A 18g in, 36g out shot you can repeat on a small machine
You will pull one drinkable double espresso: weigh the dose, grind, tamp level, stop at a 1:2 ratio in about 25–30 seconds, and taste so you know whether to grind finer or coarser tomorrow.
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Grind 18 g of beans into a dry, wiped basket. Level with a finger. If the pile looks fluffy and uneven, stir with a needle or toothpick before you tamp.
Stale beans (months old) will never taste sweet. Date on the bag matters more than the machine brand.
Press straight down until the puck is level and firm — about 15 kg of pressure is plenty. Don't corkscrew. Wipe the rim so the group gasket stays clean.
A tilted tamp gives you a channel: water finds the low side and the shot gushes.
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