+ Extra Shot Recipe
Make + Extra Shot Recipe in just 5m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Espresso Shot
For Serving (optional additions)
Method
Espresso Shot
Dose and grind
Weigh 18–20 grams (approx. 0.02 cups) of freshly roasted espresso beans for a single extra shot. Grind immediately before brewing to a fine, slightly gritty texture suited to your espresso machine or portafilter. Adjust grind finer if extraction is too fast, coarser if too slow.
Tamp and brew
Distribute the ground coffee evenly in the portafilter basket, then tamp firmly and level with about 30 pounds (13–14 kg) of pressure. Lock the portafilter into the group head of a preheated espresso machine. Brew using approximately 30 ml of water. Aim for a 25–30 second extraction time to produce a concentrated, balanced 1 oz (single) shot. Monitor extraction time and yield; adjust dose/grind as needed.
Check and serve
Observe crema color and texture (golden brown, slightly tawny). If the shot is sour or thin, grind finer or increase dose slightly; if bitter or overextracted, grind coarser or shorten extraction. Serve the extra shot immediately either in its own demitasse cup or add it as an additional shot into the customer's beverage (latte, americano, etc.).
For Serving (optional additions)
If adding the extra shot to a milk-based drink: prepare milk as usual (steam or froth) and pour the shot(s) into the cup before or after steaming per house practice. If adding to an americano, pour the extra shot(s) and then add hot water to achieve desired strength. Add syrup or sweetener to taste and stir to combine.