72
either over dosed the filter basket and/
or the grind is too fine. This is an OVER-
EXTRACTED shot.
A great espresso is about achieving the per-
fect balance between sweetness, acidity and
bitterness.
The flavour of your coffee will depend on
many factors, such as the type of coffee
beans, degree of roast, freshness, coarse-
ness or fineness of the grind, dose of ground
coffee, and tamping pressure.
Experiment by adjusting these factors just one
at a time to achieve the taste of your prefe-
rence.
EXTRACTION GUIDE
OPTIMUM
25-35 SEC
BALANCED
GRIND
SHOT TIME
TOO FINE
OVER 40 SEC
OVER EXTRACTED
BITTER
•
ASTRINGENT
TOO COARSE
UNDER 20 SEC
UNDERDEVELOPED
•
SOUR
UNDER EXTRACTED
TEXTURING MILK
WARNING:
Do not take the steam wand out
of the milk, as long as steam escapes. Other-
wise hot milk may splash out of the frothing
jug. Turn the steam dial always back to the
starting position (OFF position) before you
remove the frothing jug from the steam wand.
About 5 seconds after turning off the steam
function a short burst of steam from the steam
wand occurs. Be careful not to scald yourself
on the hot steam.
NOTE:
Hot steam may escape or hot water may
drip from the group head and the swivel
steam wand. Therefore always ensure that
the swivel steam wand points towards the
drip tray when not in use.
• Always start with fresh cold milk.
• Fill the jug just below the “V” at the bot-
tom of the spout.
• Position the steam tip above the drip tray
and lift the steam lever to purge the steam
wand of any condensed water.
• Insert the steam tip 1-2cm below the sur-
face of the milk close to the right hand
side of the jug at the 3 o’clock position.
• Lift the steam lever.
• 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 sur-
face, continuing to maintain the vortex.
Texture the milk until sufficient volume is
obtained.
• Lift the handle of the jug to lower the tip
beneath the surface, but keep the vortex
of milk spinning. The milk is at the correct
temperature (60-65ºC) when the jug is
hot to touch.
• Move the steam lever to the CLOSED
position BEFORE taking the tip out of the
milk.
• Set the jug to one side, lift the steam lever
to purge out any residual milk from the
steam wand and wipe steam wand with
a damp cloth.
• 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 and the crema dissi-
pates.
