How to Pull the Perfect Espresso Shot: A Guide to Rich Coffee

Master the art of brewing a classic espresso shot with this guide. Learn the steps to achieve a rich, aromatic, and perfectly extracted espresso with beautiful crema, right at home.

Ingredients

• 7-9 grams (for a single shot) or 14-18 grams (for a double shot) of freshly roasted, finely ground coffee beans
• Filtered water

Directions

1. Prepare Your Equipment: Ensure your espresso machine is preheated and the portafilter is warm.
2. Grind Coffee: Grind your coffee beans to a fine consistency, similar to powdered sugar or salt. The grind size is crucial for proper extraction.
3. Dose and Tamp: Place the ground coffee into the portafilter basket. Distribute the grounds evenly, then tamp firmly and level with a tamper to create a compact, flat puck.
4. Insert Portafilter: Lock the portafilter into the group head of your espresso machine.
5. Extract Espresso: Immediately start the extraction. A good espresso shot should flow like warm honey, taking approximately 25-30 seconds to produce about 1-1.5 ounces (30-45 ml) for a single shot, or 2-3 ounces (60-90 ml) for a double shot. You should see a rich, reddish-brown crema on top.
6. Serve Immediately: Serve your espresso immediately in a preheated demitasse cup to maintain its temperature and flavor.