When an espresso is referred to as a god shot, it means that it is not only perfect, but out of this world.

The god shot is something that many baristas refuse to acknowledge because admitting the existence of it implies that the perfect shot of espresso is very much down to chance rather than science and skill.

This is because the god shot is very elusive and a lot of baristas never pull one off in their brewing career. Some might have achieved it but fail to recognize it.

Part of this reason is that there is no industry standard agreement of what makes a god shot.

What baristas can only do is prepare the most ideal conditions for it appear.

• Use quality coffee beans
• Ensure equipment like the grinder and espresso machine is in optimal condition
• Perfect humidity and temperature
• Clean group head and portafilter
• etc

Coffee metaphysics might say that the solar system all the way to Pluto has to be aligned in a straight line.

With such conditions and the elements working for you, there is a small chance that you might pull one or two off from a thousand espressos.

The magic of this is that even though most baristas don’t consciously attempt to make one, you can be sure that they will recognize one when it appears.

What’s even more painful and ironic for baristas is that espressos die after a few seconds. Making that observation even more priceless.

If you are a coffee lover, this is the one beverage that you have to try to achieve enlightenment.

The problem is that the choice is not up to you.