Gastroback DESIGN ESPRESSO ADVANCED PLUS Bedienungsanleitung Seite 70

Note:
Always wipe the filter and portafilter dry before preparing the espresso as moisture
can encourage drilling - this is when water bypasses the ground espresso coffee duri-
ng extraction.
USING PRE-GROUND ESPRESSO
If using a pre-ground espresso, ensure an espresso grind suitable for espresso/cappuc-
cino machines is purchased.
THE RIGHT MEASUREMENT
It is important to use the correct filter for the amount of espresso. A single espresso is
made with 8 g of ground espresso. A level measure of the coffee scoop is the correct
amount of coffee for a single espresso and 2 level measures for a double espresso.
TAMPING CORRECTLY
Level the desired amount of ground espresso by gently tapping the side of the filter hol-
der before pressing down firmly with the tamper. When packing for a double espresso
it is important only to tamp after the second measure. Tamping between measures will
create a layer in the ground espresso that can impede full extraction.
Note:
Make sure to wipe off any excess ground espresso from the rim of the filter to ensure
a proper seal is achieved under the group head.
PURGE THE GROUP HEAD
Before inserting the portafilter, run some water through the group head. It will ensure
that your machine has a last minute 'clean through' and stabilizes the temperature prior
to extracting.
BREWING YOUR ESPRESSO
The most common mistake in brewing is to over extract from your ground espresso. This
results in a bitter beverage with visibly bleached crema. Crema is the caramel colored
layer that floats on top of the espresso following extraction.
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