- Every coffee is different. If you change blends, it is likely you will have to adjust your grinder setting to achieve the best result from your new coffee.
- Use the maximum time setting for pre infusion to obtain a smooth full-bodied espresso.
- Use a 20g or 22g basket for the best results.
- Level out the coffee in your filter basket before tamping, making sure the coffee is distributed very evenly to prevent channelling.
- A naked filter basket assists in identifying channelling.
- Your coffee tamper needs to be a snug fit into your filter basket.
- Espresso should pour slowly, like honey. Starting as a drip and turning into a fine pour.
- Change to a finer grind setting if the shot runs too quickly
- Change to a coarser grind setting if the shot runs too slowly
- Always use heated cups to preserve the temperature and quality of the espresso
- Use the largest filter basket available to get the best results from your machine
- Goal the coffee to start dripping from the spout between 5 and 10 seconds.
- To start pouring from the spout between 15 and 20 seconds.
- As coffee pours it will change from a rich brown colour to a pale blonde colour before finishing.
- If the colour is paling too early before 20 seconds an under extracted sour tasting coffee will be produced. Grind finer is the first solution.
- A 6 to 8 oz pour, depending on your choice of strength, goal 30 to 35 seconds and produce 40ml (27g weight) of espresso. For a 12oz cup goal 60ml (37g weight). This volume and weight is the maximum extraction amount. Flavours are washed after this time and volume.
- If using less than 22g of coffee aim for a slightly shorter shot time and produce a little less espresso.
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