Espresso Recipe
Make Espresso Recipe in just 7m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Coffee
Water
Equipment
Method
Coffee
- 1
Dose
Weigh 18 g of fresh whole espresso beans on the digital scale. Use the 18 g dose for a standard double shot target (1:2 beverage yield).
- 2
Grind
Grind the 18 g to an espresso fineness (fine — slightly powdery with a bit of grit). Adjust grind finer if extraction is too fast, coarser if too slow.
- 3
Distribute
Transfer the ground coffee into the clean, dry double basket in the portafilter. Use a distribution technique (tap, gentle swirl, or a distribution tool) to eliminate large voids and create an even bed.
- 4
Tamp
Level the puck and tamp firmly and evenly with about 30 lb (≈13.6 kg) of pressure. Ensure the tamp is flat and clean the rim so the gasket seals properly.
Water
- 5
Machine temp & pressure
Ensure the machine is fully warmed up and stabilized (water temperature ~92–96°C, pump pressure ~9 bar at brew). Most machines require 10–20 minutes to reach thermal stability.
- 6
Purge / Preheat
Flush the group head briefly (about 20 ml) into the knock box or a cup to clear stale water and stabilize temperature. Also run a small amount of water into the shot glass/cup to warm it, then discard or keep to preheat the cup.
- 7
Extraction
Lock the portafilter into the group head and immediately start the timer as you begin the shot. Aim for a beverage yield of about 36 g (roughly a 1:2 ratio) in 25–30 seconds total extraction time. Stop extraction once you reach ~36 g or when the time is in range. If the shot pours too fast (<20 s), grind finer or increase dose; if too slow (>35 s), grind coarser.
- 8
Adjustments
If the first ristretto or shot is out of range, adjust grind by small steps (one notch at a time), then repeat dosing/grinding/tamping and pull another shot until desired time and yield are achieved.
Equipment
- 9
Preheat portafilter & cup
Before pulling the shot, insert the empty portafilter into the group and run a short flush to heat the portafilter. Warm the shot glass/cup by flushing hot water into it, then empty it so the espresso doesn’t cool on contact.
- 10
Pulling the shot
With the portafilter locked in and timer started, observe the stream: it should begin as a thin steady stream, transitioning to a reddish-brown color and then blonding at the end. Stop the shot when you reach ~36 g or 25–30 s.
- 11
Serve immediately
Remove the cup and serve the espresso immediately to preserve crema and aroma. Espresso is best consumed within 30–60 seconds of extraction.
- 12
Cleanup
Knock out the spent puck into the knock box, rinse the portafilter and basket, wipe the group head gasket, and purge the steam/water lines as needed. Wipe and store the tamper and tools.
