FIRST DROP OCTOBER 25, 2024 @ 12:00 PM EST

02/22/2023
2:22PM

A “Pretty” Espresso Shot Does Not Make It “Good”

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If you've ever spent even a little bit of time in r/espresso or those random facebook groups of fellow coffee nerds, I'm sure you've seen it. Endless videos of bottomless espresso shots that look so perfect they could be on a magazine cover. Thick, gooey, crema so smooth it should be illegal...and tiger stripes. Oh the tiger stripes!

But here's the kicker - oftentimes that SAME user making the post captions it something like, "DIAGNOSIS: MY SHOTS TASTE SUPER BITTER."

Well, I'll tell you why u/mrespressogawd, it's because you've probably been sold a lie by a content creator on Instagram. You've fallen headfirst into a widely believed myth that an espresso shot MUST be picture-perfect. 

I'm here to tell you that while your shot might look flawless, it can still taste like burnt rubber and disappointment. Let's leave that outdated thinking in the past. 


What Is a “Pretty” Espresso Shot?

In many online coffee communities, baristas (or aspiring ones) share footage of “perfect” bottomless extractions. The crema looks even, the flow is steady, and the tiger striping is downright photogenic. Typically, they target a 1:2 ratio—for example, an 18 g dose yielding about 36 g of espresso in ~25–30 seconds.

Why This Obsession?

  • Influencer Culture: Coffee influencers often emphasize aesthetically pleasing shots, implying that consistent visual cues = consistent taste.
  • Traditional Espresso Logic: Many training materials from 20 years ago taught a “golden rule” (18 g in, 36 g out, 25 seconds). This stuck in people’s minds as the “ideal.”

Yet, the same person who posts the video might say, “Why does my espresso taste bitter?” or “Why am I not getting the flavor notes promised on the bag?” This discrepancy arises because pretty doesn’t guarantee good. Visual perfection can be misleading if we lock ourselves into formulas that ignore the bean’s complexity and potential.


Well Then, What Is the Standard Shot?

There Isn’t One (Nor Should There Be)

Coffee beans aren’t uniform products. Even within the same origin, variables like micro-lot conditions, roast levels, and harvest differences can yield dramatically distinct taste profiles. Expecting every espresso shot to conform to a strict 1:2 in 25 seconds is like insisting every chef use the exact same recipe times and temperatures, no matter the ingredients.

  • Taste Over Tradition: Prioritize the flavor in the cup. If a 1:3 ratio highlights the coffee’s floral or fruity notes, why not embrace it?
  • Exploratory Mindset: The goal should be to find a dose, yield, and brew time that reveals the coffee’s best qualities—sometimes that’s 18 g in, 54 g out (1:3) in 35 seconds. Sometimes it’s 20 g in, 38 g out. There’s no single magic number.

Why 1:3 May Be a Good Starting Point

Some baristas argue that 1:3 (e.g., 18 g in, 54 g out) can bring out more clarity, sweetness, or nuanced acidity. This approach—often called a “lungo” or “long shot”—can be especially beneficial for bright, fruit-forward coffees. For certain darker roasts, you might want a shorter ratio (like 1:2 or 1:1.5) to avoid over-extraction and bitterness.

In short, don’t box yourself into a 20-year-old ratio just because an influencer or a training manual says so. Experiment with different yields, times, and even water temperatures to see where your coffee “dances” on your taste buds.


The Introduction of “Fancy” Portafilter Baskets

What They Are

Recent years have seen the emergence of newer design filter baskets from brands like SWORKS, Weber Workshops, and WAFO. According to Barista Hustle, these baskets often feature straighter sides, hole patterns that extend closer to the basket’s edge, and tighter manufacturing tolerances. The result? Higher extraction potential and more even flow, letting baristas push the limits of grind fineness and brew ratios.

