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 shot
Equipment & optional items
Method
Espresso shot
Preheat and prepare
Turn on the espresso machine and allow it to fully heat (group head and boiler) for 15–30 minutes. Place your empty portafilter on the machine to warm, or flush 30–50 ml of hot water through the group head into a cup to stabilize temperature. Warm the shot glass or espresso cup by filling it with hot water, then discard the water before brewing.
Weigh and grind
Weigh 18 g of espresso beans. Set the burr grinder to a fine setting appropriate for your machine and beans. Grind directly into the portafilter so the ground dose equals roughly 18 g. Target extraction volume is about 36 ml (yield) for a 1:2 brew ratio.
Distribute and tamp
Evenly distribute the grounds in the portafilter using your finger or a distribution tool to remove large voids. Level the surface and press with a tamper using consistent 15–20 kg (30–44 lb) of pressure until the puck surface is smooth and even. Polish with a slight twist to create a sealed edge.
Purge and lock in
Purge a short burst of water (1–2 seconds) through the group head to clear old water and stabilize pressure. Wipe the group gasket if needed. Immediately lock the portafilter into the group head.
Start extraction and time
Start the shot and begin timing. A proper extraction time for 18 g in should be about 25–30 seconds to reach approximately 36 ml yield. Watch for a steady, honey-colored stream that thickens slightly as it approaches the end. If the shot pours too fast (<20 s), grind finer; if too slow (>35 s), grind coarser or reduce dose/friction.
Finish and serve
When the shot reaches ~36 ml or at ~25–30 seconds, stop the extraction. Wipe any stray grounds from the cup edge. Serve the espresso immediately in the warmed cup to preserve crema and aroma. Enjoy as a straight espresso or use as the base for milk drinks.
Clean up
Knock out the used puck into a knock box, rinse and dry the portafilter, wipe the group head and steam wand if used, and flush the group head briefly. Backflush the machine per manufacturer recommendations at the end of the day.
Equipment & optional items
Use the grinder to achieve a consistent fine grind; adjust in small increments to dial in extraction time and yield. Use a scale to weigh dose and yield (weigh cup before and after to measure extracted volume by mass). The tamper and distribution tool improve puck evenness and extraction consistency. Preheating the cup and portafilter preserves temperature and crema. Keep cleaning tools handy to maintain machine performance and flavor.