• Step 1 – Fill the water tank. Remove the water tank by sliding it from under the group head, pulling it forward. As the tank slides out, a black tube will slide out as well, extending from the water tank storage area. This will slide back into place when the water tank is reinserted. Fill the water tank with cold filtered water and slide it back into place under the group head.
  • Step 2 – Pre-Warming the Cups. We recommend pre-warming the cups to be used for the espresso. The less heat loss, the better the flavor of the espresso and a large amount of heat can be lost when the espresso pours into a cold cup. The cup warming plate is a good place to do this. Run hot water from the group head without the portafilter in it. This movement of water will make sure the cup warming tray is warmed up. Place the cups on the warming tray while the shot is prepared and drawn.
  • Step 3 – Preparing the Filter. Place the single or double shot filter into the portafilter. Preheat the portafilter by placing it under the group head with no coffee in it and placing a mug beneath it. Press and release the 1 Cup button and let the hot water spill out through the portafilter into the cup. Once the shot is complete, empty the cup, place it back in the cup warmer and remove the portafilter. Wipe the portafilter thoroughly, making sure that the filter inside it is dry. Using the measuring spoon/coffee scoop, measure out 1 even scoop for a 1 cup shot or 2 scoops for a 1 cup shot.
  • Step 4 – Grind Size & Amount It is important to remember that, when selecting the grind size for the espresso, the actual water flows around and between the ground beans. It picks up the oils and flavors while it washes over them. Too much space and the water isn’t really pressing against the grounds to pick up that flavor. Not enough space and the water simply won’t get through. When selecting the grind size, it should be fine, but not too fine or powdery. A good comparison is that if it looks like powder and feels like flour between pinched fingers, it’s most likely too fine. The espresso resulting from using this type of grind will most likely be dark and bitter with mottled or uneven créma on the top, what is called an over-extraction. The results from a grind size that is too coarse is that the water will flow through it very quickly, there will be little or no créma on the top and it will look pale, what is called an under-extraction.
  • Step 5 – Tamping the Ground Espresso Empty the appropriate amount of scoops of ground beans into the filter and press down lightly with the tamping end of the measuring spoon. The grounds should end up about 1/8 of an inch below the top edge of the filter. The grounds need to be low enough to allow the shower head, the part that releases water into the portafilter, to settle just at the top of the filter, but they also need to be high enough to only allow a slight amount of room so that pressure can be attained. Too high and the shower head won’t settle in correctly, and too low and there isn’t enough pressure build up to allow the espresso to flow out correctly. Clean any excess from the rim of the portafilter to ensure a proper fit into the group head.
  • Step 6 – Inserting the Portafilter. Place the portafilter underneath the group head so that the handle is aligned with the insert graphic, Insert the portafilter holder up into the group head and rotate the handle to the right until resistance is felt, this will be at an approximate 90° angle to the machine.
  • Step 7 – Preparing for Extraction. Ensure all the button surrounds on the control panel are illuminated, indicating the machine has reached the correct temperature for extraction and is ready for use. Ensure the drip tray and portafilter are securely in place. Place one or two pre-warmed cups beneath the portafilter outlet. Press the appropriate cup button once and the preset extraction amount should begin with a short pre-infusion. A pumping noise will be heard during this operation. The machine will automatically stop once the preset amount has been delivered.