1. Start by preparing your espresso machine. If you're using a Flair 58+, turn on the heating jacket well in advance to ensure the extraction chamber is close to the desired water temperature.
2. Place your coffee bean container on a scale and tare it to zero. Measure out approximately 20 grams of coffee beans, taking note of the weight for consistency in future brews.
3. Grind the measured beans to a fine consistency suitable for espresso using a quality grinder like the Niche. After grinding, you may optionally re-weigh the grounds to ensure the weight matches the initial measurement of the beans.
4. Heat water to the appropriate temperature using an electric kettle. For most machines, setting the kettle to 100 °C is ideal. At sea level, the water will typically stabilize at around 98.5 °C.
5. Assemble your portafilter and attach a funnel if available. Load the ground coffee into the portafilter. Use a wire distributor or similar tool to stir the grounds from the bottom up, ensuring an even distribution.
6. Settle the grounds with a light tap of the portafilter on a flat surface, remove the funnel, and then tamp the grounds firmly to create an even surface.
7. Place the filter screen on top of the grounds if your machine uses one, and lock the portafilter into the machine.
8. Pour the heated water into the extraction chamber of your espresso machine. For the Flair 58+, replace the kettle on its base and turn it off after pouring.
9. Begin the extraction process by pulling the lever up gently and applying approximately 3 bar of pressure to pre-infuse the coffee puck with water, ensuring even saturation.
10. Monitor the espresso as it starts to flow. Once it flows evenly from the entire basket, begin timing the shot. Gradually increase the pressure to around 7.5 bar for optimal extraction.
11. Stop the extraction when you reach the desired volume, typically around 2 oz for a double shot. Decrease pressure and give a slight upward tug on the lever to end the shot.
12. Weigh the output of the espresso shot and record the weight for reference. This will help you adjust your technique for future shots.
13. Clean your machine and tools promptly after use to maintain them in good condition and ready for the next use.
14. Take notes on the taste, crema, and any other observations. This will help you refine your process and achieve consistent results.

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