Espresso Shot Recipe
Make Espresso Shot 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
Method
Espresso Shot
Prepare machine and water
Fill the espresso machine reservoir with filtered water if needed and turn on the machine. Allow the group head and portafilter to heat for at least 15–30 minutes so components reach stable brewing temperature.
Preheat cup and portafilter
Place the demitasse cup under the group head to warm. Insert an empty portafilter into the group head and run a short blank shot (2–3 seconds) to flush and warm the metal. Remove and dry the portafilter.
Grind
Grind 18 g of fresh espresso beans to a fine, slightly gritty texture (similar to table salt but a touch finer). Dose the ground coffee into the dry, clean portafilter basket on the scale. Aim for 18 g after dosing.
Distribute and tamp
Evenly distribute grounds in the basket (use a distribution tool or finger) so there are no high or low spots. Wipe the rim of the portafilter. Using a tamper, apply firm, even pressure (about 30 lbs/13.6 kg of force) to create a level, compact puck. Polish with a small twist and ensure the puck is smooth and flush with the basket.
Purge and lock in
Purge a small amount of water from the group head (1–2 seconds) to clear remaining grounds or stale water. Lock the portafilter into the group head firmly and place the preheated demitasse cup beneath the spout.
Brew the shot
Start the shot and simultaneously start the timer and check the scale. Target a 1:2 brew ratio: with an 18 g dose aim for ~36 ml liquid in the cup. The extraction time should be roughly 25–30 seconds from the first drop to stop. Look for a steady, honey-like stream that changes from dark to golden. Stop the shot when you reach ~36 ml or when the flow turns pale and watery.
Finish and evaluate
Remove the cup and wipe any drips. Knock out the spent puck and rinse the portafilter. Taste the espresso immediately — it should have a rich body, pronounced crema, balanced acidity and sweetness. If extraction is too fast (<20s), make the grind finer or increase dose; if too slow (>35s), make the grind coarser or reduce dose.
Optional: Clean and ready
Wipe the group head and flush briefly between shots to keep the system clean and consistent for subsequent extractions.
Equipment steps (optional reminders)
Keep your grinder and espresso machine clean. Use fresh beans roasted within 2–4 weeks for best flavor. Use filtered water and maintain machine according to manufacturer recommendations.