At The Coffee Haus, we believe pulling the perfect shot of espresso is nothing short of a craft — one built on patience, attention, and a whole lot of heart. It’s part art, part science, and a big part of what makes every latte, cappuccino, and cortado we serve a little love letter to you in a cup.

Whether you're an aspiring home barista or simply a coffee lover curious about the process, today we’re pulling back the curtain and letting you in on what we watch for when we pull the perfect shot — and why we serve it immediately once it’s ready.

Great espresso begins with great beans.
That’s why we proudly partner with a local Pride of Dakota roasterie — sourcing beans that are roasted right here in North Dakota.

There’s something special about using coffee roasted just down the road. It's fresher, richer, and tells the story of our land and our people. We believe you can taste that hometown goodness in every sip.

The beans are always freshly roasted and ground seconds before brewing. Coffee starts losing its magic the moment it's ground, and espresso is where you’ll taste that difference most.

We use a fine grind for espresso — like soft table salt.
Too coarse, and the water races through without picking up all the rich oils and flavor.
Too fine, and the shot pulls slow and bitter.
It's a delicate balance. And oh, how worth it it is.

Once the portafilter is packed with just the right amount of coffee and tamped firmly (but not overpacked), it’s time to pull the shot.

Here’s what we’re watching for:

• Timing: A perfect shot should begin flowing within about 5–7 seconds and finish between 25–30 seconds.
• Color: The espresso should pour out like warm honey — rich, golden, and a little thick.
• Crema: That golden, velvety foam on top is the tell-tale sign you’ve done it right. Crema is packed with aromatic oils, flavor, and texture. It's the crown jewel of a great shot. Don't judge, but we may have shown some of you your crema or you may see us high fiving and celebrating when that sweet honey flows.

If the shot gushes out too fast and looks pale and watery, it’s under-extracted.
If it trickles out too slowly and looks burnt and dark, it’s over-extracted.

We make small adjustments daily — tweaking the grind, tamp pressure, and machine settings — because every bean and every day are just a little bit different.

Espresso is like a homemade pie fresh out of the oven — best enjoyed right away.
If a shot sits even a minute or two too long, it starts to oxidize. The vibrant oils break down, and bitterness sneaks in, flattening out all those lovely flavors. We tell our staff, only 34 seconds to get that shot used!

Bitterness can also come from:

• Over-extraction (pulling the shot too long)
• Overheated water
• Stale beans

That’s why, at The Coffee Haus, we move fast.
We build your drink the moment the shot is pulled — when it's full of life, warmth, and flavor.
No shortcuts. No stalling. Just fresh, perfect espresso, the way it was meant to be.

Coffee is more than caffeine.
It’s a ritual. It’s a comfort. It’s a connection.

When you visit us at The Coffee Haus, you’re tasting more than just espresso. You’re tasting North Dakota pride. You’re tasting the fruits of hardworking hands — from our local Pride of Dakota roasters to the team that pulls every single shot with care.

We pull every shot like it matters — because to us, it does.
We watch that golden crema rise, catch the warm aroma in the air, and send it straight into your hands while it’s still brimming with life.

Because coffee isn’t just a drink around here.
It’s a moment of joy in your day. And we’re honored to share it with you.

Ready for the perfect shot?
Come see us at The Coffee Haus, where every espresso is pulled fresh, fast, and full of heart.

With Love,

Laura and the Coffee Haus Team