Learning how to pull an espresso shot is a process. It will take some patience. It can be frustrating but don't give up. Once you get it, the wait will have been well worth it. Here is your step-by-step by guide to pulling an espresso shot:
Step 1 - Grind Your Beans
Make sure you've picked out some fresh beans from your local roaster or supermarket. Place them into your grinder, we like the Mazzer Mini, and make sure your grind settings are set to very fine. The texture of your grind is incredibly important for good shots of espresso. If too coarse, espresso will flow out like water and will taste sour (yeah, not good). If too fine, it'll come out too slow and will be bitter (also not good).
The texture you're looking for should be something similar to granulated sugar.
Step 2 - The Dose
The dose is the amount of coffee grounds that go into your portafilter. For a double shot of espresso, the proper amount is between 14 and 18 grams of coffee.
Step 3 - Tamp
Tamping espresso is the process of patting down the ground coffee in your portafilter. Make sure your coffee grounds are evenly distributed, grab your tamper and apply about 30 pounds of pressure for a few seconds. Twist to tighten up loose grounds. If you have to do this multiple times, that ok. Just make sure there are no loose grounds.
Step 4 - Insert and Pour
Insert your portafilter into the group head and secure. A proper single shot of espresso should yield about 1oz of espresso. 2oz for a double shot.
Brew Time - You're looking for anything between 20 and 30 seconds. There is no perfect amount of time!
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