1. Fill the handle with coffee powder and attach it to the coffee machine.

2. Add a suitable amount of boiling water to the water tank (recommended temperature: 90-95 degrees Celsius).

3. Slowly raise the pull rod to allow water to come into contact with the coffee powder.

Recommended extraction pressure: 6-9 bar, do not exceed 12 bar.

4. When the pull rod is raised to the highest position and the water has completely entered the brewing head, hold the bottomless handle or the body and press down on the pull rod while observing the pressure gauge to start coffee extraction.

Recommended pressure: 9 bar, do not apply excessive force suddenly.

5. During extraction, maintain stable force and monitor the pressure gauge to ensure the desired pressure.

Extraction completed, release the pull rod, pressure returns to zero.

6. Record the weight of the liquid. When the espresso has reached the desired weight, release the force and remove the cup.