all brew guides


At Conscious Cup, we appreciate the intensity and emulsification of oils and sugars that the espresso method brings out in our coffee. Below is a detailed guide to pulling a perfect espresso shot, starting and stopping the shot manually for optimal control and flavor.

What you'll need

  • Espresso machine
  • Portafilter and Tamper
  • Grinder
  • Scale
  • Clean spring or filtered water
  • Conscious Cup Coffee (19g)


  1. Begin by preheating your espresso machine to ensure consistent temperature and optimal extraction.
  2. Weigh out 19 grams of coffee and grind it to a fine consistency. The grind size should be similar to table salt.
  3. Distribute the ground coffee evenly in the portafilter. Use a leveling tool if necessary to ensure an even bed of coffee.
  4. Tamp the coffee firmly with a tamper, applying even pressure to create a level surface.
  5. Lock the portafilter securely into the group head of your espresso machine.
  6. Place your scale and cup under the portafilter spout to measure the yield accurately.
  7. Start your timer and begin the shot by engaging the espresso machine. Watch the initial flow of espresso to ensure it starts with a steady, consistent stream.
  8. Aim to extract 38 grams of espresso within 25-30 seconds. The shot should start with a dark, rich flow that lightens to a golden color as the extraction progresses.
  9. Stop the shot manually once you reach 38 grams. This precise control allows you to optimize the flavor and intensity of the espresso.
  10. Observe the rich crema on top of the espresso, which indicates the proper emulsification of oils and sugars.
  11. Drink and enjoy the intense, full-bodied flavor of your perfectly pulled espresso shot.