Catler ES 8010 User Manual download pdf (Page 21)

COFFEE MAKING TIPS

2121

COFFEE MAKING TIPS

Making a good cup of co ee is an art that is

simple to achieve. Here are some tips to help

you make the perfect co ee.

NOTE:

To enjoy an optimum  avoured

espresso co ee, do not extract more

than approximately 30ml (using the

1 cup  lter holder) or for a double

espresso do not extract more than

60ml (using a 2 cup  lter holder).

THE COFFEE

Pre-ground co ee can be used and should be

stored in an air-tight container, in a cool, dry

area. Pre ground co ee should not be kept for

longer than 1 week as  avour will diminish. Do

not refrigerate or freeze.

Whole co ee beans, freshly ground just before

use, are recommended. Co ee beans should

be stored in an air-tight container, in a cool,

dry area but should not be kept for longer

than 1 month as  avour will diminish. Do not

refrigerate or freeze.

WATER FLOW

When brewing co ee, make sure the water

 ows through the Co ee Filter at the correct

rate.

If the water  ow is too slow the co ee will be

over extracted and will be very dark and bitter,

with a mottled and uneven crema on top.

If the water  ow is too fast, the co ee will be

under extracted – the optimal  avour will not

develop, the co ee will be watery and lack the

thick crema on the top.

The water  ow can be adjusted by varying the

pressure that the co ee is tamped (pressed

down) in the Filter or by changing the grind of

the co ee.

THE GRIND

If using a pre-ground co ee, ensure an espresso

grind suitable for espresso/cappuccino

machines is purchased.

If grinding co ee beans, the grind should be

 ne but not too  ne or powdery. The grind will

e ect the rate at which the water  ows through

the co ee in the Filter and therefore the taste

of the co ee.

If the grind is too  ne (looks like powder and

feels like  our when rubbed between  ngers),

the water will not  ow through the co ee even

when under pressure. The resulting co ee will

be over extracted, too dark and bitter, with

a mottled and uneven crema on top.

If the grind is too coarse the water will  ow

through the co ee too quickly. This will result

in an under extracted co ee lacking in  avour

and without the thick crema on the top layer

of co ee.

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