Extra Coffee Shot Recipe

Preheat and dose

Preheat your espresso machine and portafilter by running a blank shot or flushing hot water through the group head and portafilter. Weigh 18–20 g of whole beans (approximately 0.02 kg) for a double shot; if you require a single extra shot, use 8–10 g. Grind to a fine, slightly gritty espresso grind immediately before brewing.

Distribute and tamp

Place the ground coffee in the portafilter basket. Distribute the grounds evenly, then tamp with consistent 30–40 pounds (13–18 kg) of pressure to create a level puck. Wipe any loose grounds off the rim.

Brew the shot

Lock the portafilter into the group head. Start the extraction immediately to avoid channeling. Use about 30 ml of hot water at 90–96°C (195–205°F) for a double espresso. Aim for a 25–30 second extraction time for a balanced shot. For a shorter single extra shot, target 20–25 seconds and ~15–20 ml output depending on dose.

Observe and finish

Watch the stream: it should start dark and become golden with a thin, honey-like consistency. Stop the shot when the desired volume is reached (an extra single ~15–20 ml or double ~30 ml). Swirl the shot cup gently to integrate crema, then serve immediately or add to the drink that requested the extra shot.

Clean up

Purge the group head briefly, knock out the used puck, and wipe the portafilter. Rinse the shot glass if reusing.

Use a burr grinder for consistent particle size; adjust grind finer if extraction is fast (<20 s) or coarser if extraction is slow (>30 s). Use a scale to measure dose and yield for consistency. If using a stovetop espresso maker, heat water just until coffee begins to collect and expect a slightly different concentration; aim for a similar volume (15–30 ml) depending on dose.