Pulling the Perfect Espresso: the RL Way

Pulling the perfect espresso takes practice. Everything from coffee weight to grind size, water temperature, and extraction time affects your final brew. The key is tweaking one thing at a time so you can understand what each change does.

To give yourself the best shot (pardon the pun), follow these steps:

Always Work with a Clean Machine

• Purge the brew head before pulling your shot
• Clean the portafilter thoroughly after every use
• Clean your machine regularly using the manufacturer's instructions

Prep Your Ingredients

• Use coffee ground as recently as possible
• Store coffee in an airtight container to maintain the quality of your beans
• Weigh your dose every time using our recipe below
• Use a very fine grind size
• Use fresh, preferably filtered water

Execute with Precision

• Distribute grounds evenly with a light tap
• Tamp firmly and level
• Lock the portafilter in tightly
• Watch the extraction closely and time it

Our Recipe Using "The Good Stuff"

• Coffee in: 17.5g
• Coffee out: 37g
• Extraction time: 35–37 seconds

Dialing In

• Shot too fast → try a finer grind
• Shot too slow → try a coarser grind

Top Tip: When adjusting your recipe, change only one variable at a time and taste at every step.

A great espresso balances acidity and bitterness with a thick, glossy crema. Drink it straight, or pair with steamed milk for your perfect cortado, flat white, latte, or cappuccino. Pour over hot water for a long black or Americano.