You could ask 10 different baristas for their secret to making a rich, delicious shot of espresso and you’d probably get 10 different answers. In truth, brewing a memorable espresso shot is more of an art than a science. Just as the gourmet chef imparts her own personality and idiosyncrasies on a signature dish, so too does the barista on his espresso shot. No two pulls will ever be quite the same.

Espresso is the foundation for most specialty coffee drinks, so it should come as no surprise that hot-beverage enthusiasts place a lot of stock in getting the formula and procedure just right. There are at least a few well-established rules that increase the likelihood of success. Before you begin making the shot, clean the holder of your espresso coffee maker completely, wiping away leftover grounds.

You’ll want to release approximately 7 grams of coffee from the hopper into the holder, and even them out with a hand tamper. Then lock the shot holder in place, warm an espresso cup and set it just under the spout. Your machine should do the rest of the real work, although you’ll want to monitor the brew for consistency and color. It should take no more than 25 seconds for the water to pass through the coffee grounds.