15
3. Synesso recommends that ground coffee should be brewed within a few minutes of grinding.
4. Fill the portafilter basket just above level and wipe off the excess.
5. Press straight down evenly on top of the grounds with the tamper.
6. Use firm pressure and twist slightly to insure a level top.
7. Common causes if the shot is pouring too Slowly:
•
Grind is too Fine
•
Too much coffee in the basket
•
Tamp pressure was too firm
•
Diffusion screens are clogged – clean or replace
•
Pump pressure is too Low (should be set to between 8 to 9.5 Bar)
8. Common causes if the shot is pouring too Quickly:
•
Grind is too Coarse
•
Not enough coffee in the basket
•
Tamp pressure is too light
•
Portafilter baskets are worn – replace immediately
•
Water temperature is too cold
Espresso Brewing
1. The Sabre is supplied with both single and double portafilters. The single portafilter can only be used
to brew a single shot of espresso. The double can be used to brew 1 double or 2 single shots of
espresso. These portafilters should be warmed by keeping them engaged in the brew group before
using.
2. Filter basket size: a single is 7 grams, a double is 14 grams, triples are 18 and 21 grams
3. In order to brew a satisfactory shot of espresso, the grind, the dose and tamp of the beans must be
correct. This is critical to the quality of the shot.
4. Fill the portafilter basket with ground espresso roast beans. Using the supplied tamper, press ground
coffee firmly, packing it into the portafilter basket. Make sure the top of the coffee is level for even
brewing.
5. Engage the portafilter into the brew group that has the correct temperature setting for this espresso
roast and pull firmly to the right to set the seal.
6. Press the desired volume button on the keypad.
7. If the coffee is ground, dosed and tamped to the proper consistency, it should take about 20 to 25
seconds to brew a 2 oz double shot.
Milk Steaming
1. The steam wands are used to both heat and expand the milk into tight-bubbled foam.
2. Pour fresh cold milk into a steaming pitcher. Fill to ½ full – do not overfill.
3. Insert the tip of the steam wand deep into the milk pitcher. This will prevent milk from overflowing
once the steam is turned on.
4. Open the steam valve fully by pulling the handle towards you. Total travel is only a few inches.
5. Place one hand on the side of the steam pitcher to feel the rising temperature of the milk.
6. As the milk agitates and heats, lower the pitcher to keep the tip of the steam wand closer to the
surface, but still beneath the surface. If an adequate amount of foam has been attained prior to
reaching the desired temperature, raise the pitcher to lower the tip of the wand deeper into the milk.
This will continue the heating process and minimize further foaming. Do not touch the steam wand to
the bottom of the milk pitcher; this can create an inaccurate temperature measurement.
7. Heat milk to approximately 150
°
F to 170
°
F (65°C to 76°C). If you are using your hand to help
determine the temperature, it will feel about as hot as you can stand without burning yourself. Steam
thermometers are also an excellent way to determine the temperature of the milk.
Caution: Do not over heat the milk and scald it.
