Gastroback 42636 Design Espresso Machine Advanced Control - Handbuch (Seite 21)

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• As a guide to dose, the top edge of the
metal cap on the tamper should be level
with the top of the filter basket after the cof-
fee has been tamped.
• Wipe excess coffee from the rim of the
filter basket to ensure a proper seal in the
group head is achieved.
purging The group heaD
Before placing the portafilter into the group
head, run a short flow of water through the
group head by pressing and holding the 1
CUP button. This will purge any ground coffee
residue from the group head and stabilise the
temperature prior to extraction.
inserTing The porTaFilTer
Place the portafilter underneath the group
head so that the handle is aligned with the
INSERT position. Insert the portafilter into the
group head and rotate the handle towards
the centre until resistance is felt.
Setzten Sie den Siebträger unter dem Brüh-
kopf auf und drehen Sie den Griff nach
rechts, bis ein Widerstand zu spüren ist.
exTraCTing espresso
• Place pre-warmed cup(s) beneath the
portafilter and press the 1 CUP or 2 CUP
button for the required volume.
• As a guide, the espresso will start to
flow after 8-10 seconds (infusion time) and
should be the consistency of dripping honey.
• If the espresso starts to flow after less
than 6 seconds you have either under dosed
the filter basket and/or the grind is too coar-
se. This is an UNDER-EXTRACTED shot.
• If the espresso starts to drip but doesn’t
flow after 15 seconds, then you have either
over dosed the filter basket and/or the grind
is too fine. This is an OVER-EXTRACTED shot.
A great espresso is about achieving the
perfect balance between sweetness, acidity
and bitterness.
The flavour of your coffee will depend on
many factors, such as the type of coffee be-
ans, degree of roast, freshness, coarseness
or fineness of the grind, dose of ground cof-
fee, and tamping pressure.
Experiment by adjusting these factors just
one at a time to achieve the taste of your
preference.
TexTuring MilK
• Always start with fresh cold milk.
• Fill the jug just below the “V” at the bot-
tom of the spout.
• Position the steam tip above the drip tray
and lift the steam lever to purge the steam
wand of any condensed water.
• Insert the steam tip 1-2cm below the sur-
face of the milk close to the right hand side
of the jug at the 3 o’clock position.
• Lift the steam lever.
• Keep the tip just under the surface of the
milk until the milk is spinning clockwise, pro-
ducing a vortex (whirlpool effect).
• With the milk spinning, slowly lower the jug.
This will bring the steam tip to the surface of the
milk & start to introduce air into the milk. You
may have to gently break the surface of the milk
with the tip to get the milk spinning fast enough.
• Keep the tip at or slightly below the sur-
face, continuing to maintain the vortex.
Texture the milk until sufficient volume is ob-
tained.
• Move the steam lever to the CLOSED posi-
tion BEFORE taking the tip out of the milk.