Step 2: Clean the portafilter inserts. Always make sure that the portafilter inserts are completely clean and free of old coffee grinds before re-engaging for any length of time. Knocking the portafilter against the dump box does not always dislodge all the grinds. It is necessary to rinse the portafilter inserts with hot water whenever time allows. This is especially true during non-peak periods when any remaining coffee grinds have more time to "bake" onto the portafilter inserts.

Step 3: Use the correct dosage. Make sure all of the grinder chambers are full before pulling your shots. If you can see any part of the bottom of the grinder chambers, you need to grind more espresso. If you think you did not get a full dose (a pre-determined amount that is delivered with each pull), start over. After you have dosed the proper amount of espresso, remember to tamp the grinds with solid pressure to ensure proper brewing time. Your goal is to minimize the number of loose grinds on the surface of the portafilter. You can easily accomplish this with a quick wipe across the lip of the portafilter with the palm of your hand.

Step 4: Use the correct grind. The grind is the most important aspect of brewing the perfect espresso shot.

Step 5: Achieve the correct brew time. The best espresso is brewed at 20 seconds, plus or minus 5 seconds. Timing begins as soon as you press the brew button. A good Barista times every shot so grinder adjustments can be made before the shot goes below 15 seconds or above 25 seconds.

Step 6: Assess the crema. The crema is the caramel-colored froth that appears on top of a shot of espresso during the brewing process and helps to seal in the flavors of espresso. Espresso without crema should be thrown out immediately. Espresso can lack crema for the following reasons:

• Old or pre-ground coffee
• Improper tamping
• Stale (sitting longer than 10 seconds)
• Espresso brewed with an incorrect grind.