Espresso, the importer's way

Brew a shot (the importer's method)

The importer's method.

1. Warm up for 15 to 20 minutes with the portafilter locked in and cups on top.
2. Fill the basket slightly mounded, level it with a finger, and tamp at about 14 kg (30 lb).
3. Lock the portafilter in and put the cup underneath.
4. Turn the brew switch on: the display counts the seconds.
5. Turn it off at about 60 ml for a double, in about 25 seconds.
6. Knock out the puck, lock the portafilter back in and run the brew switch for a few seconds to rinse.

To change the taste, change only the grind. The short spurt into the right of the drip tray after each shot is the group valve releasing pressure: normal.

Quick Mill Silvano Evo: every job