Espresso

Prepare the puck

Specialist practice with the tools on the slab; La Marzocco'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 17 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

The manual's steps, weighed, with the 17 g basket from the box.

1. Run water through the group for a few seconds, as the manual says.
2. Lock the portafilter in, with the spout snapped off.
3. Stand the scales on the drip tray under the spouts, put a warm cup on them and tare.
4. Move the paddle right to left and start a timer. The gauge reads about 9 bar.
5. Move it back at 34 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.

La Marzocco Linea Micra: every job