1 Top up the water tank of your espresso machine. Grind slightly coarser than your usual fine espresso setting to help bring out the floral notes.

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

3 Insert the portafilter into the espresso machine and set the brew temperature to 92 to 93°C.

4 Begin the shot with a gentle 2 to 3 second pre-infusion, just enough to wet the puck and see the first drops. Pause for 3 to 5 seconds.

5 Apply steady pressure at around 6 to 8 bar and allow the shot to flow smoothly. Aim for a yield of 37 to 39 g, which is roughly a 1:2.5 ratio.