Catler ES 8013 - Manual (Page 26)

26
COFFEE DOSE and TAMPING
• Wipe coff ee basket with a dry cloth.
• Using Single Wall fi lter baskets, grind
enough coff ee to fi ll the coff ee basket.
You may need to experiment with the
GRIND AMOUNT dial to achieve the
correct dose.
• Tap the portafi lter several times to
collapse and distribute the coff ee evenly
in the fi lter basket.
• Tamp down fi rmly (using approx.
15–20kgs of pressure). The amount of
pressure is not as important as 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 fi lter basket AFTER the
coff ee has been tamped.
COFFEE MAKING TIPS & PREPARATION
TRIMMING THE DOSE
• Insert the Razor™ dosing tool into the
coff ee basket until the shoulders of the
tool rest on the rim of the basket. The
blade of the dosing tool should penetrate
the surface of the tamped coff ee.
• Rotate the Razor™ dosing tool back and
forth while holding the portafi lter on
an angle over the knock box to trim off
excess coff ee grinds. Your coff ee fi lter
basket is now dosed with the correct
amount of coff ee.
• Wipe excess coff ee from the rim of the
fi lter basket to ensure a proper seal is
achieved in the group head.
NOTE
If the extraction is too fast, make the
grind fi ner & repeat above steps.
If the extraction is too slow, make the
grind coarser and repeat above steps.
EXTRACTION GUIDE
GRIND GRIND DOSE TAMP SHOT TIME
OVER EXTRACTED
BITTER • ASTRINGENT
TOO FINE TOO MUCH TOO HEAVY OVER 40 SEC
BALANCED OPTIMUM
10g 1 CUP
18g 2 CUP
15-20kg 25-35 SEC
UNDER EXTRACTED
UNDERDEVELOPED
• SOUR
TOO COARSE TOO LITTLE TOO LIGHT UNDER 20 SEC