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 (included as ingredients to ensure steps match)
Method
Preparation
Fill reservoir and preheat
Fill the espresso machine reservoir with at least 500 ml fresh filtered water. Turn the machine on and allow it to fully heat (usually 15–30 minutes) so the boiler and group head reach stable operating temperature.
Warm cup and group
Run a blank shot (flush) through the group head into the drain for 3–5 seconds to stabilize temperature. Place your espresso cup on the cup warmer or run hot water into the cup, then discard, so the cup is warm.
Dosing and Tamping
Weigh and grind
Weigh 18 g of fresh whole-bean coffee. Grind to a fine consistency appropriate for your machine (looks like powdered sugar with slight texture). Target 18 g ground coffee for a double shot.
Dose into portafilter
Distribute the ground coffee evenly into a clean, dry 58 mm (or matching) portafilter basket. Ensure level distribution before tamping to avoid channeling.
Tamp evenly
Using a tamper, apply a firm, even pressure to compress the grounds into a smooth puck. Aim for ~30 lbs (13–15 kg) of pressure. Polish with a slight twist to level the surface. Wipe any stray grounds from the portafilter rim.
Brewing
Lock in and start shot
Insert and lock the portafilter into the group head. Place the warmed espresso cup under the spout. Start the shot immediately after locking the portafilter to avoid heat loss.
Extract to yield
Start the timer when the pump begins. Aim for a 1:2 ratio: 18 g in -> ~36 g (ml) out. Stop the shot when brew weight reaches about 36 ml (roughly 25–35 seconds extraction time depending on grind and machine). Typical extraction time is 25–30 seconds; adjust grind finer if too fast, coarser if too slow.
Observe crema and taste
The espresso should have a rich, golden-brown crema on top. Smell and taste immediately; enjoy straight or use as base for other drinks.
Finishing and cleanup
Purge and clean
After the shot, purge the group head with a short burst of water to clear residual grounds. Knock out the spent puck from the portafilter, rinse it, and dry. Wipe the group head and steam wand if used.
Adjustments
If the shot is too sour (under-extracted), grind finer or increase extraction time/ yield. If too bitter (over-extracted), grind coarser or reduce time/yield. Tweak dose and tamp as needed to dial in your preferred flavor.