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HOT WATER FOR AN AMERICANO
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Don't try to extract more than an espresso shot
of coffee (about 44 ml) or the flavour will rapidly
deteriorate until only brown water is produced.
7. A good espresso will have 2–3mm of light brown or
cream foam (crema) on top. If you have no crema or
only a thin crema, please refer to the barista training
on page 8 or the troubleshooting section on page 28.
8. Remove the cups and serve while hot.
BARISTA TIP: If you often make several espressos in one
session, invest in a table-top 'knocking block' so that you
can empty and refill the filter more quickly and easily.
Having produced your espresso, you may now want to top
it up with either hot water (Americano) or frothed milk
(cappuccino or latté).
N.B. It is quite normal for the orange temperature
indicator light to be on during this process as it is
heating water as it uses it. Keep the steam wand well
inside the cup so that the hot water doesn't splash you.
ADDING WATER OR MILK
Use the Water/Steam wand (14) to add hot water for an
'Americano' – an espresso shot topped up with water – or
to fill up a teapot.
1. Before using the steam wand to add your hot water,
remove the filter holder (7).
2. Remove the froth nozzle (16) from the steam wand,
swing the wand out from the side of the machine and
put it inside your cup or teapot.
3. Flick the steam/water
select or (13) to the
water setting.
4. Wait for the
temperature
light (12) to go out.
5. Turn the control knob
(5) to the steam
position. You will hear
the pump operating;
this is quite normal.
EXTRACTION
MAKING THE ESPRESSO
GB
DCM1 instruction manual_figs out.qxp 18/04/2008 14:30 Page 21