Catler ES 8011 Instructions For Use Manual

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Contents

Catler ES 8011 Instructions For Use Manual Manual pdf 23 page image

2323COFFEE MAKING TIPSCOFFEE MAKING TIPSWARMING YOUR CUP OR GLASSA warm cup will help maintain the coffee’s opti-mal temperature. Preheat your cup by storing onthe cup warming tray or rinsing with hot waterfrom the hot water wand.WARMING THE FILTER HOLDERA cold filter holder can drop the extraction tem-perature enough to significantly affect the qual-ity of your coffee. Always ensure the filter holderis preheated by running hot water through itbefore tamping it with coffee.NOTE:Always wipe the filter and filter holderdry before tamping with ground coffeeas moisture can encourage „drilling“ -this is when water bypasses the groundcoffee during extraction.THE GRINDIf using a pre-ground coffee, ensure an espressogrind suitable for espresso/cappuccino machinesis purchased. If grinding coffee beans, the grindshould be fine but not too fine or powdery. Thegrind will effect the rate at which the water flowsthrough the coffee in the filter and therefore thetaste of the coffee.If the grind is too fine (looks like powder and feelslike flour when rubbed between fingers), the wa-ter will not flow through the coffee even whenunder pressure. The resulting coffee will be overextracted, too dark and bitter, with a mottledand uneven créma on top.If the grind is too coarse the water will flowthrough the coffee too quickly. This will result inan under-extracted coffee lacking in flavour andwithout the thick créma on the top layer of cof-fee.THE RIGHT MEASUREMENTA single espresso is made with ¼ ounce or 7 g ofcoffee. A level measure of the tamp/spoon is thecorrect amount of coffee for a single espressoand 2 level measures for a double espresso. It isimportant to use the correct filter for the amountof coffee.TAMPING CORRECTLYLevel the desired amount of coffee by gentlytapping the side of the filter holder before press-ing down firmly with the tamping end of themeasuring spoon. When packing for a doubleespresso it is important only to tamp after thesecond measure. Tamping between measureswill create a layer in the coffee that can impedefull extraction.PURGE THE GROUP HEADBefore inserting the filter holder, run some waterthrough the group head. It will ensure that yourmachine has a last minute „clean through“ andstabilises the temperature prior to extracting.NOTE:Make sure to wipe off any excess coffeefrom the rim of the filter to ensure a properseal is achieved under the group head.BREWING YOUR ESPRESSOThe most common mistake in brewing is to overextract from your ground coffee. This results ina bitter beverage with visibly bleached créma.Créma is the karamel coloured layer that floatson top of the coffee following extraction.NOTE:The taste of your coffee will, of course,depend on personal preference andon many other factors such as the typeof coffee bean used, the coarseness orfineness of the grind and the tampingpressure (pressed down). We recom-mend experimenting by varying thesefactors to achieve the coffee taste ofyour preference.