Ingredients
Coffee beans: 18-20 grams (for a double shot)
Water: 60 milliliters (for a double shot)
Directions
1. **Grind the beans:** Measure 18-20 grams of coffee beans and grind them to a fine consistency, similar to table salt.
2. **Preheat the machine:** Turn on your espresso machine to allow it to reach the proper brewing temperature, usually around 195-205°F (90-96°C).
3. **Tamp the coffee:** Place the ground coffee into the portafilter and use a tamper to evenly compress the grounds. Apply firm, even pressure.
4. **Attach the portafilter:** Insert the portafilter into the espresso machine’s group head and secure it tightly.
5. **Start the shot:** Place a cup under the portafilter spouts and start the extraction process.
6. **Monitor the extraction:** Let the shot run for about 25-30 seconds, aiming to yield approximately 60 milliliters of espresso.
7. **Stop the extraction:** Once the desired volume and time are reached, stop the machine.
8. **Serve:** Pour your freshly brewed espresso into a pre-warmed cup and enjoy promptly.