20
when under pressure. The resulting espresso
will be OVER-EXTRACTED, dark in color and
bitter in flavor.
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 color
and flavor.
DOSE AND TAMPING
Wipe filter basket with a dry cloth.
If using Single Wall filter baskets, grind just
enough coffee to fill the filter basket. You may
need to experiment with how long the grinder
needs to run to achieve the correct dose.
Tap the portafilter several times to distribute
the coffee evenly in the filter basket.
Tamp down firmly (using approx.30-40lbs
or 15-20kg 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
The Razor™ precision dose trimming tool
allows you to trim the puck to the right level for
a consistent extraction.
the
Razor
™
Precision dose trimming tool
• Insert the Razor™ dose trimming tool into
the filter basket until the shoulders of the tool
rest on the rim of the basket. The blade of
the dose trimming tool should penetrate the
surface of the tamped coffee.
• Rotate the Razor™ dose trimming tool back
and forth while holding the portafilter on
an angle over a knock box to trim off excess
coffee grinds. Your 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.
TIP
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.
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