How do you know if a shot of espresso is good, and what do you change if it is not?

What the interviewer is looking for

• This question tests espresso and drink preparation. Explains dialing in espresso, steaming milk to the right texture and temperature, following recipes, and spotting a bad shot.
• Strong answers: Checking time, volume and taste, adjusting grind finer or coarser, checking dose and tamp, and retasting.
• Likely follow-up: Why might shots change during the day?

Another way it may be asked: You pull a shot and it runs really fast and tastes sour. What happened and what do you adjust?

A structure to follow: Answer, explain, example, limits

1. Step 1

   Answer

   Give your direct answer in the first sentence so the interviewer knows where you are going.

2. Step 2

   Explain

   Say how it works or why you would do it that way, in plain words before jargon.

3. Step 3

   Example

   Anchor it in something you have actually done or seen, with the detail that shows hands-on experience.

4. Step 4

   Limits

   Say when your approach would not be the right one. It shows judgement.

This is guidance on shape, not a script. Use your own real experience and facts; never invent details to fill a gap. See the STAR guide and answer frameworks.

Common slips

• Reciting a definition without showing you have applied it.
• Using terms you cannot explain if asked a level deeper.
• Claiming experience beyond what you can discuss in detail.

How to practise it

Say the answer in 90 seconds, then answer the follow-up as if it were a new question.

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