Before placing the filter holder into the group head, run a short
flow of water through the group head by pressing the 1 CUP
button. This will stabilize the temperature prior to extraction.
Purging The Group Head
Tamping The Coffee Ground
Once grinding is complete, carefully withdraw the filter holder
from the bracket.
Tap the filter holder several times to collapse and distribute the
coffee evenly in the filter.
Tamp down firmly using approx. 11-22lbs (5-10kg) of pressure.
The amount of pressure is not as important as consistent
pressure every time.
Aim for the top edge of the tamper and
the top of the filter to be
level after tamping.
Inserting The Filter Holder
Place the filter holder underneath the group
head so that the handle is facing you and
aligned at the INSERT position. Insert the
filter holder into the group head and rotate
the handle towards the center until you feel
resistance.
LOCK
INSERT
The amount of espresso extracted in the cup will
vary depending on the size of coffee ground, the coffee ground
amount, and pressure to tamp the coffee ground.
During operation, the pump will make noise.
This is normal of the 20 bar Italian pump.
Making Espresso
Ensure the steam volume regulator is switched to the OFF
position before making a espresso.
SINGLE DOUBLE
Volume of 1 CUP espresso: approx. 1-1.5oz (30-45ml)
Volume of 2 CUP espresso: approx. 2-2.5oz (60-75ml)
Under Espresso Zone
6 7 8 9 10
The gauge needle, when positioned in the
0-5 zone during extraction, indicates the
espresso has been extracted with
insufficient pressure.
9
5
20
0
15
12
E
S
P
R
E
S
S
O
BAR
Espresso Pressure Gauge
Ideal Espresso Zone
The gauge needle, when positioned
anywhere within the 5-12 zone
during extraction, indicates the
espresso has been extracted at the
ideal pressure.
9
5
20
0
15
12
E
S
P
R
E
S
S
O
BAR
420mm
140 mm
This occurs when the water flow through the ground coffee is too
fast and results in an under extracted espresso that is watery and
lacks crema and flavor. Causes for under extraction include the
grind being too coarse and/or insufficient coffee in the filter
basket and/or under tamping.
Solution:
1. Select a finer grind setting and re-test.
2. Increase the amount of coffee ground and re-test.
3. Increase the pressure to tamp the coffee ground and
re-test.
Over Espresso Zone
The gauge needle, when positioned in
the 12-20 zone during extraction,
indicates the espresso has been extracted
with too much pressure.
9
5
20
0
15
12
E
S
P
R
E
S
S
O
BAR
This occurs when the water flow through the ground coffee is too
slow and results in an over extracted espresso that is very dark
and bitter with a mottled and uneven crema. Causes for over
extraction include the grind being too fine and/or too much
ground coffee in the filter basket and/or over tamping.
Solution:
1. Select a coarser grind setting and re-test.
2. Decrease the amount of coffee grounds and re-test.
3. Decrease the pressure to tamp the coffee ground and
re-test.
Grind Ground
Amount
Tamp
Pressure
Extraction
Time
Over 40 seconds
20-30 seconds for 1 CUP
25-35 seconds for 2 CUP
Under 20 seconds
Too Heavy
11-22lbs
(5-10kg)
Too Light
Too Much
13-15g for 1 CUP
20-22g for 2 CUP
Too Little
Too Fine
Optimum
Too Coarse
Over Espresso
Extraction (12-20 Bar)
Balanced
(5-12 Bar)
Under Espresso
Extraction (0-5 Bar)
Making Milk Foam
Position the steam wand tip over the drip tray.
Turn the STEAM regulator to the PREHEAT position. The indicator
will flash to indicate the machine is heating up to create steam.
During this time, it is normal for condensation to form on the
steam wand.
When the STEAM indicator stops flashing the steam wand is
ready for use.
Insert the steam wand tip 1-2cm below the surface of the milk,
close to the right hand side of the jug at the 3 o’clock position
and quickly turn the regulator to the STEAM position.
Keep the tip just under the surface of the milk until the milk
begins to spinning clockwise and producing a vortex.
With the milk spinning, slowly lower the jug. This will bring the
steam tip to the surface of the milk and 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 surface, continuing to
maintain the vortex. Continue until sufficient volume is
Making Hot Water
When in STANDBY mode, press the HOT WATER button. Hot
water will pour out from the steam wand and can be used for
making
Americanos and pre-heating cups.
To stop the hot water,
just press the HOT WATER
button again.
ON/OFF HOT-WATER
Press 1 CUP button to make a single espresso or press 2 CUP
button for a double espresso.
obtained. Lift the jug to lower the tip beneath the surface, but
keep the vortex of milk spinning. The milk is at the correct
temperature (140-149℉/60-65℃) when the jug is hot to the touch.
Turn the regulator to the OFF position before removing the tip out
of the milk.
Set the jug to one side. Immediately wipe the steam wand with a
damp cloth. Clear the wand by briefly turning the steam on and
allowing any milk to fall into the drip tray.
Gently tap the jug on a surface to collapse any bubbles.
Pour the milk directly into the espresso.
The key is to work quickly, before the milk begins to separate.
Always start with fresh cold milk only.
It is normal for the steam wand to make noise while
making the milk foam. The noise will decrease as the milk heats up.
Note:
Note:
Note:
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