Espresso can be one of the most challenging but rewarding ways to extract coffee. Your dose can vary and will require a lot of playing around for your particular machine and the coffee you've chosen.
Step 1 - Weigh out your coffee. A general starting point for a double espresso is 17 to 18g. Start there and keep track what works
Step 2 - Grind your coffee, and put it in your warm portafilter
Step 3 - Lock in your portafilter, get that machine going and begin your extraction
If you have a kitchen scale that will fit under your machine, you should be aiming to have a ratio target of 1:2 - 18g in, 36g out. Extraction should take around 25-30 seconds. This may also vary.
Good Luck!
