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COFFEE MAKING TIPS & PREPARATION
• Tap the portafilter several times to
collapse and distribute the coffee evenly
in the filter basket.
• Tamp down firmly (using approx.
15 – 20kgs 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.
TRIMMING THE DOSE
• Insert the Razor™ dosing tool into the
coffee basket until the shoulders of the
tool rest on the rim of the basket. The
blade of the dosing tool should penetrate
the surface of the tamped coffee.
• Rotate the Razor™ dosing tool back and
forth while holding the portafilter on an
angle over the knock box to trim off
excess coffee grinds. Your coffee 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.
NOTE
If the extraction is too fast, make the
grind finer & repeat above steps.
If the extraction is too slow, make the
grind coarser and repeat above steps.
PURGING THE GROUP HEAD
• Before placing the portafilter into the
group head, run a short flow of water
through the group head by pressing
and holding the 1 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.
EXTRACTING ESPRESSO
• Place pre-warmed cup(s) beneath the
portafilter and press the 1 CUP or
2 CUP button for the required volume.
• As a guide, the espresso will start
to flow after 8-10 seconds (infusion
time) and should be the consistency
of dripping honey.
• If the espresso starts to flow after less
than 6 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 15 seconds, the grind is too
fine. This is an OVER EXTRACTED
shot.
A great espresso is about achieving the
perfect balance between sweetness, acidity
and bitterness.
COFFEE MAKING TIPS & PREPARATION
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
• Always start with fresh cold milk.
• Fill the jug just below the “V” at the
bottom of the spout.
• Position the steam tip above the drip
tray and lift the steam lever to purge the
steam wand of any condensed water.
• Insert the steam tip 1-2cm below
the surface of the milk close to the
right hand side of the jug at the
3 o’clock position.
• Lift the steam lever.
• 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.
OPTIMUM 25-35 SECBALANCED
GRIND SHOT TIME
TOO FINE OVER 40 SEC
OVER EXTRACTED
BITTER
•
ASTRINGENT
TOO COARSE UNDER 20 SEC
UNDERDEVELOPED
•
SOUR
UNDER EXTRACTED
EXTRACTION GUIDE
• Keep the tip at or slightly below the
surface, continuing to maintain the
vortex. Texture the milk until sufficient
volume is obtained.
• Lift the handle of the jug to lower the tip
beneath the surface, but keep the vortex
of milk spinning. The milk is at the
correct temperature (60-65°C) when the
jug is hot to touch.
• Move the steam lever to the CLOSED
position BEFORE taking the tip out of
the milk.
• Set the jug to one side, lift the steam
lever 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 re-integrate
the texture.
• Pour milk directly into the espresso.
• The key is to work quickly, before the
milk begins to separate and the crema
dissipates.
HINTS & TIPS
• Always use freshly ground coffee
for a superior flavour and body.
• Use freshly roasted coffee beans,
with a roasted-on date and use within
2 weeks of roasted-on date.
• Store coffee beans in a cool,
dark and dry container. Vacuum
seal if possible.
• Buy coffee beans in small batches
to reduce the storage time and store
no more than one week’s supply at
any time.
• Grind beans immediately before
brewing as ground coffee quickly
loses its flavour and aroma.