To start cleaning, pull the portafilter out from the group head.
Some prefer to pull the shot glasses away from the machine, while it’s still pouring (they feel that the coffee that comes out after the initial shot is sub-par. Others will turn off the switch and let the last drops fall. Either way, you’re done with the shot! But now there’s clean up to do.
This is the switch that you flip up to start the shot. Make sure that the light in the middle of the machine (remember this is the one that indicates if the water heater is on) - is off before you start the shot.
Now press the top left button to start the shot. The coffee should start pouring right away, but hopefully in a slow “gloopy” manner. Observe the color, the crema that forms on top will start off darker, then a lighter strain will pour through - stop the shot as soon as you see the lighter crema.
Now you can take two shot glasses and put them under each spout. You’re ready to pull a shot finally.
Put the portafilter into the group head, at the angle shown, then push up and turn to the right to lock it in place.
Here’s the pressed cake of grinds, ready to go into the machine.
A steady even pressure should be used, you’re looking to get the grinds down to the middle of the inside ring (this varies by portafilter) the pressurized cake of grinds needs to be level too.
The tamper should be clean and try. Better tampers have a pretty good heft to them, and of course it must be precisely sized to fit your portafilter.
Now you’ll want to put the portafilter on a nice level surface. Better portafilters will be balanced such that you can lay them as shown in the photo. Having a rubber mat is also very helpful for the tamping process.
