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Real espresso, no cuts, no shortcuts. This is my everyday espresso routine, start to finish. I weigh my beans, spray to reduce static, and weigh again after grinding. I keep the portafilter warm for better temperature and taste, and no matter how rushed I am, I never skip WDT or proper tamping. Those steps matter more than saving a few seconds. Same with purging the grouphead and using a puck screen. Most days it’s 18 grams in, 36 grams out. Sometimes a ristretto, sometimes a longer shot, depend

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