Start by allowing the espresso machine and portafilter to reach their normal operating condition according to the manual. Choose a basket appropriate for the amount of coffee you plan to use. Grind shortly before brewing and weigh the dose; a spoonful is a much less reliable measure when changing beans or grind settings.
Distribute the grounds evenly and tamp level. Lock in the portafilter and begin brewing into a cup on a scale, recording the beverage yield and time. The source emphasizes warm equipment and freshly prepared coffee, but neither a fixed ounce count nor a particular tamping force guarantees a balanced extraction.
Taste the result before changing the recipe. Keep the dose steady and adjust either grind or yield deliberately, making notes so that a better shot can be repeated. A fast or slow extraction is a useful clue rather than a complete diagnosis: uneven puck preparation can complicate either one. Espresso is a brewing method, not simply a grind label or dark-roast category. Select a coffee you enjoy and build a measured recipe around its behavior in your machine.
The conversation
A good question can make a better brew.