Espresso Recipe
Make Espresso Recipe at home. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Coffee
Equipment / ancillary
Method
Preparation
Preheat and clean
Turn the espresso machine on and allow it to fully heat for at least 15–30 minutes. Backflush or run water through the group head briefly, wipe the shower screen and purge the steam wand if present. Warm the portafilter by locking it in and running hot water through it for a few seconds, then dry with a cloth.
Weigh and grind
Weigh 18 g of fresh espresso roast coffee beans on the scale. Grind to a fine setting appropriate for your machine (should feel slightly gritty, like table salt to slightly finer). Target a grind that will yield 36 ml in about 25–30 seconds. If using a double basket sized for 18 g, adjust as needed.
Dosing & Tamping
Purge a short burst of water through the group head to clear stale water (1–2 seconds). Place the portafilter on the scale, tare the scale, and dose the freshly ground 18 g into the basket. Distribute the grounds evenly with a distribution tool or gentle fingertip taps to remove large voids.
Level the bed and press the tamper down with firm, even pressure (approximately 20–30 lbf / 9–14 kg of force). Aim for a flat, level puck. Wipe any excess grounds from the rim of the portafilter to ensure a good seal.
Finishing & Serving
After stopping the shot, immediately wipe the portafilter and purge the group head with a short burst of water. Swirl or inspect the espresso: a properly extracted shot will have a 2–4 mm layer of crema on top and a rich, balanced aroma and flavor.
Serve the espresso immediately in the warmed demitasse. Drink within 1–2 minutes for best texture and aroma. Enjoy as a straight espresso or use as the base for milk drinks.