16
COFFEE MAKING TIPS
PURGING THE GROUP HEAD
Before placing the portafi lter into the group
head, run a short fl ow of water through the
group head, turning the Control Dial to the
position. This will purge any ground
coff ee residue from the group head and
stabilise the temperature prior to extraction.
INSERTING THE PORTAFILTER
Place the portafi lter underneath the group
head so that the handle is aligned with the
INSERT position. Insert the portafi lter into the
group head and rotate the handle towards the
centre until resistance is felt.
EXTRACTING ESPRESSO
•
Place pre-warmed cup(s) beneath the
group head and turn the Control Dial
to the
position until the required
volume is reached.
•
As a guide, the espresso should start to
fl ow after 8-10 seconds (infusion time)
and should be the consistency of pouring
honey.
•
If the espresso starts to fl ow before 6
seconds you have either under dosed
the fi lter basket and/or the grind is too
coarse. This is an UNDER EXTRACTED
shot.
•
If the espresso starts to drip but doesn’t
fl ow after 15 seconds, you have either
over dosed the fi lter basket and/or
the grind is too fi ne. This is an OVER
EXTRACTED shot.
•
A great espresso is about achieving the
perfect balance between sweetness,
acidity and bitterness.
• The
fl avour of your coff ee will depend
on many factors, such as the type of
coff ee beans, degree of roast, freshness,
coarseness or fi neness of the grind and
dose of ground coff ee.
•
Experimenting by adjusting these factors
just one at a time can help to achieve the
taste of your preference.
TEXTURING MILK
There are two phases to texturing milk. The
fi rst is stretching the milk to aerate it and the
second is swirling the milk to make it silky
smooth. These two operations should blend
into one.
•
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 Control Dial to
position,
purging any condensed water.
•
Turn the Control Dial to ‘I’ position to
pause the steam, insert steam wand tip
into milk and turn dial to
position.
•
Insert the steam tip 1-2cm below the
surface close to the right hand side of the
jug at the 3 o’clock position.
•
Keep the tip just under the surface until
the milk is spinning clockwise, producing
a vortex (whirlpool eff ect).
•
With the milk spinning, slowly lower the
jug. This will bring the steam tip to the
surface of the milk and start to introduce
air into the milk. You may have to gently
break the surface of the milk with the tip
to get the milk spinning fast enough.
•
Keep the tip at or slightly below the
surface, continuing to maintain the
