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
Equipment (optional items counted as ingredients to ensure steps match)
Method
Espresso
- 1
Preheat and prepare
Turn on the espresso machine and allow it to fully heat for 15–30 minutes so group head, portafilter, and cup are stable at brewing temperature. If your machine has a steam wand, purge it briefly to clear condensation.
- 2
Dose and distribute
Weigh 18 g of freshly roasted coffee and grind to a fine, slightly gritty texture suitable for espresso. Place the portafilter on the scale, add the ground coffee, and level it in the basket using your finger or a distribution tool so the bed is even.
- 3
Tamp
Using a tamper, press the grounds evenly with about 15–20 kg (30–45 lb) of pressure to create a flat, uniform puck. Wipe any loose grounds from the rim of the portafilter to ensure a good seal.
- 4
Pre-infusion and extraction
Lock the portafilter into the group head. Place your shot glass or cup on the scale and tare it. Start the extraction and begin the timer simultaneously. If your machine has a pre-infusion setting, allow a 2–4 second gentle pre-infusion. Aim for a 25–30 second total extraction time (from pump start to stop) and a yield of about 36–40 g of espresso in the cup (roughly 1.5–2x the dry dose). If using weightless method, target about 30–40 ml of liquid in ~25–30 seconds.
- 5
Assess and adjust
Look for a steady, honey-like flow that starts dark, becomes caramel-colored, and finishes slightly blond. If extraction is too fast (<20 s) and watery, grind finer or increase dose; if too slow (>35 s) and overly bitter, grind coarser or reduce dose. Adjust and repeat as needed.
- 6
Serve
Once extraction is complete, remove the cup and serve immediately. For a single espresso serve 1 shot; for a double, adjust dose to 18–20 g per double basket as desired. Rinse and wipe the portafilter and purge the group head briefly to keep equipment clean.