The ideal espresso workflow can vary depending on the individual preferences of the barista and the specific equipment being used, but there are generally accepted steps that can help ensure a consistent and high-quality espresso shot. Here is an example of an ideal espresso workflow:

Start with a clean and calibrated espresso machine. The machine should be heated and the portafilter should be preheated.

Grind fresh coffee beans to the appropriate fineness for espresso.

Dose the portafilter with the appropriate amount of coffee grounds and tamp it evenly.

Purge the group head to remove any stale water and ensure consistent temperature.

Lock the portafilter into the group head and start the extraction, aiming for a 25-30 second extraction time.

Monitor the extraction to ensure that the espresso shot is pouring evenly and at the appropriate volume.

Cut the extraction when the desired volume has been reached and the shot is pulling evenly.

By following a consistent workflow, a skilled barista can produce high-quality espresso shots with consistent flavor and texture.

Attention to detail, including proper grind, dosing and tamping, and careful extraction monitoring, is essential to achieving the perfect shot of espresso.

Making espresso with this setup is simple and amazingly delicious. Only takes a few shots to get your beans dialed in.

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