Catler ES 8010 - Manual (Page 21)

COFFEE MAKING TIPS
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COFFEE MAKING TIPS
Making a good cup of coff ee is an art that is
simple to achieve. Here are some tips to help
you make the perfect coff ee.
NOTE:
To enjoy an optimum fl avoured
espresso coff ee, do not extract more
than approximately 30ml (using the
1 cup fi lter holder) or for a double
espresso do not extract more than
60ml (using a 2 cup fi lter holder).
THE COFFEE
Pre-ground coff ee can be used and should be
stored in an air-tight container, in a cool, dry
area. Pre ground coff ee should not be kept for
longer than 1 week as fl avour will diminish. Do
not refrigerate or freeze.
Whole coff ee beans, freshly ground just before
use, are recommended. Coff ee beans should
be stored in an air-tight container, in a cool,
dry area but should not be kept for longer
than 1 month as fl avour will diminish. Do not
refrigerate or freeze.
WATER FLOW
When brewing coff ee, make sure the water
fl ows through the Coff ee Filter at the correct
rate.
If the water fl ow is too slow the coff ee will be
over extracted and will be very dark and bitter,
with a mottled and uneven crema on top.
If the water fl ow is too fast, the coff ee will be
under extracted – the optimal fl avour will not
develop, the coff ee will be watery and lack the
thick crema on the top.
The water fl ow can be adjusted by varying the
pressure that the coff ee is tamped (pressed
down) in the Filter or by changing the grind of
the coff ee.
THE GRIND
If using a pre-ground coff ee, ensure an espresso
grind suitable for espresso/cappuccino
machines is purchased.
If grinding coff ee beans, the grind should be
fi ne but not too fi ne or powdery. The grind will
eff ect the rate at which the water fl ows through
the coff ee in the Filter and therefore the taste
of the coff ee.
If the grind is too fi ne (looks like powder and
feels like fl our when rubbed between fi ngers),
the water will not fl ow through the coff ee even
when under pressure. The resulting coff ee will
be over extracted, too dark and bitter, with
a mottled and uneven crema on top.
If the grind is too coarse the water will fl ow
through the coff ee too quickly. This will result
in an under extracted coff ee lacking in fl avour
and without the thick crema on the top layer
of coff ee.