STEP 1:

Switch on your Espresso machine and allow it to preheat the water.

STEP 2:

Pour hot water into your cup, to warm the cup and the brew head.

Tip: Give your shower screen a quick wipe with a towel to ensure it is clean.

STEP 3:

Freshly grind your coffee just before use. Grind directly or indirectly between 7-10g of coffee for single baskets, 16-18g for double baskets, and 20-22g for triple baskets. 

Tip: Utilise an RDT bottle for a gentle and quick water
spray to minimize static.

Tip: To get the best results in extraction, your grinder needs to be dialed in for the variety of coffee used. Review more information on dialing in an Espresso grinder at the bottom of the page. 

STEP 4:

Remove clumps to prevent channelling and tamp down firmly on your portafilter so your coffee bed is horizontally level. Clean the rim of the portafilter with your hand or brush to ensure that no coffee particles cause leakage when pulling the shot.

Tip: If you don't have a grinder that helps against clumps, use the WDT tool to remove clumps.

Tip: Your bed must be level, or you will get uneven extraction. Use an OCD levelling tool if you struggle to get it level.

Tip: Handle your Portafilter with care. Bumping it will loosen the puck and can cause uneven extraction.

STEP 5:

Place your portafilter securely in your Espresso machine. The shot should pull between 20-30 seconds, depending on your dosage of coffee. 

Tip: Restretto 1:1, or Espresso 2:1, refers to the water-to-coffee ratio—for example, 18g of coffee to 36ml of water.

STEP 6:

Enjoy your freshly brewed Espresso!