Espresso

Prepare the puck

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

1. Take the portafilter out, stand it on the scales. Tare.
2. Grind 14 g into it.
3. Stir the coffee with the WDT tool, right to the bottom, until it looks even.
4. Set the portafilter on the tamping mat and tamp once, level, with the tamper.

The shot

The manual's pull, weighed. The weights and times are owners' (Home-Barista); La Pavoni gives "1 scoop per cup".

1. Run a cup of hot water through the empty group with the lever first, as the manual 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. Lift the lever fully and hold it until the first drops show.
5. Press down steadily, harder as the coffee resists; finish within about 30 seconds, at about 28 g.
6. Knock the puck into the knock box, rinse the basket and lock the empty portafilter back in to keep it hot.

La Pavoni Europiccola: every job