The source presents espresso preparation as a series of connected actions, beginning with coffee storage and grinding before moving to the machine. That sequence is more useful than the promise of a world's best shot. A result cannot be evaluated fairly when the dose, grind and beverage quantity change without being recorded.
Use a grinder capable of appropriate adjustment for the basket and coffee. Prepare a measured dose consistently, distribute the grounds and tamp according to the setup. Then observe the extraction and weigh the beverage. The shape of the stream and the time provide clues, but neither alone can decide whether the balance of the cup is enjoyable.
Taste the shot and make a deliberate next adjustment. Keep the other variables as steady as possible so the effect is interpretable. Freshness also needs context: the most recently roasted coffee is not necessarily at its most convenient brewing stage immediately after roasting. The aim is a coffee, recipe and workflow that work together. Documenting that relationship is a stronger route to improvement than adopting a superlative or copying an isolated number from another setup.
The conversation
A good question can make a better brew.