First Espresso: Getting Started

What's in the box

1. Espresso Studio Pro compact thermoblock machine (MV-ESP1-AN-SS)
2. 58 mm bottomless portafilter with 18 g precision basket
3. 58 mm single-wall basket (for pre-ground coffee)
4. Stainless-steel tamper (58 mm flat base)
5. Dosing funnel
6. Cleaning disc (blind basket) and sample cleaning tablets (x4)
7. Microfibre cloth
8. Water-hardness test strip
9. Instruction booklet and quick-start card

Step 1: Fill the water tank

Slide the 2.5 L rear water tank upwards to remove it. Fill with fresh, cold filtered water to the MAX line. Reinsert the tank until it clicks into the seated position. If your tap water is above 150 ppm hardness (check with the included test strip), install the Monverta water filter cartridge (MV-ESP1-FILTER) before first use.

Step 2: Power on and warm up

Press the Power button on the front panel. The power LED will begin blinking to indicate the thermoblock is heating. The compact thermoblock system reaches brew temperature in approximately 3–5 minutes. When the ready LED illuminates with a steady light, the machine is up to temperature and ready to brew.

Step 3: Purge before first use

Before pulling your first shot, flush the group head. Lock the empty portafilter into the group head and press the 2-cup button. Let water run through for 5–8 seconds, then press the button again to stop. This clears any manufacturing residue and preheats the portafilter. Discard the water from the drip tray.

Step 4: Grind and dose

Using a separate burr grinder, grind fresh beans to a fine espresso setting. Dose 18 g of ground coffee into the portafilter basket using the dosing funnel. Level the grounds with a gentle shake or use a distribution tool. The Espresso Studio Pro does not include a built-in grinder — we recommend pairing it with a quality burr grinder for best results.

Step 5: Tamp

Place the portafilter on a flat surface. Using the included tamper, press down firmly and evenly with approximately 15 kg of pressure. The puck surface should be flat and level. Remove any loose grounds from the rim of the basket with your finger or the dosing funnel edge.

Step 6: Pull your first shot

Lock the portafilter into the group head by turning the handle to the right until snug. Place your cup underneath. Press the 2-cup button on the front panel. The pump will engage and ramp to full extraction pressure. Watch the analogue pressure gauge on the front of the machine — aim for the needle to sit in the 9-bar zone during extraction. A well-dialled shot should produce approximately 36 g of liquid in 25–30 seconds with a thick, golden-brown crema.

Step 7: Steam milk (optional)

Fill a stainless-steel jug one-third full with cold whole milk. Turn the rotary steam dial to open the steam valve. Position the adjustable-tip wand just below the milk surface to introduce air for 2–3 seconds (the stretching phase), then submerge deeper to create a whirlpool (the texturising phase). Stop when the jug is warm to the touch — around 60–65 °C. Close the steam dial and purge the wand immediately after use.

Tips for your best first cup

• Use fresh beans. Coffee is at its best between 7 and 30 days after roasting. Check the roast date, not the expiry date. Stale beans produce flat, crema-less shots.
• Grind just before brewing. Ground coffee loses flavour within minutes. Use a separate burr grinder and grind immediately before dosing for maximum freshness.
• Preheat your cup. Place your cup on the warming tray on top of the machine, or rinse it with hot water from the group head before pulling a shot.
• Weigh your output. Place a small scale on the drip tray under your cup. Aim for a 1:2 ratio — 18 g in, 36 g out — as a starting point.
• Taste and adjust. If the shot tastes sour and thin, adjust your grinder finer. If it tastes bitter and ashy, adjust your grinder coarser. Small adjustments make a big difference.