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