Espresso shot should be made with clear and filtered water heated between 90 to 97 °C
Coffee ground has to be finer than most grind methods, similar to table salt
Feel free to adjust your dose according to taste, but normally baristas use between 18 to 21 grams of ground coffee extracting 30 grams double shot coffee
A firm body weight and level tamp is essen- tial for a nice even extraction. Position the portafilter in the grouphead and start your shot.
The shot should start with a slow drip, then develop into a gentle, even stream. Near the 25 second mark, the extraction will end, causing the shot to thicken and start “blond- ing,” or turning yellow. Stop the shot just as this process begins.