Regular Espresso Recipe
Make Regular Espresso Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Espresso Shot
Equipment & Cleaning
Method
Espresso Shot
- 1
Preheat and Prepare
Turn on the espresso machine and allow it to fully heat (usually 10–20 minutes depending on model). Flush the group head briefly (2–3 seconds) to clear old water and stabilize temperature. Warm the portafilter by locking it into the group head for a few seconds, then remove and dry.
- 2
Weigh and Grind
Weigh 18 g of whole coffee beans on the scale. Grind the beans to a fine espresso grind setting — it should feel like fine sand and clump lightly when compressed. Grind directly into a clean, dry double basket (or single if making a single) in the portafilter.
- 3
Distribute and Tamp
Evenly distribute the ground coffee in the basket to avoid channeling (use a distribution tool or gentle taps/leveling). Using a tamper, apply steady, level pressure to compress the puck until firm — aim for about 30 lbs (13–15 kg) of force. Polish the edge with a slight twist and wipe any grounds from the rim of the portafilter.
- 4
Brew
Place the portafilter into the group head and start the extraction immediately. Start the timer. Target extraction parameters: 25–30 seconds to yield approximately 36–40 g of liquid espresso (a 1:2 to 1:2.2 brew ratio). Stop the shot at the target volume/time or earlier if the flow looks thin and blonding begins.
- 5
Equipment & Cleaning
- 6
Rinse or backflush the portafilter and group head after brewing. Knock out the spent puck and wipe the portafilter basket. Brush the group head and wipe the steam wand if used. Regularly clean grinder burrs and calibrate grind size as beans age or change. Refill machine water with filtered water as needed.