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THE PERFECT EXTRACTION
The word espresso refers to a method of brewing co ee in which hot water is forced under
pressure through tightly packed, nely ground co ee beans. The resulting espresso shot can be
enjoyed on its own or combined with heated, textured milk to make a variety of espresso drinks.
There are a few simple terms that are important to understand as you learn to pull the perfect
shot: Grind, dose, tamp, and pressure.
Grind refers to the size and consistency of your ground co ee beans. Changing the grind size will
impact the taste of the nished shot, with a ner grind providing more surface area and slower
water ow for increased avor extraction and a coarser grind doing the opposite. Your built-in
burr grinder lets you adjust the grind size while ensuring a uniform consistency.
Dose refers to the amount of dry ground co ee that you put in your porta lter basket. An ideal
dose can range from 10 - 14 g for a single shot and 16 - 20 g for a double shot, depending on your
espresso style. Your machine is equipped for both automatic and manual co ee dosing.
The tamp is the act of pressing the ground co ee into the porta lter with a tamper to create a
solid, evenly compacted "puck." Your Kenmore Elite Espresso Maker automatically tamps the
ground co ee to ensure an even ow of water and consistent extraction throughout the grounds.
Pressure is what gives espresso its distinct taste, aroma, and texture. The gauge on the front of
your machine shows the water pressure as it enters the group head. The ideal espresso shot
begins with a lower pressure pre-infusion stage before increasing to an extraction pressure of
around 9 bars, or right in the middle of the blue zone on your machine's pressure gauge.
Checking your extraction pressure and adjusting your grind and dose will help you perfect your
technique so you can pull a balanced shot every time.
sour avor light,
balanced avor
thin crema
UNDER-EXTRACTED
PERFECT EXTRACTION
bitter avor dark,
thick cream
thin crema
OVER-EXTRACTED
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OPERATING YOUR MACHINE
BREWING ESPRESSO
SETTING THE GRIND SIZE
Your grinder has 35 grind settings from very
coarse to very ne (Figure 3). We recommend
starting in the middle and adjusting in small
increments to achieve a balanced extraction and
to suit your taste.
To change the grind size, rotate the bean hopper
until the indicator points to your desired setting.
NOTE - If you are having trouble turning the dial, there may be co ee residue caught under it.
Remove the bean hopper and use the cleaning brush to clear any debris.
ADJUSTING THE GRIND VOLUME
The grind volume dial allows you to increase or decrease the
automatic dose to achieve a balanced extraction and to suit
your personal taste. We recommend starting in the middle
(Figure 4) and adjusting up or down in small increments as
needed.
NOTE - It is normal to have to adjust both the grind size and
grind amount a few times when starting out to achieve a
balanced extraction.
PURGING THE GROUP HEAD
Running hot water through the group head to "purge" it before attaching the porta lter helps
stabilize the temperature and wash away any residue from previous shots. With the machine in
standby (preheated) mode, press the
or an empty cup until it stops on its own.
CHOOSING A FILTER BASKET
Your Kenmore Elite Semi Automatic Espresso machine
includes two lter baskets, a 1-cup/single shot and a 2-cup/
double shot size.
Use the 1-cup lter basket when making a single shot of
espresso. Use a 2-cup lter basket to make a "doppio" or
double shot, to brew a stronger single with a larger dose of
ground co ee, or place two cups below the porta lter spout
to divide the espresso into two singles (Figure 5).
button and let the water run through into the drip tray
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Fig. 3
Fig. 4
Fig. 5
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