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COFFEE MAKING TIPS & PREPARATION
PRE-HEATING
Heating your cup or glass
A warm cup will help maintain the coffee’s
optimal temperature. Pre-heat your cup by
rinsing with hot water from the Hot Water
outlet 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. Always ensure the portafilter and
filter basket are pre-heated with hot water
from the Hot Water outlet before initial use.
NOTE
Always wipe the filter basket dry before
dosing with ground coffee as moisture
can encourage channelling where
water bypasses the ground coffee
during extraction.
SELECTING FILTER BASKET
SINGLE WALL Filter Baskets
Use Single Wall filter baskets when
grinding fresh whole coffee beans.
Single Wall filter baskets allow you to
experiment with grind, dose and tamp to
create a more balanced espresso.
• Use the 1 cup filter basket when brewing
single cups and the 2 cup filter basket
when brewing two cups, stronger single
cups or mugs.
DUAL WALL Filter Baskets
Use Dual Wall filter baskets if using
pre-ground coffee.
Dual Wall filter baskets regulate the
pressure and help to optimise the
extraction regardless of the grind, dose,
tamp pressure or freshness.
• Use the 1 cup filter basket when brewing
single cups and the 2 cup filter basket
when brewing two cups, stronger single
cups or mugs.
THE GRIND
When 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 even when under pressure.
The resulting espresso will be OVER
EXTRACTED, dark in colour and bitter
in flavour.
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.
COFFEE DOSE AND TAMPING
• Wipe coffee basket with a dry cloth.
• Using Single Wall filter baskets, grind
enough coffee to fill the coffee basket.
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.