Breville BES830XL manual Using PRE-GROUND Espresso, Right Measurement, Tamping Correctly

ESPRESSO MAKING TIPS

CORRECT EXTRACTION UNDER EXTRACTION OVER EXTRACTION

Within	Under	Over
Espresso	Espresso	Espresso
Range	Range	Range

• Crema* is golden with	• Crema is thin and pale	• Flow drips or not at all
a fine mousse texture	• Espresso is pale brown	• Crema is dark and spotty
• Espresso is dark brown	• Tastes bitter or	• Espresso is very dark brown
* Crema is the caramel	weak/watery	• Tastes bitter and burnt

colored layer that floats on top of the espresso.

ESPRESSO MAKING TIPS

USING PRE-GROUND ESPRESSO

If using a pre-ground espresso, ensure an espresso grind suitable for espresso/ cappuccino machines is purchased.

If grinding coffee beans, the grind should be fi ne but not too fi ne or powdery. The grind will effect the rate at which the water fl ows through the espresso coffee in the fi lter and therefore the taste of the espresso.

If the grind is too fi ne (looks like powder and feels like fl our when rubbed between

THE RIGHT MEASUREMENT

A single espresso is made with ¼ ounce or 7g of ground espresso. A level measure of the tamp/spoon is the correct amount of ground espresso for a single espresso and 2 level measures for a double espresso.

When grinding for a Single Wall Filter using a fi ner espresso grind, you will need to increase the grind amount to ensure the fi lter is correctly fi lled.

TAMPING CORRECTLY

NOTE:

Make sure to wipe off any excess coffee from the rim of the filter to ensure a proper seal is achieved under the group head.

EXTRACTING YOUR ESPRESSO

The most common mistake in extracting is to over extract from your ground espresso. This results in a bitter beverage with visibly bleached créma. Créma is the caramel colored layer that fl oats on top of the

AFTER EXTRACTION 1

REMOVE USED

GRINDS

Knock grinds out gently. It is normal that grinds are wet.

AFTER EXTRACTION 2

RINSE FILTER

Keep the filter clean to prevent blockages.

INSERT	LOCK	Without ground coffee
		in the filter, lock the
		Portafilter into the
		machine and run hot
		water through.

REMEDY 1	REMEDY 2	REMEDY 3	REMEDY 1	REMEDY 2	REMEDY 3
SELECT A	USE MORE	INCREASE	SELECT A	USE LESS	DECREASE
FINER		TAMP	COARSER		TAMP
	COFFEE			COFFEE
GRIND		PRESSURE	GRIND		PRESSURE
		1/8"			1/8"
Adjust & re-test	Adjust & re-test	Adjust & re-test	Adjust & re-test	Adjust & re-test	Adjust & re-test

fingers), the water will not fl ow through the coffee even when under pressure. The resulting coffee will be over extracted, too dark and bitter, with a mottled and uneven créma on top.

If the grind is too coarse the water will fl ow through the ground espresso too quickly. This will result in an under-extracted espresso lacking in fl avor and without the thick créma on the top of the espresso.

Level the desired amount of coffee by gently tapping the side of the portafi lter before pressing down fi rmly with the tamping end of the measuring spoon. When packing for a double espresso it is important only to tamp after the second measure. Tamping between measures will create a layer in the coffee that can impede full extraction.

PURGE THE GROUP HEAD

espresso following extraction.

NOTE:

The taste of your espresso will, of course, depend on personal preference and on many other factors such as the type of coffee bean used, the coarseness or fineness of the grind and the tamping pressure (pressed down). We recommend experimenting by varying these factors to achieve the espresso taste of your preference.

WARMING YOUR CUP OR GLASS

A warm cup will help maintain the espresso’s optimal temperature. Preheat your cup by storing on the cup warming tray or rinsing with hot water from the hot water wand.

30

BES830XL_IB_Issue1,09.indd 30-31

WARMING THE PORTAFILTER

A cold portafi lter can drop the extraction temperature enough to signifi cantly affect the quality of your espresso. Always ensure the portafi lter is preheated by running hot water through it before preparing the espresso.

NOTE:

Always wipe the filter and portafilter dry before tamping with ground espresso as moisture can encourage ‘drilling’ - this is when water bypasses the ground espresso coffee during extraction.

Before inserting the portafi lter, run some water through the group head. It will ensure that your machine has a last minute ‘clean through’ and stabilizes the temperature prior to extracting.

NOTE:

Always properly clean your machine after each use.

31

4/1/10 11:02:46 AM