Use fresh espresso roast coffee beans
Grind the beans very fine, like table salt
Measure about 18 to 20 grams of coffee for a double shot
Preheat the espresso machine and cup
Fill the portafilter with the 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 1 to 2 ounces of espresso for a double shot
Serve the espresso right away
Clean the portafilter and machine after use