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
Method
Coffee
- 1
Dose, grind and tamp
Weigh 18 g of freshly roasted coffee beans. Grind immediately on a high-quality burr grinder set for a fine espresso setting. Target a grind that produces 25–30 seconds of extraction for a 36–40 g yield (ratio ~1:2). Distribute the grounds evenly in the portafilter basket, then use a tamper to press the grounds flat with consistent pressure (about 30 lbs/13–15 kg of force). Wipe any loose grounds off the rim.
- 2
Prep machine and portafilter
Ensure the espresso machine is fully warmed up (group head at proper temperature). Purge a short burst of water through the group head to stabilize temperature. If desired, flush the portafilter with a small amount of hot water and dry it, or run a blank shot (no coffee) for 2–3 seconds to warm the portafilter.
- 3
Lock in and extract
Lock the portafilter into the group head. Start the extraction immediately. Aim for a total extraction time of 25–30 seconds to produce a 36–40 g espresso (weigh the cup if possible). Watch the flow: it should begin as a thin stream that darkens and then turns golden honey-like; stop the shot as the appearance becomes pale and watery or when you reach the target weight.
- 4
Serve
Swirl the cup gently to integrate crema and liquid, then serve immediately. If you preheated the cup, discard the preheat water before extracting into it. Drink within 1–2 minutes for best flavor.
- 5
Cleanup
Knock out the used puck, rinse and dry the portafilter, wipe the group head and steam wand if used. Backflush the machine according to manufacturer recommendations regularly.