Use only fresh coffee, stale coffee will not produce good results. Use a quality
grinder to enable grind adjustments to compensate for changes in atmospheric
pressure and humidity. Fill the portafilter basket completely full and level. Failing
to properly fill the portafilter basket is one of the most common mistakes. Tamp
using approximately 30 pounds of pressure. Find something to brace the
portafilter and compact the grind. Wipe any residue from the top edge of the
portafilter, this will make a good seal when locking in the portafilter. Lock the
portafilter in like this.......turning to the right. A perfect shot will take between 18
to 25 seconds to extract.. Crema is the brown foam that collects on the top of
the shot. Good crema is the best indicator of good espresso. A thick redish
brown crema is indicative of a good shot.
