Pulling a shot means running hot water through tamped coffee. A common starting recipe for a double is about 18 g in and 36 g out, a 1:2 brew ratio, in 25–30 seconds. Each café adjusts it, and you judge by taste.
Why it matters
Espresso is the base of almost every drink, so a bad shot spoils a latte too. Daily coffee drinkers taste the difference.
Key ideas
Under-extracted
A shot that runs too fast tastes sour and thin. Grind a little finer.
Over-extracted
A shot that runs too slowly tastes bitter and harsh. Grind a little coarser.
One change only
Change one thing, usually the grind, between test shots, or you cannot tell what worked.
Step by step
- 1
Purge the group head for a couple of seconds.
- 2
Lock in the portafilter and start the shot at once.
- 3
Weigh the shot on scales and time it.
- 4
Stop at the target weight.
- 5
Taste the shot when dialling in.
- 6
Knock out the puck, rinse and purge again.
Do
- Serve espresso straight away, as it fades within a minute or so.
- Watch for a steady stream, not drips or a gush.
- Taste shots during the day, not only at opening.
Common mistakes
- Don't leave coffee locked in without brewing; the heat scorches it.
- Don't serve a shot you know is wrong because it is busy.
- Don't judge by colour or crema alone; taste tells you more.
The situation
At midday a colleague says the lattes taste bitter. Shots now take 38 seconds to reach 36 g.
What a professional does
You grind slightly coarser, pull and taste a test shot, and tell the team you have adjusted the grind.
Useful phrases
“Shots are running slow, so I've gone a touch coarser.”
“Can you taste this shot for me?”
Pro tip
When a shot is off, check the dose before you touch the grinder.
Quick check
Your shot runs in 18 seconds and tastes sour. What do you change?
Think about it, then show the answer
Grind a little finer to slow the flow, then pull and taste another shot.