Morning Routines:

Turn the machine on to let the boiler heat up. Fill the water tank to max line and fill the hopper with whole espresso beans. Always have one dry cloth for coffee clean-up and one wet cloth for cleaning up milk. Turn the bean hopper to adjust grind settings. Setting 5 is a great starting point for an espresso grind.

Step 1: Grind

After dialing in your machine, make sure your portafilter is dry and insert the portafilter under the grinder. Grinding will automatically start, or you can press the circle grind button on the surface of the machine once in place. Lightly tap the basket to settle grinds to make sure beans are evenly distributed in the basket before tamping.

Step 2: Tamp 

On a leveled surface, place the flat part of the spout on the edge of the table. Place the tamp on top of the grounds and press down about 30-40lbs of pressure. No twisting of the tamp is needed in this process.

Step 3: Insert Portafilter

Clean any excess grounds around the rim of the basket and insert the portafilter into the brew head by taking the filter 45 degrees to the left and locking the handle to the right. It should slide smoothly and lock in place. If there is resistance, there might be too many grinds in your filter, so try dialing in your grind again. There are also indicators on your machine for where to insert and lock the handle. 

Step 4: Pull shot

Place the appropriate vessel underneath the spout of the portafilter. Use the buttons to select single or double shot. The pull will automatically stop. A good pull will show three colors immediately after the shot was pulled. A dark base, a medium-brown body and a light crema as the top layer. This shot can be consumed immediately with care or used for your desired drink!