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20 21
OPERATING YOUR BREVILLE PRODUCT
Rotate the Grind Amount dial to adjust the
grinding time to achieve the correct amount of
coffee. Increasing time will increase the dose
and decreasing the time will decrease the dose.
START PAUSE
GRIND AMOUNT SHOTS CUPS
CANCELPROGRAM
STEP 3:
Select your Grind Size
For espresso, we recommend selecting Grind
Size setting 12 as a starting point and moving
the Grind Size dial Coarser or Finer to adjust
the flow of espresso as required. This should
be done in conjunction with setting the Grind
Amount (dose).
START PAUSE
GRIND AMOUNT SHOTS CUPS
CANCELPROGRAM
You will need to extract a shot of espresso to
determine if a change in Grind Size and/or
Grind Amount is necessary to achieve the
correct rate of flow. Traditionally, a single shot
of espresso is defined as ~30ml in 30 seconds
and a double shot of espresso as ~60mls in
30 seconds.
NOTE
If the Grind Size dial is tight, run the
grinder by pressing the
START|PAUSE|CANCEL button while
turning the Grind Size dial. This will
release coffee grounds caught between
the burrs.
STEP 4:
Grinding
Starting grinding by either press and release
the START/PAUSE/CANCEL button or push
the handle of your portafilter once. This will
automatically stop when the preset amount is
dispensed.
START PAUSE PORTAFILTER SWITCH
PRESS & RELEASE
OR
PUSH
STEP 5:
Coffee tamping
Tap the portafilter several times to collapse and
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.
OPERATING YOUR BREVILLE PRODUCT
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.
STEP 6:
Trimming the Dose
• Insert the Razor™ dosing tool into the
coffee basket until the shoulders of the
tool rest on the rim of the 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 grinds. Your coffee filter
basket is now dosed with the correct
amount of coffee.
Wipe excess coffee from the rim of the filter
basket to ensure a proper seal is achieved in
the group head.
STEP 7:
Purging the Group Head
Before placing the portafilter into the group
head, run a short flow of water through the
group head by pressing and holding the
1 CUP button. This will purge any ground
coffee residue from the group head and
stabilise the temperature prior to extraction.
STEP 8:
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.
STEP 9:
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 after less
than 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, 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.
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