ECG ESP 20101 Black Manual De Instrucciones página 13

Amount of coffee
• Too little – coffee will be weak.
• Too much coffee – the taste of coffee will strong, bitter, even astringent
Coarseness of coffee and tamping
Care should be taken to ensure that the coffee is finely ground, but not too fine, and properly tamped. The
degree of fineness of the coffee and tamping will affect the flow rate of the water that will flow through the
ground coffee through the filter and hence the resulting taste.
Too tamped or finely ground coffee (looks like a powder and resembles smooth flour when rubbed between
your fingers) will cause water to be unable to flow through the coffee, even under pressure. The resulting
coffee will be dark and bitter.
On the other hand, the result of a coarsely ground or under-tamped coffee will be a sour, odorless coffee.
You can tamp coarse coffee with more force, tamp more gently the fine ground coffee.
When choosing ground coffee, pay attention to the information on the packaging. As a rule, it is written there
for which type of coffee machines the coffee is intended. Choose one that has the ESPRESSO type designation
– for example, "ESPRESSO MACINATO" or the lever coffee machine symbol or the information that it is suitable
for all types of coffee machines.
Coffee grinders usually have the option of setting the grinding roughness and the marked roughness for
"ESPRESSO" coffee.
Even so, make sure that the coffee has a roughness similar to the structure of table salt.
Espresso
Americano
Cappuccino
classic
Crema
30 ml espresso
+/- 5 ml
Ristretto
cup of espresso
60–90 ml
hot water
30 ml espresso
+/- 5 ml
cup of cappuccino
150–180 ml
frothed milk
warm milk
30 ml espresso
+/- 5 ml
cup of cappuccino
150–180 ml
Macchiato
Crema
20 ml espresso
cup of espresso
60–90 ml
milk foam
30 ml espresso
+/- 5 ml
warm milk
minimum of 200 ml
Latte
tall glass
more than 250 ml
13