What you’ll need:

🔘Daybreak MEDIUM roast coffee (coarse size grind)
🔘Espresso machine
🔘Water
🔘Glass cup
🔘Scale (optional)

Before preparing your beans, preheat your espresso machine.

For an espresso, we’re aiming for a very fine grind size and the texture should be somewhere between sand and powder. 

Using a scale, measure out ~15g of ground coffee. Next, add the coffee to your portafilter and tamp it down. 

Make sure to keep your tamper force is consistent as you’re dialing in your machine, so that you can make adjustments if your shot is pouring too fast, too slow, tastes sour, or tastes over-extracted, etc.

Lock the portafilter under the group head. For our example, we’re using a Breville machine that has a pre-infusion feature, which soaks the beans with low pressure. Once pre-infusion is complete, the machine (pump) will apply the full nine bar water pressure onto the coffee puck.

If you find that your coffee is extracting too fast, then you’d adjust your grind size to be more fine and if the shot time is too long, you can adjust your grind size to be more coarse.