Warm the cup you will serve the drink in. Flush group head for 2-5 seconds. Clean the portafilter with a clean, dry cloth or brush.
Dose the coffee (15 grams) and then tap the portafilter to separate and level the coffee grounds.
Tamp firmly (30-50 lbs. of pressure) with consistent, firm pressure and making sure tamper is level. Clean any loose grounds from the rim of the portafilter, and insert into the group head.
Start the extraction immediately and observe the flow. The espresso should begin to flow in 3-5 seconds. Total extraction time should be 25-27 seconds to achieve .85 – 1.2 ounces per shot of espresso, including crema.
Espresso shot should have a uniform, caramel colored layer of crema on top.
Serve immediately and enjoy. To finish, remove the portafilter and knock out the grounds. Rinse, and return to the group head.