Espresso Single Recipe
Make Espresso Single Recipe in just 12m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Espresso
Optional serving
Method
Preparation
Warm equipment and flush
Turn on the espresso machine and allow it to fully heat (typically 10–20 minutes depending on machine). Run water through the group head and portafilter briefly to flush cold water and stabilize temperature. Pour hot water into the demitasse cup to warm it, then discard the water before extracting.
Weigh and grind
Weigh 7 g of freshly roasted whole coffee beans. Grind beans to a fine espresso setting — texture should be similar to table salt but slightly finer, adjusted for your machine and roast. Aim for a consistent grind to ensure even extraction.
Dose and distribute
Place the portafilter on a scale. Add the 7 g of ground coffee into the portafilter basket. Level and distribute the grounds evenly across the basket using your finger or a distribution tool to avoid channeling.
Tamp
Using a tamper, apply firm and level pressure to compress the grounds. Aim for a smooth, flat puck with about 15–30 kg (30–65 lb) of pressure. Clean any loose grounds from the rim of the portafilter.
Extraction
Lock in and pre-infusion
Lock the portafilter into the machine's group head. Start extraction. If your machine has a pre-infusion feature, allow a 2–4 second pre-infusion at low pressure to saturate the puck and encourage even flow.
Brew to yield
Begin full-pressure extraction. Aim for about 25–35 seconds total extraction time (including pre-infusion) to yield approximately 25–30 ml of espresso beverage from the 7 g dose, depending on taste and machine. Observe the flow: it should start as a thin stream and become syrupy with a golden crema. Stop the shot when you reach ~30 ml or when the color begins to pale and watery.
Serve
Immediately wipe the group head and knock out the used puck. Pour the espresso into the warmed demitasse cup. If desired, add sugar or sweetener to taste. Serve immediately to enjoy optimal aroma, crema, and temperature.
Cleanup
Rinse and dry the portafilter and basket. Backflush the machine as recommended by manufacturer to keep group head clean. Refill the machine’s water reservoir if needed.