The Grind - Dualit ESPRESS-AUTO Instruction Manual & Guarantee

THE GRIND

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Espresso machines need coffee with a fine grind as a coarser grind will affect the rate of
extraction. You'll know when you've got it right because you'll have a dense 2-3mm crema on
the surface of your coffee.
Too coarse: This will under-extract, giving you brown water but no flavour.
Too fine: This will over-extract, giving you a bitter flavour.
WATER
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The perfect temperature for brewing coffee is just below boiling point. Boiling water will burn
the ground beans and the coffee will taste bitter. A lower temperature won't extract the oils
or flavour from the bean.
Your Dualit coffee machine will heat the water to the perfect temperture every time you make
an espresso.
DOSING AND TAMPING
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Your Dualit coffee machine comes with a 7g measuring spoon/tamper.
Compacting the coffee firmly and uniformly (but not too tightly) forces the water through
the coffee grounds in a way that extracts the best flavour. Tamping too hard, will stop water
flowing through the ground coffee.
A good barista will tamper by pressing the grounds gently without tapping the filter holder,
then twisting slightly to 'polish' the surface of the compacted coffee.
FROTHING OR STEAMING
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GENERAL TIPS
• For best results use cold milk – semi-skimmed; the higher the fat content of the milk, the
lighter the froth will be.
• Don't let milk boil – ideally it should reach 70-75°C. Once it reaches 79°C you will lose
the froth. Listen to the sound of the frothing; when it is ready the sound of the frothing will
become quieter. When the jug gets too hot to touch the milk is ready. You can also use a
thermometer.
• To avoid hot milk spillages when steaming, never fill the jug more than half way as the milk
volume will double when you froth.
• Operate the steam once you have finished making coffees to remove any remaining milk
residue from inside the steam wand.
• Wipe the steam wand after each use.
• If making coffee immediately after steaming, press the small coffee button to flush out excess
hot water, that may affect the quality of the extracted coffee.
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