COFFEE MAKING TIPS & PREPARATION
PAGECOFFEEHEADERMAKING..... TIPS & PREPARATION
COFFEE DOSE AND TAMPING
•Wipe filter basket with a dry cloth.
•Fill the filter basket with freshly ground coffee. The provided filter baskets are designed for:
a)1 CUP basket = approx.
This is approx. 2 level scoops of the provided coffee scoop.
b)2 CUP basket = approx.
If using
If using freshly ground coffee, this is approx. 4 level scoops of the provided coffee scoop.
The reason for this difference is that
NOTE
You may need to experiment with how much coffee is inserted into the filter basket or how long the grinder needs to run to achieve the correct dose. For example, when using a finer espresso grind with the Single Wall filter baskets, you may need to increase the grind amount to ensure the filter basket is correctly dosed.
•Tap the portafilter several times to distribute the coffee evenly in the filter basket.
•Tamp down firmly (using approx.
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 with
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.
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 stabilize 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 center until resistance is felt.
EXTRACTING ESPRESSO
•Place
•Due to
•As a guide, if the espresso starts to flow before approximately 5 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 approximately 15 seconds, then you have either over dosed the filter basket and/or the grind is too fine. This is an OVER EXTRACTED shot.
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
•There are two phases to texturing milk. The first is stretching the milk to aerate it and the second is swirling the milk to make it silky smooth. These two operations should blend into one.
•Always start with fresh cold milk.
•Fill the jug just below the “V” at the bottom of the spout.
•Position the steam wand tip over the drip tray and turn the STEAM/HOT WATER dial to the steam position.
The STEAM/HOT WATER light will flash to indicate the machine is heating to create steam. During this time, condensed water may purge from the steam wand. This is normal. When the STEAM/HOT WATER light stops flashing the steam wand is ready for use.
NOTE
When the machine creates steam, a pumping noise can be heard. This is the normal operation of the 15 bar Italian pump.
•Before inserting the steam wand into the milk, pause the steam by returning the STEAM/HOT WATER dial back to the STANDBY position. Quickly insert the steam wand tip
6 seconds only).
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