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
Optional
Method
Preparation
Warm equipment
Turn on and warm your espresso machine. Run a blank shot (pull water through the group head and portafilter) to heat the group head and cup. Preheat the cup by filling it with hot water, then discard the water before brewing.
Grind beans
Weigh 18 g of fresh espresso beans. Grind to a fine, slightly powdery espresso setting. Grind directly into a clean, dry 58 mm (or appropriate size) portafilter basket if using a doserless grinder, or into a dosing cup and transfer immediately to avoid clumping.
Dose and distribute
Place the ground coffee into the portafilter basket. Level and distribute the grounds evenly using your finger, a distribution tool, or gentle tapping of the portafilter to eliminate large voids.
Tamp
Using a flat tamper that fits the basket, apply firm, even pressure (about 30 lb / 13–15 kg-force) to compress the grounds to a smooth, level puck. Polish with a slight twist and wipe any loose grounds from the rim of the portafilter.
Lock in portafilter
Insert and lock the portafilter into the machine's group head. Start the brew cycle immediately to minimize heat loss and channeling risk.
Brewing
Pull the shot
Start extraction. Aim for 25–30 seconds of extraction time for this 18 g dose to yield roughly 36 ml of liquid espresso (a typical 1:2 ratio). Monitor the stream: it should begin as a syrupy flow and turn into a steady, thin thread with a honey-like appearance. Stop the shot when you reach approximately 36 ml or at ~25–30 seconds.
Assess shot
Check crema color (golden-brown), body, and taste. If the shot is sour and fast, try finer grind or firmer tamp; if bitter and slow, try coarser grind or lighter tamp. Adjust grind in 1–2 click increments as needed for next shot.
Serve
Finish and optional additions
Serve the espresso immediately in the preheated cup. If desired, add 1 tsp demerara sugar or simple syrup to taste and stir. For a macchiato, steam 30 ml milk and spoon a small dollop of microfoam (a 'mark') on top of the espresso. Espresso is best enjoyed right away while hot and aromatic.
Clean up
Knock out the spent puck, rinse and dry the portafilter, and purge the group head briefly to clear coffee residue. Backflush the machine according to manufacturer recommendations at the end of the session.