WMF ESPRESSO PRO Bedienungsanleitung Seite 48

evenly distributed, for example with a leveler.
Ensure that the coffee powder is pressed down
evenly and uniform during tamping. Avoid sub-
sequent corrections, as these can cause chan-
neling – an uneven extraction. Tamping at an
angle or too weakly leads to similar issues.
6.1| SETTING OPTIONS ON THE
ESPRESSO MACHINE
Once you have selected the right coffee bean
for you, you should familiarize yourself with
the setting options of your espresso machine.
Vary the settings step by step and try out differ-
ent combinations to brew an espresso according
to your preferences and achieve the best taste
experience.
Grind Setting
The grind setting determines the size of the
coffee particles. A finer grind results in a lon-
ger extraction time and higher brewing pres-
sure, making the espresso stronger and sweeter.
However, more bitter substances are extracted
and there is a risk of over-extraction. A coarser
grind shortens the extraction time and lowers
the brewing pressure. This makes the espresso
taste more acidic and flat, as fewer substances
are dissolved and it may be under-extracted.
The grind setting depends on the bean used and
the desired taste intensity. Start with a medium
grind setting and adjust it step by step until the
ideal extraction time is reached.
Grinding Quantity
The grinding quantity influences not only the
extraction time and brewing pressure, but also
the taste and body of the espresso. The opti-
mum grinding quantity for the WMF 1-cup fil-
ter basket is between 11 g and 13 g and for the
WMF 2-cup filter basket between 17 g and 19
g. Depending on the coffee beans and personal
taste preferences, the grinding quantity may
vary from these ranges.
In general, using more coffee powder results
in a longer extraction time and higher brew-
ing pressure. The espresso is more intense and
stronger with more body, although there is a
risk that the same amount of water may no lon-
ger extract it evenly, resulting in an unbalanced
and sour taste. Using less coffee powder results
in a shorter extraction time. The espresso is
weaker, more acidic and is extracted more with
the same amount of water, resulting in a bit-
ter taste.
When changing the grinding quantity, it may be
necessary to adjust the grind setting as well.
Water Quantity
In general, always pay attention to the brew-
ing ratio between the grinding quantity and the
extracted espresso (water quantity). The opti-
mal ratio for an espresso is between 1:2 and
1:3. The aim is a ratio of 1:2.5, which means
that 45 ml of espresso should be extracted from
18 g of coffee powder (2-cup filter basket).
The ratio can vary depending on personal taste
preferences.
In principle, using more water results in a
diluted, slightly bitter espresso. This can result
in a longer extraction time and higher brewing
pressure. Less water makes the espresso stronger
and more intense, whereby the extraction time
is shorter and the brewing pressure is lower.
Additional information:
For a ristretto, the ratio is between 1:1 and
1:1.15 and for a lungo between 1:3 and 1:4.
Brewing Temperature
The brewing temperature influences the solu-
bility of the aromatic substances and oils in the
coffee powder, as well as the taste and crema.
Low temperatures (89 – 92 °C) emphasize the
acidity and fruity note of the espresso. These
temperatures are mainly used for dark roasts
to avoid excessive bitterness. Low temperatures
can result in under-extraction, which can be
recognized by a very light crema.
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