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COFFEE MAKING TIPS
PURGE THE GROUP HEAD
Before inserting the portafilter, run some water
through the group head. It will ensure that your
machine has a last minute «clean through» and
stabilises the temperature prior to extracting.
BREWING YOUR ESPRESSO
The most common mistake in brewing is to over
extract from your ground coffee. This results in
a bitter beverage with visibly bleached crema.
Crema is the caramel coloured layer that floats
on top of the coffee following extraction.
NOTE:
If the extraction is too fast, turn the GRIND
SIZE selector to a lower number. This will
make the coffee grind finer.
If the extraction is too slow, turn the GRIND
SIZE selector to a higher number. This will
make the coffee grind coarser.
NOTE:
The taste of your coffee will, of course, de-
pend on personal preference and on many
other factors such as the type of coffee bean
used, the coarseness or fineness of the grind
and the tamping pressure. We recommend
experimenting by varying these factors to
achieve the coffee taste of your preference.
EXTRACTION GUIDE
GRIND GRIND DOSE TAMP SHOT TIME
OVER EXTRACTED
bitter – astringend
too fine too much too heavy more than 40 Sec
BALANCED optimal 8 –10 g (1 cup)
15 –18 g (2 cups)
15–20 kg 25–35 Sec
UNDER EXTRACTED
underdeveloped – sour
too coarse too little too light less than 20 Sec
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