How to Pull Espresso Shots
Every espresso machine is different and there’s quite a bit of controversy over the “best” way to pull a shot. However, there are some basics that can help you sharpen your espresso-pulling skills and pull great shots. From why fresh-ground beans are a must to what “mouse tails” are and why you should watch them, these step-by-step instructions cover all the basics of pulling espresso.Shots begin with whole beans. It is imperative that you begin with whole beans because the volatile oils (which give coffee its incredible range and depth of flavor) begin to dissipate off of the coffee as soon as it is ground. In fact, the effect of lost oils is so pronounced on espresso’s flavor that it’s important to pull as shot as soon as possible after you have ground the beans and it is almost always recommended that you grind for each and every individual shot you pull.
Conical burr grinders are the best way to grind espresso because they produce the fullest flavor. (Here’s more information on blade grinder vs. burr grinders.) Grinders generally come with recommended grind settings (for coarser or finer grounds), but these must be changed throughout the day to account for a multitude of ever-changing factors, such as bean variations, temperature and humidity. Also, generally speaking, grinds should be slightly finer for manual or automatic espresso makers than they should be for stovetop espresso makers/moka pots or pumpless electric espresso makers. Ultimately, most baristas agree that the best grind size is the one that results in a shot that pulls in 23 to 29 seconds and (Very important!) tastes great.
To grind coffee beans for espresso, fill the hopper and activate the grinder for about 15 to 20 seconds. Many grinders require that a lever (“doser”) be pulled forward repeatedly as the coffee is ground. This action dispenses the ground coffee into the portafilter.If later, you find your shots are extracting too quickly, the first thing to try to adjust is the grind size. Make it smaller. Similarly, if a shot is taking too long to extract, try making the grind size slightly larger.back to menu ↑
Dose the Coffee
This is an American/Australian-style updose for a double ristretto shot. Although portafilter and basket sizes will vary, updosed mounds should look about like this for “Third Wave” espresso shots. Lindsey Goodwin.Dosing the coffee is simply transferring the coffee from the grinder to the appropriate size basket for the type of shot you’re pulling (ristretto, lungo, doppio, etc.). However, it is a controversial topic.Traditional Italian methods dictate that a basket should be filled, but not overflowing. So-called “Third Wave” American and Australian techniques include something called “updosing,” which basically means slightly mounding the coffee over the top of the basket as you dose it.
Whereas a 14-gram basket would hold approximately 14 grams of grounds with the Italian method, it would hold around 18 to 20 grams with the newer American/Australian method (though the specifics are also controversial, and some use more or less than that).For the purposes of learning to pull a good shot in the U.S., simply dose the coffee into the portafilter basket until it is slightly mounded, as pictured. Then, proceed to the following steps.Once you have dosed the shot, it’s important to try to make the shot as quickly as possible. For espresso, lost time is lost flavor.
Settle the Grounds
Clear the Espresso Grounds
Tamping is an art form for many baristas, but it if often undervalued by novices. Tamping compresses the grounds to encourage the pressurized water to flow through the espresso properly when the shot is pulled. Good tamping is imperative for full flavor and proper brew time.Here’s how to tamp the grounds:
- First, place the portafilter so its base is on a flat, stable surface.
- Hold the tamper firmly in one hand and the portafilter’s handle firmly in the other.
- Place the tamper on top of the grounds so it’s parallel to their surface (not angled).
- Now, you’re ready to tamp. Press downward with 30 to 40 pounds of pressure. You can use a scale to get an idea of how much pressure this is. Some advocate tamping harder for stovetop espresso makers and pumpless automatic espresso makers.
- Release the pressure, and then tamp again.
At this point, some people finish tamping with a twist (before fully releasing the pressure a second time) or a tap to the side of the portafilter (after releasing the pressure). As much as these techniques add flair to the ritual of pulling shots, most experts do not recommend them as they hold more potential for harm (unsettling the grounds) than good (looking cool). Ideally, settling the grounds, clearing the grounds and tamping the grounds should take under 30 seconds. It will take some practice for you to be able to do this quickly, but the payoff is fantastic full-flavored espresso.
Lock the Portafilter Into the Group Head
This portafilter engages on the left and locks on the right. It is currently in the locked position. Lindsey Goodwin.Once you’re shot is tamped, you’re ready to connect the portafilter to the group head. The portafilter has two flanges that slip upward into the group head and then lock it in place when the portafilter is rotated. Some group heads begin the locking process with the portafilter to the left, but most begin with it to the right. Either way, insert the flanges and rotate the portafilter firmly (without slamming it) into the locked position.
A note on preparing espresso machines for shots:
Most espresso machines require that a few practice shots be pulled to warm up the machinery or for hot water to be run through the group head to stabilize its temperature. This can be a good opportunity to practice your pulling, adjust your grind size and get yourself “warmed up,” too. However, if you opt to use hot water to stabilize the temperature of the group head, do so before you lock the portafilter into position.