Breville the Duo-Temp Pro BES810 Manuel D'instructions page 10

COFFEE MAKING TIPS & PREPARATION
PRE-HEATING
Heating your cup or glass
A warm cup will help maintain the coffee's
optimal temperature. Preheat your cup by
rinsing with hot water and place on the cup
warming tray.
Heating the portafilter and filter basket
A cold portafilter and filter basket can
reduce the extraction temperature enough
to significantly affect the quality of your
espresso. Ensure the portafilter and filter
basket are preheated with hot water before
initial use. Wipe the filter and portafilter
dry before dosing with ground coffee as
moisture can encourage channeling
where water by-passes the ground coffee
during extraction.
Single Wall Filter Baskets
The Single Wall filters (1 & 2 CUP) are
designed to be used with freshly ground
coffee and allow you to experiment with
grind, dose, and tamp to create a more
balanced espresso.
1 Cup 2 Cup
The Single Wall filters have no markings
on the underside of the filter.
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Advanced Dual Wall Filter Baskets
The Dual Wall filters (1 & 2 CUP) are
designed to be used with pre-ground coffee
and regulate the pressure to help optimize
extraction and crema regardless of the
grind, dose or tamp pressure.
1 Cup 2 Cup
The Dual Wall filters have DUAL WALL
stamped on the underside of the filter.
The Grind
When grinding coffee beans, the grind size
should be fine but not too fine. The grind
size will affect the rate at which the water
flows through the ground coffee in the filter
basket and the taste of the espresso.
If the grind is too fine (looks like powder
and feels like flour when rubbed between
fingers), the water will not flow through the
coffee when under pressure. The resulting
espresso will be OVER EXTRACTED, dark
in color and bitter in flavor.
Coffee Dose and Tamping
• Wipe coffee basket with a dry cloth.
• If using Single Wall filter baskets,
grind enough coffee to fill the coffee
basket. You may need to experiment
with the amount of coffee to achieve
the correct dose.
• Tap the portafilter several times to
distribute the coffee evenly in the
filter basket.
COFFEE MAKING TIPS & PREPARATION
• Tamp down firmly (using approx.
30-40lbs or 15-20kg of pressure). It's
important to apply consistent pressure
every time.
• As a guide to dose, the top edge of the
metal cap on the tamper should be level
with the top of the filter basket AFTER
the coffee has been tamped. This will
minimize under or over dosing the
coffee.
• Wipe excess coffee from the rim of the
filter basket to ensure a proper seal in
the group head is achieved.
TRIMMING THE DOSE
The Razor™ precision dose trimming tool
allows you to trim the puck to the right
level for a consistent extraction.
Dose the Portafilter with freshly ground
coffee and tamp down with between
30-40lbs or 15-20kg of pressure.
EXTRACTION GUIDE
GRIND
OVER EXTRACTED
TOO FINE
BITTER • ASTRINGENT
BALANCED OPTIMUM
UNDER EXTRACTED
TOO COARSE
UNDERDEVELOPED • SOUR
Razor
the
™
Precision dose trimming tool
Insert the Razor™ into the coffee basket until
its shoulders rest on the rim of the filter
basket. The blade of the dosing tool should
penetrate the surface of the tamped coffee.
Rotate the Razor™ dosing tool back and forth
while holding the portafilter on an angle over
the knock box to trim off excess coffee.
Your coffee filter basket is now dosed with the
correct amount of coffee.
NOTE
When using the 1 CUP Single Wall
Filter basket, you may need to make
the grind finer and also decrease the
grind amount to ensure a correct
dose and extraction.
DOSE TAMP SHOT TIME
TOO MUCH
TOO HEAVY OVER 40 SEC
USE RAZOR TO TRIM
8-10g (1 CUP) 30-40lbs
25-35 SEC
(15-20kg)
15-18g (2 CUP)
TOO LITTLE
TOO LIGHT UNDER 20 SEC
INCREASE DOSE &
USE RAZOR TO TRIM
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