Single Origin Recipe
Make Single Origin 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 (Single Origin)
Milk (optional — textured for a single-origin milk drink)
Equipment & finishing
Method
Espresso (Single Origin)
- 1
Warm and prepare
Turn on your espresso machine and allow it to fully heat (usually 15–30 minutes). Warm the cup by rinsing with hot water and clean the portafilter and group head by running a short blank shot.
- 2
Grind
Weigh 18 g of single-origin espresso beans. Grind immediately on a fine espresso setting to yield a fine, slightly sticky grind suitable for a 25–30 second extraction. Grind directly into the portafilter basket.
- 3
Dose and distribute
Level and distribute the grounds evenly in the portafilter using your finger or distribution tool. Aim for an even puck to avoid channeling.
- 4
Tamp
Use a tamper to apply firm, level pressure (~30 lbs / 13.6 kg) to create a uniform surface. Polish the tamp with a gentle twist to smooth the edge.
- 5
Pull the shot
Lock the portafilter in the group head. Start the shot to yield 36 ml of espresso in about 25–30 seconds. Watch the stream: it should be steady, honey-like, and have a rich crema. Adjust grind finer if extraction is faster than 25 seconds, coarser if slower than 30 seconds.
- 6
Taste and note
Taste the straight espresso to appreciate the single-origin characteristics: brightness, sweetness, acidity, body, and flavor notes. Make small adjustments to grind or dose over subsequent pulls to optimize flavor.
Milk (optional — for single-origin milk beverages)
- 7
- 8
Purge steam wand
Purge a short burst of steam from the wand to remove condensation before steaming.
- 9
Steam and texture
Submerge the steam wand tip just below the surface and start steaming to introduce microfoam. After 2–4 seconds lower the pitcher slightly to milk the foam in, then fully submerge to heat to 60–65°C (140–149°F). Aim for glossy, velvety microfoam with tiny bubbles.
- 10
Polish milk
Tap the pitcher on the counter to remove large bubbles and swirl to integrate foam and liquid milk.
- 11
Equipment & finishing
- 12
Clean up
Knock out the used puck from the portafilter, rinse the basket and portafilter, wipe the group head and steam wand. Backflush the group head as recommended by your machine schedule.
- 13
Serve
Serve the single-origin espresso or milk-based drink immediately to preserve aroma and temperature. Encourage tasting notes and adjustments for future brews.