Long Pull Espresso
Published
Jan 21, 2026
TOPICS
Espresso
Skill Level
3/5
Serve
Hot
There's something quietly satisfying about pulling a great shot. The grind, the tamp, that slow honey-colored stream — it's two minutes of pure focus in an otherwise chaotic day. Small ritual. Big reward.
All You Need
- Brew time 25–30 seconds
- Grind size Extra-fine (0.5–1 EK)
- Coffee dose 20 g
Tools
- Espresso machine
- Portafilter
- Tamper
- Burr grinder
- Digital scale
- Espresso cup (demitasse)
Brew Method
1
Preheat your espresso machine at least 20–30 minutes before brewing.
2
Remove the portafilter and flush the group head briefly with water to clear any residue.
3
Place the portafilter on a scale and tare it. Grind 20g of coffee to an extra-fine setting directly into the basket.
4
Level the grounds with your finger or a distribution tool for even water flow through the puck.
5
Tamp firmly with steady, level pressure — a consistent tamp is everything.
6
Lock in the portafilter and pull the shot. Target 40g out in 25–30 seconds. Watch for a steady, honey-colored stream. Serve immediately.
