Profitec MOVE - Page 138

MOVE_BA_V1.0EN - 138
17 Recommendations for preparing the perfect
espresso
Preparing the perfect espresso is not only inuenced by subjective factors,
but also by factors such as the coffee variety, coarseness, amount of ground
coffee, temperature, pre-infusion, ow, extraction duration, etc.
Until the right settings have been found, you may have to adjust and try out
different parameters. The following overview outlines common problems,
what causes them and how to solve them.
Problem Cause Solution
Espresso is not pouring
out, just dripping out of
the portalter.
The coarseness of the
coffee used is too ne.
Use more coarsely ground
coffee.
Ground coffee too densely
compacted.
Do not press the ground
coffee down as hard (see
Chapter 9.5, “Pouring
ground coffee into the
portalter and pressing
(tamping)”).
Too much ground coffee. Use less ground coffee.
The marking in the lters
serves as a guide.
Little to no crema on the
espresso.
The ground coffee used is
too coarse.
Use more nely ground
coffee.
Ground coffee not com-
pacted sufciently.
Press the ground coffee
down more rmly (see
Chapter 9.5, “Pouring
ground coffee into the
portalter and pressing
(tamping)”).
Ground coffee too old. Use fresh ground coffee.
Too little ground coffee. Use more ground coffee.
The marking in the lters
serves as a guide.
Too much chlorine in the
water.
Use a water lter.
Shower screen is dirty. Clean the brew group (see
Chapter 11.7, “Cleaning the
brew group”).