You don’t need a café-grade machine to make good espresso. You need a good grinder, beans roasted in the last month, and a recipe you stick to long enough to learn from it.
Dose
18 g of freshly ground coffee in a double basket.
Yield
36 g in the cup — a 1:2 ratio.
Time
25–30 seconds from pressing the button.
Change one variable at a time. If it’s sour, grind finer; if it’s bitter, grind coarser. Write it down. In a week you’ll know your beans better than the bag does.
Coffee is a habit you can get better at every single morning.
Sam Rivera
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