Once your machine is warmed up and your grinder is set, pulling a shot is a repeatable five-step process. Here's the exact sequence I use and teach to beginners.
Grind 18g of beans directly into your portafilter basket immediately before brewing. Pre-ground coffee loses aromatic compounds within minutes.
Distribute the grounds evenly before tamping. Tamp level and firm, roughly 15kg (30lbs) of pressure, straight down.
Lock the portafilter in right after tamping. Start extraction and aim for first drops around 5–8 seconds, with full pour reaching about 36g by 25–30 seconds.
If the result is sour or bitter, adjust grind size before your next shot — see our full dialing-in guide for the process.
Not strictly, but it makes consistency far easier than guessing by volume.
Related reading: How to Dial In Espresso ShotsThe Complete Buying Guide