A small, intense shot pulled under pressure — the base for milk drinks or a quick pick-me-up on its own. Timing here is the shot itself; the real work is in the prep.
Coffee
18 g
Water
36 g out (yield)
Ratio
1:2
Time
25–30 sec
You'll need
•Espresso machine with portafilter
•Burr grinder (espresso-capable)
•Tamper
•Scale
•Distribution tool (optional)
Before you start
1.Grind 18 g of coffee fine, straight into the portafilter basket.
2.Distribute the grounds evenly, then tamp level with firm, consistent pressure.
3.Wipe the rim, lock the portafilter in, and place a cup on the scale underneath.
4.Start the pump and the timer together.
Steps
1. First drops
0:00 – 0:08 (8s)
After starting the pump, espresso should begin dripping around 5–8 seconds in. A short delay is normal.
2. Extraction
0:08 – 0:25 (17s)
Let it flow in a thin, steady, honey-like stream. Watch the scale climb toward 36 g.
Water: → 36 g out
3. Stop the shot
0:25 – 0:30 (5s)
Stop at roughly 36 g and 25–30 seconds. The stream should be turning pale and blonde.
Tips
•Aim for a 1:2 ratio — 18 g in, about 36 g out — in 25–30 seconds.
•Too fast and watery? Grind finer. Too slow and bitter? Grind coarser.
•The stream should look like warm honey, not a gushing jet.