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Pull is a term commonly used in the coffee industry to describe a method of brewing coffee known as "espresso." In this context, pull refers to the process of extracting the flavor compounds from finely ground coffee beans using high-pressure water. This method typically involves forcing hot water through the coffee grounds using an espresso machine, resulting in a concentrated and intense flavor profile.

The pull process requires precision and control to achieve the desired flavors. Baristas carefully adjust variables such as grind size, water temperature, and extraction time to create the perfect pull. The result is a small, dark, and highly aromatic shot of espresso that can be consumed on its own or used as the base for various coffee-based beverages like lattes, cappuccinos, and macchiatos.

Experienced baristas can discern the quality of a pull by observing the crema, a layer of foam that forms on top of the espresso shot. A well-pulled shot will have a thick and velvety crema with a rich reddish-brown color. The pull process is a fundamental skill for any coffee professional and plays a significant role in the overall taste and enjoyment of espresso-based drinks.