Re-glas Fat Cat

Coffee in

18 g

Coffee out

50 g

Time

25 s

Temperature

90°C

1. 1.Take the portafilter out of the brew group and rinse the group briefly.
2. 2.Place your clean and dry portafilter on a scale and tare it.
3. 3.Grind the desired amount of coffee (dose) into your sieve.
4. 4.Distribute the coffee grounds evenly in the sieve; you can use your finger or a distributor.
5. 5.When tamping, it is important to apply pressure vertically to the coffee to ensure even compaction. Pressure should also be applied only once to avoid channeling.
6. 6.Remove any coffee residue from the edge of the sieve.
7. 7.Lock in the portafilter and start the shot immediately.
8. 8.Stop at the desired yield.
9. 9.Empty the portafilter, clean it, and rinse the group again before locking in.

General rule for espresso preparation: water temperature 90-96 °C, brew ratio 1:2.8, dose 18 g, yield 50 g, time 25-28 s.