12
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 the
fingers), the water will not flow through the
coffee even 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 and lacking in colour
and flavour.
COFFEE DOSE AND TAMPING
• Insert the filter basket into the portafilter.
• Grind enough coffee to fill the filter basket.
• Tap the portafilter several times to collapse
and distribute the coffee evenly in the filter
basket.
• Using the tamper, tamp down firmly (approx.
15-20kgs (30-40 lbs.) of pressure). The
amount of pressure is not as important as the
consistent pressure every time.
As a guide, the top edge of the cap on the
tamper should be level with the top of the filter
basket AFTER the coffee has been tamped.
NOTE
We recommend quality 100% Arabica beans
with a ‘Roasted On’ date stamped on the bag,
not a ‘Best Before’ or ‘Use By’ date. Coffee
beans are best consumed between 5–20 days
after the ‘Roasted On’ date. Stale coffee may
pour too quickly from the portafilter spouts
and taste bitter and watery.
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 or 2 Cup
button. This will stabilize 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.
LOCK
INSERT
Place your cup/s under the portafilter on the
drip tray.
EXTRACTING ESPRESSO
As a guide the espresso will start to flow after
8–10 seconds (infusion time) and should be the
consistency of dripping honey.
If the espresso starts to flow after less than
6 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 15 seconds, the grind is too fine. This is an
OVER EXTRACTED shot.
Summary of Contents for BES450
Page 1: ...the Bambino Instruction Book BES450...
Page 21: ...21 Notes...
Page 22: ...22 Notes...
Page 23: ...23 Notes...
