• Actual capacity varies with bean type, roast level, and grind size, but generally falls within the basket's labelled range.
• Requires greater water input and longer fill times 
• It’s normal for drips to not form a centered column due to flat base
• It’s normal to have standing water after shot if you can’t purge
• Straight basket walls will require harder or more knocks to get the puck out
• Recalibrate your dosage, grind sizes and shot ratios
• Do puck prep with the included stand for better stability
• If dosing to maximum capacity, leave about 1mm of space at top of 49mm zone post-tamp
• Keep doses above ~15g for optimal taste
• Use a puck screen, mesh screen, or filter paper for more shot consistency and easier cleanup in headspace area
• After shot, purge water before removing portafilter
• Keep the puck slightly wet to knock out more easily as one piece. Over-purging will cause puck to crumble and have bits stuck inside

16-18g Variant

• Always use dosing ring during dosing and tamping for easiest workflow

20-22g Variant

• Versatile; can dose down to 16g with good results, just takes more water
• Can handle up to ~18g dose without dosing ring (though using ring is still recommended). Tap on counter to settle all grounds into 49mm zone

• Simple tamper to help you get started
• Can tamp through the dosing ring
• This one is 3D printed PLA, but a self-leveling aluminum version is available on the website
• Always apply force vertically to prevent breakage

• Allows you to rest the portafilter on it with the basket mounted, and prevents the basket base from touching the countertop.
• If tapping grounds down before tamping, hold the portafilter and this stand together as one unit when tapping

• Dosing ring fits into basket and keeps the untamped coffee grounds limited to 49mm in diameter for maximum consistency. 
• 49mm tampers can tamp through this dosing ring.
• Has a 58mm inset for 58mm dosing cups and my upcoming metal tamper 
• This one is 3D printed PLA, but an aluminum version is available on my website

• Self-levelling design helps you always form a level puck, which helps increase shot consistency
• Simple spring mechanism lets the tamper reset when you let go
• Modular plate and tamp pieces will allow tamper to work on future INTROVERT baskets
  
• Matching aesthetic with the INTROVERT Solid Aluminum WDT Tool

• Circular notch on the ramp fits 58mm accessories like the INTROVERT Tamper and some dosing/catch cups
• Silicone O-ring for a secured fit in the basket
• Matches aesthetic with the INTROVERT Solid Aluminum WDT Tool

• Can be placed on top of your tamped puck to help water distribution at the beginning of your shot
• It may help and also keep things tidy by not letting coffee grounds back up into the shower screen when the shot is over.
• Magnetic to let you pick up and drop it off with more ease
  
  

• Experimental piece used to modify the behaviour of the espresso shot. Generally, it slows down the flow, leading to longer shot times when all other variables are the same 
• The mechanism it achieves that is possibly by: reducing expansion of the puck during the shot, compresses the puck further during the shot while the puck degrades, or just simply prevents the puck screen or mesh screen from lifting due to water flow
• This is meant to fit inside a basket with a minimum diameter of 49mm, and fits between the shower screen of your espresso machine and the puck screen or mesh screen on top of your puck.
• Made of 304 stainless steel