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COFFEE MAKING TIPS & PREPARATION
COFFEE dOSE ANd TAMPING
• Wipe coffee basket with a dry cloth.
• Using Single Wall filter baskets, grind
enough coffee to fill the coffee basket.
you may need to experiment with the
GRIND AMOUNT dial to achieve the
correct dose.
• 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.
• 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.
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.
NOTE
If the extraction is too fast, make the
grind finer & repeat above steps.
If the extraction is too slow, make the
grind coarser and repeat above steps.
OPTIMUM
10g** 1 CUP
18g** 2 CUP
25-35 SEC15-20kgBALANCED
GRIND TAMPGRIND DOSE SHOT TIME
TOO FINE TOO MUCH TOO HEAVY OVER 40 SEC
OVER EXTRACTED
BITTER
•
ASTRINGENT
TOO COARSE TOO LITTLE TOO LIGHT UNDER 20 SEC
UNDERDEVELOPED
•
SOUR
UNDER EXTRACTED
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 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 4–8 seconds (infusion
time) and should be the consistency
of dripping honey.
• If the espresso starts to flow after less
than 3 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 10 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,
stretching & heating. These two operations
should blend into one with the goal being
silky smooth textured milk at the correct
temperature.
• 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 the STEAM/HOT WATER dial
from STANDBy to steam and wait until
the steam is flowing strongly.
• Turn the steam dial to the STANDBy
position to pause the steam, then within
8 seconds, 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.
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