Filter
Top Products
30 31
PAge heAder.....
COFFEE MAKING TIPS & PREPARATION
INSERTING THE PORTAFILTER
Place the portafilter underneath the group
head so the handle is aligned with the
INSERT position. Insert the portafilter
into the group head and rotate to the right
until the handle is securely locked in place.
Rotating past the center will not damage the
silicone seal.
EXTRACTING ESPRESSO
• Place pre-warmed cup(s) beneath the
portafilter and press the MANUAL,
1 CUP or 2 CUP button.
• As a guide, the espresso will start
to flow after 9–14 seconds (this includes
pre-infusion time) and should be the
consistency of dripping honey.
• If the espresso starts to flow before
9 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 or flow
after 14 seconds, then you have
either over dosed the filter basket
and/or 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.
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
• 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 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.
• Move the STEAM LEVER to the OPEN
position.
• 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.
• 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 (140–150°F or
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. Wipe the wand &
tip with a damp cloth. Position the steam
tip above the drip tray and lift the steam
lever to purge out any residual milk.
• 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.
OPTIMUM OPTIMUM 25-35 SECBALANCED
GRIND TAMPGRIND DOSE SHOT TIME
TOO FINE
TOO MUCH
USE RAZOR TO TRIM
TOO LITTLE
INCREASE DOSE &
USE RAZOR TO TRIM
OVER 40 SEC
OVER EXTRACTED
BITTER
•
ASTRINGENT
TOO COARSE UNDER 20 SEC
UNDERDEVELOPED
•
SOUR
UNDER EXTRACTED
30-40lbs
(15-20kg)
TOO HEAVY
TOO LIGHT
EXTRACTION GUIDE
HINTS & TIPS
• Fresh, quality coffee beans will give
you the best possible extraction.
• We recommend quality 100% Arabica
beans with a ‘Roasted On’ date stamped
on the bag, not a ‘Best Before’ or ‘Use
By’ date.
• Coffee beans are best consumed
between 5–20 days after the
‘Roasted On’ date. Ideally only
grind directly before the extraction
to maximize flavor.
• Buy coffee beans in small batches to
reduce the storage time.
• Store coffee beans in a cool, dark and
dry container. Vacuum seal if possible.
COFFEE MAKING TIPS & PREPARATION