63
GB
10. Measure and tamp
the espresso
powder
NOTES:
•
When buying espresso powder, make
sure that the degree of grinding is suita-
ble for portafilter machines. The degree
of grinding must be fine. This is often in-
dicated on the packaging.
•
For a single espresso you need approx.
8 - 10 g of espresso powder, for a dou-
ble espresso about 16 - 20 g.
The aim of tamping is to compress the es-
presso powder evenly in the filter
1
/
2
. The
surface of the espresso powder should be
even and free from cracks so that the water
is pressed evenly through the espresso pow-
der during extraction. Cracks or thin spots
mean that the water can find its way more
quickly here (“channelling“) - at the expense
of taste.
1. With the coffee spoon
9
, measure out
approx. 1 small spoonful for a single
espresso. For a double or 2 cups of es-
presso it is just under 2 spoons. The fil-
ter
1
/
2
should be slightly overfilled.
2. Distribute the espresso powder evenly
in the filter
1
/
2
without pressing on it.
To do this, you can easily tap the porta-
filter
19
onto the work surface and
spread it out without pressure, for ex-
ample with a teaspoon.
3. Now place the tamper side of the cof-
fee spoon
9
straight onto the espresso
powder from above. Press evenly on
the espresso powder until it reaches ap-
proximately the
MAX
marking in the fil-
ter
1
/
2
.
NOTES:
•
Even pressure is more important than
strong pressure!
•
A pressure of approx. 15 kg is optimal.
You can practice this using a personal
scale.
•
To avoid cracks: never knock on the
portafilter
19
after
tamping!
4. Carefully lift off the tamper side of the
coffee spoon
9
.
5. Wipe off any loose espresso powder
from the edge of the filter
1
/
2
.
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