How to Make Long Pull Espresso

Single Origins Through the Lens of a Long Pull Espresso

Single origin brewed as espresso highlights the unique character of a specific region, farm, or lot. Unlike traditional espresso — which emphasizes intensity and concentration — a longer pull allows more water to pass through the coffee, extending extraction and opening up sweetness, acidity, and aromatics. This approach creates a more expressive cup, revealing origin-specific flavors that might otherwise remain hidden in a shorter shot.

Brew Time
28–32 seconds

Grind Size
Extra-fine

Coffee Dose
20 g

Water Amount
Yields 40 g

What You'll Need

Fellow Opus Conical Burr Grinder
Sold out

Espresso Machine
Timer

Long Pull Espresso Instructions

• 1. Preheat Your Machine
  Make sure your espresso machine is preheated at least half an hour before brewing.

• 2. Remove the Portafilter
  Remove the portafilter from the group head and briefly rinse or flush the group head with water.
  This clears residual coffee oils and helps ensure the brewing surface is clean and temperature-stable before pulling your shot.

• 3. Grind Your Coffee
  Place the portafilter on a scale and tare it. Grind your coffee to an extra-fine espresso grind directly into the portafilter, stopping when the scale reads 20 g.
  Precise dosing is especially important for single origin espresso, where small adjustments can significantly affect flavor.

• 4. Level the Grounds
  Use your finger or a distribution tool to level the coffee evenly in the portafilter basket.
  Proper distribution promotes uniform water flow through the puck, helping avoid channeling and ensuring balanced extraction.

• 5. Tamp the Grounds
  With your arm positioned at a 90-degree angle, tamp straight down using firm, even pressure.
  A level, consistent tamp creates resistance against the water, allowing the longer pull to extract sweetness and complexity without bitterness.

• 6. Prepare Your Setup
  Lock the portafilter securely into the group head. Place a demitasse cup on the drip tray, ideally on a scale, so you can accurately measure your yield as the shot pulls.

• 7. Pull Your Espresso Shot
  Begin extraction. Depending on the coffee and the flavor profile you’re aiming to highlight, a single origin espresso long pull should take 28–32 seconds.
  Measuring the yield on a scale allows you to fine-tune extraction, emphasizing clarity, balance, and origin character.

• 8. Enjoy
  Sip your espresso black to fully experience its layered flavors and nuanced acidity, or add steamed milk for a lighter, more aromatic milk-based drink. When brewed as a long pull espresso, single origins offer a refined, expressive cup that showcases the coffee’s true character.