Sunbeam TORINO User Manual page 19

Tips to Coffee Making continued
(too much coffee in the basket).
In this situation the hot water is in
contact with the coffee grinds for
too long which creates a burnt and
bitter tasting espresso. There may
be no pour, or it may be slow and
drip throughout the entire pour. The
crema is very dark.
3. Look for colour change. The ideal pour
starts out dark brown and then soon
after becomes caramel with reddish
reflections. When it changes to a
creamy or light colour the sweetest
flavours and oils have been extracted,
and this should be the end of the pour.
4. Resistance; looking for a thickness, or
a nice ooziness in the pour like warm
dripping honey.
6. Consistency and Practice
Practice makes perfect. Using a consistent
technique (eg dose, tamp pressure etc) will
improve the quality of your coffee. Then,
by adjusting one variable at a time (eg
grind size), it will be easier to isolate those
elements that will make your coffee better.
coffee, use dual floor filter baskets which are
designed for use with pre-ground coffee as
this coffee is too coarse to use in the single
floor baskets.
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