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 (not consumed)
Method
Espresso
Preheat and prepare
Turn on the espresso machine and allow it to fully heat (30–45 minutes for most machines). While heating, run 50 ml of filtered water through the group and into the cup to flush residuals and warm the group head and cup. Place the warmed espresso cup on the cup warmer or keep it near the group head.
Grind
Weigh 18 g of whole coffee beans. Grind to a fine espresso grind setting — the texture should be slightly finer than table salt and form a cohesive puck when tamped. Adjust grind to target extraction time later if needed.
Dose and distribute
Place the portafilter on the scale, tare it, and dose the 18 g of ground coffee into the basket. Use a distribution technique (tap, WDT, or finger) to level the grounds so there are no high or low spots.
Tamp
Using a tamper, apply firm, even pressure until the puck is flat and compacted. Aim for approximately 30 pounds (13–15 kg) of pressure. Polish with a slight twist if your technique uses it, and wipe any grounds from the rim of the portafilter to ensure a good seal.
Brew
Lock the portafilter into the group and start the shot immediately. Place the preheated espresso cup under the spout and start the timer simultaneously. Target yield: about 40 ml of liquid espresso. Target time: 25–30 seconds from first drop to end of brew (adjust grind coarser if time is long, finer if short). Stop the shot once you reach ~40 ml or the target time.
Serve
Inspect the shot: a good single espresso should have a rich, caramel-colored crema on top and balanced aroma. Serve immediately in the warmed espresso cup. Drink within 30–60 seconds for best sensory experience.
Clean up
Purge a short burst of water through the group to clear grounds, knock out the used puck, and wipe the group and portafilter. Backflush the machine as recommended by the manufacturer on a regular schedule.
Equipment (procedural notes)
Use a scale to measure dose and yield for consistent results. Use a timer to monitor extraction time and adjust grind accordingly. Keep equipment clean and warmed to avoid temperature loss and off-flavors.