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
Tools & extras
Method
Espresso
- 1
Warm up machine
Turn on the espresso machine and allow it to fully heat (group head, boiler, and portafilter). This typically takes 15–30 minutes depending on the machine. Flush a short burst of water through the group head to stabilize temperature and clear any residue.
- 2
Preheat cup and portafilter
Place the espresso cup(s) under the group spout. Insert an empty portafilter and run a short purge (1–2 seconds) to heat the portafilter. Wipe dry with a cloth.
- 3
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. Aim for a grind size that produces a 25–30 second extraction for 36 ml of liquid (ratio about 1:2).
- 4
Distribute and tamp
Level the grounds in the portafilter by gently tapping, using a distribution tool, or spinning the portafilter. Apply an even tamp with about 15–20 kg (30–44 lbs) of pressure so the puck surface is flat and sealed. Wipe any grounds from the rim.
- 5
Lock in and begin extraction
Lock the portafilter into the machine’s group head. Immediately start the shot and start the timer. Aim to collect 36 ml of espresso in 25–30 seconds from the moment water first emerges. Total brew ratio ~1:2 (18 g -> 36 ml).
- 6
Monitor and adjust
Watch the flow: a successful shot begins with a thin, steady stream that looks like warm honey. If extraction is too fast (<20 s), grind finer or increase dose slightly; if too slow (>35 s), grind coarser or reduce dose. Adjust for taste and crema.
- 7
Serve
When extraction reaches ~36 ml (or timer ~25–30 s), stop the shot. Wipe the cup bottom and serve immediately. Drink within 1–2 minutes for optimal crema and flavor.
- 8
Clean up
Purge the group head for 1–2 seconds after removing the portafilter to clear grounds. Knock out the used puck, rinse the portafilter, and wipe the group head area. Refill the machine reservoir as needed.
Optional adjustments & tips
- 9
If you prefer a ristretto (shorter, more concentrated) use 18 g in -> 18–22 ml out and reduce extraction time to ~18–22 seconds. For a lungo (longer), extract 45–60 ml with a slightly coarser grind and longer time.
- 10
Use fresh beans (ideally 3–21 days after roast, depending on bean and preference). Store in an airtight container away from light and heat.
- 11
Use filtered water with total dissolved solids around 75–150 ppm for best flavor. Avoid distilled or heavily mineralized water.