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
Equipment (optional but required to make espresso)
Method
Preparation
Warm machine and cup
Turn on the espresso machine and allow it to fully heat (usually 15–30 minutes). Run about 50 ml of hot water through the grouphead into the cup or shot glass to preheat the portafilter and cup; discard this water.
Weigh and grind
Weigh 7 g of coffee beans on the scale. Grind to an espresso-fine setting (aim for a texture similar to fine sand). Adjust grind finer if extraction runs too fast, coarser if too slow.
Prepare portafilter
Wipe and dry the portafilter basket. Dose the 7 g of ground coffee into the basket, distributing grounds evenly by tapping the side of the portafilter or using a distribution tool so no large clumps remain.
Tamp
Using a tamper, apply firm, even pressure (about 20–30 lb / ~9–14 kg force) to compress the coffee into a level puck. Polish once with a slight twist to finish. Wipe any grounds from the rim.
Extraction
Lock in and start
Insert and lock the portafilter into the machine. Place the preheated espresso cup or shot glass under the spout. Start the shot immediately after locking in to avoid channeling from temperature differences.
Brew
Begin extraction aiming for a 1:1 to 1:1.5 brew ratio by weight. For a 7 g dose, target 7–10 ml (g) of liquid espresso in about 20–30 seconds. Monitor flow: it should begin as a slow, steady stream resembling warm honey and change to a thinner stream near the end.
Stop and check
Stop the shot when the target yield/time is reached (typically 20–30 seconds and 7–10 ml). If the shot pours too quickly (<18 sec) make grind finer or tamp heavier; if too slow (>35 sec) make grind coarser or check for clogging.
Finishing and service
Serve
Wipe the grouphead and purge a small amount of water to clear residual grounds. Swirl the cup gently to integrate crema and present the single espresso immediately while hot.
Taste adjustments (optional)
If the espresso tastes sour/underextracted, try a finer grind or longer extraction time. If it tastes bitter/overextracted, try a coarser grind, shorter time, or slightly lower dose.