Espresso

Prepare the puck

Specialist practice with the tools on the slab; Ascaso's manual asks only for an even, level tamp.

1. Take the portafilter out, stand it on the scales and put the dosing funnel on the basket. Tare.
2. Grind the dose that fills the basket three-quarters full once tamped, as the manual says, and note its weight.
3. Stir the coffee with the WDT tool, right to the bottom, until it looks even. Lift the funnel off.
4. Set the portafilter on the tamping mat and tamp once, level, with the tamper.
5. Lay the puck screen on top, if you use one.

The shot

The manual's shot with the dose programmed by weight.

1. Run some water through the group with the coffee switch, as the manual says.
2. Lock the portafilter in.
3. Stand the scales on the drip tray under the spouts, put a warm cup on them and tare.
4. Hold the coffee switch down: the flowmeter records the dose while you hold it. The gauge should show 9 to 12 bar.
5. Let go when the cup holds twice the dose, after about 25 to 30 seconds: that amount is now programmed.
6. Knock the puck into the knock box with the puck screen, rinse the basket and lock the empty portafilter back in to keep it hot.

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