Confused by ratios, overwhelmed by buzzwords, and tired of hearing about “channeling” like it’s espresso witchcraft?

Yeah… same here.

Forget the fluff. This is your no-nonsense, “I just got my espresso machine yesterday” guide to pulling a real shot of espresso. And for those of you who like it fancy:

 

How to Extract Espresso — A Practical Breakdown.

We’re cutting through the jargon and getting straight to what actually matters. Let’s get into it.

 

Step 1: Start With the Right Bean

Bean selection matters. Read the flavor notes. Do you want a bold and chocolatey base, something nutty, or bright and citrusy? Your bean choice determines the entire flavor direction of your shot.

• Next, pay attention to roast level:
• Dark roast → grind finer (typically <5)
• Medium roast → mid-range grind (5–7)
• Light roast → grind coarser (8–10)

These are starting points—not rules—but they help guide how your machine will respond.

 

Step 2: Weigh and Grind

Before you fill the hopper, dial in your shot.

This starts with a 1:1 ratio of beans to grounds by weight. For example:

→ 18g of whole beans ‘in’ should yield 18g of ground coffee ‘out’.

If you're measuring out 18g of whole beans and grinding directly into your portafilter, aka "dosing," always weigh the grounds afterward to confirm you're getting a true 18g out. Every gram matters, especially later when you switch to using a full hopper. You'll want to be sure your grinder is producing consistent amounts every time.

 

Step 3: Tamp With Intention

Tamp until you can't tamp anymore. This isn't about applying some magical 30 to 40 pounds of pressure (snort). It's about compressing the puck fully and evenly. The top of the tamped grounds should be flat and level with the portafilter rim. No slopes, no dips, no angles.

What does tamp mean?

Tamp means to press the ground coffee down into the portafilter with firm, even pressure.

You're compacting the loose grounds into a solid, flat puck so that water flows through evenly during extraction. Without tamping, the water would just rush through gaps and little holes, leading to weak or uneven tasting espresso.

 

Step 4: Time to Extract

Lock in your portafilter and start the shot.

Was it runny? Did it choke and stop midstream? DON’T CHANGE ANYTHING YET.

First, You Taste!

 

Step 5: Taste First. Always.

Before you think about flow rate, pressure, or puck texture—taste your shot. Use a tasting spoon.

Then ask:

Too dark or burnt tasting? → Increase grind size (go coarser)

Too light or sour tasting? → Decrease grind size (go finer)

Make changes in 0.5 increments on your grinder. Only change one variable at a time. You're dialing in for flavor first, not looks.

Important:

Tasting watery is not the same as running watery. If the flavor is light but not sour—and you like it—you’re doing just fine.

 

Step 6: Dial in Texture

Now that flavor is where you want it, pay attention to extraction texture and flow.

Watch the shot:

Did it run too fast like water? → Grind is too coarse, tighten it.

Did it drip slowly or clutch mid-shot with thick oily beads? → Grind is too fine, loosen it.

Again, adjust in 0.5 steps.

You're aiming for a consistent, smooth pour that finishes between 24 and 30 seconds.

28 seconds is often a sweet spot, but only if it tastes right.

After extraction, inspect the puck:

Dry and firm = generally good

Wet, sloshy, or uneven = distribution, dose, or grind may need attention

 

Step 7: Taste Every Time

Always taste your extraction; and do it properly, with a spoon.

And yes, apologize to yourself out loud for every bitter, chalky, or over-extracted shot you suffer through. That’s part of the process.

 

Step 8: Record and Reflect

Did your shot have crema?

Do you like crema?

Does it change the flavor if you skim it off?

Make notes. Every variable matters. Over time, you'll develop instincts; but in the beginning, notes are your best friend.

Need help understanding crema? Check out our guide:

“Espresso Crema: What It Is, What It Does, and Why You Might Hate It.”

 

Final Word

You just pulled the perfect shot. Congratulations. 🎉

Remember: flavor comes first. Texture follows. And every cup is a lesson.