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20 21
COFFEE MAKING TIPS & PREPARATION
COFFEE DOSE AND TAMPING
• Wipe coffee basket with a dry cloth.
• If using Single Wall filter baskets,
grind enough coffee to fill the coffee
basket. You may need to experiment
with the amount of coffee to achieve
the correct dose.
• Tap the portafilter several times to
distribute the coffee evenly in the
filter basket.
• Tamp down firmly (using approx.
15-20kgs of pressure). The amount
of pressure is not as important as
consistent pressure every time.
• As a guide to dose, the top edge of the
metal cap on the tamper should be level
with the top of the filter basket AFTER the
coffee has been tamped.
• Wipe excess coffee from the rim of the
filter basket to ensure a proper seal in
the group head is achieved.
TRIMMING THE DOSE
The Razor™ precision dose trimming tool
allows you to trim the puck to the right level
for a consistent extraction.
the Razor
™
Precision dose trimming tool
Insert the Razor™ into the coffee basket
until the shoulders of the tool rest on the
rim of the filter basket. The blade of the
dosing tool should penetrate the surface
of the tamped coffee.
Rotate the Razor™ dosing tool back and forth
while holding the portafilter on an angle over
the knock box to trim off excess coffee.
Your coffee filter basket is now dosed with
the correct amount of coffee.
OPTIMUM
8-10G (1 CUP)
15-18G (2 CUP)
25-35 SECBALANCED
GRIND TAMPDOSE SHOT TIME
TOO FINE
TOO MUCH
USE RAZOR TO TRIM
TOO LITTLE
INCREASE DOSE &
USE RAZOR TO TRIM
OVER 40 SEC
OVER EXTRACTED
BITTER
•
ASTRINGENT
TOO COARSE UNDER 20 SEC
UNDERDEVELOPED
•
SOUR
UNDER EXTRACTED
15-20KG
15-20KG
15-20KG
EXTRACTION GUIDE
COFFEE MAKING TIPS & PREPARATION
PURGING THE GROUP HEAD
• Before placing the portafilter into the
group head, run a short flow of water
through the group head by pressing
the 1 CUP or 2 CUP button. This
will purge any ground coffee residue
from the group head and stabilise the
temperature prior to extraction.
INSERTING THE PORTAFILTER
Place the portafilter underneath the group
head so that the handle is aligned with
the INSERT position. Insert the portafilter
into the group head and rotate the handle
towards the centre until resistance is felt.
EXTRACTING ESPRESSO
• Place pre-warmed cup(s) beneath the
portafilter and press the 1 CUP or
2 CUP button for the required volume.
• As a guide, the espresso will start
to flow after 8-10 seconds (infusion
time) and should be the consistency
of dripping honey.
• If the espresso starts to flow before
6 seconds you have either under dosed
the filter basket and/or the grind is too
coarse. This is an UNDER-EXTRACTED
shot.
• If the espresso starts to drip but doesn’t
flow after 15 seconds, then you have
either over dosed the filter basket
and/or the grind is too fine. This is an
OVER-EXTRACTED shot.
A great espresso is about achieving the
perfect balance between sweetness, acidity
and bitterness.
The flavour of your coffee will depend on
many factors, such as the type of coffee
beans, degree of roast, freshness, coarseness
or fineness of the grind, dose of ground
coffee, and tamping pressure.
Experiment by adjusting these factors
just one at a time to achieve the taste
of your preference.
TEXTURING MILK
There are two phases to texturing milk. The
first is stretching the milk to aerate it and
the second is swirling the milk to make it
silky smooth. These two operations should
blend into one.
• Always start with fresh cold milk.
• Fill the jug just below the V at the
bottom of the spout.
• Position the steam tip over the drip tray
and turn on the steam system, purging
any condensed water.
• Turn the steam dial to the STANDBY
position, insert steam wand tip into milk
and turn dial back to STEAM position.
• Insert the steam tip 1-2cm below
the surface of the milk close to the
right hand side of the jug at the
3 o’clock position.
• Keep the tip just under the surface of the
milk until the milk is spinning clockwise,
producing a vortex (whirlpool effect).
• With the milk spinning, slowly lower the
jug. This will bring the steam tip to the
surface of the milk & start to introduce
air into the milk. You may have to gently
break the surface of the milk with the tip
to get the milk spinning fast enough.
• Keep the tip at or slightly below the
surface, continuing to maintain the
vortex. Texture the milk until sufficient
volume is obtained.
• Lower the tip beneath the surface, but
keep the vortex of milk spinning. The
milk is at the correct temperature
(60-65°C) when the jug is hot to touch.
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