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Idiomas disponibles
Idiomas disponibles
TIPS FOR MAKING THE
PERFECT CUP
Extraction Guide
There are extraction variations from bean to bean, and everyone's taste is different. Use the
below as a guide to improve your espresso technique, so it's just right for you.
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UNDER EXTRACTION
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Needle below the
Espresso zone
¼ cup
¼ cup
¼ cup
¼ cup
¼ cup
¼ cup
¼ cup
¼ cup
¼ cup
PRESSURE GAUGE
READING
¼ cup
¼ cup
¼ cup
¼ cup
¼ cup
¼ cup
¼ cup
¼ cup
¼ cup
Pour ^
Quick flow Under 15
sec
Color
Pale brown
Crema-light brown
Taste
Sour, Acidic, Watery
Grind ^^
Too coarse Use a finer
grind
Dosage
Not enough grinds Use
more grinds
Tamp
Not enough tamp force
Tamp firmer*
^
When using pre-ground bagged grinds, use the Dual Wall Filter Baskets.
^^ Ensure beans or pre-ground grinds are fresh. Old pre-ground grinds and old beans, n o
matter the grind size, will not produce a good tasting espresso.
*
When using pre-ground bagged grinds, try using a 2 step dose and tamp method: Dose in
half the grinds then tamp and repeat.
** When using pre-ground bagged grinds try tamping a little harder, 30-40lb of force.
Remember practice makes perfect.
Slimline Coffeemaker_BVSTEM7200_22SEPM4 (LA).indd 14-15
Slimline Coffeemaker_BVSTEM7200_22SEPM4 (LA).indd 14-15
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OPTIMUM EXTRACTION OVER EXTRACTION
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Needle anywhere in the
Needle beyond the
Espresso zone
Espresso zone
Steady flow 20-30 sec
No flow-drips Over
35 sec
Rich caramel Crema-dark
Very dark brown
golden
Crema-dark brown
Rich, Sweet, Vibrant
Bitter, Dry, Grainy
Just right
Too fine Use a
coarser grind
One Cup: 6-7g Two
Too many grinds Use
Cups: 13-14g
less grinds
Just right-firm pressure
Too much tamp force
20-30lb of force**
Tamp lighter
English-14
TIPS FOR MILK FROTHING
Milk frothing is the steaming of milk.
Key Elements to Frothed Milk
The steam only heats the milk. The milk also needs to be aerated (add air) to create the micro-
foam, and needs to be blended well together. Milk that has been frothed correctly has been
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heated to between 60-65°C, and has a thick, rich microfoam with a silky sheen. It's all about the
temperature, positioning of the Steam Wand and when you move the Milk Pitcher.
1. Fill Milk Pitcher
Add cold milk around 4°C into a chilled clean Stainless Steel Pitcher. Fill to the bottom of the
spout.
Note: The volume of milk will increase or 'stretch' during frothing, so don't overfill the Pitcher.
2. Steam Warm Up
For best milk texturing results every time, ensure steam has warmed up before texturing milk.
Steam is ready when STEAM light is fully on.
3. Position
Place the Steam Wand Arm in the Pitcher spout at the 12 o'clock position, with the Steam Wand
Tip in the milk at the 3 o'clock position. Keep the Steam Wand Tip just under the surface of the
milk. This will create a whirlpool action.
FINISHED
4°C
FILL
MAX
MAX
12
O'CLOCK
3
O'CLOCK
English-15
2022/12/13 9:33 AM
2022/12/13 9:33 AM
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