Tips To Coffee Making - Sunbeam TORINO User Manual

Tips to Coffee Making

This section gives greater detail about the
coffee making process, and should be used
together with the Quick Guide to Using your
Torino.
1. Pre-heating Glasses
• Pre-heating glasses helps to preserve the
crema of the espresso and also helps to
maintain the temperature of your coffee
once it has been poured.
• Place glasses and cups to be used on the
warming tray of the machine, or fill with
hot water from the hot water wand.
2. Pre-heating the Group Handle and Filter
Baskets
• This is important especially for the first
coffee being made, as a cold group handle
can significantly decrease the temperature
of the water at the point of extraction.
This in turn will alter the quality and
characteristics of the resulting espresso
extraction.
• Fit the group handle with your filter
basket and hold under the group head and
purge with hot water by pressing the 2
CUP button or by using the manual pour
arm. Rotate the group handle so both the
underside of the group handle and the
filter basket is preheated. Dry the filter
basket before filling with coffee.
3. Purge the Group Head, before & after
extraction
• Always purge water from the group head
before locking in the group handle. This
will dislodge any ground coffee residue
from the group head.
• After each extraction, remove the group
handle and purge the group head. This will
ensure it is clean for the next extraction
and prevent residue and grinds building
up. Simply press the 1 CUP button or use
the manual pour arm and allow some water
to run through.
4. Dosing and Tamping
• Grind evenly and directly into the centre
of the filter basket, and fill with ground
coffee. The amount of coffee grinds to add
depends on the bean and how you like
your coffee. However a good guide is to
aim to have the filter basket completely
full to the rim with loose coffee grinds
before tamping. The easiest way to do this
is to fill with ground coffee and collapse
it as you go (by tapping the handle down
on the bench) to create more space to fill
with more coffee. End with a slight mound
above the rim, so that if you smoothed the
grind mound with your finger along the
rim of the basket, the basket would be
completely full to the rim (with no gaps).
At this stage you have not tamped.
• Using the tamper, tamp straight down until
there is about an 3-5mm space between
the tamped grinds and the top of the filter
basket. Again, this will vary depending
on the bean you use, and how you like
your coffee. Ensure to tamp to an even
level, as this will ensure the water flows
evenly through the grinds ensuring an even
extraction and better flavour.
• Suitable dosage varies from bean to bean.
However in general the dose for a single
filter basket is between 10-12g, and
double filter basket is 18-20g. When you
are learning to make espresso for the first
time, you may want to weigh your dose to
ensure the correct dose.
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