1. Turn on and preheat espresso machine.
  2. Set grinder to a fine grind.
  3. Place about 20g of the coffee grinds into the portafilter.
  4. Level off the grounds to get rid of any excess and smoothen out the grounds.
  5. Tamp the grounds down with 30 lbs of pressure with a straightened arm.
  6. Give the tamped down grinds a light spin over the top.
  7. Pull the shot for about 20-30 seconds, pay attention to pressure for future adjustment if needed.