Espresso

Prepare the puck

Specialist practice with the tools on the slab; Rocket'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 manual's shot, weighed, with the warm-up and flush from Seattle Coffee Gear and Whole Latte Love.

1. After 12 to 15 minutes of warm-up, flush 2 to 3 seconds if it has stood 10 minutes or more (Seattle Coffee Gear).
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. Raise the lever. The display shows the shot timer; the brew gauge climbs to about 9 bar.
5. Lower the lever 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.

Rocket Giotto Fast V: every job