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15
14. HOW TO MAKE PERFECT COFFEE
PERFECT ESPRESSO UNDEREXTRACTED COFFEE OVEREXTRACTED COFFEE
FROTH: nut-brown coloured
with reddish lights and light coloured
streaks, 3-4 mm thick
FROTH: clear and thin with large
bubbles
FROTH: dark and thin, only at the edges
BODY: dense, full-avoured and
smooth
BODY: thin, watery BODY: excessive
TASTE: well-balanced and
lingering
TASTE: weak and short-lived TASTE: strong, astringent, lingering
and bitter on the palate
AROMA: intense AROMA: not pronounced AROMA: weak, with a hint of burnt
coee
GRINDING LEVEL: Correct GRINDING LEVEL: too coarse. Adjust the
mill to a lower position, follow-
ing the instructions in section
"6.4 Select the grinding level"
GRINDING LEVEL: too ne. Adjust the mill
to a higher position, following the
instructions in section "6.4 Select the
grinding level"
QUANTITY COFFEE IN FILTER:
Correct
QUANTITY COFFEE IN FILTER:
Not enough. Increase the quan-
tity by turning the dial "B2.
Ground coee quantity dial" as
described in section "6.8 Ad-
justing the quantity of ground
coee in the lter"
QUANTITY COFFEE IN FILTER:
Too much: reduce the quantity by
turning the dial "B2. Ground coee
quantity dial" as described in section
"6.8 Adjusting the quantity of ground
coee in the lter"
PRESSING: Correct PRESSING: Too light PRESSING: Too heavy
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