Learning to Pull Espresso and Froth Milk: My First Attempts

Starting with Some Numbers

When I started making espresso, I wanted a recipe I could follow.

My starting point was 18g of ground coffee and 36g of espresso, a 1:2 ratio measured by weight. Having those numbers gave me something clear to aim for while learning. It’s also a common starting point in guides to espresso brew ratios.

I was aiming for an extraction time of around 25 to 30 seconds too. Those numbers were useful references, although the recipe still needs to suit the coffee and the flavour you enjoy. Shot time alone doesn’t tell the whole story. Clive Coffee’s recipe guide explains that distinction.

For me, having a starting recipe made the process feel a little less confusing. There was already enough to think about with grinding, tamping, and pulling the shot.

Learning to work with a starting recipe of 18g in and 36g out.

Then There Was the Milk

The milk was much less predictable for me.

Sometimes it came out thick. Other times, it was too thin. I could see that the results were different, but getting the same texture again was difficult.

That became especially obvious when I tried pouring latte art. I wanted the white part to show on the coffee, but the milk didn’t always behave the way I wanted.

At that stage, even getting some white foam to stay on top felt like progress.

Some early attempts while I was learning both parts of the drink.

Understanding the Setup Too

One equipment detail I would pay more attention to is the filter basket.

For learning with freshly ground beans, I’d prefer a compatible non-pressurised basket, provided the grinder could produce a suitable espresso grind. Single-wall baskets give you room to work with grind, dose, and tamping, as described in Breville’s guide.

That choice wouldn’t solve the milk frothing for me, though. Pulling espresso and preparing milk were two skills I had to learn alongside each other.

My early cups gave me plenty to practise. Getting the espresso into the cup was one part; turning it into the milk coffee I wanted was another.