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2019
dissipates. This occurs when too little
of the essential oils, flavours & colours
from the coffee grinds have been
extracted. This creates a sour tasting
espresso.
• Over Extraction
There may be no pour, or it may be
slow & drip throughout the entire
pour. The resulting crema is very
dark. This occurs when too much of
the essential oils, flavours & colours
from the coffee grinds have been
extracted. This creates a bitter tasting
espresso.
3. Look for Colour Change
The optimum shot contains 3 elements:
Heart: At the base-starts out dark
brown.
Body: Blends with the heart
- becomes a rich caramel with
reddish reflections.
Crema: The layer on top of the body
- dark golden.
The way the espresso pours will tell
you everything.
5. Wipe Excess Grinds
Push down Portafilter to grind
into Filter Basket.
- Single Cup Filter = 8-10g coffee
grinds.
- Double Cup Filter = 13-15g
coffee grinds.
- Long Brew Filter = 18-22g
coffee grinds.
Evenly tamp (press) grinds
to level indicated.
Wipe away any excess grinds to
clear edges.
Single-shot
Mode
Press 1 time to select Single-shot
Mode, long press to start brewing
and then it will automatically stop.
Press 2 times to select Double-
shot Mode, long press to start
brewing and then it will
automatically stop.
Double-shot
Mode
6.1 Brief Introduction
Manual-shot
Mode
Press 3 times to select Manual-
shot Mode, long press to start
brewing. When you get a desired
amount of coffee press again to
stop. (It will automatically stop
after brewing 300mL)
6.2 Tips For Espresso
1. Extraction Time
Espresso around 30ml/cup.
Extraction time is a good indicator
of the quality of the pour. The
optimum time per shot varies
between types & freshness of
coffee beans. However, in general,
the pour time should be between
20-30 seconds for both Single &
Double Cup shots.
2. Type of Extraction
• Optimum Extraction
A quality pour has a steady flow with
a consistency similar to that of warm
honey. The resulting crema is dark
golden. The sweetest flavours & oils
have been extracted creating a rich
tasting espresso.
• Under Extraction
The pour is fast & light in colour, the
resulting crema is thin with a creamy
light brown colour which quickly
Crema -
Body -
Heart -
5. Grinding Guide
6. Espresso Guide
6. Espresso Guide
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