The brew guide

Place the folded filter with its thicker side against the spout. Rinse it with hot water, then discard the rinse water.

Add the ground coffee and level the bed. Pour 60 g of water, making sure every ground is wet, and bloom for 45 seconds.

Continue pouring slowly in circles until the scale reads 480 g. Keep the water level steady and let the brewer drain completely.

Preheat the machine and portafilter, then flush the group briefly before drying the basket.

Dose 18 g, distribute the grounds evenly, and tamp level with consistent pressure.

Start the shot and stop near 40 g. If it runs fast, grind finer; if it runs slowly, grind coarser.

Fill the lower chamber with hot water to just below the safety valve.

Fill the basket to the rim with coffee and level it without tamping. Assemble carefully because the base will be hot.

Brew over medium-low heat with the lid open. Remove the pot when the stream turns pale, then cool the base to stop extraction.

Rinse the paper filter with hot water, discard the rinse water, and add the ground coffee.

Pour 60 g of water and bloom for 45 seconds. Gently swirl the brewer so the coffee is evenly saturated.

Pour in controlled circles to 320 g, keeping the water away from the filter wall. Let the bed drain, then swirl and serve.