Red Eye Recipe
Drip coffee with a shot of espresso
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Ingredients
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Coffee base
Espresso
Optional additions
Method
Coffee base
Measure and heat water
Measure 12 oz (about 355 ml) filtered water and heat to 195–205°F (90–96°C). If using an automatic drip coffee maker, add water to the reservoir.
Prepare coffee grounds
Use 2 tablespoons medium-ground coffee (about 10–12 g) for an 8 oz brew. Place grounds in the paper filter or reusable basket of your drip brewer.
Brew drip coffee
Brew the coffee using your drip machine or pour-over method. Aim to produce 8 oz of ready coffee. Pour into a warmed 12 oz mug to maintain temperature.
Espresso
Prepare espresso machine
Preheat the espresso machine and portafilter. Ensure the machine has reached proper pressure and temperature for a quality shot.
Dose and tamp
Weigh or dose about 7 g of finely ground espresso coffee for a single shot. Distribute evenly in the portafilter and tamp with firm, even pressure.
Pull the shot
Pull a single espresso shot (about 1 oz) directly into a small cup. Extraction should take roughly 20–30 seconds for a balanced shot.
Add espresso to drip coffee
Immediately pour the hot 1 oz espresso shot into the 8 oz cup of freshly brewed drip coffee. Stir once gently to combine.
Optional additions
Serve
Serve immediately while hot. Adjust strength next time by increasing or decreasing espresso shot volume or drip coffee strength.