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Preheat Glasses
1. Preheat the glasses/cups by filling them
with hot water as this will assist to preserve
the crema of the espresso. Set the glasses/
cups aside.
Caution: The hot water will be close to boiling
temperature. Take care so as not to crack the
glasses or burn yourself.
Preheat Group Handle and Filter Basket
2. Select the appropriate filter basket and
place it into group handle (14).
Tip: Use the single filter basket for a single
serve of espresso and the double filter basket
for a double serve of espresso.
3. Take the group handle, hold it under the
group head and purge water. With the filter
basket positioned under the group head
press the 'COFFEE' button to start the
water flow and press it again to stop (15).
4. Dry the filter basket.
Dosing and Tamping
5. Using a grinder or the measuring spoon
supplied, place the appropriate amount of
finely ground coffee into the filter basket
(16).
6. Rest the group handle with the filter
basket in position onto the benchtop. Take
the coffee tamp, apply firm level packing
pressure (17), twisting 90 degrees to
polish the grounds. This seals the surface
of the coffee cake.
7. Brush any excess coffee grounds from
around the edge of the filter basket (18).
Important: Be sure to place a sufficient
amount of coffee grinds into the filter basket
without over dosing it with coffee. Once
tamped the level of coffee should be only a
few millimetres below the rim of the filter
basket. To check this, lock the group handle
onto the group head (19)(20).
Then without having made a coffee remove
the group handle (23) and inspect the top
of the tamped coffee - it should have only a
slight indent from the shower screen. Ideally
the top of the tamped coffee should be
fractionally below the shower screen and then
during the espresso pour the coffee cake will
expand up and onto the shower screen.
Tip: The coffee dosage and the degree of
tamping should remain the same every time
you make a coffee. The only thing that should
vary is the coarseness of the coffee grounds
and this will vary depending on the bean. For
example to achieve a slower espresso pour
rate use a finer grind and a coarser grind for
a faster espresso pour rate.
Note: If purchasing pre-ground coffee or
you have someone grind it for you, request/
purchase a very fine grind, the same that
would be used for a commercial espresso
machine.
Tip: Ensure the coffee tamp is dry because if
it is wet the coffee grinds will stick to it.
The Espresso Pour
8. Lock the group handle onto the group head
(19)(20).
9. Empty the glasses/cups and place below
the pouring spouts (21).
Note: Check to see that the espresso
machine is ready for use (see p7 Ready
Mode). Remember that if the ‘POWER’ light
is flashing green, this indicates that the
espresso machine is on and heating up.
10. Press the 'COFFEE' button to start the
espresso pour (22). Press it again to stop
the pour.
Important: Should coffee grinds come out
from the top of the group handle this is a
sign that the group handle has not been
firmly locked into position and/or the level of
coffee in the basket is too high.
Guide to the perfect espresso
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