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COFFEE MAKING TIPS & PREPARATION
DOSE AND TAMPING
• Wipe filter basket with a dry cloth.
• If using Single Wall filter baskets, grind
just enough coffee to fill the filter basket.
You may need to experiment with how
long the grinder needs to run to achieve
the correct dose.
• Tap the portafilter several times to
distribute the coffee evenly in the
filter basket.
• Tamp down firmly (using approx.
30-40lbs or 15-20kg 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
The Razor™ precision dose trimming tool
allows you to trim the puck to the right level
for a consistent extraction.
the Razor
™
Precision dose trimming tool
• Insert the Razor™ dose trimming tool
into the filter basket until the shoulders
of the tool rest on the rim of the basket.
The blade of the dose trimming tool
should penetrate the surface of the
tamped coffee.
• Rotate the Razor™ dose trimming
tool back and forth while holding the
portafilter on an angle over a knock
box to trim off excess coffee grinds.
Your 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.
TIP
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.
PURGING THE GROUP HEAD
Before placing the portafilter into the group
head, run a short flow of water through the
group head by pressing and holding the
1 CUP button. Allow water to flow for
5 seconds, then release the 1 CUP button to
stop the flow of water. This will purge any
ground coffee residue from the group head
and stabilize the temperature prior
to extraction.
COFFEE MAKING TIPS & PREPARATION
INSERTING THE PORTAFILTER
Place the portafilter underneath the group
head so the handle is aligned with the
INSERT position. Insert the portafilter
into the group head and rotate to the right
until the handle is securely locked in place.
Rotating past the center will not damage the
silicone seal.
EXTRACTING ESPRESSO
• Place pre-warmed cup(s) beneath the
portafilter and press the MANUAL,
1 CUP or 2 CUP button.
• As a guide, the espresso will start
to flow after 9–14 seconds (this includes
pre-infusion time) and should be the
consistency of dripping honey.
• If the espresso starts to flow before
9 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 or flow
after 14 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 flavor 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
• Always start with fresh cold milk.
• Fill the jug just below the “V” at the
bottom of the spout.
• Position the steam tip above the drip tray
and lift the STEAM LEVER to purge the
steam wand of any condensed water.
• Insert the steam tip ¼-¾" (1-2cm)
below the surface of the milk, close to
the right hand side of the jug at the
3 o’clock position.
• Move the STEAM LEVER to the OPEN
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.
• Lift the handle of the jug to lower the
tip beneath the surface, but keep the
vortex of milk spinning. The milk is at
the correct temperature (140–150°F or
60–65°C) when the jug is hot to touch.
• Move the STEAM LEVER to the
CLOSED position BEFORE taking the
tip out of the milk.
• Set the jug to one side. Wipe the wand &
tip with a damp cloth. Position the steam
tip above the drip tray and lift the steam
lever to purge out any residual milk.
• Tap the jug on the bench to collapse
any bubbles.
• Swirl the jug to “polish” and re-integrate
the texture.
• Pour milk directly into the espresso.
• The key is to work quickly, before the
milk begins to separate.
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