Description
This recipe guides you through making a classic espresso shot, the foundation for many coffee drinks.
Ingredients
Scale
- 7–9 grams finely ground coffee beans
- 30 ml water
Instructions
- Heat your espresso machine to the optimal brewing temperature (typically 195-205°F or 90-96°C).
- Grind fresh coffee beans to a fine consistency, similar to powdered sugar.
- Fill the portafilter basket with 7-9 grams of ground coffee.
- Tamp the coffee grounds firmly and evenly.
- Lock the portafilter into the group head of the espresso machine.
- Place a pre-warmed demitasse cup under the spouts.
- Start the brewing process. A good shot should take 20-30 seconds to extract.
- Observe the espresso stream; it should be a steady, dark, honey-like flow, gradually lightening in color.
- Stop the extraction once you have approximately 30 ml of espresso.
- Serve immediately or use as a base for other drinks.
Notes
- Use high-quality, freshly roasted coffee beans for the best flavor.
- Experiment with grind size and tamping pressure to achieve the perfect extraction.
- Clean your espresso machine regularly for optimal performance and taste.
- Prep Time: 5 minutes
- Cook Time: 30 seconds
- Category: Beverage
- Method: Brewing
- Cuisine: Italian
Nutrition
- Serving Size: 1 shot (30ml)
- Calories: 2
- Sugar: 0g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 0.2g
- Cholesterol: 0mg
Keywords: espresso, coffee, shot, brewing, Italian coffee