Espresso Machine Brew Guide

1. Take the portafilter out of the machine and clean it with a cloth
2. Purge some water through the machine
3. Place the portafilter on the scales and tare to zero
4. Dose 18g of finely ground (flour-like consistency) coffee into the handle and tap to distribute the coffee evenly in the basket
5. With the edge of the portafilter handle on the tamping mat, use your body weight to firmly tamp and evenly distribute the ground coffee in the basket. You only need to tamp once and it is key to ensure the tamp is level
6. Clean the rim of the portafilter of any stray coffee grounds, and gently insert the portafilter into the group head of the machine.
7. Place coffee scales and a cup under the spouts
8. Press the manual shot button and start the timer
9. With this recipe, we’re aiming to extract the espresso in 25-30 seconds with a total espresso weight of 40g.
10. * If the espresso extracts shorter than 25 seconds, the coffee is too coarse. Adjust the grind size to make the coffee finer
    * If the espresso extracts longer than 30 seconds, the coffee is too fine. Adjust the grind size to make the coffee coarser
11. Press the button again to stop the machine when the scale reads around 38g (this is to accommodate the delay of the scales)
12. Let it drip to 40g
13. Stir the espresso
14. Enjoy :)

Tips:

• To ensure your coffee is tasting at its best with every extraction, it's so important to keep it clean. Regularly purging the group head, wiping the seals and completing regular deep cleans and descaling. A clean and well-kept machine will give you years of tasty espresso's.
• With every adjustment to grind size, make sure to grind off some coffee to ensure all the coffee is the new desired size