How to Pull a Shot of Espresso

Step-by-Step Guide

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   Step 1: Find a roast and bean supplier you love Support small farmers from around the world and purchase fair trade coffee beans.

   Buy organic beans; they are not only healthier for you, but for the environment too.
   
   Try beans from different locations around the world.
   
   Countries in Central America, Ethiopia, and Indonesia are a few of the leading areas for prime coffee beans.
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   Step 2: Find espresso beans whose taste you love Coffee beans grow in three types: Arabica

   Arabica is typically preferred by most, but try them all to find your favorite.
   
   Not all espresso is dark roast (like Starbucks provides).
   
   Taste different roasts to find what suits your buds best. , Beans begin to oxidize and go stale shortly after being roasted.
   
   They will lose their flavor the older they get.
   
   Buying small supplies of beans allows you to try many different roasts and flavors over time. , The flavor will remain intact more wholly in a complete bean than in grounds. , The grounds should not exceed the size of white table sugar. ,,, There should be no old excess grounds or dirty water remaining in the basket. ,,,, It is necessary to apply about 30lbs of force. ,, Make sure the shot glass(es) is positioned under the pour. , Press the pump button and start timing. , If your shot is pulling fast or slow, adjust the coarseness and tamp and try again.
   
   The crema – rust colored foam – should take up the majority of the shot glass.
   
   The heart – dark brew-colored liquid – should take up the smallest space of the glass.
   
   If this is disproportionate, adjust the coarseness and tamp and pull another shot.
   
   A light tan crema indicates under-extraction or low water temperature. ,
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   Step 3: Robusta

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   Step 4: and Java.

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   Step 5: Purchase and use beans in small batches You aren’t likely to use beans purchased in bulk quickly enough for them to retain their flavor.

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   Step 6: Always grind espresso fresh and immediately before use.

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   Step 7: Adjust the coarseness of the grind to fit your espresso machine.

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   Step 8: Don’t grind too little or too much – just enough beans to fill the portafilter.

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   Step 9: Be sure the espresso machine is turned on and there is the correct amount of water pressure.

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    Step 10: Clean out the portafilter.

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    Step 11: Heat the shot glass and portafilter by turning on the hot water and running them under for five to ten seconds.

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    Step 12: Overfill the portafilter until you have a centered mountain of grinds

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    Step 13: and then knock the portafilter 4-6 times to loosen grounds from the side.

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    Step 14: Center the tamper on the now flat grounds and make sure it is level with the basket.

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    Step 15: Push down with the tamper to compact the grounds.

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    Step 16: While pushing down on your final tamp pressure

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    Step 17: pivot your elbow clockwise to polish the surface of the grounds.

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    Step 18: Lock the portafilter with tamped grounds into the espresso machine.

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    Step 19: Time to pull a shot!

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    Step 20: The critical measurements of a double shot are 2.5 ounces total volume in 18-25 seconds.

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    Step 21: Catch fresh shots in a demitasse or other small cup and enjoy!

Detailed Guide

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