The Grind; Extraction Guide - Gastroback DESIGN ESPRESSO ADVANCED PROFESSIONAL Bedienungsanleitung

• It is best to grind directly before the extraction to maximise flavour. This is done effort-
lessly, when exclusively using the auto grind, dose & tamp function of the Espresso
Machine.

THE GRIND

• When purchasing already ground coffee, ensure that the coffee is suited for Espresso
Machines.
• The grind size will affect the rate at which the water flows through the ground coffee
in the filter basket and the taste of the espresso. The grind size should be fine but not
too fine.
• If the grind is too fine (looks like powder and feels like flour when rubbed between
fingers), the water will not flow through the coffee even when under pressure. The
resulting espresso will be OVER EXTRACTED, dark in colour and bitter in flavour.
• If the grind is too coarse the water will flow through the ground coffee in the filter bas-
ket too quickly. The resulting espresso will be UNDER EXTRACTED, lacking in colour
and flavour.

EXTRACTION GUIDE

Extraction Type
Over-Extracted (bitter • astringent)
Balanced
Under-Extracted (underdeveloped
• sour)
The 1 CUP button and 2 CUP button use duration to control espresso volume. The dura-
tion times are pre-set, but can be reprogrammed (see: ›Programming Shot Volume or
Shot Duration‹).
Alternatively, you can use volumetric control instead of duration to determine espresso
volume. For this, access the ›Advanced Features‹ (see: ›Measurement Method for Extrac-
tion (VoL)‹‚).
Grind
too fine
optimum
too coarse
Shot Duration
over 45 seconds
between 15-40 seconds
less than 15 seconds
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