Catler ES 8013, Instructions For Use Manual, Page: 27 / 48

27
COFFEE MAKING TIPS & PREPARATION
PURGING THE GROUP HEAD
• Before placing the portafi lter into the
group head, run a short fl ow of water
through the group head by pressing the
1 CUP button. 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
portafi lter and press the 1 CUP or 2 CUP
button for the required volume.
• As a guide, the espresso will start to fl ow
after 4–8 seconds (infusion time) and
should be the consistency of dripping
honey.
• If the espresso starts to fl ow after less than
3 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 10 seconds, then 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, dose of ground
coff ee, 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 fl owing 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.
• Keep the tip just under the surface of the
milk 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 & 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
vortex. Texture the milk until suffi
cient
volume is obtained.