What should be done before and after pulling an espresso shot?

Purging the machine is essential before and after pulling an espresso shot to ensure the best quality extraction and cleanliness of the equipment. Before pulling a shot, purging helps remove any residual water or old coffee grounds from the group's coffee path, which could negatively impact the flavor of the espresso. This step ensures that the machine is delivering fresh, hot water directly from the heat exchanger or boiler, leading to a more consistent temperature during brewing.

After pulling the shot, purging clears any coffee oils or residues that may have accumulated in the group head during the brewing process. This not only maintains the machine's cleanliness but also prevents any leftover flavors from affecting subsequent shots. Regularly purging both before and after ensures that espresso quality remains high and equipment longevity is supported.

Choosing options like grinding more coffee, water backflushing, or monitoring espresso quality does not specifically address the immediate actions needed in the context of preparing and following up after brewing an espresso shot. These tasks are important in their own right but do not directly relate to the essential practice of purging the machine, which is crucial for immediate brewing operations.