1 Preheat the brew chamber, cylinder, and cup.

2 Weigh and grind 14g of coffee.

3 Use a WDT tool, then load the coffee into the portafilter and tamp evenly.

4 Add 2–3 ml of hot water to the coffee and wait 5 seconds. Continue pouring the rest of the water.

5 Start the pull slowly to maintain an even pre-infusion.

6 Begin applying pressure steadily, aiming for around 8 bars.

7 End the shot at a 35 g yield.