Topic · 3 guides
Pulling shots.
Technique, dialing in, dose / yield / time.
The cornerstone
Espresso ratios explained: ristretto, normale, lungo
The brew ratio is the single most important number in espresso. Here's what 1:1, 1:2, and 1:3 actually do to the cup, and when to use each.
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How to pull a perfect espresso shot
A repeatable routine for balanced espresso: 18 in, 36 out, 25–30 seconds, fresh beans, level tamp. Plus how to read the shot and fix it when it's off.
How to dial in espresso
Get a balanced shot from any new bag of beans by adjusting grind, dose, and yield in a tight, repeatable order.
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All topics → N° 01 Milk & drinks Steaming, latte art, drink builds. N° 02 Cleaning & maintenance Backflushing, descaling, group head care. N° 03 Troubleshooting Sour shots, channeling, leaks, quirks. N° 04 Equipment guides Machines, grinders, scales, tampers. N° 05 Beans & roasts Choosing, storing, roast levels, freshness.