How do I pull my first espresso shot?
A good first shot is the sum of four dials: dose, grind size, tamp pressure, and extraction time. Here's a starter recipe that works on any of our machines (HiBrew H10 Plus, H13, Gaggia Classic, and similar) with a standard 58 mm portafilter:
- Warm up. Switch the machine on and let it come to temperature for 10–15 minutes. Pull a blank shot (no coffee) through the group head once, both to heat the portafilter and to rinse residual water.
- Dose. For a double basket, weigh 18 g of freshly roasted beans. For a single basket, 9 g.
- Grind. Aim for fine espresso grind — table salt texture. If water runs through too fast (under 20 s for the full shot), go finer; if it won't flow at all, go coarser.
- Distribute and tamp. Level the grounds with a WDT needle tool or a flat finger tap. Tamp firmly with about 15–20 kg of pressure — consistent matters more than heavy.
- Pull. Lock the portafilter in and start the pump. Target a 36 g output (2:1 ratio) in 25–30 seconds from the moment the pump engages.
Shot tastes sour? Grind finer. Bitter? Grind coarser. Channelling (the shot runs in a single jet from one hole)? Re-distribute and tamp more evenly.
Related: Is my HiBrew pressure gauge reading normal?
Still stuck? Email support@fixcoffee.in or WhatsApp us at +91 96507 41802 with your order number — we respond within 48 hours.
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