Guide

BARISTA MAX
GRINDER
MANUAL SHOT
CLEAN
1. ALIGN
& INSERT
Before First Use
Espresso Extraction Guide
BARISTA MAX
MAX
2.8 L
1 L
MIN
BARISTA MAX
GRINDER
MANUAL SHOT
CLEAN
TWO CUP
ON / OFF
1 Min
Heat Up
20
MAX
2.8 L
1 L
MIN
INSERT
2. TURN
1. ALIGN
& INSERT
MAX
2.8 L
1 L
MIN
S
INSERT
THERMOBLOCK
58MM CAFÉ GROUP HEAD
S
INSERT
THERMOBLOCK
58MM CAFÉ GROUP HEAD
S
INSERT
THERMOBLOCK
58MM CAFÉ GROUP HEAD
S
BARISTA MAX
MANUAL SHOT
TAP & GO
GRINDER
CLEAN
GRINDER
( )
TURN
CLOCKWISE
FOR
FINER GRIND
SLOWER
EXTRACTION
( )
TURN
ANTI-CLOCKWISE
FOR
COARSER GRIND
FASTER
EXTRACTION
Tamp Force
10-15kg
Two Cup
20-22g
One Cup
13-15g
20
GRIND
SETTING
2.TURN TO SET
FRESH
GRIND
SETTING
HOT
WATER
THERMOBLOCK
58MM CAFÉ GROUP HEAD
S
INSERT
TWO CUP
New Burrs are bedding in during the first few uses.
The Grind Setting may require incremental adjustments
before you reach your optimum espresso extraction.
It is normal for the correct dose of coffee grinds to
appear overfilled in the Filter Basket before tamping.
Evenly tamp (press) coffee grinds to the level indicated.
Consistent Grind Dosage & Tamp Force
Adjust Grind to Improve Extraction
This guide will help to improve espresso extraction,
to achieve great tasting coffee, every time.
Pour^
Extraction too fast
Pours for under 15 sec
Steady-flow extraction
Pours for 20-30 sec
Extraction too slow
Pours for over 35 sec
Colour
Pale brown
Crema-light brown
Rich caramel
Crema-dark golden
Very dark brown
Crema-dark brown
Taste Sour, acidic, watery Rich, sweet, vibrant Bitter, dry, grainy
Too coarse
Use a finer grind
Just right
Too fine
Use a coarser grind
Dosage
Not enough grinds
Use more grinds
One Cup = 13-15g
Two Cup = 20-22g
Too many grinds
Use less grinds
Tamp
Not enough tamp force
Tamp firmer
Too much tamp force
Tamp lighter
^ Ensure coffee beans are fresh.
^^ Old coffee beans no matter the Grind Setting will have a fast extraction
and will produce an under extracted tasting espresso.
Under Extraction Optimum Extraction Over Extraction
Grind Size^^
Just right-firm force
10-15Kg of force
3679_B_QSG