Suggested Workflow

WORKFLOW
  • Adjust your Brew boiler Temperature:
      • Choose Brew Temp by roast level, normally from 88°C~98°C
      • Light roast :94~100°C
      • Medium roast :90~96°C
      • Dark roast:88~94°C
  • Suggest Water Debit:
      • 50~120ml/10sec, small water debit will cause some unstable extraction. That leads to a wider flavor range. Also wider range from acidity to sweetness to bitterness. Higher the clarity of flavor, but also cause sharpness felling.Usually suit for high quality light to medium roasted beans.
      • 120~400ml/10sec, big water debit will maintain the extraction in a stable condition. That leads to a narrower taste range. Taste more rounded and warm. Good for medium to dark roasted.
  • Grind beans:
      • RDT if you want.
      • 16~20grams for H24.7 , I would suggest 18g would be a good start.
      • Grind finer(3 intervals or notches ) than normal basket, 
  • Prepare your puck:
      • No Bottom Filter Paper. Bottom paper will mute or blurr the flavor.
      • Wdt if you want, I think that helps, especially when extract under  low bar. When catching coffee grounds after grinding, the fines usually falls off in the end due to knocking or blowing air to the chute. So I suggest you do WDT skill  to avoid the fines cover on the top of the pucks. Fines migration during the extraction will affect the flow rate and taste. If the fines can't spread evenly in the puck, the shot taste will taste more unpredictable.  
      • Easy Tamping within 15 kgf , Flat base or Ripple base.
      • Using tamper diameter 58.2mm for all WAFO baskets. Big tamper diameter sucjh as 58.5mm sometimes will suck up and lift the puck when remove the tamper. 
      • After Tamping ,No Top Paper ,No Metal Puck Screen.
  • Pre-infusion 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 : 6~8 bar
      • Medium to Dark Roast : 7~9 bar
      • No more than 10 bar
  • Brewing Time: 
      • Brewing time is always a result of a shot. Not a extraction parameter to change.You can change the grind size to affect the brew time , but the brew time is always the result. 
  • Brew Ratio:
      • From 1:1~1:20 will be recommended.(YES, 1:20 not a type error)
      • High quality extra or nordic style light roast beans can try the brew 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.