The Optimum Extraction - Gastroback Design Espresso Advanced Barista Bedienungsanleitung

When using the POD filter basket: always use only one single coffee pad.
•
Press the rim of the coffee pad onto the side walls of the POD filter basket. For
extracting 2 strong espressi, it is best to perform 2 shots one after the other.
When using the filter baskets for coffee powder: do not overfill the filter bas-
•
ket. The coffee powder must have some free space for swelling. The surface
should be at least approx. 2mm under the rim of the filter basket. Use the 2 cups
filter basket for extracting an appropriate larger amount. By using a table spoon
or a similar tool, scrape off any surplus coffee powder.
• If required, fill the coffee powder in portions into the filter basket to avoid over-
flow and for getting an even surface.
• Distribute and tamp the coffee powder evenly. It may be useful to tap carefully at
the side of the portafilter for getting an even distribution before tamping. Getting
an even surface is crucial for making the water flow through the complete filling
during the extraction process.
• For tamping down the coffee powder, apply a force of 15-20 kg.
• Ensure that the rim of the filter basket and portafilter are completely clean and
dry, before installing the portafilter at the group head. Otherwise, the water may
flow out at the rim of the portafilter. Wipe off any surplus coffee powder, using
a clean, dry cloth or kitchen towel.

THE OPTIMUM EXTRACTION

• The taste and consistency of your espresso depends on the type, freshness, grind
size, storage of the coffee powder, filling level of the filter basket, and water
quality. Additionally, the pressure applied for tamping the coffee powder will
have a great influence on the taste and consistency of the results.
• The extraction time is an essential parameter influencing the taste and consisten-
cy of the coffee. It is a result of the amount of coffee powder, tamping pressure,
and grind size. Try to get a total extraction time of 20-40 seconds.
• As a guide, the espresso starts to flow after pre-infusion. If the espresso starts to
flow too soon, the used amount of coffee powder was not sufficient, the tamping
pressure has been too low, and/or the grind is too coarse. This is an under
extracted shot. If the espresso starts to flow too late, there may be too much cof-
fee powder in the filter basket, you tamped with too much pressure, and/or the
grind is too fine. This is an over extracted shot.
• It is better to add hot water after the extraction than increasing the extraction
time.
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