1 Top up the water tank of your espresso machine. Weigh 15 g of coffee and grind to your usual espresso setting. Preheat your brew chamber and cup.

2 Place the grounds in the portafilter, distribute them evenly, and tamp firmly to create a compact bed.

3 Insert the portafilter into the espresso machine and add water at 93 to 94°C.

4 Begin with a gentle 2 to 3 second press to saturate the puck, then pause for 3 seconds.

5 Apply steady pressure at around 7 to 9 bar and allow the shot to flow smoothly. Aim for a 1:2 ratio, which is 30 g out from 15 g in.

6 From the first drip, the total shot time should fall between 27 and 35 seconds.