Use fresh espresso beans
Grind the beans fine, like table salt
Measure about 18 to 20 grams of coffee for a double shot
Preheat the espresso machine and cup
Distribute the grounds evenly in the portafilter
Tamp the coffee firmly and level
Lock the portafilter into the machine
Start the shot immediately
Extract about 36 to 40 grams of espresso in 25 to 30 seconds
Stop the shot if it runs too fast or too slow
Adjust grind size, dose, or tamp if needed
Serve and drink immediately
Clean the portafilter and machine after use