot will have a golden crema layer on top. If the shot extracts too fast (under 20 seconds), grind finer or tamp firmer. If it extracts too slow (over 35 seconds), grind coarser or reduce dose/tamp pressure slightly.
Serving and Clean-up
Serve
Swirl the demitasse or shot glass gently to integrate crema, then serve immediately. Espresso is best enjoyed within 20–30 seconds of extraction for optimal aroma and crema.
Clean portafilter and purge
Knock out the used puck into a knock box, rinse the portafilter, and wipe group head. Run a short flush of water through the group head to clear coffee residues.