Espresso

Prepare the puck

Specialist practice with the tools on the slab; ECM'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.
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 station and tamp once, level, with the tamper.
5. Lay the puck screen on top, if you use one.

The shot

The manual's steps, weighed; ECM gives volumes, not weights. ECM's own aluminium tamping station stands in for the mat.

1. Lift the lever for a short flush to clear the screen, then lower it.
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. Lift the lever fully. The display counts the seconds; the pump gauge climbs to about 9 bar.
5. Lower it fully at 36 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.

ECM Synchronika II: every job