How to pull an espresso shot
Every café drink starts with a good shot. The secret is to weigh what goes in and what comes out, and time it. Once you have those three numbers, you can fix almost any problem.
The three numbers
For a double shot:
- Dose (coffee in): 18g of ground coffee in the basket
- Yield (coffee out): 36g of espresso in the cup
- Time: 25 to 30 seconds, from pressing start to stopping the shot
That is a ratio of 1:2. Using a single or triple basket? The espresso calculator works out the yield for you.
What you need
- An espresso machine and a grinder
- Kitchen scales that read to 0.1g, small enough to fit under the cup
- A tamper
- A timer (or the shot timer in the espresso calculator)
Step by step
- Weigh the dose. Grind 18g of coffee into the basket.
- Level it. Tap or brush the coffee flat before you tamp, so the water flows evenly.
- Tamp firmly and evenly. Press straight down until it stops compressing. Keep it level.
- Lock in and start. Put the cup on the scales under the spout, zero the scales, and start the shot and the timer together.
- Stop at the yield. Stop the shot when the scales show 36g.
- Check the time. Somewhere between 25 and 30 seconds is the sweet spot.
How strong should it be?
For a double basket (18g in):
| Strength | Ratio | Coffee in | Coffee out |
|---|---|---|---|
| Mild | 1:2.5 | 18g in | 45g out |
| Balanced | 1:2 | 18g in | 36g out |
| Strong | 1:1.5 | 18g in | 27g out |
A shorter shot (strong) is richer and more intense. A longer shot (mild) is lighter and easier to drink black.
Fixing your shot
- Too fast (under 25 seconds), sour or thin: grind finer.
- Too slow (over 30 seconds), bitter or harsh: grind coarser.
- Right time but sour: let it run a little longer, to a higher yield.
- Right time but bitter: stop it a little earlier.
- Spurting or uneven: level the coffee better before tamping, and tamp straight.
Change only the grind first, and keep the dose the same. Barista mode on the espresso calculator has a dial-in helper with advice for your own grinder.
Good to know
- Fresh beans matter most. Espresso shows up stale coffee more than any other method. Try one of Perth’s local roasters.
- Let beans rest a few days. Very freshly roasted coffee can be hard to dial in. Many roasters suggest waiting a few days after the roast date.
- Check your basket. Every basket is made for a dose range. Barista mode can check your dose against your machine’s basket.