Espresso

Prepare the puck

Specialist practice with the tools on the slab; Breville'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 18 g into it from the built-in grinder, checking the weight on the scales.
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 "manual shot volume", weighed. Breville measures by volume (60 ml); most specialists weigh.

1. Press 1 CUP for about 5 seconds to purge the group, as Breville 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. Press and hold 2 CUP for the low-pressure soak (pre-infusion); let go at the first drops, 8 to 12 seconds in.
5. Press 2 CUP again at about 36 g, after 25 to 30 seconds in all.
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.

Breville / Sage Barista Express: every job