Catler ES 8012 - Manual (Page 33)

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COFFEE MAKING TIPS
WARMING YOUR CUP OR GLASS
A warm cup will help maintain the coff ee’s opti-
mal temperature.
Preheat your cup by holding down the one cup
button and running hot water into the cups from
the group head without the portafi lter inserted
and place the cups on the warming tray.
WARMING THE FILTER HOLDER
A cold fi lter holder can drop the extraction tem-
perature enough to signifi cantly aff ect the qual-
ity of your coff ee. Always ensure the fi lter holder
is preheated by running hot water through it
before preparing the coff ee.
NOTE:
Always wipe the filter and filter holder
dry before preparing the coffee as mois-
ture can encourage ‘drilling’ - this is
when water bypasses the ground coffee
during extraction.
USING PRE-GROUND COFFEE
If using a pre-ground coff ee, ensure an espresso
grind suitable for espresso/cappuccino ma-
chines is purchased.
THE RIGHT MEASUREMENT
It is important to use the correct fi lter for the
amount of coff ee. A single espresso is made
with 8g of coff ee. A level measure of the tamp/
spoon is the correct amount of coff ee for a sin-
gle espresso and 2 level measures for a double
espresso.
TAMPING CORRECTLY
Level the desired amount of coff ee by gently
tapping the side of the fi lter holder before press-
ing down fi rmly with the tamper. When pack-
ing 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.
NOTE:
Make sure to wipe off any excess cof-
fee from the rim of the filter to ensure a
proper seal is achieved under the group
head.
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
stabilises the temperature prior to extracting.
BREWING YOUR ESPRESSO
The most common mistake in brewing is to over
extract from your ground coff ee. This results in a
bitter beverage with visibly bleached crema.
Crema is the caramel coloured layer that fl oats
on top of the coff ee following extraction.
NOTE:
The taste of your coffee will, of course,
depend on personal preference and
on many other factors such as the type
of coffee bean used, the coarseness or
fineness of the grind and the tamping
pressure. We recommend experiment-
ing by varying these factors to achieve
the coffee taste of your preference.
COFFEE MAKING TIPS