“About 20 seconds” seems sloppy.mathwonk said:I brew my own coffee daily, espresso from a gaggia classic, using medium roasted beans (fresh weekly), shade grown arabica, sourced from nicaragua, ground by hand with a precision burr grinder, weighed on a scale to yield precisely 16 grams of beans per double shot basket, tamped level, then brewed about 20 seconds. Does this seem obsessive, or does someone identify? Recall Erdos's definition of a mathematician (a machine for turning coffee into theorems). The only challenge to this is that once you get it to this level, everyone else wants you to make coffee for them also, but I view this as a compliment. salut!