How to pull a shot of Espresso | Wai Roasters

Pulling a double shot of espresso using a double sprouted portafilter into white cups

Introduction

Espresso is a concentrated coffee brewed by forcing hot water through finely ground coffee under high pressure. It’s the foundation for many cafe drinks (like lattes, cappuccinos, and Americanos) and is known for its rich body, intense flavor, and signature crema on top. Unlike filter brewing, espresso uses a short brew time (about 25–35 seconds) and a small yield (usually 25–40g from 18–20g of coffee), making balance, grind size, and pressure crucial. Dark and Medium roasted coffee is shines the best in an espresso. 

Adjustable Variables

1. Dosage

  • Amount of dry ground coffee in the portafilter (usually 16–20g for a double shot).

  • Affects strength, intensity, and extraction balance.

2. Grind Size

  • Grind size adjustments change flow rate and extraction.

  • Finer grind → slower flow, higher extraction, more body.

  • Coarser grind → faster flow, lower extraction, brighter but risk of sourness.

3. Brew Ratio & Yield 

  • Ristretto (short shot)

    • ~1:1–1:1.5 ratio

    • Example: 18g in → 18–27g out

    • Flavor: heavy body, syrupy, sweeter, lower acidity

  • Double Espresso (standard shot)

    • ~1:2 ratio

    • Example: 18g in → 36g out

    • Flavor: balanced sweetness, acidity, and bitterness

  • Lungo (long shot)

    • ~1:2.5–1:3 ratio

    • Example: 18g in → 45–54g out

    • Flavor: lighter body, higher clarity, can taste more bitter

4. Brew Time

  • How long the shot takes (usually 25–35s for a balanced espresso).

  • Too short → under-extracted, sour, thin.

  • Too long → over-extracted, bitter, dry.

5. Water Temperature

  • Typically 90–96°C.

  • Higher temp → faster extraction, more bitterness, fuller body.

  • Lower temp → slower extraction, more acidity, lighter body.

6. Pressure

  • Standard is ~9 bar, though some machines allow pressure profiling.

  • Try to keep the pressure within the recommendation on your machine by adjusting grind size or dosage.

Our Guide

Our standard double shot Espresso workflow

1. Dosage

  • Weigh 18 g of whole beans on a scale.

2. Grind

  • Grind on the fine espresso setting of your grinder.

3. Puck Prep

  • Break up clumps with WDT (Weiss Distribution Technique).

  • Use a distributor to level the grounds.

  • Tamp firmly and evenly with a tamper.

4. Extract

  • Lock in portafilter, start timer and scale together.

  • Aim for 36 g out (1:2 ratio) in 25 - 35 seconds.

Dialing In Espresso

When using a new bag of beans, adjust your espresso variables carefully to achieve a perfectly pulled shot.

1. Grind Size (Primary Adjustment)

  • Pulling too fast: grind finer → slows extraction.

  • Pulling too slow: grind coarser → speeds extraction.

  • Too much pressure in the puck: grind coarser.

  • Not enough pressure in the puck: grind finer.

2. Dose (Secondary Adjustment)

  • Adjust only if grind size alone doesn’t fix pressure issues:

    • Not enough puck pressure: increase dose gradually.

    • Too much puck pressure: reduce dose slightly.

3. Brew Ratio & Time

  • Keep to the standard (e.g., 18 g → 36 g, 25–35 s).

4. Temperature

  • Fine-tuning variable for flavor:

    • Too acidic → slightly increase temperature.

    • Too bitter → slightly decrease temperature.

5. Extraction Cues

  • Flow: syrupy, steady stream, blonding at the end.

  • Crema: thick, golden-brown, even layer on top.

  • Taste:

    • Sour/thin: under-extracted → grind finer first, then adjust dose if needed.

    • Bitter/hollow: over-extracted → grind coarser first, then adjust dose if needed.

    • Balanced: sweet, pleasant acidity, rich body → correct extraction.

Recommendations

Espresso works best with medium to dark roasts, using a fine grind. This method produces a concentrated, full-bodied, and aromatic shot with rich crema. It serves as the base for a variety of espresso-based drinks like lattes, cappuccinos, and americanos, making it a versatile choice for coffee lovers.