Chris Coffee Service Silvano Gebruikershandleiding - Pagina 11

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Brewing Espresso

First let me begin by explaining the three main variables of preparing great espresso.

1. Quantity of ground coffee

2. Tamping

3. The grind

Quantity of ground coffee -

Then lightly run your finger arched across the basket from left to right, right to left, front to

back, and then lay your finger flat on the basket and go from back to front to remove any

excess coffee. This technique helps fill any voids in the basket to help achieve an even

extraction.

Tamping -

After filling the basket with coffee then use your tamper to apply 30lbs of

pressure evenly on the coffee bed. Then without applying any pressure lightly twist the

tamper on the bed of coffee to "polish" the loose grounds on top. Then lock the portafilter

firmly into the group head and then activate the brew switch to start the extraction. When it

has reached the desired level, turn off the brew switch to stop the shot. It is very important

to tamp consistently with the same pressure each time or your shot quality and timing will

vary.

The grind -

Adjust your grind so that when you activate the pump, the flow of coffee

coming out of the portafilter spout looks like the tapered tail of a mouse. It should take

approximately 25 seconds for a 2 oz. double shot. If it is coming out quicker then the grind

needs to be adjusted finer, if it is coming out slower or not at all then the grind should be

adjusted coarser. The grind particle size should look in between powder and salt. Not as

fine as powder, but not as coarse as salt. Getting the right grind is crucial to making

delicious espresso with thick rich crema.

Consistency -

same. Using more or less coffee or tamping lighter or harder will greatly affect the outcome

and timing of the shot. If the shots are not coming out properly then the only variable that

should be changed is the grind.

Cleaning Tip:

brewing espresso. After disposing of the grounds, return the portafilter to the group head

and activate the brew switch for a few seconds to rinse away excess oils and loose

grounds. By regularly following this procedure, you will greatly reduce the tar-like buildup

on the shower screen that occurs if you allow coffee oils to dry and bake on the hot group.

A cleaning brush has also been included to clean the group screen and gasket.

Silvano Espresso Machine

Loosely fill the basket slightly mounding over the top.

The quantity of ground coffee and tamping pressure should always be the

Get into the habit of disposing of the spent grounds immediately after