What does it mean to "pull" a shot of espresso?

"Pulling" a shot of espresso refers specifically to the process of extracting the espresso using an espresso machine. This term originates from the traditional lever machines where the barista would pull a lever to create pressure, culminating in the extraction of the espresso from the coffee grounds. During this process, hot water is forced through finely-ground coffee, resulting in a concentrated coffee shot that has a rich flavor and a layer of crema on top.

Understanding this, it’s clear that the extraction process is crucial to creating a quality espresso shot, as various factors such as pressure, water temperature, and grind size all play significant roles in the outcome. While serving the espresso, cooling it down, or mixing it with milk are all related to the serving and enjoyment of espresso, they do not define the act of "pulling" a shot. Therefore, the correct choice emphasizes the technical aspect of espresso preparation, which is fundamental for anyone involved in barista work.