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Espresso

Prepare the puck

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

Take the portafilter out, stand it on the scales and put the dosing funnel on the basket. Tare.
Grind 14 g into it.
Stir the coffee with the WDT tool, right to the bottom, until it looks even. Lift the funnel off.
Set the portafilter on the tamping mat and tamp once, level, with the tamper.
Lay the puck screen on top, if you use one.

The traditional 2-cup filter, weighed. The doses are the ones Whole Latte Love lists for the supplied filters; the flush is Kaffeemacher's.

After a 15-minute warm-up, flush 7 to 8 seconds of water, then wait for the coffee temperature light.
Lock the portafilter in.
Stand the scales on the drip tray under the spouts, put a warm cup on them and tare.
Press the brew button and start a timer.
Press it again at about 28 to 30 g, after 25 to 30 seconds.
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.