How to Pull the Perfect Shot | Perfect Coffee

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My name is Mike Jones, and I'm a barista at Third Rail Coffee right by Washington Square Park in New York City. I'm going to teach you some basic coffee-making skills.
Right, so now that we've ground, dosed, measured, and tamped, it's time to pull the perfect shot of espresso. Now I wish I could just tell you one thing that would result in the perfect shot, but unfortunately there are so many variables. It's kind of hard to do. But there are a few basic guidelines to adhere to that'll make it easier. One of those is the time of the extraction. You wanna shoot for between 21 and 30 seconds. If it's a little bit fast, you can either tighten the grind, or put a little bit more coffee in. If it's running a little bit too slow, you can coarsen the grind and run a little bit less coffee. And it's always good just to try one variable at a time. So let's see how this looks. First thing I did is flush the group head. You wanna make sure you get any excess coffee out of there so it's nice and clean. Once you put the portafilter in the group head, you want to immediately start the water. Put it in. Alright, so that looks pretty good. It was around 25 seconds. And another visual cue is if it's starting to "blant," which is turn very pale and gush out fast - that's a bad thing. So as soon as it started to turn that color, that's when I stopped it. So this should taste pretty nice. And that's how you pull the perfect shot of espresso.

[@Ceekay420]

Thanks, I like this one because of the manual paddle, home machines usually don't seem to have that.

[@depresskam]

Your guides are awesome;)

[@maccompatible]

"Now that we've ground, dosed, measured, and tamped…" Lol. That's the majority of the process.

[@TehLuNaTiC]

Ye exactly... its by far more important to show the grind/dose/distribution/tamping process than counting to 25 for stoping the extraction...

[@Banklock01]

I think he does that on other videos though I think it would be better to explain all of them at once.

[@JesseDLiv]

lol... +1 to that. Next, how to perform the perfect brain surgery: "Now that we have diagnosed, operated on, and sown up our patient, we are now going to perform the perfect brain surgery." Ummm, professor. I think I missed something...

[@mogur00]

that video is called "How to Measure & Tamp".. go watch it :P

[@TheAdiktusneo]

Yes you did miss something, coz you were absent during that lesson. This video is part of a series of short videos regarding coffee making. -1 for you. :p

[@robb9382]

Nice shot.

[@1xXitachiXx1]

i'm running a good/decent espresso machine and grinder (both nuovo simonelli, ginder set to lvl1) yet i have yet to pull a shot as creamy as i see online. usually i get about .5cm of crema on top with what looks like "drip-type" coffee on the bottom. not really sure what i'm doing wrong. i've played with all of the fine-ness setting on the grinder and have gotten to the best i think i can. any thoughts?

[@monello2161]

Thanks for the video. Nice shot and lovely coffee machine. La Marzocco is one of the best on the market. For personal use I have a Quick Mill Vetrano with a Mazzer mini A. :-)

[@TheCuznvin]

What brand is the cup you are using?

[@harobmx123]

how many grams of coffee do you suggest to put in the basket, or group head whatever its called? thanks

[@achmed6704]

If you like the paddle design, La Marzocco makes probably the best (and most expensive) home machine out there. It is the La Marzocco GS/3, it is 1 group and features the same paddle design along with the programmability. I would only get this machine if you are experience with home espresso and willing to shell out that kind of money for one.

[@rodysk8]

what if im not making a espresso what about coffee flavores like pumpking spices holiday season spices flavores what technique should applly? Like the gap time before extration 9 to 12 seconds before the coffee starts to drop? thanks

[@harobmx123]

how do you judge how many grams you're putting into the group head every time?

[@dannoffs]

You can use a scale but after doing it enough you get a feel for it.

[@Ceekay420]

How much is the machine?

[@harobmx123]

thanks

To me seems like nectar shots are the best. They add sugar and shot takes like 5 seconds. Longer shots will also include crema but will burn too much so the sugar will be less and on mouth taste is roast

[@DubsMood]

there is no "it must be exactely 25-30" !!! there are sooo many variables that you can play around with them until it tastes good! i pull my shot at home around 22 seconds and they are the best i ever tasted. i never ever got a that good, full bodied, unsour, unbitter shot of espresso! There is NO Dogma in Coffee/Espresso making unless it tastes good.

[@kinkehpanda]

Conventionally it's 7 grams per single shot. However, this amount may be varied depending on the coffee you're using etc.

[@send222me]

thanx

[@TheScofield1991]

great videos. showing how to make perfect shot of espresso. many baristas don't clean the portafilter, but here is explained why. 18 grams for one shot, or 7 grams, or 10 , that's what I don't get. I thought everyone was using 6-10 grams for one shot of espresso, but here I am confused, 18 grams for one shot? hmmmm...

