Espresso Coffee Recipe
Make Espresso Coffee 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
Optional / Serving
Method
Espresso
Preheat and flush
Turn on your espresso machine and allow it to fully heat for 15–30 minutes (time varies by machine). Run a small amount of water through the group head and portafilter into a cup to flush and stabilize temperature.
Weigh and grind
Weigh 18 g of freshly roasted coffee beans. Grind them to a fine, slightly gritty powder suitable for espresso (similar to table salt but finer). Adjust to your grinder and beans if extraction is too fast or slow.
Dose and distribute
Place the portafilter on a scale, add the 18 g of ground coffee, and tap or use a distributor to level the bed so the grounds are evenly spread. Ensure there are no large clumps and the surface is flat.
Tamp
Use a flat tamper to apply consistent pressure (approx. 15–30 kgf). Hold the portafilter handle level and press straight down to create a smooth, even puck. Polish with a slight twist if desired to smooth the surface.
Brew
Lock the portafilter into the group head. Place an espresso cup on the scale under the spout and tare. Start the extraction and aim for 36 ml of liquid in about 25–30 seconds. Stop the extraction once you reach the target volume/time. If extraction is much quicker, grind finer; if much slower, grind coarser.
Serve
Wipe the rim of the cup and serve the espresso immediately to preserve crema and aroma.
Clean
Purge the group head briefly, knock out the used puck, and rinse the portafilter. Flush a small amount of water through the group head to keep the machine clean between shots.
Optional / Serving
Sweeten (optional)
If desired, stir up to 1 tsp of sugar into the hot espresso until dissolved. Taste and adjust.