Espresso

Prepare the puck

Specialist practice with the tools on the slab; Bezzera'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 20 g into it.
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

Bezzera's dose from the manual, weighed. Bezzera gives no yield or time; the 1:2 ratio is common specialist practice.

1. Run a short flush through the group to clear the screen.
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. Switch the coffee switch on and start a timer.
5. Switch it off at 40 g, after about 25 to 30 seconds.
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.

Bezzera BZ10: every job