Lavazza Espresso Recipe
Make Lavazza 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 (single shot)
Equipment & optional
Method
Espresso (single shot)
Preheat
Turn on the espresso machine and allow it to fully heat for 15–30 minutes so group head and portafilter reach stable temperature. Warm your cup by running a blank shot or filling with hot water, then discard the water.
Weigh & grind
Weigh 7 g of Lavazza whole beans on the scale. Grind directly into the portafilter to a fine espresso setting (slightly coarser than powdered sugar, but finer than drip). Adjust grind to obtain an extraction time around 20–30 seconds.
Distribute & tamp
Level the grounds in the portafilter by tapping or using a distributor. Apply firm, even tamper pressure (approx. 15–20 kg of force) to create a smooth, level puck. Wipe any stray grounds from the portafilter rim and the group head gasket with a clean cloth.
Lock in & flush
Lock the portafilter into the machine group head. Briefly run water through the group head for 1–2 seconds to flush any residual coffee and stabilize temperature if needed.
Extract
Place your warmed shot glass or demitasse under the spout. Start the shot and time extraction. Aim for 30 ml of espresso in 20–30 seconds. Watch for steady, honey-like flow and a rich chestnut crema. If extraction is too fast (<20 s), make the grind finer or increase dose slightly; if too slow (>30 s), make the grind coarser or reduce dose slightly.
Finish & serve
Stop the shot once you have roughly 30 ml (single) and serve immediately. Wipe the portafilter and group head, then purge steam and water lines as needed.
Equipment & optional
Grinder: Set burr grinder for a fine espresso setting. Adjust in small increments when dialing in taste and extraction time.
Tamper: Use a flat, level tamper size that matches your portafilter basket for an even puck.
Scale: Use the scale to verify coffee dose and yield for consistency. Note adjustments and extraction times.
Cleaning: After each shot, knock out used puck, rinse and dry portafilter, and wipe group head to maintain flavor clarity.