Espresso

Prepare the puck

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

The shot

The importer's shot (Chris' Coffee), weighed. It measures about 60 ml for a double in about 25 seconds.

1. Run the brew switch for a few seconds to rinse the group.
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. Turn the brew switch on: the display counts the seconds.
5. Turn it off 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.

Quick Mill Silvano Evo: every job