Espresso

Prepare the puck

Specialist practice with the tools on the slab; De'Longhi's manual asks only for an even, level tamp. The filters are pressurised, so stirring and the puck screen matter less here.

1. Take the portafilter out, stand it on the scales and put the dosing funnel on the basket. Tare.
2. Fill the 2-cup filter: about 14 g, two of the supplied measures (about 7 g each, says the manual).
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

De'Longhi's shot on its 2-cup pressurised filter, with the cup weighed.

1. Run a 1-cup shot through the empty filter holder into the cup to heat both, as De'Longhi says. Empty the cup.
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 2-cup when the lights are steady.
5. It stops by itself at your recorded volume. For a 1:2 shot from 14 g, record the button at about 30 to 40 g.
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.

De'Longhi Dedica EC685: every job