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 (optional but required to make)
Method
Prepare equipment
Warm up machine and cup
Turn on the espresso machine and allow it to reach operating temperature (steam boiler pressure stable and group head heated). Run a short flush of water through the group head and into the cup to preheat the portafilter and cup. Total warm-up time is typically 10–20 minutes for a home machine; pro machines may be faster.
Clean and dry portafilter
Wipe and dry the portafilter basket. Make sure the basket is seated and free of old grounds.
Dose and grind
Weigh and grind beans
Weigh 18 g of freshly roasted espresso beans on the scale. Grind directly into the portafilter basket using a fine espresso setting. The grind should be fine but not powdery — it should feel like table salt to slightly finer depending on your machine and basket.
Distribution and tamping
Distribute grounds
Level the puck by tapping the side of the portafilter or using a distribution tool to remove large voids and ensure even density across the basket.
Tamp
Use a tamper to compress the grounds with firm, even pressure (about 20–30 lbs / 9–14 kg of force). The tamp should be level. Polish with a light twist if desired and wipe any stray grounds from the portafilter rim.
Brew
Lock in and start shot
Insert and lock the portafilter into the group head. Place a pre-warmed shot glass or demitasse under the spouts. Start the extraction immediately to avoid channeling or heating the puck.
Extraction target
Extract 36 ml of espresso into the cup. Aim for an extraction time of 25–30 seconds from the moment you start the pump. Watch the flow: it should start as a thin stream, become a steady brown, and finish with a golden crema. Adjust grind finer if extraction is faster than 25s, or coarser if slower than 30s.
Stop and serve
Stop the shot once you have ~36 ml yield or when extraction time target is reached. Serve immediately — espresso is best consumed right away to preserve crema and aromas.
Cleanup
Knock out the used puck from the portafilter, rinse the basket and wipe the portafilter. Flush the group head briefly to clear residual grounds. Purge steam wand if used for other drinks.