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CoFFEE MAkING tIPS & PREPARAtIoN
CoFFEE doSE ANd tAMPING
• Wipe coffee basket with a dry cloth.
• If using Single Wall filter baskets,
grind enough coffee to fill the coffee
basket. you may need to experiment
with the amount of coffee to achieve
the correct dose.
• Tap the portafilter several times to
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.
• Wipe excess coffee from the rim of the
filter basket to ensure a proper seal in
the group head is achieved.
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 or 2 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 8-10 seconds (infusion
time) and should be the consistency
of dripping honey.
• If the espresso starts to flow before
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, then you have
either over dosed the filter basket
and/or the grind is too fine. This is an
OVER-EXTRACTED shot.
OPTIMUM
10-12g (1 CUP)
18-20g (2 CUP)
25-35 SEC
BALANCED
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
15-20kg
ExtRACtIoN GUIdE
CoFFEE MAkING tIPS & PREPARAtIoN
PRE-HEAtING
Heating your cup or glass
A warm cup will help maintain the coffee’s
optimal temperature. Preheat your cup by
rinsing with hot water and place on the cup
warming tray.
Heating the portafilter and filter basket
A cold portafilter and filter basket can
reduce the extraction temperature enough
to significantly affect the quality of your
espresso. Ensure the portafilter and filter
basket are preheated with hot water before
initial use.
NotE
Wipe the filter and portafilter dry
before dosing with ground coffee as
moisture can encourage ‘channeling’
where water by-passes the ground
coffee during extraction.
SINGLE WALL FILtERS
The Single Wall filters (1 & 2 CUP) are
designed to be used with freshly ground
coffee and allow you to experiment with
grind, dose, and tamp to create a more
balanced espresso.
The Single Wall filters have no markings on
the underside of the filter.
dUAL WALL CREMA
SyStEM FILtERS
The Dual Wall filters (1 & 2 CUP) are
designed to be used with pre-ground coffee
and regulate the pressure to help optimise
extraction regardless of the grind, dose or
tamp pressure.
The Dual Wall filters have DUAL WALL
stamped on the underside of the filter.
tHE GRINd
If grinding coffee beans, the grind size
should be fine but not too fine. The grind
size will affect the rate at which the water
flows through the ground coffee in the filter
basket and the taste of the espresso.
If the grind is too fine (looks like powder
and feels like flour when rubbed between
fingers), the water will not flow through the
coffee when under pressure. The resulting
espresso will be OVER EXTRACTED, dark
in colour and bitter in flavour
If the grind is too coarse the water will
flow through the ground coffee in the filter
basket too quickly. The resulting espresso
will be UNDER EXTRACTED lacking in
colour and flavour.
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