Design Espresso Advanced - Barista Edition Manual

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WARMING YOUR CUP OR GLASS
A warm cup will help maintain the espresso optimal temperature. Preheat your cup by
holding down the one cup button and running hot water into the cups from the group head
without the portafilter inserted and place the cups on the warming tray.
WARMING THE PORTAFILTER
A cold portafilter can drop the extraction temperature enough to significantly affect the qua-
lity of your espresso. Always ensure the portafilter is preheated by running hot water through
it before preparing the espresso.
Note: Always wipe the filter and portafilter dry before preparing the espresso as moisture
can encourage drilling - this is when water bypasses the ground espresso coffee during
extraction.
USING PRE-GROUND ESPRESSO
If using a pre-ground espresso, ensure an espresso grind suitable for espresso / cappuccino
machines is purchased.
THE RIGHT MEASUREMENT
It is important to use the correct filter for the amount of espresso. A single espresso is made
with 8 g of ground espresso. A level measure of the coffee scoop is the correct amount of
coffee for a single espresso and 2 level measures for a double espresso.
TAMPING CORRECTLY
Levelthedesiredamountofgroundespressobygentlytappingthesideofthefilterholder
before pressing down firmly with the tamper. When packing for a double espresso it is
important only to tamp after the second measure. Tamping between measures will create a
layer in the ground espresso that can impede full extraction.
Note: Make sure to wipe off any excess ground espresso from the rim of the filter to ensure
a proper seal is achieved under the group head.
PURGE THE GROUP HEAD
Before inserting the portafilter, run some water through the group head. It will ensure that
yourmachinehasalastminute‘cleanthrough’andstabilizesthetemperaturepriortoex-
tracting.
BREWING YOUR ESPRESSO
The most common mistake in brewing is to over extract from your ground espresso. This
results in a bitter beverage with visibly bleached crema. Crema is the caramel colored layer
that floats on top of the espresso following extraction.
Note: The taste of your espresso will, of course, depend on personal preference and on
many other factors such as the type of coffee bean used, the coarseness or fineness of the
grind and the tamping pressure. We recommend experimenting by varying these factors to
achieve the espresso taste of your preference.
Note: Always properly clean your machine after each use.