Sunbeam TORINO User Manual page 18

Tips to Coffee Making continued
• To ensure a level tamp, use the Sunbeam
tamper as a handy guide. Line up the black
& silver dividing line on the base of the
tamp, and ensure it is level with the rim of
the filter basket.
• TIP. The coffee dosage and the degree of
tamping should remain the same every
time you make a coffee. The only thing
that should vary is the particle size of the
coffee grinds and this will vary depending
on the bean. By keeping a consistent
technique and changing one thing at a
time, it's easier to know which variable
change produces a better taste for you.
NOTE: If purchasing pre-ground bagged coffee
purchase a very fine grind and use the dual
floor filter baskets as this coffee will still
be too coarse for use with single floor filter
baskets.
If having beans ground fresh for you, request
a very fine grind, the same that would be
used for a commercial espresso machine.
5. The Espresso Pour
• Great coffees start with freshly roasted
beans that will deliver a sweet espresso
that will be rich in texture, body and
aroma. Controlling each part of the coffee
making process is the secret.
• The way the espresso pours will tell you
everything. Look out for:
1. Shot Clock Infusion time. This is when
pressurised water is forced through the
ground coffee. The shot clock provides
a good indicator of the quality of the
pour. The optimum time per shot varies
between different bean types. However
in general:
· Single shot = 20 – 35 seconds
· Double shot = 50 - 65 seconds
2. Pressure Gauge. The pressure gauge
16
provides an indication of the resistance
created by the dosing/ tamping of the
filter basket and the grind size.
• Optimum pour. When the needle
is within the target area on the
gauge, it indicates a quality serve of
espresso has been made. A quality
pour has a slow, but flowing pour of
espresso with a consistency similar
to that of pouring honey. The crema
is dark golden in colour.
• Under-extracted. If the needle is
before the target area, this indicates
the serve of espresso is 'under-
extracted' as it has extracted too
little of the essential oils, flavours
and colours from the coffee grinds.
This occurs when water passes too
quickly through the tamped coffee
grinds and is an indication that
either the grind is too coarse (so
the water flows straight through the
grinds) or the filter basket has been
under-dosed (too little coffee in the
basket). It tastes flat, sour and lacks
flavour. The pour is quick and light
in colour and the resulting crema
is thin with a creamy light brown
colour.
• Over-extracted. When the needle
goes beyond the target area it
indicates that the serve of espresso
is 'over-extracted' as it has extracted
too much of the essential oils,
flavours and colours from the coffee
grinds. This occurs when the water
passes very slowly through the
tamped coffee grinds and is an
indication that either the grind is
too fine (so that it is difficult for
the water to pass through) or the
filter basket has been over-dosed