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THE GRIND
If 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 even
when under pressure. The resulting espresso
will be OVER EXTRACTED, dark in color and
bitter in flavor.
If the grind is too coarse the water will flow
through the ground coffee in the filter basket
too quickly. The resulting espresso will
be UNDER EXTRACTED and lacking in
color and flavor.
EXTRACTING ESPRESSO
• Place pre-warmed cup(s) beneath the
portafilter and touch the 'Brew' button for the
desired volume.
• Due to pre-infusion time, the espresso will
not start to flow immediately.
A great espresso is about achieving the perfect
balance between sweetness, acidity and
bitterness. The flavor of your coffee will depend
on many factors, such as the type of coffee
beans, degree of roast, freshness, coarseness
or fineness of the grind, dose of ground coffee,
and tamping pressure.
Experiment by adjusting these factors just one
at a time to achieve the taste of your preference.
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