Choose an espresso machine and grinder
Use fresh, whole coffee beans
Grind beans to an espresso-appropriate setting
Warm up the machine and portafilter
Run a short water flush through the group head
Weigh coffee (typical dose: 18–20 g for a 58 mm basket)
Distribute grounds evenly in the portafilter
Tamp firmly and level (typical: 25–35 lb / 11–16 kg)
Lock the portafilter into the machine
Start the shot and target a yield of about 36–40 g in 25–35 seconds
Stop the extraction when the target yield/time is reached
Purge and wipe the group head
Remove and discard the puck
Clean the portafilter and basket
Flush and wipe the steam wand (if used)
Brew again after adjusting grind size or dose if yield/time is off