Fill your kettle with fresh, filtered water and heat it to 200 degrees Fahrenheit. Using filtered water removes minerals and impurities that can cloud the flavor and leave sediment in your cup.

Grind 18 grams of fresh espresso beans on a medium-fine setting, similar to table salt texture. Grinding right before brewing preserves the volatile oils that give your coffee its richness and aroma.

Place your cup directly under the espresso machine's group head. If your machine has a pre-warming function, run a brief flush of hot water through it first to bring the entire group head up to temperature.

Distribute the ground coffee evenly in the portafilter basket and tamp down firmly with about 30 pounds of pressure, keeping the tamper level. A good tamp ensures even water flow through the puck, preventing channeling and weak spots in your extraction.

Insert the portafilter into the group head and turn it clockwise until it stops. Make sure it's locked in completely so no water leaks from the sides during brewing.

Pour about 100 milliliters of hot water directly into your cup, filling it roughly halfway. You're creating a bed of hot water in the cup first; this is what makes a long black different from an Americano and gives it superior crema and flavor.

Start the espresso machine and let it pull two shots directly into the hot water. The entire extraction should take 25 to 30 seconds, and you should pull about 50 milliliters of espresso. The water beneath the espresso cushions the crema and prevents it from breaking apart, keeping your drink smooth and rich-tasting.

Take a sip and note the flavor balance. If it tastes thin or weak, your next shot needs a finer grind or a longer pull; if it's bitter or harsh, grind coarser or shorten the extraction time.