Single Espresso Recipe
Make Single 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
Method
Espresso
Prepare machine and equipment
Turn on the espresso machine and allow it to fully heat until stable (usually 15–30 minutes depending on machine). Flush the group head with 50 ml of hot water to stabilize group temperature and to preheat the portafilter and cup.
Dose and grind
Weigh 7 g of whole coffee beans. Grind the 7 g to a fine espresso setting (slightly finer than table salt) so the dose compacts and yields resistance to water flow. Adjust grind to aim for an extraction time of about 20–30 seconds.
Tamp and lock in
Clean any loose grounds from the portafilter rim. Distribute grounds evenly in the basket, then tamp level and firm with about 15–20 kg of pressure to create a smooth, even puck. Wipe off any remaining coffee from the rim and lock the portafilter into the group head.
Brew
Start the shot immediately after locking in. Aim to extract approximately 30 ml of espresso in 20–30 seconds. Stop the shot once you reach roughly 30 ml (use a shot glass or scale/timer). The result should have a rich crema layer on top.
Serve and clean
Serve the single espresso immediately in the preheated cup. After brewing, knock out the spent puck, rinse and wipe the portafilter, and flush the group head briefly to clear residual grounds and cool the group.