Pg 12
INTRODUCTION
It is necessary to set up the appliance before operating by
determining the correct grind required to create a perfect extraction.
1. An espresso grind is a very ne grind yet still granular.
2. Coffee loses its avour rapidly once ground and therefore only
grind as much as is needed for the espresso you are about to
prepare.
3. Temperature, humidity and wearing of the grinder burrs all affect
the accuracy of the grind setting, therefore each morning you
may nd you need to “dial in “ your grinder (make the grind setting
coarser or ner). This will be the difference between good coffee
and great coffee.
4. Ensure that your dosing and tamping is consistent.
5. Good extraction is characterised by a 5 - 10 second delay, before
any coffee will pour. Heavy droplets will appear and develop into
a thick, straight and even pour. The colour will be dark brown or
hazelnut, preferably with a reddish reection.
6. The pour should be stopped before colour lightens and the pour
begins to curl in.
7. If the ow is too fast ( another sign will be a pale crema and white
streaks) Then adjust your grind and make it ner - rotate the
adjusting knob clockwise.
8. If the ow is too slow the grind is too ne. Adjust the grind and
make is coarser. - rotate the adjusting knob anticlockwise.
9. Correct grind equals correct extractions equals correct avour.
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