Steps to extracting a great Espresso:
- Select appropriate port filter; single for one shot, double for two.
- Make sure port filter is very hot: run a dose of water from hot water spout if necessary (This will only occur at the beginning of the day. We suggest you always leave the port filter locked in to the brewing group).
- Place port filter under grinder/doser and pull lever: once for single, twice for double.
- Firmly press coffee grounds with tamper.
- Wipe rim and locking tabs of port filter.
- Press appropriate button to start pump and let 2oz.of water out of brewing head. (temperature surfing)
- Place appropriate cup underneath spout. (espresso, cappuccino, caffè latte)
- Make sure your cup is very hot (pre-heat from hot water spout if necessary. We suggest you place all your cups on your cup warmer and cover them with a dry cloth).
- Lock port filter in brewing head and press appropriate button to start pump and begin extraction.
- When espresso begins to flow start timing.
- Flow has to stop at 25 seconds or 1.5oz of coffee extracted.
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