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COFFEE MAKING 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. 8-10g.
This is approx. 2 level scoops of the
provided coffee scoop.
b) 2 CUP basket = approx. 15-18g.
If using pre-ground coffee, this is
approx. 3 level scoops of the provided
coffee scoop.
If using freshly ground coffee, this is
approx. 4 level scoops of the provided
coffee scoop.
The reason for this difference is that
pre-ground coffee is often coarser and
hence occupies more volume than coffee
that is more finely ground.
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.
30-40lbs or 15-20kg of pressure). The
amount of pressure is not as important
as consistent pressure every time.
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 30-40lbs (15-20kg) of pressure.
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.
PAGE HEADER.....COFFEE MAKING TIPS & PREPARATION
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 pre-warmed cup(s) beneath the
portafilter and press the 1 CUP or 2 CUP
button for the desired volume. A great
espresso is about achieving the perfect
balance between sweetness, acidity and
bitterness.
• Due to pre-infusion time, the espresso
will not start to flow immediately.
• 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 ¼-¾" (1-2cm) below
the surface of the milk, close to the right
hand side of the jug at the 3 o’clock
position. Then quickly turn the
STEAM/HOT WATER dial back to
the steam position. Pausing the steam
avoids the milk splashing out of the
jug (this pause function lasts for
6 seconds only).