Santa Teresa

1. Prep: Weigh 18g. Spray beans with water mist. Grind into catch cup. 2. Transfer: Dump grounds into the LMLM portafilter. 3. Distribute: WDT (stirring) is mandatory here to fix clumps from the transfer. Tamp flat. 4. Engage: Slide paddle to ON. 5. The Shot: You will hear the pump engage (3s), pause (3s), then engage fully. Flow should be steady and golden, faster than a dark roast. 6. Stop: Slide paddle to OFF when scale reads 45g – 50g. Dialing In (Troubleshooting) Flows like water (<20s): Move Opus Outer Ring to 1. Choked / No Flow: Move Opus Outer Ring to 2. Sour / Salty: Grind finer (Use inner blue ring towards minus -). Bitter / Astringent: Lower Temp to 93°C or stop shot earlier (40g).

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1. Warm Up: Run a blank shot (water only) through the portafilter to heat up the group head and your cup. A cold machine kills light roast acidity. Weigh & Grind: 2. Weigh 18.0g of beans. Grind into the portafilter. Pro Tip: Use a WDT tool (or a paperclip) to fluff the grounds. Light roast grounds are dense and prone to clumping; declumping is vital for an even flow. 3. Tamp: Firm and level. The puck should look perfectly flat. 4. Manual Pre-infusion (The Secret Weapon): Ignore the automatic button. Press and HOLD the Double Shot button. Hold it for 10 seconds (Pre-infusion phase: low pressure wets the puck). Release the button to start full pressure (Infusion phase). 5. Watch the Flow: The coffee should start dripping around the 8-10 second mark. It should flow golden and fast, not like thick dark mouse tails. Press the button again to stop the shot when your scale reads 40g. 6. Taste & Adjust: Sour / Salty? → Grind finer or increase yield (aim for 50g-55g). Bitter / Dry / Astringent? → Grind coarser or decrease yield (aim for 40g-42g). Hollow / Watery? → Increase Dose to 18.5g or switch to a slightly tighter ratio (1:2.2).

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