How to Pull the Perfect Shot at Home
How to Pull the Perfect Espresso Shot at Home
At Tilt Coffee, we care deeply about consistency and quality in every cup. Whether you’re just getting into espresso or refining your home setup, pulling a great shot at home can be one of the most rewarding—and sometimes challenging—parts of the process. Here’s what we recommend for getting it right, every time.
1. Water Temperature
The ideal range for espresso is 195°F to 205°F. Most home machines default between 198°F and 202°F, which works well for medium to light roasts like our IsoBlend.
Too cool: sour, salty, underdeveloped
Too hot: bitter, dry, hollow
Tip: If your machine has temperature control, aim for 202°F. If not, always let it fully preheat before pulling your shot.
2. Dose and Basket Size
Most home baskets hold 16–22g. A good starting ratio is 1:1.5:
18g in → 27g out
20g in → 30g out
At Tilt, we use 23g in a 22g basket, but that requires precise prep. Stick with your basket’s recommended dose for now.
Tip: Use a scale. Consistency in input and output is non-negotiable for dialing in good espresso.
3. Grind Size
Use a burr grinder—not a blade grinder—for consistent particle size. Espresso grind should be fine, like powdered sugar.
Too coarse: fast, sour, salty, thin
Too fine: chokes, bitter, dry, sharp
Tip: Adjust your grind slowly—one step at a time. Taste will tell you more than time alone.
4. Brew Time & Yield
The goal is a shot that runs 25–30 seconds from the first drip, with a 1:1.5 input-to-output ratio.
Taste should be sweet, round, and complex
Tip: Fix your dose and yield (e.g. 18g in, 27g out) and adjust the grind to get within the time range. Start here before changing other variables.
Why Does My Espresso Taste Salty?
Saltiness is a common issue, especially with medium-light roasts like IsoBlend. It’s caused by:
Shots pulling too fast or grinds being too coarse
The machine only extracting acids and mineral salts, without reaching sweetness
How to Fix It:
Grind finer
Aim for a full 25–30 second extraction
Weigh your dose and output
Let beans rest 5–7 days after roast before brewing
Make Espresso a Daily Ritual
You don’t need a high-end machine to pull a great shot—you just need consistency, intention, and the willingness to taste and adjust. IsoBlend is roasted to give you sweetness, clarity, and structure—but like all good coffees, it needs a little dialing in. That’s part of the craft, and part of the fun.
Need Help or Want to Taste How We Do It?
Visit us at our Century City or DTLA locations. Our baristas are always happy to walk you through our dial-in process, troubleshoot your setup, or help you fine-tune your brew at home.