During the calibration of espresso shots, what should you do?

The correct approach for calibrating espresso shots involves pulling three sets of double shots and using the third set to confirm the average time. This method allows for a more accurate assessment of the consistency and quality of the espresso being produced. By pulling three sets, you gather multiple samples to analyze variations and ensure that the extraction time remains within the desired parameters.

Focusing on double shots rather than single shots is significant as double shots typically yield more volume and can help in recognizing subtle differences in flavor, aroma, and overall profile that may not be as evident in single shots. Utilizing the third set specifically for confirmation helps to average out any inconsistencies found in the first two sets, thereby ensuring that the calibration reflects the best possible extraction for the espresso being served.

This thorough method enhances the reliability of the espresso shots and contributes to a standard of quality that customers expect.