For that recipe we are considering a medium roasting coffee and a 18 g basket.
18 g of dry coffee.
We emphasize the use of a digital scale.
Medium-fine grinding grade.
It is much better to grind the coffee right at the time of brewing it.
It is hard to determinate an ideal pressure for tamping, however we would suggest to press the coffee
in the basket by hand till you reach a solid surface, it is not required to force it too much.
Before tamping the coffee you could use a leveller in order to make sure the powder is uniform.
94 °C to 96 °C
60 g is the amount of liquid (coffee) you get in the cup.
The ratio is approximately 1:3,4.
45 sec, it is okay to vary between 40 and 50 seconds.
If the liquid is brewing too fast, one should grind it finer.
If it is too slow, one should grind it coarser.