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• 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
• Insert the Razor™ dosing tool into the cof-
fee basket until the shoulders of the tool rest
on the rim of the basket. The blade of the
dosing tool should penetrate the surface of
the tamped coffee.
• Rotate the Razor™ dosing tool back and
forth while holding the portafilter on an angle
over the knock box to trim off excess coffee
grinds. Your coffee filter basket is now dosed
with the correct amount of coffee.
• Wipe excess coffee from the rim of the fil-
ter basket to ensure a proper seal is achie-
ved in the group head.
NOTE:
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.
PURGING THE GROUP HEAD
Before placing the portafilter into the group
head, run a short flow of water through the
group head by pressing and holding the 1
CUP button. This will purge any ground cof-
fee residue from the group head and stabili-
se 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
CAUTION:
Some components, such as the
group head, the portafilter and the steam
wand become very hot during operation and
hot water or steam escape.
Do not touch during operation and shortly
thereafter hot parts (eg. group head, por-
ta filter). Even after switching off the appli-
ance, the corresponding parts are very hot
for some time.
Always make sure that the porta filter is
inserted correctly into the group head before
operating the appliance. When brewing the
espresso high pressure is produced – RISK
OF BURNS!
• Place pre-warmed cup(s) beneath the por-
tafilter and press the 1 CUP or 2 CUP but-
ton for the required volume.
• 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, then you have
