21
Owner’s book •
02 Espresso
the right choice of basket (either for one or two cups). If you
select the wrong one, the outcome can be frustrating.
The tamping
The espresso in the portafi lter basket has to be properly
tamped down to provide the fl owing water with the needed
resistance: If the espresso is not tamped suffi ciently, the
water will run through the grind without picking up the entire
aroma, if the espresso is tamped too hard, the water fl ow
can be very slow or not happen at all.
The ideal tamping force is around 33 lb. (15 kg). For training
purposes, we suggest that you use your bathroom scales, with
a little practice you will fi nd out the perfect tamping pressure.
The extraction
After tamping, place the portafi lter, which holds the basket,
counterclockwise into the brew group. If water or coffee spills
out from the sides when you pull the lever down, you have
either put in too much espresso grind or the portafi lter is sit-
ting too loosely in the brew group. Once it has been tightened,
pull the lever up slowly, and then push it back down.
The result should be an aromatic, delicious espresso with a
beautiful hazel-colored crema.
20
Perfect espresso in
fi ve steps.
A grinder is never used in isolation but is always a counterpart
to a coffee machine.
The preparation
The espresso machine should be switched on 15 minutes
before use, so that the right temperature exists in all parts of
the machine and the needed pressure has built up. Since most
parts only really heat themselves when the espresso is being
made, we suggest putting the portafi lter with basket, but
without espresso into the brew group and letting water fl ow
through by lifting and lowering the lever. Repeat this action
two to three times until the brew group and portafi lter are hot.
The grinding
For the use of the grinder, please consider the advice offered
to you later in this manual, entitled “The Moca”, the manual for
your grinder. The setting of the grinder is extremely important,
since it can alter the size of the grind. If the beans have been
ground too coarsely, the water will fl ow through the grind too
quickly and not all the desired aromatic parts will have been
extracted. The result is a thin espresso that is poor in aroma.
However, if the grind is too fi ne, the water will run through the
coffee very slowly and the espresso will taste wooden and
bitter.
Endless factors, such as humidity, air pressure and quality,
blend and roast temperature of the bean are of such high
importance to the outcome that there is not “the” right grind
setting. The ideal grind setting is achieved when it takes
20 – 30 seconds to pull a single espresso shot.
The dosage
It is important to aim for the right amount of espresso powder
when grinding directly into the portafi lter. The ideal amount
would be between 7,5 and 9 g. Not following these guidelines
would mean that the same problems might occur as with the
too coarse or too fi ne espresso grind. Please pay attention to
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