PAgeCOFFEEheaderMAKING..... TIPS & PREPARATION
A great espresso is about achieving the perfect balance between sweetness, acidity and bitterness.
The flavour 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 tip over the drip tray and turn on the steam system, purging any condensed water.
•Turn the steam dial to the STANDBY position, insert steam wand tip into milk and turn dial back to STEAM position.
•Insert the steam tip
3 o’clock 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.
•Lower the tip beneath the surface, but keep the vortex of milk spinning. The milk is at the correct temperature
•Move the steam dial to the STANDBY position before taking the tip out of the milk.
•Set the jug to one side, turn steam on to purge out any residual milk from the steam wand and wipe steam wand with a damp cloth.
•Tap the jug on the bench to collapse any bubbles.
•Swirl the jug to polish and
•Pour milk directly into the espresso.
•The key is to work quickly, before the milk begins to separate.
HINTS & TIPS
1.Use freshly roasted coffee beans, with a ‘roasted on’ date and use within 2 weeks of ‘roasted on’ date.
2.Grind beans immediately before brewing as ground coffee quickly loses its flavour and aroma.
3.Store coffee beans in a cool, dark and dry container. Vacuum seal if possible.
4.Buy coffee beans in small batches to reduce the storage time and store no more than one weeks supply at any time.
CARE & CLEANING
for your Infuser™ Espresso Machine
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