How to Pull the Perfect Espresso Shot

“There’s no such thing as ‘the perfect espresso’,” explains Color Coffee barista Connor Garland, “It’s a great goal, but it’s hard to achieve. Part of it is that there’s a lot of science that goes into the process, and part of it is just personal preference.”

That being said, Garland’s step by step process adheres to the principles of the scientific method in order to create a product that’s consistent, and as close to reliably perfect as he can get.

The first step? Choosing the right bean. Color roasts their beans in-house to control the consistency of the coffee they serve. Garland says that too dark of a roast can have a burnt or smoky taste, and too light of a roast can produce a flavor that’s marked by overwhelming acidity. Finding a bean that’s roasted in the sweet spot between these two extremes will produce a harmonious flavor when it’s added to hot water.

When it’s time to actually pull a shot with your chosen bean, consistency is key. Each shot is measured with a digital scale so that the grounds weigh in at 18 grams – no more, no less.

Interestingly enough, Color pre-grinds their beans, letting them sit for no more than a half an hour before they pull a shot. Garland explains that freshness is crucial, which is why grounds that sit longer than that window are dumped, but that the time allows for the ground coffee to release carbon dioxide, which ensures a smoother extraction process once the coffee hits the hot water. To recreate this process at home, try grinding your beans before your morning shower to duplicate the results.

When it’s time to actually pull a shot with your chosen bean, consistency is key. Each shot is measured with a digital scale so that the grounds weigh in at 18 grams – no more, no less.

Interestingly enough, Color pre-grinds their beans, letting them sit for no more than a half an hour before they pull a shot. Garland explains that freshness is crucial, which is why grounds that sit longer than that window are dumped, but that the time allows for the ground coffee to release carbon dioxide, which ensures a smoother extraction process once the coffee hits the hot water. To recreate this process at home, try grinding your beans before your morning shower to duplicate the results.

After dumping your grounds into the portafilter, or grinding directly into the portafilter (and yes, that handle you’ve probably bumped into a million times is called a portafilter), tap the outside of the basket to move the grounds into any empty space (“Give it a shimmy”, says Garland), and create a level surface.

Pro tip: keep the portafilter attached the espresso machine so it stays warm, as this will guarantee a higher quality shot. Before you fill the basket with freshly ground beans, wipe any residue from previous shots with a towel to ensure only the freshest ingredients make their way into your shot.

After dumping your grounds into the portafilter, or grinding directly into the portafilter (and yes, that handle you’ve probably bumped into a million times is called a portafilter), tap the outside of the basket to move the grounds into any empty space (“Give it a shimmy”, says Garland), and create a level surface.

Pro tip: keep the portafilter attached the espresso machine so it stays warm, as this will guarantee a higher quality shot. Before you fill the basket with freshly ground beans, wipe any residue from previous shots with a towel to ensure only the freshest ingredients make their way into your shot.

If you spent good money on an espresso machine, invest in a good tamp, the little tool used to push down on the grounds once they’re in the portafilter, that has both a flat bottom, and fits the size of your portafilter. Garland uses approximately 15 pounds of pressure to tamp the grounds inside the portafilter, and says that you can test your own tamping weight on a bathroom scale to ensure consistency.

If you spent good money on an espresso machine, invest in a good tamp, the little tool used to push down on the grounds once they’re in the portafilter, that has both a flat bottom, and fits the size of your portafilter. Garland uses approximately 15 pounds of pressure to tamp the grounds inside the portafilter, and says that you can test your own tamping weight on a bathroom scale to ensure consistency.

Pulling the shot comes back to the same kind of consistency seen in the preparation. The team at Color uses a small digital scale to weigh the fruits of extraction, with the gold standard being 28 to 36 seconds of water running through the grounds delivering 38 grams of espresso. What starts as a deep, chocolate-colored trickle ultimately ends its course in a blonde-hued stream, which signals a completed extraction.

If you find that your shot is pulling too fast, adjust the grind to a finer setting. Adversely, if your shot is taking it’s time hitting the cup, set your grind to a courser setting.

Pulling the shot comes back to the same kind of consistency seen in the preparation. The team at Color uses a small digital scale to weigh the fruits of extraction, with the gold standard being 28 to 36 seconds of water running through the grounds delivering 38 grams of espresso. What starts as a deep, chocolate-colored trickle ultimately ends its course in a blonde-hued stream, which signals a completed extraction.

If you find that your shot is pulling too fast, adjust the grind to a finer setting. Adversely, if your shot is taking it’s time hitting the cup, set your grind to a courser setting.

If all goes according to plan, you’ll find yourself with a harmoniously blended espresso shot that offers the palate a healthy balance of rich, aromatic flavors, a bit of sweetness, and a taste of acidity. While some prefer to heat their cup with hot water before the espresso hits the glass, Garland doesn’t, as he says it comes down to a matter of preference on coffee temperature. And, the flavor and aromatics are easier to taste when it cools slightly.

Baristas at Color pair their espresso with a splash of seltzer water on the side to flush out any lingering tastes before guests indulge on their freshly pulled shots. Just like a fine wine, a pull of espresso that’s about as perfect as they come deserves your palate’s full attention.

If all goes according to plan, you’ll find yourself with a harmoniously blended espresso shot that offers the palate a healthy balance of rich, aromatic flavors, a bit of sweetness, and a taste of acidity. While some prefer to heat their cup with hot water before the espresso hits the glass, Garland doesn’t, as he says it comes down to a matter of preference on coffee temperature. And, the flavor and aromatics are easier to taste when it cools slightly.

Baristas at Color pair their espresso with a splash of seltzer water on the side to flush out any lingering tastes before guests indulge on their freshly pulled shots. Just like a fine wine, a pull of espresso that’s about as perfect as they come deserves your palate’s full attention.