Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Espresso
Equipment (optional to list as ingredients)
Method
Espresso
- 1
Prepare machine and equipment
Fill the espresso machine reservoir with fresh water if needed and power the machine on. Allow the machine to fully heat (group head and portafilter should reach operating temperature), about 10–20 minutes depending on model.
- 2
Dose and distribute
Weigh out 7 g of finely ground espresso into the single-shot portafilter basket. Level or gently distribute the grounds so they sit evenly across the basket.
- 3
Tamp
Using a tamper that fits the basket, apply firm, even pressure to tamp the grounds to create a flat, compact puck. Wipe any loose grounds from the portafilter rim.
- 4
Purge and lock in
Purge a small amount of water through the group head to clear residuals and stabilize temperature. Insert and lock the portafilter into the group head.
- 5
Brew
Place a pre-warmed shot glass or demitasse under the spout. Start the brew and aim for an extraction volume of approximately 20 ml (0.7 oz) from 7 g dose in about 20–30 seconds. Adjust grind finer if extraction is too fast, coarser if too slow.
- 6
Finish and serve
When extraction reaches target volume/time, stop the shot. Serve immediately as a single espresso (0.7 oz). Clean the portafilter and wipe the group head.
Equipment maintenance
- 7
After brewing, knock out the used puck, rinse the portafilter, and wipe the group head. Backflush the machine per manufacturer recommendations at the end of service.