I really enjoy the ritual of espresso as a little morning meditation.
Here’s the current station, and the current process goes:

Turn on Bambino, load portafilter with empty “double” single wall basket into machine.

Place a small glass on the scale, turn on, spoon in 16g of whatever coffee I have that week.

Start an empty single auto-shot into the glass I’m going to brew into to heat everything up.

Dump measured beans into SK40 grinder which will typically be about “6” on its scale for good fresh coffee, or 5 for not quite so fresh coffee, and start it.

Remove, drain, and wipe portafilter, set it in the little 3D printed base I ran off to hold it level (not my design). Drop the dosing ring on. Set glass of usually dirty with fines hot water aside.

Pump the grinder bellows 3 times when it sounds empty, then turn off.

Dump grounds into basket, massage briefly with a cheap little WDT tool and tamp.

Dump glass into a waste cup I keep on hand for the purpose, wipe, and place on scale. Place scale on drip tray, and re-tare.

If I’ve dialed the coffee: Hold single button for ~5s of preeinfusion, release, and tap again aiming for a ~32g shot.

If I’m still working on the coffee: Get out my phone, hold single button, start timer on phone when the preeinfusion pump kicks in, tap lap and release button at ~5s, watch timer and scale aiming for vicinity of 32g/30s. Grunt and adjust the grinder in the appropriate direction if it’s not close.

Stir espresso, taste, add a little milk while I make my breakfast food if needed.

Consume espresso and breakfast.

Come back to to put away the glass, dump the puck (no 3-way valve, it’ll sneeze at you if you don’t wait a second), and rinse the portafilter. Place it upside down on the base to dry.

The setup is a recent upgrade so I’m still pretty pleased and working on refining my technique. I’ve been trying different beans (mostly espresso blends from local roasters, but also some weird stuff just for fun).