1 Place your portafilter into the machine and prepare for a high-flow extraction.

2 Begin with a gentle pre-infusion for 5 seconds, allowing the coffee bed to saturate evenly.

3 Open the flow to reach a steady extraction, maintaining an equivalent pressure of 8–9 bars.

4 Avoid restricting the flow too much, ensuring the puck does not choke and the extraction remains even.

5 Continue brewing with a smooth and consistent flow throughout.

6 Aim for a 100 g yield in 35–40 seconds (approximately a 1:5–1:6 ratio).