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11
EN
EXTRACTION GUIDE
Within
Espresso Range
Under
Espresso Range
• Flow starts after 8 -12 secs
• Flow slow like warm honey
• Crema is golden brown with a fine
mousse texture
• Espresso is dark brown
• Extraction takes 25–30 secs
SOLUTIONS SOLUTIONS
Grind Finer
Tamp using 15 kilos of
pressure. The top edge
of metal cap on the
tamper should be level
with the top of the filter
basket AFTER tamping.
Trim the puck to the
right level using the
Razor
™
dose trimming
tool.
Always use the Razor
™
tool and trim off some
coffee after tamping.
Over
Espresso Range
LOCK
INSERT
• Flow starts after 1- 6 secs
• Flow fast like water
• Crema is thin and pale
• Espresso is pale brown
• Tastes bitter/sharp, weak and watery
• Extraction takes up to 20 secs
• Flow starts after 12 secs
• Flow drips or not at all
• Crema is dark and spotty
• Espresso is very dark brown
• Tastes bitter and burnt
• Extraction takes more than 35 secs
REMOVE USED
GRINDS
Used grinds will form
a coffee ‘puck’. If the
puck is wet, refer to
the ‘Under Extraction’
section.
RINSE FILTER
BASKET
Keep the filter basket
clean to prevent
blockages. Without
ground coffee in the
filter basket, lock the
portafilter into the
machine and run hot
water through.
AFTER EXTRACTION
GRIND SIZE FINER
Adjust & re-test
GRIND SIZE COARSER
Adjust & re-test
CORRECT EXTRACTION UNDER EXTRACTION OVER EXTRACTION
Grind Coarser
Tamp using 15 kilos of
pressure. The top edge
of metal cap on the
tamper should be level
with the top of the filter
basket AFTER tamping.
Trim the puck to the
right level using the
Razor
™
dose trimming
tool.
TURNTURN
Always use the Razor
™
tool and trim off some
coffee after tamping.
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