When grinding coffee beans for espresso, 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, lacking in color and flavor.
AUTOMATIC GRINDING, DOSING & TAMPING
Ensure hopper is filled with fresh coffee beans. Never put pre-ground coffee in the hopper.
After automatic grinding, dosing & tamping, wipe any excess coffee from the rim of the filter basket to ensure a
proper seal in the group head is achieved.
To adjust tamping height, please use the allen key provided. Pull the tamping fan down from the grind outlet,
and then loosen the fan coupling inside by rotating it counterclockwise. You can adjust the length of the
coupling by loosening the fastener with the allen key and rotating the coupling to the desired length.
PURGING THE GROUP HEAD
Before placing the portafilter into the group head, run a short flow of water through the group head by touching the
‘Brew’ button. Allow water to flow for 5 seconds, then touch the ‘Brewing’ button again to stop the flow of water. This
will purge any ground coffee residue from the group head and stabilize the water temperature prior to extraction.
EXTRACTING ESPRESSO
As a guide, the espresso will start to flow within 8-12 seconds (this includes pre-infusion time) and should be
the consistency of warm dripping honey.
If the espresso starts to flow before 8 seconds, the grind is too coarse. This is an UNDER-EXTRACTED shot.
Adjust the grind size slightly finer.
If the espresso starts to flow after 12 seconds, then the grind is too fine. This is an OVER-EXTRACTED shot.
Adjust the grind size slightly coarser.
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.
Experiment by adjusting these factors just one at a time to achieve the taste of your preference.
HINTS & TIPS
If machine runs continuously for 30 minutes, allow machine to cool for 3 minutes before each use.
TEXTURING MILK
Always start with fresh cold milk.
Fill milk jug to below the spout position. At a minimum, there should be enough milk to cover the steam wand
seal.
To remove any condensed water from the system, ensure the steam wand is in the down position over the drip
tray then touch the Milk button, allow steam to flow for a few seconds, then touch the Milk button to stop.
When texturing milk automatically, ensure the steam wand is fully down.
HINTS & TIPS
For optimum milk texturing performance it is critical that the holes around the steam tip are clear. Even partially
blocked holes may affect the ability of the steam wand to produce sufficient foam.
Always wipe the wand and tip with a damp cloth BEFORE returning the wand to the down position. Wiping the wand
will remove the majority of milk and allow the automatic purge feature to more effectively remove any residual milk.
After texturing is complete
Tap the jug on the counter-top to collapse any bubbles.
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