Suggested Workflow

WORKFLOW
  • Adjust your Brew boiler Temperature:
      • Dial To 98°C ( 208.4°F): Higher than normal basket Situation.
  • Suggest Water Debit:
      • 80~200ml/10sec, small water debit will cause some unstable extraction.
  • Grind beans:
      • RDT if you want.
      • 14~18grams for H24.7 , I would suggest 16g would be a good start.
      • Grind finer(3 intervals or notches ) than normal, somewhere close to Turkish garde. e.g. If you use 18gram before, try 16 gram dosage but Finer ground.
  • Prepare your puck:
      • No Bottom Filter Paper. 
      • Wdt if you want, I think that helps, especially when extract under  low bar.
      • Easy Tamping within 15 kgf , Flat base or Ripple base.
      • After Tamping ,No Top Paper ,No Metal Puck Screen.
  • Preinfusion with Low Pressure and shorter time:
      • e.g. 0.5~2 bars, no more than 5 sec.
  • Brewing Pressure:
      • The lower the pressure the higher the flow rate.
      • Light Roast : 4~6 bar
      • Medium to Dark Roast : 6~10 bar
      • No more than 10 bar
  • Brewing Time: 
      • Doesn't really matter how long it takes, stop when you think its enough coffee liquid to drink. 
  • Brew Ratio:
      • From 1:3~1:20 will be recommended.(YES, 1:20 not a type error)
      • High quality light roast beans can reach the high ratio. 
  • After brewing ,rinse basket with hot water, and detach portafilter from your group head.This helps to prevent basket from clog coffee grounds.
  • Enjoy your coffee.