Breville Barista Express BES870BSS, Instruction Book

Page: 19 / 36

19
THE GRIND
When grinding coffee beans, the grind size
should be fine but not too fine. The grind size
will affect the rate at which the water flows
through the ground coffee in the filter basket
and the taste of the espresso.
If the grind is too fine (looks like powder and
feels like flour when rubbed between fingers),
the water will not flow through the coffee when
under pressure. The resulting espresso will be
OVER EXTRACTED, dark in colour and bitter
in flavour. If the grind is too coarse the water
will flow through the ground coffee in the filter
basket too quickly. The resulting espresso will
be UNDER EXTRACTED lacking in colour
and flavour.
COFFEE DOSE AND TAMPING
• Wipe coffee basket with a dry cloth.
• Using Single Wall filter baskets, grind
enough coffee to fill the coffee basket.
You may need to experiment with the GRIND
AMOUNT dial to achieve the correct dose.
• Tap the portafilter several times to collapse
and distribute the coffee evenly in the filter
basket.
• Tamp down firmly (using approx. 15–20kgs
of pressure). The amount of pressure is not as
important as consistent pressure every time.
• As a guide to dose, the top edge of the metal
cap on the tamper should be level with the
top of the filter basket AFTER the coffee has
been tamped.
TRIMMING THE DOSE
• Insert the Razor™ dosing tool into the coffee
basket until the shoulders of the tool rest on
the rim of the basket. The blade of the dosing
tool should penetrate the surface of the
tamped coffee.
• Rotate the Razor™ dosing tool back and forth
while holding the portafilter on an angle over
the knock box to trim off excess coffee grinds.
Your coffee filter basket is now dosed with the
correct amount of coffee.
• Wipe excess coffee from the rim of the filter
basket to ensure a proper seal is achieved in
the group head.
NOTE
If the extraction is too fast, make the grind finer
& repeat above steps. If the extraction is too
slow, make the grind coarser and repeat above
steps.