Extra Shot Recipe
Make Extra 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
Optional additions
Method
Espresso
Prepare machine and portafilter
Fill the espresso machine reservoir with the filtered water. Turn the machine on and allow it to fully heat until stable brew pressure and temperature are reached (usually 15–30 minutes for home machines). Warm the portafilter by locking it into the group head and running a short blank shot, then wipe it dry.
Dose and distribute
Weigh 18 g of freshly ground coffee (fine espresso grind). Evenly distribute the grounds in the portafilter basket, tamp with 30 lbs (≈13.6 kg) of consistent pressure to create a level puck, then wipe any loose grounds from the rim.
Pull the extra shot
Lock the portafilter into the group head. Start the shot and aim for a 36 ml extraction (a short extra shot / lungo depending on taste) in about 25–30 seconds. If the shot extracts significantly faster or slower, adjust grind size slightly finer (if too fast) or coarser (if too slow) and repeat. You want a rich, viscous espresso with a caramel-colored crema.
Serve espresso base
Immediately pour the extracted 36 ml espresso into your cup. If making a straight extra shot, serve as-is. For a drink that uses an extra shot (e.g., latte, americano), proceed to the optional additions.
Optional additions
Latte with extra shot (steamed milk)
If making a latte, steam 120 ml milk to about 60–65°C (140–149°F) with a velvety microfoam texture. Pour the steamed milk over the 36 ml espresso, holding back foam with a spoon, then finish with a small layer of foam. Stir gently to combine. Add simple syrup or sugar to taste if desired and garnish with a pinch of cinnamon or cocoa.
Iced coffee with extra shot
For an iced drink, fill a glass with ice. Pour 36 ml hot espresso over the ice to cool quickly, then add 120 ml cold milk (or water for an iced Americano). Stir well. Add simple syrup if desired and garnish with a light dusting of cocoa or cinnamon.
Adjustments and troubleshooting
If the shot is too bitter, try a coarser grind or a slightly shorter extraction (reduce time or yield). If it's sour or thin, try a finer grind or longer extraction. Clean the portafilter and group head regularly to avoid stale flavors. Use fresh coffee roasted within the last 2–4 weeks for best results.