The process of pulling the perfect shot is trick and far too involved to create a step-by-step guide, but the dialing-in process is the key. Here is a quick guide to getting the extraction just right.
Dialing in espresso is a fundamental skill for every barista. The speed at which coffee grounds dissolve in water plays a key role in shaping the final flavour. Factors such as the dose of ground coffee, the yield of the espresso, and the extraction time all influence the taste. By applying a straightforward ratio and a few simple steps, you can consistently achieve a balanced and delicious espresso.
A common starting point is to use 18g of ground coffee, aiming to extract 36–40g of espresso in roughly 35 seconds. This balance of dose, yield, and time usually produces a smooth, well-rounded flavour. If you find the results aren’t quite right—and you’re working with pre-ground coffee—try adjusting the amount of coffee slightly to compensate, as pre-ground beans can behave differently during extraction.