[@SuperHorselover1997]

+Goce TheMacedonian He is pulling a double espresso, many shops only put two shots of espresso in whichever size drink they make (adding more milk for the bigger drink) this just makes it easier on the barista. Also, its typically easier to pull double shots especially when using a spouted portafilter.

[@achmed6704]

That is a commercial grade La Marzocco, very renowned commercial machine, but not very practical for home usage. This looks like a 2 group machine, so around the $10,000-$12,000 mark (€8000).

[@balderoine]

How exactly does his espresso come out nice and dark mines always that blond color 9 seconds in 😩

[@SuperHorselover1997]

+balderoine There are three variables to check when your shots come out wrong; the dose, the tamp, and the grind. My guess if you are getting the proper extraction flow, but the shot is blonding quickly, then your dose is probably too low for your portafilter. Try increasing the amount of your dose.

[@robb9382]

balderoine, your grind is probably to course and you might need a bigger dose. Your tamp might be off too.

[@gerbman2004]

WHO IS MIKE JONES COMING SOON!!!!!!!!!!

[@USmetallist]

Why did you skip explaining all the initial steps?? Let alone that Italians generally follow the "15/15 rule" 15 seconds or 15 millimetres ...whichever comes first

[@mogur00]

because the video is entitled "how to PULL the perfect shot" they have another video called "How to Measure & Tamp" - I suggest that you go watch that if you want to know how to do the preceding steps

[@69roadr]

i'm doing something wrong then. 5 sec. for a 30 ml. shot. thanks for the video.

[@platinumdynamite]

+69roadr It could be your grind consistency - it should feel fairly fine between your fingers, something like smooth beach sand.

[@mogur00]

or course flour.. :/

[@platinumdynamite]

mogur00 Ah, it's so hard to describe coffee grinds lol.

[@knmcw3187]

But... you never showed the process.

[@makemenvyme]

Would've been more helpful had you shown the correct grind & dosage amount. Aren't those two important factors in making the perfect shot?

[@CoolAs900]

You didnt show cooked espresso...

[@DeehGram]

Here's a lot of stupid comments. All set up depend on the barista. He already set up the amount of coffee with that auto grinder. I think that should be a cup of ristretto bruh. he keeps the logic of primal coffee with that La'marzzoco

[@spencermilton6496]

Ok so now i have done the majority of it all off camera i will now do things on camera 1st put basket on machine 2nd turn on machine and there you go.

[@Giant-tm4th]

Spencer Milton 😂

[@harobmx123]

it's kind of a hard thing to judge

[@tanega]

have to mesure! Ratio's Baby!

[@Legomaster286]

About 6 to 9 grams I think

[@DubsMood]

automatically ? did italians have automatic mashines 50 years ago ?? did you troll ever worked in a café ?? i guess not...

[@Lucktimerfull22]

He didn't say anything about how to really make a perfect coffee

[@PM-yz8fx]

good lad...but he forgot the most important thing, good quality freshly ground coffee, with optimal feature for espressos, without that there is nothing a wonderful machine and barista can do, absolutely nothing!

[@halfbreed1426]

The machine is something like $11,000 new

[@Giant-tm4th]

KD6-3.7 You can buy it now it’s between 5000 and 5500$

[@Muzzly1234]

By God this oversimplifies the process far too much.

[@TheMrFloorball]

that's too much coffee for an espresso!!!

[@palibisaki9812]

Espresso Lungo probably :P but I agree with that it should have been stopped 5 seconds earlier

[@spencermilton6496]

The machines these people use are COMMERCIAL! Some people dont have 499.99 to spend.

[@spencermilton6496]

I just did research and that machine is like 7G

[@spencermilton6496]

I had no idea that espresso machines costed over 5k til I did research, when I said 500 I was guessing.

[@spencermilton6496]

Thanks!

[@ggrey5990]

Spencer Milton Nice to see soneone on KZbin with a good attitude for a change :)

[@spencermilton6496]

*****​ yea

[@romanr6007]

Очко ваша асш . Все только в Европе. Мама Европа !!! Очечко асш !!!!

[@dudedude2938]

Bet this guy has Soy in his coffee

[@burbontv279]

This is double show not single shot. What a uselles video

[@ALF2097]

Useless video. It does not teach anything and did not go into detail. How much grams, which coffee for good crema, tamper method, water quality etc.

[@BanilyaGorilya]

You should've watched his previous videos then, most of them went into fair detail about what you mentioned.

[@depresskam]

Your guides are awesome;)