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PAge heAder.....
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 portafilter and filter
basket dry before dosing with ground
coffee as moisture can encourage
‘channeling’ where water by-passes the
ground coffee during extraction.
SELECTING FILTER BASKET
Single Wall Filter Baskets
Use Single Wall filter baskets if grinding
fresh whole coffee beans.
Single Wall filter baskets allow you to
experiment with grind and dose to create a
more balanced espresso.
1 CUP 2 CUP
Dual Wall Filter Baskets
Use Dual Wall filter baskets if using
pre-ground coffee.
Dual Wall filter baskets regulate the
pressure and help to optimize the
extraction regardless of the grind, dose or
freshness.
1 CUP 2 CUP
NOTE
Regardless of whether you use Single
Wall or Dual Wall filter baskets, use
the 1 CUP basket when brewing a
single cup and the 2 CUP basket when
brewing two cups or a stronger single
cup or mug.
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 even when under pressure.
The resulting espresso will be OVER-
EXTRACTED, dark in color and bitter
in flavor.
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 and lacking
in color and flavor.
COFFEE MAKING TIPS & PREPARATION
DOSE AND TAMPING
• Wipe filter basket with a dry cloth.
• If using Single Wall filter baskets, grind
just enough coffee to fill the filter basket.
You may need to experiment with how
long the grinder needs to run to achieve
the correct dose.
• 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.
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.
TIP
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. Allow water to flow for
5 seconds, then release the 1 CUP button to
stop the flow of water. This will purge any
ground coffee residue from the group head
and stabilize the temperature prior
to extraction.