Making great espresso at home isn’t about having the fanciest machine or every last shiny bit of kit—it’s about understanding the process and making it work for you. At The Roasting Party, we’re all about taking specialty coffee seriously, but without the filler. So, here’s a step-by-step guide to pulling espresso like a pro, whether you’re just getting started or fine-tuning your technique.
Step 1: Start With Good Coffee
The foundation of any good espresso is, unsurprisingly, good coffee. Freshly roasted specialty beans make all the difference. We tend to use blends for espresso-based drinks because they offer balance and consistency, but if you’re into brighter, fruitier shots, a single-origin could be your thing. Either way, make sure your beans are fresh—ideally used within four weeks of roasting.
Step 2: Dial In Your Grind
Espresso is all about precision, and grind size is one of the biggest factors. Too fine, and your shot will choke the machine; too coarse, and you’ll end up with something weak and underwhelming. You’re aiming for a fine, slightly powdery texture, similar to table salt. What's more: great coffee starts with the grinder-- we recommend if you don't have the dosh to invest in a great grinder to order your beans pre-ground for espresso from the roaster: they'll (almost) always have a better grinder than you at home, so if you're drinking it quickly and ordering fresh, smaller batches, this will yield a better result than doing it in something that isn't cut out for the job.
Step 3: Dose It Right
Consistency is key. Use a scale to weigh your coffee. A standard double espresso uses 18-20g of ground coffee. If you’re using more or less, adjust your grind accordingly to maintain balance.
Step 4: Distribute and Tamp
Even distribution prevents channelling (where water finds the easiest path and extracts unevenly). Give the portafilter a light shake to settle the grounds, and use a distribution tool. Then, tamp firmly and evenly—think of it as pressing down just enough to remove any gaps, without crushing the coffee.
Step 5: Extract
Lock in the portafilter and start the shot immediately. A good espresso should take around 25-30 seconds to extract, producing 36g of coffee. If it’s running too fast, make the grind finer; too slow, make it coarser. You’re looking for a thick, syrupy consistency with a rich crema.
Step 6: Taste and Adjust
This is where the magic happens. If your shot is too sour, it’s likely under-extracted (try grinding finer or extracting for longer). If it’s too bitter, it’s over-extracted (grind coarser or shorten the shot time). Keep tweaking until you find the balance you love.
Bonus Tips for Pro-Level Espresso
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Use filtered water – It makes a massive difference to flavour and machine longevity.
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Purge your group head – Run some hot water through before pulling a shot to keep everything clean and at the right temperature.
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Preheat your cup – Pouring espresso into a cold cup can dull the flavours.
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Keep your equipment clean – Old coffee oils build up and can ruin the taste of even the best beans.
Final Thoughts
Making espresso isn’t about chasing perfection—it’s about enjoying the process and making coffee that tastes good to you. Get the fundamentals right, keep experimenting, and soon enough, you’ll be pulling shots like a pro.
