PAgeCOFFEEheaderMAKING..... TIPS & PREPARATION
PAgeCOFFEEheaderMAKING..... TIPS & PREPARATION
PRE-HEATING
Heating your cup or glass
A warm cup will help maintain the coffee’s optimal temperature. Preheat your cup by rinsing with hot water 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. Ensure the portafilter and filter basket are preheated with hot water before initial use.
Dual Wall Crema
System Filters
The Dual Wall filters (1 & 2 CUP) are designed to be used with
COFFEE DOSE and TAMPING
•Wipe coffee basket with a dry cloth.
•If using Single Wall filter baskets, grind enough coffee to fill the coffee basket. You may need to experiment with the amount of coffee to achieve the correct dose.
•Tap the portafilter several times to distribute the coffee evenly in the filter basket.
•Tamp down firmly (using approx.
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 or 2 CUP button. This will purge any ground coffee residue from the group head and stabilise 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 centre until resistance is felt.
NOTE
Wipe the filter and portafilter dry before dosing with ground coffee as moisture can encourage ‘channeling’ where water
Single Wall Filters
The Single Wall filters (1 & 2 CUP) are designed to be used with freshly ground coffee and allow you to experiment with grind, dose, and tamp to create a more balanced espresso.
The Dual Wall filters have DUAL WALL stamped on the underside of the filter.
THE GRIND
If grinding coffee beans, 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 when under pressure. The resulting espresso will be OVER EXTRACTED, dark in colour and bitter in flavour
•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.
•Wipe excess coffee from the rim of the filter basket to ensure a proper seal in the group head is achieved.
EXTRACTING ESPRESSO
•Place
2 CUP button for the required volume.
•As a guide, the espresso will start to flow after
•If the espresso starts to flow before
6 seconds you have either under dosed the filter basket and/or the grind is too coarse. This is an
•If the espresso starts to drip but doesn’t flow after 15 seconds, then you have either over dosed the filter basket and/or the grind is too fine. This is an
The Single Wall filters have no markings on the underside of the filter.
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 colour and flavour.
extraction guide | GRIND |
| GRIND DOSE |
| TAMP | SHOT TIME | |
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OVER EXTRACTED |
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TOO FINE |
| TOO MUCH |
| TOO HEAVY |
| OVER 40 SEC | |
BITTER • ASTRINGENT |
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BALANCED | OPTIMUM |
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UNDER EXTRACTED |
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TOO COARSE |
| TOO LITTLE |
| TOO LIGHT |
| UNDER 20 SEC | |
UNDERDEVELOPED • SOUR |
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18 |
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