Einzelshot

Einzelshot is a term used in German-speaking coffee contexts to denote a single shot of espresso or an espresso-based drink served in a standard unit. It is the baseline portion from which many beverages are prepared, with the Doppelshot (Doppio) serving as the larger counterpart.

A typical single shot yields about 25 milliliters of espresso and is produced from roughly 7–9 grams of finely ground coffee. The extraction time is generally around 20–30 seconds, using standard espresso machine pressure near 9 bar and water temperature around 90–96°C. Some baristas offer variations such as a ristretto shot (shorter extraction, about 15–20 ml) or a lungo (longer extraction, around 30 ml).

In practice, the Einzelshot forms the basis for drinks like cappuccino, latte, flat white, macchiato, or americano when diluted. For more caffeine or a stronger flavor, cafes may use a Doppelshot (approximately 50 ml, produced from about 14–18 grams of coffee).

Terminology: the term corresponds to the English “single shot.” In Italian espresso culture, the term “shot” is common, while German-speaking contexts also use “Einzelshot” and “Doppelshot” to distinguish single and double servings.

Quality considerations: shot quality depends on fresh beans, appropriate grind size, even tamping, and machine cleanliness. The presence of crema, aroma, and balanced flavor indicators reflect a well-extracted single shot.