Pg 36 Pg 37
FLOW RATE & GRIND SETTING
• Ensure that your dosing and tamping is consistent.
• 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 (see page 33).
• The pour should be cut off before the colour lightens and the
pour begins to curl in.
• If the ow is too fast (another sign is a pale crema and white
streaks) then adjust your grind to make it ner.
• The ner the grind the slower the extraction. The coarser the
grind the faster the extraction.
• If the ow rate is too slow, adjust your grind setting to make it
coarser.
• Correct grind equals correct extraction equals correct avour.
HOW TO MAKE BEAUTIFUL ESPRESSO
CONTINUED...
6. Insert the portalter into the group head and activate the pump
immediately by lifting the brew lever.
7. Observe the ow.
8. Liquid volume should be 50-60ml in 20-30 seconds (from the
double handle or 25-30ml in 25-30 seconds if using the single
basket. Stop the pump appropriately.
9. Serve immediately or combine with milk to prepare an espresso
based beverage.
10. Remove portalter and knock out spent coffee.
11. Wipe lter basket clean and ush group head.
12. Return portalter to group head to keep portalter heated.
Extraction at
8-10 seconds
Extraction at
25-30 seconds
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