CLANCY ROSE: Okay, go ahead and stop once
that basket is full. The next thing that I do is lightly settle the coffee, which is
this motion here. And I do that a few times for each shot. Every time that you are doing
that, you are going to be able to fit another gram of coffee for every single settle that
you have. That is one thing that you are going to want to do the same number of times in
the same way every time you do it, so that that is not changing the end product. Then
we go ahead and dose a little more coffee in there. So now I have a full basket. I am
going to take the top off there and level off the coffee. And so what you are going
to see me do is level off the top of the coffee, and what I am doing is not only creating a
nice, even, flat level surface on the top of the basket here, but you also want to push
around the coffee in the basket so that you evenly distribute the coffee throughout the
basket. This is how you do that. And that is just one method of distributing your coffee.
And the reason that you want to do that is if there is any area in the basket that coffee
is not as evenly distributed to, that is going to be the least–the path of least resistance
that the water is going to take when you go ahead and brew your espresso shot. It is going
to affect the flavor in the end of the espresso shot.