How to Brew the Perfect Espresso Shot

by Annabel Gear September 25, 2025

Brewing a great espresso shot isn’t just about good beans and pressing a button - it’s about balance. The right grind, water temperature, and dosage all come together to create an espresso that is perfectly balanced, sweet and full of body. But small mistakes can quickly lead to a shot that’s too bitter, too weak, or just not quite right. This guide will cover the basics of pulling an espresso and tackle the most common issues so you can get closer to that perfect cup at home or at your café.

The process of pulling the perfect espresso shot-

Pulling a consistently good espresso shot comes down to controlling a few key variables: dose, grind size, and yield – these all-affect extraction time, which is how we monitor a good shot. Here’s a step-by-step process to follow.

1. Dose

Depending on the coffee you use you may need to tweak the recipe, but a good starting point is 18 grams of ground coffee for a double espresso. For a home machine this may be little less, try 16-17g depending on your basket or group head size. Always weigh your dose to keep things consistent — even small changes can affect the flavour in the cup.

2. Grind

Your grind size determines how quickly water passes through the coffee. A grind that’s too coarse will let water flow too quickly, resulting in a thin, sour shot. A grind that’s too fine will slow everything down and extract unpleasant bitterness. Adjust until you’re regularly hitting the right extraction time.

3. Tamping

Tamp the coffee firmly and evenly so the bed is level. Uneven tamping allows water to find the path of least resistance, leading to uneven extraction. To ensure consistent tamping every time, we recommend a Puq Press – especially for commercial settings, such as a café or coffee shop where more than one team member will be making coffee.

If you don’t have a puq press, it’s important you tamp the coffee consistently. Lay the portafilter head on your tamping mat and try to tamp flat. When you look at the puck after tamping it should be level with a nice even surface.

4. Extraction

Extraction can vary depending on the type of coffee you’re using, so bear this in mind. It’s key to ensure you get the best out of your coffee. If you’re shot in under extracted it can taste sour and sharp. If it’s over extracted it can taste bitter and lose it’s complexities. An average extraction time for both of our blends is usually between 28, 32 seconds, with 30 seconds being the sweet spot. It’s important to use this as a guideline and remember not all coffees will react the same, especially single origins.

Aim for a shot that runs for 30 seconds.

Less than 26 seconds usually means the shot is under-extracted and tastes sharp or sour.
More than 33 seconds generally means it’s over-extracted and will taste harsh or bitter.

Fine-tune your grind size to keep the shot within that sweet spot.

5. Yield

Espresso yield is the amount of liquid you’ve got out of your machine. As a general rule, the most used brew ratio is 1:2. This means whatever weight of coffee you’re putting in your basket, you’re aiming for double the amount of liquid out. As mentioned earlier, this can vary depending on coffee, and lots of people enjoy experimenting with different brew ratios and yields.

With an 18g dose, you should be aiming for a yield of around 36g of espresso in the cup. That’s a brew ratio of roughly 1:2 and gives a balanced, full-bodied shot.

6. Other Factors

Keep water temperature steady at about 93°C, ensure your portafilter and cups are preheated (leave these in the group head when not in use), and tamp with enough pressure to remove air gaps. Consistency here makes a big difference.

Troubleshooting Common Espresso Problems

Even when your technique is consistent, small issues with equipment or settings can throw off your espresso. Here’s how to identify and correct the most common problems.

Shot tastes sour or sharp

Cause: Under-extraction (not enough flavour compounds dissolved from the coffee).
Signs: Pale crema, quick flow, thin body.
Fix: Grind finer to slow extraction; aim for around 30 seconds.

Shot tastes bitter or harsh

Cause: Over-extraction (too much dissolved from the coffee).
Signs: Dark crema, slow flow, dry finish.
Fix: Grind coarser to shorten extraction; keep it under 33 seconds.

Shot runs too fast

Cause: Grind too coarse, dose too light, or tamp too weak.
Fix: Use a finer grind, check for a consistent dose, tamp evenly.

Shot runs too slow

Cause: Grind too fine or tamp too heavy.
Fix: Adjust to a slightly coarser grind, tamp with firm but not excessive pressure.

Uneven extraction / channelling

Cause: Uneven tamp, cracked puck, or water finding weak spots in the coffee bed.
Fix: Level the grounds before tamping, ensure puck surface is flat, keep baskets dry and clean.

Grinder burrs are blunt

Cause: Burrs wear down over time, leading to inconsistent grind size.
Signs: Espresso varies shot to shot, flavour is unpredictable even with same settings.
Fix: Replace burrs regularly as part of maintenance; schedule checks based on usage.

Incorrect dose of coffee

Cause: Grinder not calibrated, hopper running low, or inconsistent dosing routine.
Signs: Shots vary in strength or volume.
Fix: Weigh every dose (target 18g), adjust grinder dosing chamber or program settings as needed.

Machine not set up correctly

Cause: Water flow or pump pressure is off, temperature unstable.
Signs: Shots pour too long/short regardless of grind, flavour inconsistent.
Fix: Check that the machine is calibrated to deliver the correct amount of water at ~93°C and ensure regular servicing.

Surface of coffee after tamping is not smooth

· Cause: The tamp or Puq Press has got wet, leaving coffee ground stuck the surface. Get a dry cloth and wipe down the surface of the Tamp/Puq Press

Brewing the perfect espresso shot is just the beginning. At Ritual Coffee Roasters, we’re more than a coffee supplier — we’re a dedicated wholesale partner for cafés, restaurants, and hotels across the South West. As part of our wholesale partnerships, we offer tailored barista training to help your team consistently serve exceptional coffee, plus expert support to ensure you have the right espresso machines and brewing equipment for your business. Whether you’re opening a new café or elevating your existing coffee program, we’re here to help you deliver quality in every cup. Learn more about our coffee wholesale partnerships here - Wholesale Specialty Coffee Supplier | Ritual Coffee Roasters