Espresso - Single Shot Recipe
Make Espresso - Single Shot Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Espresso
Equipment (not consumed)
Method
Espresso
- 1
Preheat and rinse
Turn the espresso machine on and allow it to reach full operating temperature (typically 15–30 minutes depending on machine). Flush the group head and run ~60 ml of filtered water through the portafilter or group to warm the group, portafilter, and cup. Empty the portafilter and cup of rinse water.
- 2
Weigh and grind
Weigh 18 g of freshly roasted espresso coffee beans on the scale. Grind beans to a fine espresso grind—similar to table salt but slightly finer—using a quality burr grinder. Adjust grind so that the brew time target described below is achievable.
- 3
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 tool or gentle taps/leveling with your finger to create an even bed of grounds. Ensure no large clumps remain and that the coffee is level from edge to edge.
- 4
Tamp
Using a tamper, apply firm, even pressure (approx. 20–30 lbs / 9–14 kg of force) to compress the grounds into a smooth puck. Keep the tamper level and finish with a slight twist to polish the surface. Wipe any loose grounds from the rim of the portafilter.
- 5
Brew (aim for 1:2 brew ratio)
Lock the portafilter into the machine group head. Place the preheated espresso cup or shot glass under the spout. Start the shot immediately. Aim to extract about 36–40 ml of espresso (yield ~2x dose) in 25–30 seconds of total extraction time. If the shot pours too quickly (<20 s), tighten the grind (finer). If it pours too slowly (>35 s) or drips, coarsen the grind slightly.
- 6
Dialing and tasting
Observe the shot: it should start as a thin, dark stream that thickens into a honey-like ribbon and develop a caramel-colored crema on top. Taste: balanced with brightness, sweetness, and pleasant bitterness. If sour/underextracted, grind finer or increase extraction time/ yield. If overly bitter/overextracted, grind coarser, reduce time or yield.
- 7
Serve and clean
Serve the single shot immediately in the warmed cup. After brewing, knock out the spent puck, rinse and wipe the portafilter, and flush the group head briefly to keep the machine clean and ready for the next shot.
Equipment steps
- 8
Use the scale to measure dose and yield for consistency. Use the tamper to ensure a flat, level puck. Keep grinder burrs clean and recalibrate grind size as beans age (beans often need slightly finer grind as they degas).
