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
Method
Espresso Shot
- 1
Preheat and prepare
Turn on the espresso machine and allow it to fully heat (typically 15–30 minutes). Place the cup or shot glass on the machine's cup warmer or under the group head to preheat.
- 2
Weigh and grind
Weigh 18 g of whole coffee beans. Grind to a fine consistency suitable for espresso: texture like slightly damp table salt. Adjust grind finer or coarser depending on extraction time in trial shots.
- 3
Dose and distribute
Place the portafilter on the scale, tare to zero, and add the 18 g of ground coffee into the portafilter basket. Use a distribution technique (finger or tool) to level the puck so there are no high or low spots.
- 4
Tamp
With the tamper held level, apply firm pressure (approximately 20–30 lbs / 9–14 kg of force) to create a smooth, even puck surface. Polish with a slight twist to finish (no more than a quarter turn). Wipe any grounds from the rim of the portafilter.
- 5
Brew
Lock the portafilter into the group head. Start the shot and simultaneously start the timer. Aim for a 1:2 brew ratio: 18 g in to about 36 ml out. Target extraction time is 25–30 seconds. Watch for an even, steady stream that resembles warm honey; adjust grind if extraction is too fast (<20 s) or too slow (>35 s).
- 6
Finish and serve
When the desired volume (~36 ml) or time is reached, stop the shot. Give the cup a gentle swirl to integrate crema and body. Serve immediately for best flavor.
Equipment & Optional
- 7
Clean and maintain equipment: purge a short burst of water through the group head before pulling the shot to clear stale water. After brewing, knock out the used puck, rinse the portafilter, and wipe the group head. Keep grinder and burrs clean for consistent dosing.
- 8
Adjustments and tasting: If the espresso tastes sour/underextracted, grind finer or increase extraction time/temperature slightly. If it tastes bitter/overextracted, grind coarser or shorten extraction time. Small dose adjustments (±0.5–1 g) can fine-tune balance.
- 9
Optional variations: For a ristretto, use the same dose (18 g) but stop at ~20–25 ml for a sweeter, more concentrated shot. For a lungo, allow 50–60 ml extraction for a milder, larger cup.