Catler ES 8013 User Manual download pdf (Page 26)

26

COFFEE DOSE and TAMPING

• Wipe co ee basket with a dry cloth.

• Using Single Wall  lter baskets, grind

enough co ee to  ll the co ee basket.

You may need to experiment with the

GRIND AMOUNT dial to achieve the

correct dose.

• Tap the porta lter several times to

collapse and distribute the co ee evenly

in the  lter basket.

• Tamp down  rmly (using approx.

15–20kgs of pressure). The amount of

pressure is not as important as consistent

pressure every time.

• As a guide to dose, the top edge of the

metal cap on the tamper should be level

with the top of the  lter basket AFTER the

co ee has been tamped.

COFFEE MAKING TIPS & PREPARATION

TRIMMING THE DOSE

• Insert the Razor™ dosing tool into the

co ee basket until the shoulders of the

tool rest on the rim of the basket. The

blade of the dosing tool should penetrate

the surface of the tamped co ee.

• Rotate the Razor™ dosing tool back and

forth while holding the porta lter on

an angle over the knock box to trim o

excess co ee grinds. Your co ee  lter

basket is now dosed with the correct

amount of co ee.

• Wipe excess co ee from the rim of the

 lter basket to ensure a proper seal is

achieved in the group head.

NOTE

If the extraction is too fast, make the

grind  ner & repeat above steps.

If the extraction is too slow, make the

grind coarser and repeat above steps.

EXTRACTION GUIDE

GRIND GRIND DOSE TAMP SHOT TIME

OVER EXTRACTED

BITTER • ASTRINGENT

TOO FINE TOO MUCH TOO HEAVY OVER 40 SEC

BALANCED OPTIMUM

10g 1 CUP

18g 2 CUP

15-20kg 25-35 SEC

UNDER EXTRACTED

UNDERDEVELOPED

• SOUR

TOO COARSE TOO LITTLE TOO LIGHT UNDER 20 SEC

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