Coffee Preparation - Expobar Control Instructions Manual

3.

COFFEE PREPARATION.

The following coffee preparation section is divided up into two parts. Part 1 is an
explanation of Crema and how to get it using the "Golden Rule". Part 2 is how to use
the controls.
Part 1.
What is crema?
Crema is creamy foam that is on top of your espresso and is the essence of what espresso is all about. The
crema houses the mulititude of aromas and flavors that are extracted from the beans. The color will vary
with the beans that are used and will vary from a medium golden brown to a dark golden brown
Golden Rule
The Golden Rule is a simple formula that if you read it, understand it and follow it you will be brewing
high quality espresso in no time.
Golden Rule
"A double shot of espresso should equal 2 to 2.5 fluid ounces, have approximately 14 grams of
ground coffee in the filter basket, and take approximately 20 to 25 seconds from the moment you
start the pump until you reach the appointed liquid volume. A single shot of espresso should equal
1 to 1.5 fluid ounces, have approximately 7 grams of ground coffee in the filter basket and take
approximately 20 seconds."
The best shots are typically double shots due to the chemistry involved in extracting the flavors and
aromas from the coffee. Use the two shot filter basket with two level scoops of ground coffee and tamp
with 30 pounds of pressure. Put the portafilter into the machine, turn on the brew switch to start the pump
and time how long it takes to dispense 2 to 2.5 ounces of espresso into your cup.
With your own grinder
If the coffee comes through too fast, grind your coffee a little finer and try it again. If it comes through
too slow, grind your coffee a little more coarse and try again. The tamp pressure and the coffee volume
stay the same, the only thing that changes is your grind setting.
Without your own grinder
Let's say you don't have your own grinder, and you can't vary how fine or coarse your coffee is ground.
You will then have to vary your tamp pressure according to the shot timing. If the water runs through the
coffee too fast, tamp a little harder. If too slow, tamp a little lighter.
Part 2.
MODEL: PULSER: Fill the portafilter with ground coffee and lock it into the group head (FIG 2). Press
the brew switch (9) to begin dispensing coffee. When the level of coffee in your cup reaches the desired
quantity, stop the dispensing by turning off the brew switch (9).
MODEL: CONTROL: Fill the portafilter with ground coffee and lock it into the group head (FIG 2).
Press your chosen button on the keypad (7) to begin brewing. The keypad is programmed with 4 coffee
doses (SEE SECTION 6: PROGRAMMING) and 1 manual button (*). The four buttons (1s-1l-2s-2l) will
automatically stop the flow of coffee when the pre-programmed level is reached in the cup. The (*) is a
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