Espresso Single Recipe
Make Espresso Single 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 items that affect technique)
Method
Espresso
- 1
Preheat and prepare
Turn on the espresso machine and allow it to fully heat (group head and portafilter) — typically 15–30 minutes. Flush a short burst of water through the group head to stabilize temperature. Warm the shot glass or demitasse by rinsing with hot water, then discard the rinse.
- 2
Dose and grind
Weigh 18 g of whole coffee beans. Grind to an espresso grind size (fine, slightly coarser or finer depending on your grinder and machine). You want a grind that yields 25–35 seconds extraction for the specified brew ratio; adjust as needed during dialing.
- 3
Distribute and tamp
Place the portafilter on the scale, tare to zero, and dose the 18 g ground coffee into the basket. Evenly distribute the grounds using a distribution tool or gentle taps. Level the surface and tamp with consistent pressure (about 20–30 lbs / 9–14 kg) so you have a flat, compact puck. Wipe any loose grounds from the rim.
- 4
Lock in and start
Insert and lock the portafilter into the machine group head. Place the warmed shot glass or demitasse cup on the scale under the spout and tare the scale. Start the extraction and the timer simultaneously.
- 5
Extract
Target a yield of 36 ml in 25–35 seconds (this is roughly a 1:2 brew ratio by weight). Watch the shot: it should start with a dark syrupy stream, turn to golden and then blonde toward the end. If extraction time is significantly outside the target, adjust grind finer (slower) or coarser (faster) for the next shot.
- 6
Finish
Stop the shot when you reach ~36 ml or when the stream lightens to pale blond. Gently knock out the puck, purge the group head with a short flush, and wipe clean. Serve the single espresso immediately in the warmed cup to preserve crema and aroma.
- 7
Tasting notes and adjustments
Taste while hot. If the espresso is overly sour, try a finer grind or slightly higher dose/longer extraction. If it’s bitter or hollow, try a coarser grind or shorter extraction. Adjust dose, grind, or yield in small increments (0.5–1 g dose changes, 50–200 mg yield or 1–2 seconds time changes) and repeat.
Equipment care
- 8
After making the shot, backflush the machine per manufacturer instructions if required, clean the portafilter and basket, and wipe the steam wand and group head. Regular cleaning maintains consistent taste and machine health.
