24
PAGE HEADER.....
COFFEE MAKING TIPS & PREPARATION
The STEAM/HOT WATER light will
fl ash to indicate the machine is heating
to create steam. During this time,
condensed water may purge from the
steam wand. This is normal. When
the STEAM/HOT WATER light stops
fl ashing the steam wand is ready for use.
NOTE
When the machine creates steam, a
pumping noise can be heard. This is
the normal operation of the 15 bar
Italian pump.
•
Before inserting the wand into the milk,
pause the steam by returning the dial
back to the STANDBY position. Then
within 8 seconds, insert the steam wand
tip ¼-¾” (1-2cm) below the surface of
the milk, close to the right hand side
of the jug at the 3 o’clock position and
quickly turn the dial back to the STEAM
position. Pausing the steam avoids the
milk splashing out of the jug (this pause
function lasts for 8 seconds only).
•
Keep the tip just under the surface of the
milk until the milk is spinning clockwise,
producing a vortex (whirlpool effect).
•
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.
•
Lift the jug to lower the tip beneath
the surface, but keep the vortex of milk
spinning. The milk is at the correct
temperature (140-149°F or 60-65°C)
when the jug is hot to touch.
•
Turn off steam BEFORE taking the tip
out of the milk.
•
Set the jug to one side. Immediately
wipe the steam wand with a damp cloth.
Then, with the steam wand tip directed
over the drip tray, briefl y turn steam on
to clear any remaining milk from inside
the steam wand.
•
Tap the jug on the bench to collapse
any bubbles.
•
Swirl the jug to “polish” and re-integrate
the texture.
•
Pour milk directly into the espresso.
•
The key is to work quickly, before the
milk begins to separate.
TIP
Water is automatically released
into the drip tray after the steam
and hot water functions to ensure
the thermocoil is at the optimal
temperature for extracting espresso.
This is normal. If you fi nd water
around the front of the machine,
ensure the drip tray is fi rmly pushed
in place after using the steam and hot
water functions.
HINTS & TIPS
•
Use freshly roasted coffee beans,
with a ‘roasted on’ date and use within
2 weeks of ‘roasted on’ date.
•
Grind beans immediately before
brewing as ground coffee quickly loses
its fl avor and aroma.
•
Store coffee beans in a cool, dark and
dry container. Vacuum seal if possible.
•
Buy coffee beans in small batches
to reduce the storage time and store
no more than one weeks supply at
any time.
EXTRACTION GUIDE
25
COFFEE MAKING TIPS & PREPARATION
OPTIMUM
8-10g (1 CUP)
15-18g (2 CUP)
25-35 SEC
BALANCED
GRIND
TAMP
GRIND DOSE
SHOT TIME
TOO FINE
TOO MUCH
TOO HEAVY
OVER 40 SEC
OVER EXTRACTED
BITTER
s
ASTRINGENT
TOO COARSE
TOO LITTLE
TOO LIGHT
UNDER 20 SEC
UNDERDEVELOPED
s
SOUR
UNDER EXTRACTED
30-40lbs
(15-20kg)
Within
Espresso Range
Under
Espresso Range
• Flow starts after 4–7 secs
• Flow slow like warm honey
• Crema is golden brown with a fine
mousse texture
• Espresso is dark brown
• Extraction takes 25–35 secs
SOLUTIONS
SOLUTIONS
Tamp using 30–40lbs of
pressure. The top edge of
metal cap on the tamper
should be level with the
top of the filter basket
AFTER tamping.
Trim the puck to the
right level using the
Razor
™
precision dose
trimming tool.
Adjust & re-test
Over
Espresso Range
LOCK
INSERT
• Flow starts after 1–3 secs
• Flow fast like water
• Crema is thin and pale
• Espresso is pale brown
• Tastes bitter/sharp, weak and watery
• Extraction takes up to 20 secs
• Flow starts after 8 secs
• Flow drips or not at all
• Crema is dark and spotty
• Espresso is very dark brown
• Tastes bitter and burnt
• Extraction takes more than 40 secs
REMOVE USED
GRINDS
Used grinds will form
a coffee 'puck'. If the
puck is wet, refer to
the 'Under Extraction'
section.
RINSE FILTER
BASKET
Keep the filter basket
clean to prevent
blockages. Without
ground coffee in the filter
basket, lock the
portafilter into the
machine and run hot
water through.
AFTER EXTRACTION
ALWAYS TAMP TO LINE
GRIND SIZE FINER
INCREASE GRIND AMOUNT
Adjust & re-test
Adjust & re-test
GRIND SIZE COARSER
DECREASE GRIND AMOUNT
Adjust & re-test
CORRECT EXTRACTION
UNDER EXTRACTION
OVER EXTRACTION
Adjust & re-test
Tamp using 30–40lbs of
pressure. The top edge of
metal cap on the tamper
should be level with the
top of the filter basket
AFTER tamping.
Trim the puck to the
right level using the
Razor
™
precision dose
trimming tool.
ALWAYS TAMP TO LINE
Adjust & re-test
TURN
TURN
TURN
