7 Simple steps to make a good espresso
1 – GRINDING
- Empty the dosing chamber of all ground coffee and brush clean.
- Take empty and clean double baskets out of the portafilter and place it on the scale
- Make sure that your scale is at zero
- Pour beans into grinder and only grind until you have the ideal amount of coffee for your espresso
- Place your basket back to the portafilter and tamp correctly
- Make an espresso in a measured shot glass or use a scale and place and tare your cup on the scale.
- If you are unhappy with the result adjust your grinder:
- Delicately rotate the grinding adjustment rod in the desired direction: only 1 or 2 notches at a time.
- FINE (longer flow time)
If you need to obtain a finer grind
– switch the grinder ON
– turn the grinder wheel anti – clockwise, never more than one notch at a time
Not following this order and you may break the burrs.
- COARSE (shorter flow time)
If you need to obtain a coarser grind, turn the grinder wheel clockwise, never more than one notch at a time, the grinder doesn’t need to be ON
- PURGING THE GRINDER – each time you move the dial, grind around 20/25g (2 doses) of coffee threw it away. Check your flow time with the coffee ground after these purging dosages.
- And repeat procedure above.
- If espresso looks and tastes correct fill 1/3 the dosing chamber and start serving
Note: A grind that is too fine will result in a slow flow and a bitter taste. A grind that is too coarse will result in a quick flow and a sour flavour.
MAZZER ON DEMAND GRINDER
- In order to adjust the size of the portion dispensed, use the “manual grinding” button.
- After having set the optimal degree of fineness, check the weight of the dose with a digital precision scale.
- Pull a shot and check the flow time with a stopwatch.
2 – Adjust the dose
- In order to adjust the dose press and hold the “menu button” for 3 seconds, until the display blink.
- Select the dose you wish to adjust
- The display will show the grinding time (in seconds) of the selected dose.
- By pressing the “adjustment buttons” ‘+’ and ‘-‘ you can increase or decrease the grinding time.
- Once you set the desired time, press and hold the “menu button” for 3 seconds, until the display blink.
Use a scale to check again. Repeat the operation if necessary.
Adjusting the grinder will alter the dosage. Each time you dial in you must use a scale to check the dosage.
Each time you dial in, grind a full basket, threw it away, then repeat this a second time, the third basket is the one you will use it to check the flow time.
3 – TAMPING
The portafilter should be mounted on a flat surface and the ground coffee tamped firm and straight. A correctly tamped coffee should come out from the basket as a cake and you should be able to pick it up gently using your fingertips. Make sure that your tamp is levelled! Unlevelled tamping can create uneven extraction. Once tamped, rotate the tamper, without any pressure, to achieve a uniform spreading of the ground. This action is called ‘polishing’ and should not be done while tamping.
Note: Too weak compacting will result in too quick a flow and a muddy, watery flavour.
Tips: Once tamped, coffee should be dosed to the line of the group. Brew instantly to avoid the coffee in the basket burning. Clean groups and baskets as often as possible. Coffee left in the groups will deteriorate the rubber seals.
4 – EXTRACTION
The extraction time starts when you press the brew button and finishes when it shuts off. There should be 5-6 seconds from when you press the brew button to the coffee flowing from the spout of the handle into the coffee cup. Assuming the pressure of the coffee machine is correct (9 bar), the rate flow should always be slow and steady. A good espresso should take at least 25 seconds (+/- 2 seconds) to create 60ml of delightful beverage.
If the extraction time is too fast, the coffee may taste sour and will not contain the wonderful ‘crema’, which contains a lot of oils and flavour. If the extraction time is too slow, the coffee may taste burnt and very bitter. After correct extraction the coffee should come out from the portafilter as a solid cake. If it doesn’t, you have probably under dosed the basket and the espresso is under extracted. Check your grinder.
Tips: Do not use the same groups constantly – rotate them.
5 – PRESSURE
The working pump pressure for the group heads is 9 bar. Steam boiler pressure should be at 1.5 bar.
6 – TEMPERATURE
The boiler contains 4.5L of water, which is heated and controlled by a thermostat. Water temperature should be at 93°C.
7 – WATER
The best coffee is made from water with least impurities. This is why the water in our coffee machines passes through a filter, which cleans the water and removes all impurities.
When pressing the extraction button, the pump pushes the water from the boiler to the group head at a pressure of 9 bar. The hot water is forced into the head, where it comes into contact with the compacted coffee, effectively cooking the coffee.