Espresso Extraction Basics - Pull Perfect Shots Every Time
Espresso is the foundation of countless coffee drinks, but pulling a perfect shot requires understanding the key variables that affect extraction.
The Golden Rules
- Dose: 18-20g of coffee
- Yield: 36-40g espresso (1:2 ratio)
- Time: 25-30 seconds
- Grind: Fine, like powdered sugar
Key Variables
Grind Size
Too fine = over-extraction (bitter, slow) Too coarse = under-extraction (sour, fast)
Tamp Pressure
Apply 30lbs pressure with level, straight tamp. Consistency matters more than force.
Water Temperature
Ideal range: 200-203°F. Most machines are pre-calibrated.
Dialing In Your Shot
- Start with baseline recipe
- Adjust grind size first
- Modify dose if needed
- Time should fall into place
Signs of Good Extraction
- Golden honey-colored crema
- Steady, even flow
- Sweet, balanced flavor
- No sourness or excessive bitterness
Perfect espresso takes practice, but understanding these fundamentals will get you pulling café-quality shots at home!
