Use fresh espresso beans
Grind the beans finely, like table salt
Measure about 18 to 20 grams of coffee for a double shot
Preheat the espresso machine and portafilter
Fill the portafilter with ground coffee
Distribute the grounds evenly
Tamp the coffee firmly and level
Lock the portafilter into the machine
Start the extraction immediately
Brew for about 25 to 30 seconds
Aim for about 36 to 40 grams of espresso for a double shot
Serve the espresso right away
Clean the portafilter and machine after use