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17
Tips
PRE-HEATING
Heating your cup or glass
A warm cup will help maintain the coffee’s
optimal temperature. Pre-heat your cup by
rinsing with hot water from the hot water outlet
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.
Always ensure the portafilter and filter basket
are pre-heated with hot water from the hot
water outlet before initial use.
NOTE
Always wipe the filter basket and portafilter dry
before dosing with ground coffee as moisture
can encourage ‘channeling’ where water by-
passes the ground coffee during extraction.
THE GRIND
When grinding coffee beans for espresso, 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 even
when under pressure. The resulting espresso
will be OVER-EXTRACTED, dark in color and
bitter in flavor.
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
color and flavor.
AUTOMATIC GRINDING,
DOSING & TAMPING
• Ensure hopper is filled with fresh coffee beans.
Never put pre-ground coffee in the hopper.
• After automatic grinding, dosing & tamping,
wipe any excess coffee from the rim of the
filter basket to ensure a proper seal in the
group head is achieved.
• To adjust tamping height, please use the
allen key provided. Pull the tamping fan
down from the grind outlet, and then
loosen the fan coupling inside by rotating it
counterclockwise. You can adjust the length
of the coupling by loosening the fastener with
the allen key and rotating the coupling to the
desired length.
PURGING THE GROUP HEAD
Before placing the portafilter into the group
head, run a short flow of water through the
group head by touching the 'Brew' button.
Allow water to flow for 5 seconds, then touch
the 'Brewing' button again to stop the flow of
water. This will purge any ground coffee residue
from the group head and stabilize the water
temperature prior to extraction.
EXTRACTING ESPRESSO
• As a guide, the espresso will start to flow
within 8-12 seconds (this includes pre-infusion
time) and should be the consistency of warm
dripping honey.
• If the espresso starts to flow before
8 seconds, the grind is too coarse. This is an
UNDER-EXTRACTED shot. Adjust the grind
size slightly finer.
• If the espresso starts to flow after 12 seconds,
then the grind is too fine. This is an OVER-
EXTRACTED shot. Adjust the grind size
slightly coarser.
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