Method
Prep your portafilter – Fill it with your coffee and give it a nice, even tamp. Aim for firm, level pressure (think “about 30 pounds,” or just press like you’re giving the coffee a little hug).

Flush the group head – Run water through the machine for a quick 3 seconds. This warms things up and clears any leftover coffee grounds.

Brew time! – Lock your portafilter into the machine and start the extraction (and your timer) immediately.

Watch your shot – You’re aiming for about 35–40ml of espresso in ~25 seconds.
If it’s taking longer than 25 seconds, your grind might be too fine – give it a slightly coarser setting.
If it’s faster than 22 seconds, it’s too coarse – dial it a bit finer.

Sip and celebrate – Congrats, you just made espresso magic happen at home!