21
EXTRACTION GUIDE
OPTIMUM
10-12g (1 CUP)
18-20g (2 CUP)
25-35 SEC
BALANCED
GRIND
TAMP
GRIND DOSE
SHOT TIME
TOO FINE
TOO MUCH
TOO HEAVY
OVER 40 SEC
OVER EXTRACTED
BITTER • ASTRINGENT
TOO COARSE
TOO LITTLE
TOO LIGHT
UNDER 20 SEC
UNDERDEVELOPED • SOUR
UNDER EXTRACTED
15-20kg
PURGING THE GROUP HEAD
Before placing the portafilter into the group
head, run a short flow of water through the
group head by pressing the 1 CUP button.
This will purge any ground coffee residue from
the group head and stabilise the temperature
prior to extraction.
INSERTING THE PORTAFILTER
Place the portafilter underneath the group head
so that the handle is aligned with the INSERT
position. Insert the portafilter into the group
head and rotate the handle towards the centre
until resistance is felt.
EXTRACTING ESPRESSO
•
Place pre-warmed cup(s) beneath the
portafilter and press the 1 CUP or 2 CUP
button for the required volume.
•
As a guide, the espresso will start to flow after
4–8 seconds (infusion time) and should be
the consistency of dripping honey.
•
If the espresso starts to flow after less than
3 seconds you have either under dosed the
filter basket and/or the grind is too coarse.
This is an UNDER-EXTRACTED shot.
•
If the espresso starts to drip but doesn’t flow
after 10 seconds, then you have either over
dosed the filter basket and/or the grind is too
fine. This is an OVER-EXTRACTED shot.
A great espresso is about achieving the perfect
balance between sweetness, acidity and
bitterness.
The flavour of your coffee will depend on many
factors, such as the type of coffee beans, degree
of roast, freshness, coarseness or fineness of
the grind, dose of ground coffee, and tamping
pressure. Experiment by adjusting these
factors just one at a time to achieve the taste of
your preference.
TEXTURING MILK
There are two phases to texturing milk,
stretching & heating. These two operations
should blend into one with the goal being
silky smooth textured milk at the correct
temperature.
•
Always start with fresh cold milk.
•
Fill the jug just below the 'V' at the bottom
of the spout.
•
Position the steam tip over the drip tray and
turn the STEAM/HOT WATER dial from
STANDBY to steam and wait until the steam
is flowing strongly.
•
Turn the steam dial to the STANDBY
position to pause the steam, then within
8 seconds, insert steam wand tip into milk
and turn dial back to STEAM position.
•
Insert the steam tip 1–2cm below the surface
of the milk close to the right hand side of the
jug at the 3 o’clock position.
Summary of Contents for Barista Express BES870BSS
Page 1: ...the Barista Express Instruction Book BES870...
Page 35: ...35 Notes...
