Operation Manual

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23
Guide to the perfect espresso
Preheat Glasses
1. Preheat the glasses/cups by filling them
with hot water as this will assist to preserve
the crema of the espresso. Set the glasses/
cups aside.
Preheat Group Handle and Filter Basket
2. Select the appropriate filter basket and
place it into group handle (14).
Tip: To achieve the best results for a single
serve of espresso we advise you attach the
single pour spout to the group handle and fit
it with the single filter basket.
3. Take the group handle, hold it under the
group head and purge water. With the filter
basket positioned under the group head
press the ‘MANUAL’ button to start the
water flow and press it again to stop (15).
4. Dry the filter basket.
Dosing and Tamping
5. Using a grinder or the measuring spoon
supplied, place the appropriate amount of
ground coffee into the filter basket (16).
6. Rest the group handle with the filter
basket in position onto the benchtop. Take
the coffee tamp, apply firm level packing
pressure (17), twisting 90 degrees to
polish the grounds. This seals the surface
of the coffee cake.
7. Brush any excess coffee grounds from
around the edge of the filter basket (18).
Important: Be sure to place a sufficient
amount of coffee grinds into the filter basket.
Once tamped the level of coffee should be
only a few millimetres below the rim of the
filter basket. To check this, lock the group
handle onto the group head (19)(20). Then
without having made a coffee remove the
group handle (25) and inspect the top of
the tamped coffee - it should have only a
slight indent from the shower screen. Ideally
the top of the tamped coffee should be
fractionally below the shower screen and then
during the espresso pour the coffee cake will
expand up and onto the shower screen.
Tip: The coffee dosage and the degree of
tamping should remain the same every time
you make a coffee the only thing that should
vary is the particle size of the coffee grounds
and this will vary depending on the bean. For
example to achieve a slower espresso pour
rate use a finer grind and a coarser grind for
a faster espresso pour rate.
Note: If purchasing pre-ground coffee or have
someone grind it for you, request/purchase a
very fine grind, the same that would be used
for a commercial epresso machine
Tip: Ensure the coffee tamp is dry because if
it is wet the coffee grinds will stick to it.
The Espresso Pour
8. Lock the group handle onto the group head
(19)(20).
9. Empty the glasses/cups and place below
the pouring spouts (21).
Note: Check to see that the espresso
machine is ready for use, remember that
if the ‘POWER’ light is flashing green, this
indicates that the espresso machine is on
and is heating up.
10. Press the required volume button;
‘MANUAL’ for a continuous pour (22),
the
single espresso for a 30ml pour
(23) or the
double espresso for a
60ml pour (24).