Step 1: Remove the portafilter

• Remove the portafilter from the machine. Knock out the spent puck.
• Lock the empty portafilter back into the machine.
• Run water to rinse for a few seconds.
• Remove the portafilter and use a dry towel to thoroughly wipe the inside of the portafilter until it is clean and dry.

Step 2: Grind

• Grind every shot fresh.
• Because coffee flavor begins to rapidly deteriorate as soon as it is ground, no grounds should be left in the hopper.
• Grind only what you need to dose one shot, then immediately turn off the grinder.

Step 3: Fill the portafilter

• Fill portafilter so that the coffee makes a cone shape about half an inch above the lip of the portafilter. This should be almost exactly 20 grams (hint: use a scale!)
• Use the side of your index finger to carefully, but quickly, distribute the grounds in a circular motion. You should be packing the ground coffee evenly, with no overdosed or underdosed patches.
• Level the dose by running the side of your index finger across the top. (very little coffee should wind up in the garbage if you dose and level correctly.)

Step 4: Tamp

• Lay tamper onto coffee evenly with very light pressure, but keeping your finger tips level with the top edge of the tamp's vertical edge.
• Press tamper evenly and with enough pressure so that your fingertips make contact with the top rim of the portafilter basket.
• Twist tamp so that it polishes the surface of the pressed coffee, and finish by wiping the grounds off the portafilter.

Step 5: Prepping the group head

• Purge the group head for one or two seconds.
• Wipe dry with a clean rag to prevent premature infusion.

Step 6: Pull the shot

• Put the portafilter into the group head, make sure it fits snug. No need to overtighten. If it leaks, your gasket may need replacement.
• You'll want to pull the shot directly into the mug you're serving the coffee in. Position it so that the espresso will fall roughly in its center.
• Press the double shot button and wait between 18 and 26 seconds from the time the espresso begins to pour to finish. (It may not begin pouring for 3-5 seconds, meaning total shot time should be between 21-31 seconds)
• Watch carefully to see that it has a thick consistency, reddish brown color in a thin, slightly wavering stream.
• When the espresso begins to thin and turn from orange/yellow to white, stop the machine immediately.
• The final product should have a thick crema of reddish-brown swirling color and be almost syrupy in body, with slight black flecking, small bubbles, and a warm, nutty sweet-tangy aroma.

Step 7: Check your work!

• If you are uncertain whether you followed the steps correctly, take out the portafilter and examine the waste. The top of the coffee should be hard and with a single, round dent in the middle (if your group head screen has a screw) and no pits anywhere.
• Knock out the grounds, it should come out in a round, hard puck with a single knock.
• Keep working to refind your technique until you find a perfect rhythm that generates consistent results and stick with it. Consistency is key!