Place fresh finely ground coffee into the warm, dry filter basket, within the portafilter. Tamp with even pressure using the scoop/tamper provided, clear excess grounds from the rim of the portafilter. Return it to the unit.
Empty cup of hot water.
Pour freshly boiled water to the desired level in the heat-proof reservoir (20-30ml per shot), raise the arms.
Allow water to infuse into your puck for 10sec.
Apply constant, even downward pressure on the arms of the unit, thus beginning the extraction, hold until the stream of espresso begins to blond (become watery in consistency). From beginning to end, this step should take 20-25sec.
To ensure all the crema is extracted from the puck, raise the arms and repeat the previous step.
At this point warm milk, with a dense microfoam may be added.
Adjustments to the three main components of your pour (grind, dose and tamp) will change the body, flavour and consistency of the shot produced. An optimum extraction for espresso is popularly accepted as 25sec.
Grind A grind that is too fine will produce a longer extraction time. Conversely a grind that is too coarse will reduce the extraction time.
Dose Overfilling and underfilling the filterbasket will affect crema and extraction time.
Tamp Pressure on the tamp or lack there of will affect the even penetration of the puck by water at sufficient pressure.