Only TEN TEN beans.Only filtered water.

Before you start

The machine takes 20–30 minutes to come fully up to temperature. If it's cold, switch it on and come back — a shot pulled on a cold group tastes thin no matter what else you do.

• Water tank topped up with filtered water
• Hopper holds TEN TEN beans and nothing else
• Machine on for 20+ minutes
• Knock box empty enough to use

Pulling a shot on the Giotto

An E61 group. It rewards consistency more than technique.

1. Flush the group

   Run the brew lever two or three seconds with nothing locked in. Clears standing water and warms the shower screen.

2. Lock in and start straight away

   Grounds sitting against a hot group head begin to scorch. Don't prep and wander off.

3. Watch the clock and the scale

   36 g in the cup, 25–30 seconds from the moment you lift the lever.

   18 g in36 g out25–30 s

4. Stop at your target weight

   Cut at 36 g even if the time was off. Weight is the more reliable of the two — fix timing on the grind setting.

The Faustino grinder

Grind to order, every time. Coffee ground more than a minute or two ahead has already lost most of what you're paying for.

1. Check the hopper

   TEN TEN beans only. Running low? Top it up or tell the coffee lead — don't substitute.

2. Grind into the basket

   Seat the portafilter in the fork and grind on demand. Weigh as you go, stop at 18 g.

3. Adjust in small steps

   One or two marks at a time, then a test shot. Big jumps overshoot and waste coffee. Once dialled in, leave it.

4. Brush out when done

   Sweep grounds from the chute and fork. Left overnight they draw moisture and cake up.

Dose, distribute, tamp

Most bad shots are made here, not at the machine. Thirty seconds of care with these three tools is what separates a good cup from a sour one.

1. Scale — weigh every dose

   Zero the basket, then grind to 18 g. Eyeballing the dose is the biggest source of inconsistency on a shared machine.

2. Distributor — level the bed

   Set it on the rim, turn two or three times until flat. This is what stops water carving a channel through one side of the puck.

3. Tamper — one firm press

   Straight down, level, firm. Tapping and re-tamping just cracks the puck. Wipe the rim before you lock in.

Steaming milk

Texture first, then heat. Once the milk is hot you can't add air to it.

1. Purge before and after

   A second or two into a cloth clears condensate out of the wand. Do it again the moment you finish.

2. Add air early

   Tip just under the surface until you hear a soft, steady hiss. A few seconds for a latte; longer for a cappuccino.

3. Submerge and spin

   Drop the tip deeper, angle the pitcher so the milk rolls. Folds the foam in and leaves it glossy rather than bubbly.

4. Stop at 140–150°F

   Hot to hold, not painful. Past 160°F it tastes scalded and won't pour.

   140–150°Fno big bubbles

Reset the station before you walk away

This is a shared machine. The whole reset takes under two minutes and it's the difference between the next person getting a good cup and getting yours.

• Knock the puck into the knock box
• Rinse the basket and wipe the group head
• Purge and wipe the steam wand immediately
• Empty the drip tray if it's half full
• Brush grounds from the grinder chute
• Tamper and distributor back on the stand
• Wipe milk and grounds off the counter
• Rinse your pitcher and cup

Chip in

TEN TEN sponsors the beans and the machine, but milk, cleaning supplies and servicing still add up. A dollar or two a drink keeps the bar stocked. Entirely voluntary — no tracking, no list on the wall.

• Venmo@ten-ten-roasters
• Cash App$TenTenRoasters
• Zellecoffee@tentenroasters.com
• Onlinetentenroasters.com

Venmo and Cash App open straight in the app. Zelle runs inside your own bank app, so tap the address to copy it, then paste it there.