Extra Shot Recipe

Prepare espresso shot

Preheat your portafilter or espresso cup by rinsing with hot water and discarding the rinse. Grind 7–9 grams (about 0.06 cups) of high-quality espresso beans to a fine, consistent grind suitable for your machine. Dose and tamp evenly in the portafilter using 30–40 pounds of pressure to create a flat, uniform puck.

Lock the portafilter into the espresso machine and start extraction immediately. Aim for a 25–35 second extraction yielding about 25–35 ml (1–1.2 fl oz) for a single shot. For an "Extra Shot" drink, pull a second identical shot immediately after the first so you have two shots (total 50–70 ml). If using a pod or manual lever, extract a second shot the same way.

Watch the flow: it should be a steady, honey-like stream and the crema should be golden-brown. Stop extraction when volume and timing are in range; longer over-extraction will taste bitter.

Straight extra shot: Pour the two shots into a warmed espresso cup or small glass and serve immediately for a strong, concentrated espresso experience.

Extra shot in an Americano

For an Americano-style drink with an extra shot, pour the two espresso shots into a cup and add about 90 ml hot water (adjust to taste) poured gently to preserve crema if desired. Stir lightly.

Extra shot in a latte or cortado

If adding milk, steam 120 ml milk to 60–65°C (140–149°F) creating microfoam. Pour two shots into a cup and add the steamed milk: for a cortado use about 60–90 ml milk (not fully milky) and for a small latte use about 120 ml. Pour slowly to combine espresso and milk, finishing with a thin layer of microfoam.

Sweetening: If you prefer sweetened coffee, add up to 1 tsp sugar or sweetener to the hot espresso or milk and stir until dissolved.

Serve immediately. Clean the portafilter and group head after use.