Pulling a Proper Espresso Shot
The difference between an espresso and a strong cup of coffee lies in the resistance you create for the water. Mastering this requires adjusting your grind size daily to match the atmospheric moisture and the age of your beans.
Consistency is your only metric
If your coffee is stale, no amount of technique will yield crema. Use beans roasted within the last three weeks and keep your machine portafilter hot.
- Espresso machine
- Burr grinder
- Tamper
- Digital scale
- Portafilter
What goes in.
- 18gfreshly roasted coffee beans, fine grind
- 36gfiltered water (output yield)
Adjusting the grind
If the shot pours in under 20 seconds, your grind is too coarse and the coffee will taste thin or sour. If it takes longer than 35 seconds, your grind is too fine and the output will be bitter and choked.
The method.
Heat the machine
Lock the empty portafilter into the group head and run a blank shot of water through it to ensure the metal is fully heated.
Grind and distribute
Grind the beans into the basket. Use your finger to level the grounds so they are distributed evenly, ensuring there are no air pockets or clumps.
Tamp firmly
Place the portafilter on a flat surface. Apply firm, level pressure with the tamper until the coffee bed resists further compression. Ensure the surface is perfectly flat.
Extract
Lock the portafilter into the machine and start the pump immediately. Place your scale and cup underneath. Watch for the first drop of coffee to bead on the bottom of the basket.
Stop the flow
Stop the pump once the scale reads 36g. The transition from dark brown to a pale, watery yellow stream marks the end of the extraction.
Other turns to take.
Ristretto
A shorter extraction ratio, typically 1:1, resulting in a more syrupy, concentrated body.
Lungo
A longer extraction ratio, typically 1:3, which pulls more sugars and bitterness from the coffee bed.
When it doesn't go to plan.
Purge the group head with water for two seconds before locking in the portafilter to clear any stray grounds.
Wipe the basket rim clean before inserting; any stray coffee grinds create a gap for water to bypass the puck.
If your shot is uneven, check your tamping technique—it is likely you are tilting the tamper slightly to one side.
The ones that keep coming up.
Why is there no crema?
The beans are likely too old, or your grind is too coarse to build the necessary pressure.
Should I keep the machine on all day?
If you are pulling multiple shots throughout the morning, keep it on. If only for one, 15 minutes of warm-up time is sufficient.
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