Step 1: Clean the portafilter
Remove the portafilter from the machine and wipe it clean with a cloth.

Step 2: Flushing water
Let hot water flow through the group head, the part where you insert and lock the portafilter, without the portafilter in place.

Step 3: Place the portafilter on the scales and tare
Put the portafilter on the scales and reset the weight to zero using the tare button.

Step 4: Dose 18g to the portafilter
Fill the portafilter basket with 18g of fresh ground coffee and gently even them out.

Step 5: Tamp
Tamping creates a level, compact coffee bed, this ensures water passes through evenly rather than finding weak spots, giving you a balanced shot every time.

Step 6: Clean the rim
Before locking in, brush away any loose coffee from the edge of the basket with your finger, stray grounds can affect the seal.

Step 7: Start the Shot
With your portafilter locked into the group head, place your scales and cup beneath the spouts. Hit the double shot button, start your timer, and let the machine do its work.The sweet spot is 36–40g out in 25–30 seconds, if you're outside that range, adjust your grind size

Step 8: Taste and Adjust
Check your espresso for a rich, golden crema and a balanced flavour. If the shot runs too fast or tastes sour, grind finer. If it runs too slow or tastes bitter, go coarser.
Enjoy every sip.