Recommended preparation

Espresso

1. Turn on your espresso machine and let it fully heat up. This can take anywhere from 15 minutes to 45 minutes depending on the machine.

2. For espresso, you want a fine grind, but not so fine that it becomes powdery like flour. It should be somewhat similar to table salt in consistency.

3. The typical dose for a single shot of espresso is about 7-9 grams, and for a double shot, it's 14-18 grams. Use a scale for accuracy.

4. Transfer the ground coffee to your espresso machine's portafilter. Level the grounds using your finger or a distribution tool. Then, tamp the grounds with a tamper applying even and firm pressure. The surface should be level and smooth.

5. Lock the portafilter into the machine's group head. Start the shot. A general guideline for extraction time is 20-30 seconds. The coffee should start to drip after a few seconds, eventually forming a steady, mouse-tail-like stream.

6. Once the espresso has been extracted, serve it immediately in a pre-warmed cup. It's best enjoyed fresh.

Pro tips:
- Fresh beans are key. Espresso is best with beans that have been roasted within the past two weeks.
- Water quality matters. If your tap water doesn't taste great on its own, consider using filtered or bottled water.
- Adjust your grind size to get the optimal extraction. If the espresso extracts too quickly and tastes sour, your grind might be too coarse. If the espresso extracts too slow and tastes bitter, your grind might be too fine.