Alright, so you’re ready to make the ultimate espresso. We're talking about a double shot that’s going to knock your socks off in all the right ways. Let’s dive in.

What You’ll Need:

• Some delicious Naughty Bean coffee (Gospel is our current go-to)
• Espresso machine
• Tamper
• Scales (optional, but trust me, they’re handy)
• Timer (if you’ve got one lying around)

A Quick Heads Up:

Espresso machines are a bit like people—each one’s got its own quirks, size, and pressure preferences. So instead of giving you a rigid recipe, let’s focus on some killer tips to help you nail it no matter what machine you’re working with.

The Nitty-Gritty Tips:

Start with a Recipe 

We usually kick things off with 20g of coffee, a 30-second pour time, and aim for a 40-50ml yield. But remember, this can vary depending on your basket size, so don’t be afraid to tweak it.

Check Your Basket’s Capacity 

This is what we call getting the dose weight right. Loosely fill your basket with coffee, then give it a gentle sweep with your finger to level it off before tamping. You want to make sure that when you tamp, there’s enough room for the grounds to expand when the water hits them.

Tamp Like a Pro 

Here’s the deal: you need those grounds packed down evenly and firmly. A good rule of thumb is to have your portafilter—the handle that holds the basket—sitting flat against the bench. Then, tamp until you feel a bit of resistance. If you tamp on a slant or leave cracks in the coffee bed, you’ll end up with a wonky extraction. Take the extra few seconds to get it right.

Timing is Everything 

Aim for a 25-35 second extraction, and for your yield (that’s the liquid coffee) to be double to treble your dose (the ground coffee in). Whether you’re using 14g or 20g, this timing helps the flavours fully develop.

Freshness Matters 

Always grind your coffee fresh if you can—it gives you more control over the grind size and, let’s be honest, it just tastes better. If you’re working with pre-ground coffee, adjust your dose to manage the extraction time. Keep that tamp firm and even, and try to stick to the 1:2 dose-to-yield ratio.

Weigh It Out 

If you can, weigh both your dose and your yield. Timing each shot will help you stick to a recipe and deliver more consistent results.

Mind Your Puck 

When you knock out the spent coffee, check your puck. If it stays in one piece, you’re doing things right with your tamping and dosing.

Stuck? No Problem 

If you find yourself scratching your head, give the Barista Hustle Espresso Compass a look. It’s a lifesaver when you’re trying to figure out why your shot isn’t quite right.

There you go—follow these steps, and you’ll be pulling espresso shots that are sure to impress. Now, go make some magic!