Single Espresso Shot Recipe
(0.7 oz)
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Ingredients
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Espresso
Equipment (not consumed)
Method
Espresso
Fill water reservoir and warm machine
Ensure the espresso machine's water reservoir is filled with filtered water (about 250 ml minimum for a few shots). Turn the machine on and allow it to reach brewing temperature and pressure — typically 10–20 minutes depending on the machine.
Preheat portafilter and cup
Lock an empty portafilter into the group head and run a short blank shot (no coffee) to flush and preheat the group and portafilter. Place the shot glass or demitasse cup under the spouts to preheat as well, or rinse it with hot water.
Weigh and grind coffee
Weigh 7 grams of freshly roasted whole beans on a scale. Grind to a fine, espresso-specific grind (consistency like table salt — slightly finer or coarser depending on machine). Use the grinder directly into the portafilter basket to minimize dose loss.
Distribute and tamp
Evenly distribute the ground coffee in the portafilter basket. Use a tamper to apply firm, level pressure (about 20–30 lbs / ~9–13 kg of force) to create a flat, even puck. Wipe any loose grounds from the rim to ensure a good seal.
Brew
Lock the portafilter into the group head. Start the shot and begin timing. Target brew pressure ~9 bars and a yield of about 20–25 ml (0.7–0.85 oz) in 20–30 seconds for a classic single shot; adjust grind if the shot extracts too fast or too slow. Stop the shot when the target volume/time is reached.
Evaluate and serve
Observe the shot: a well-extracted single will have a rich, caramel-colored crema on top and a balanced aroma. Serve immediately in the preheated cup. If extraction tastes sour (under-extracted), make the grind finer or increase dose slightly; if bitter (over-extracted), grind coarser or reduce extraction time.
Clean up
Purge the group head briefly, knock out the used puck, rinse the portafilter and wipe the group head. Backflush the machine as recommended by the manufacturer at regular intervals.
Equipment
Use the burr grinder and tamper as described above. Use scale and timer to ensure consistent dosing and extraction time. Maintain equipment cleanliness to avoid stale flavors.