Resume the pumping and stop again once you have reached an output
ratio of 1:2 (18g of grind for 36g of espresso).
Picopresso's body might get hot, proceed with care.
23
Move the Picopresso above your cup and
start pumping. Hold the Picopresso with
two hands, as shown above.
21
Count 8 strokes and wait
10 seconds for the
pre-infusion.
22
FOR BEST RESULTS
Buy fresh coffee beans from a local roaster.
Use filtered water.
Use a scale to precisely measure the coffee bean quantity and the
espresso output quantity.
Grind coffee beans just prior to preparing your espresso shot. Investing
in a high-quality hand grinder is highly recommended.
Prior to tamp, use the distribution tool for a good repartition of the
grind in the basket to avoid any channeling effect.
To yield perfect espresso shots, go naked portafilter by removing the
portafilter head. The bottomless portafilter will allow to observe the
whole espresso extraction and spot any channeling, dead spots, or
uneven extraction.
CLEANING THE BASKET
You just finished extracting an espresso. Time to clean the basket.
Go above a sink, a container or a cup and pump for another 20-30
strokes to remove all excess of water.
EN
7
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