Espresso preparation routine:
After purchasing the PID-controller and starting the WDT, the preparation routine has become quite steady:

1. Silvia on

2. After half on hour, the tamper mat, scale, cleaning brush and knocking wood are taken from the box. The fondue fork (WDT) and the watch are located.

3. Pour hot water from Silvia to an empty cup to heat it up

4. Grind exactly 12 g of coffee to the measurement cup, (ex-egg cup)

5. WDT the ground coffe to have an even distribution

6. Take the hot portafilter (not to be removed earlier) and pour the coffee into it evenly

7. Tamp lightly 5 - 8 kilos / 11 - 18 lbs

8. Wipe/Blow the extra coffee away

9. Install the Portafilter and the empty, cleaned cup underneath it

10. Brew for 25 seconds, temperature 103 °C / 217 °F

11. Remove the PF, look at the coffee cake and knock it to the knock box

12. Enjoy and taste the coffee

13. Clean everything up
     

Items 1 to 10 are covered with this video (wmv-file, 3 min 30 s, 26 Mb)