Catler ES 4011 - Manual (Page 15)

14
COFFEE MAKING TIPS
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.
Warming your cup or glass
A warm cup will help maintain the coff ee’s
optimal temperature. Preheat your cup by
storing on the cup warming tray or rinsing
with hot water from the group head.
Warming the fi lter holder
A cold fi lter holder can drop the extraction
temperature enough to signifi cantly aff ect
the quality of your coff ee. Always ensure
the fi lter holder is preheated by running
hot water through it before tamping it with
coff ee.
Always wipe the fi lter and fi lter holder
dry before tamping with ground coff ee as
moisture can encourage ‘drilling’ - this is
when water bypasses the ground coff ee
during extraction.
NOTE
Grinding coff ee
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 aff ect the rate at which the water fl ows
through the coff ee in the fi lter 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 avor
and without the thick crema on the top layer
of coff ee.
Right measurement
A single espresso is made with ¼ ounce or
7g of coff ee. A level measure of the tamp /
spoon is the correct amount of coff ee for a
single espresso and 2 level measures for a
double espresso. It is important to use the
correct fi lter for the amount of coff ee.
Tamping correctly
Level the desired amount of coff ee by gently
tapping the side of the fi lter holder before
pressing down fi rmly with the tamping end
of the measuring spoon.
When packing for a double espresso it is
important only to tamp after the second
measure. Tamping between measures will
create a layer in the coff ee that can impede
full extraction.
Purge the group head
Before inserting the fi lter holder, run some
water through the group head. It will ensure
that your machine has a last minute ‘clean
through’ and stabilizes the temperature prior
to extracting.