A “shot of God” is a perfect double shot of espresso that requires skill and a professional machine. It should lack bitterness, have an incredible aroma, mouthfeel, temperature, and color. The term is subjective, and some believe it requires divine intervention. The beans used must also be perfect.
A shot of God is a fairly new term to the American language, first appearing in the late 1990s or early 2000s. It refers to the most perfect, ideal, heavenly double shot of espresso that may have. According to most people who have had or taken a shot at God, there is some degree of skill required to pull one off, but there is also some hope, and possibly praying after doing all you can to try and produce one. Even the most experienced bartenders in the world can only produce them from time to time, and for some this means that the bar is continually raised when producing the next one, making these shots nearly impossible to produce. If one shot from God was heavenly, the next one has to be better than heaven in some way to qualify as the best espresso you can drink.
According to some bartenders, God-stroke can’t be made at home. It tends to require a professional espresso machine. Also, and again this definition is open to change, it must be a double constrict. This is a double shot of “limited” espresso, which means that the water flows through the ground coffee much more slowly due to a finer grind. Also, the cup is removed before all of the liquid is run through the espresso machine, so the final amount of liquid isn’t served.
The point of double ristretto, especially if you’re aiming to take a shot at God, is that the shot of espresso is incredibly tasty, but lacks the characteristic bitterness that most espressos are known for. It should also have an incredible aroma, mouthfeel, temperature, and color. According to espresso lovers, that cup of espresso comes close to perfection and a revealing coffee experience.
Some object to referring to God when creating God-stroke, but the term makes sense in perspective. A truly skilled bartender still needs some kind of divine intervention to make one, and the average most gets one in ten shots of God when he makes double restrictos. Also, the term is highly subjective, for those who will judge perfection to be exactly the same. Some people might be handed what a barista deems the ideal syrup for espresso and not even recognize the presence of greatness in a cup.
Another important aspect of making this shot can be a close inspection of the beans before grinding. Any bad beans must be removed if you stand a chance of producing a shot of god. Just like the shot is the world’s most perfect cup of espresso, the beans must be the world’s most perfect beans. On the other hand, sometimes the “fools” or those new to the espresso-making game produce a God shot by accident. This can command respect among older, more experienced baristas or be dismissed as one of those random coffee miracles that only happen once in a while.
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