Dose 18g of finely ground coffee into the portafilter. Use a WDT tool to break up clumps.
0:15Weiss Distribution Technique prevents channeling by eliminating clumps before tamping.
Level the bed with a distribution tool, then tamp firmly with even pressure (~15kg).
0:10Lock in and start the shot immediately. Place cup on scale, tare, and start timer.
0:05Target 36g out in 25-30 seconds. If too fast, grind finer. If too slow, grind coarser.
0:28Change only one variable at a time. Adjust grind in small increments — even half a notch matters.
Taste and evaluate: sourness means under-extracted (grind finer or increase time); bitterness means over-extracted (grind coarser).
Let the shot cool slightly before tasting — extreme heat masks flavor nuances.