Weigh beans. Grind. Hopefully grinder was set correctly since yesterday. Weigh grinds in portafilter. RDT. Tamp. Brew button and stopwatch simultaneously. Hopefully I remembered the cup. Watch flow and timer - hopefully I don’t need to open the steam valve to lower pressure due to too fast brew. Stop at around 25 seconds. Facegasm. Couldn’t be simpler.

Sage bean to cup. Union house blend, 10 second grind. Frothy milk to 65 degrees, spoon on and drink.

One scoop (measured, came with one of my machines) of Barcelona Espresso beans (Roast and Post for the win, hit me up if you want a code) into the grinder. Boil the kettle and start the espresso machine heating.

Head to cupboard and choose my cup for this morning. I have a few different sizes from long black down to single espresso.

Back to machine, warm the cup from the kettle, then clean out group and load it with the fresh grounds.

Tip out the water from the cup, add 1/4 tsp brown sugar, and then attach the group and get the cup in place.

Start water - 2 - 3.

Stop - 2 - 3.

Start - 2 - 3 - … - 13.

That about makes an espresso, then its a swirl of hot from the kettle if the cup is a little larger.

Grinder: Encore Baratza. Loud as hell and no timer, but works well.

Espresso machine: Gaggia Cubika Plus. Had it about 15 years, never gone wrong.