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Credit: Barista Hustle, "Battle Of The Baskets"

How They Break the Traditional Mold

Traditional espresso baskets were optimized around a 1:2 ratio in 25–30 seconds. Newer baskets allow for:

  • Faster Flow Rates: You can grind finer without choking the machine, meaning you can extract more flavor compounds.
  • Reduced Channeling: Straighter sides mean fewer spots for uneven extraction around the edges.
  • Greater Range: Some baristas find they can pull a 1:3 or even 1:4 shot while still maintaining body and sweetness, something older baskets struggled to achieve.

Home Baristas Rejoice

If you’re brewing at home and feeling limited by your default basket, upgrading to a “fancy” one might open the door to trying more unusual ratios. You could discover your favorite beans taste incredible when you push extraction beyond what’s traditionally deemed “acceptable.”


What’s the Best Way to Make Espresso?

Spoiler: There Is No “Best”

Every coffee bean is a puzzle. Different roast levels, origins, and processing methods thrive under different brew approaches. The “best” shot is the one that reveals the flavors you love—whether that’s a fruit bomb, a syrupy chocolate blast, or a balanced sweet-acidic profile.

Avoiding Tunnel Vision

When you see baristas talk about the perfect 30-second shot with a specific yield, keep in mind that’s one approach. Even the same barista might alter their parameters if they switch from a natural Ethiopian to a washed Colombian.

Lance Hedrick’s Espresso Workflow

For a reliable, in-depth look at alternative espresso workflows, Lance Hedrick has a fantastic video on YouTube:

Keep It Open-Ended

Experimentation shouldn’t be intimidating. Treat your espresso machine like a creative tool—akin to an artist adjusting strokes or colors. You can even keep notes on each shot to see which ratio or time fosters the best balance.


Conclusion

Beautiful espresso shots on social media might fool us into thinking aesthetics and a rigid 1:2 in 30 seconds define quality. But coffee is far too varied and complex for such narrow boundaries. If you’re locked into chasing perfectly even flows and 25-second timers, you might be missing out on a coffee’s full potential.

  • Embrace Variations: Start with 1:3 if you want to explore more clarity or find interesting sweetness in your beans.
  • Consider Upgraded Baskets: Newer designs open the door to finer grinds and more adventurous ratios.
  • Take Cues from Innovators: A wealth of online tutorials (like Lance Hedrick’s videos) demonstrates alternative workflows that can yield remarkable taste results.

Key Takeaway

Your espresso should taste great—not just look great. If that means breaking away from a 20-year-old standard or adopting fancier portafilter baskets, so be it.


Frequently asked questions (FAQs)

What if I actually like a strict 1:2 ratio in 25 seconds?

If it consistently produces flavors you enjoy, keep doing it. The key is knowing that you can step outside that box if you’re not satisfied.

Isn’t a fast-flow shot just a sign of channeling?

Not necessarily. With newer baskets designed for faster flow and a finer grind, you could see a shot that looks rapid but still tastes balanced.

Will using a 1:3 ratio make my shot watery?

It depends on your grind and the bean’s solubility. Many find it produces a lighter body but richer complexity—especially with brighter, fruitier coffees.

Do fancy baskets really matter, or can I get similar results with a standard basket?

Standard baskets can still produce excellent espresso, but advanced baskets often allow finer grind adjustments and less channeling. They’re worth considering if you’re seeking more nuanced results.

Should I upgrade my espresso machine first or baskets first?

Baskets are generally cheaper than a new machine. If your current setup is decent but you want to push your espresso further, baskets are a cost-effective experiment.


At the end of the day, coffee is personal. If you’re happy with your quick 20-second shot, that’s great. But if your espresso tastes bland or overly bitter, maybe it’s time to break away from the “pretty shot” mentality and adopt a more adventurous approach. Try different ratios, experiment with new baskets, and always trust your taste buds over a timer.

Stay on the lookout for new espresso-friendly beans in our lineup. We’ll text you when a fresh drop arrives—just reply “Yes” if you’re ready to explore. No forced subscriptions, no stale grounds—just the freedom to make espresso your way.

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