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 (single shot)
Method
Espresso (single shot)
- 1
Preheat and prepare
Turn the espresso machine on and allow it to reach stable brewing temperature (typically 15–30 minutes for home machines; follow manufacturer's guidance). While the machine warms, flush the group head and run about 50 ml of filtered water through the portafilter and group head to heat and clean the circuit. Also rinse and warm the espresso cup with hot water, then discard the rinse water.
- 2
Grind
Weigh 18 g of freshly roasted coffee beans. Grind the beans to a fine grind appropriate for espresso (texture like fine sand; adjust slightly finer or coarser depending on extraction time). Use a consistent burr grinder and transfer ground coffee immediately to the portafilter.
- 3
Dose, distribute, and tamp
Place the portafilter on a flat surface or in a dosing cradle. Level and distribute the grounds evenly in the basket using a distribution tool or gentle taps to remove voids. Apply a firm, even tamp (approximately 20–30 pounds of pressure) with a tamper so the puck surface is flat and sealed. Wipe any loose grounds from the portafilter rim to ensure a good seal with the group head.
- 4
Brew
Lock the portafilter into the group head and start the shot immediately to avoid channeling. Begin timing as soon as water contacts the coffee. Aim for an output of about 36–40 ml of espresso in 25–30 seconds for an 18 g dose (a typical brew ratio ~1:2). Watch the stream for a steady, honey-like flow and a rich, caramel-colored crema on top.
- 5
Adjust if necessary
If the shot pours too quickly (<20 s) and is weak, make the grind finer. If it pours too slowly (>35 s) and tastes over-extracted/bitter, make the grind coarser or reduce dose slightly. Repeat dosing and tamping adjustments and re-brew until the desired timing and flavor are achieved.
- 6
Serve
Stop the shot when you reach approximately 36–40 ml. Wipe the portafilter and purge the group head with a short burst of water to remove remaining coffee grounds. Place the espresso cup on a saucer and serve immediately while the espresso is hot and aromatic.