159
158
GB
GB
■
TIPS FOR THE PERFECT ITALIAN ESPRESSO
The coffee beans, the grind size, the amount of ground coffee, the pressure at which
the coffee powder was tamped into the filter insert as well as the extraction time
are crucial factors for a perfect espresso. Furthermore, they determine whether it is
stronger or less strong and which kind of crema develops. You can experiment with
these factors to create the espresso that perfectly suits your taste.
If you choose a finer grind size, you have to fill a larger amount of coffee into the
filter insert. However, you have to tamp the coffee less firmly. Otherwise, the water
will not be able to flow through the ground coffee even when the pressure is high.
If you select a larger grind size, you should fill a smaller amount of coffee into the
filter insert. If you do that, you have to tamp the coffee more firmly. Otherwise, the
water runs through the ground coffee too quickly.
The ground coffee always has to be tamped.
Always store the coffee beans in an airtight, closed container, protected from mois-
ture and in cool surroundings. A vacuum pack would be perfectly suited. Buy coffee
beans in small packaging units to reduce storage time and do not keep more than
a weeks’ worth of beans.
Grind size Dosage
Tamping Cycle time
Strong
espresso,
bitter, small
amount
Too fine
Too much ground
coffee
Too firm
More than 20 seconds (
)
More than 30 seconds (
)
Optimally
balanced
espresso
Optimal
8–10 g (1 cup)
15–18 g (2 cups)
Optimal
13–18 seconds (
)
20–30 seconds (
)
Watery
espresso
Too coarse Too little ground
coffee
Too light Less than 10 seconds (
)
Less than 20 seconds (
)
Remember: The pressure gauge needle should always be within the OPTIMAL range
during extraction. See also the information on pages 141/142 and 159.
Optimal pressure
Pressure too low
Pressure too high
Espresso is dispensed after
4–7 seconds
The espresso flows out slow-
ly, the temperature is high
The crema is brown and
dense
The espresso is dark brown
Espresso is dispensed after
1–3 seconds
The espresso flows out quick-
ly and is watery
The crema is light and thin
The espresso is light brown, it
tastes bitter and not intense
Espresso is dispensed after
7–8 seconds
The espresso flows out slowly
and not all the way to the end
The crema is dark or entirely
missing
The espresso is dark brown,
it tastes bitter and burnt
After the espresso is extract-
ed, remove the portafilter
and let water run through the
brewing head to clean the
internal water circuit and pre-
venting quick calcification.
Select a finer grind size
or increase the amount of
ground coffee resp. tamp the
ground coffee into the filter
insert more firmly.
Select a larger grind size or
reduce the amount of ground
coffee resp. tamp the ground
coffee into the filter insert
less firmly.
