Tips For Coffee And Tamping - Sunbeam CAFE DUO User Manual

Tips for coffee and tamping

1. Coffee beans
For optimum flavour and extraction:
- Buy freshly roasted coffee beans in small
250g batches to reduce the storage time.
- Use within two weeks of opening.
- Store coffee beans in a dry, airtight
container. Place in a cool dark cupboard.
Important: Old coffee beans will have a
fast extraction and will produce an under
extracted tasting espresso. The espresso
pressure gauge will not produce an
accurate reading if using old coffee beans.
2. Filter baskets
• Single wall filter baskets
These work with freshly ground coffee
grinds.
One Cup
Note: Pre-ground coffee grinds are too
coarse to use with single wall filter baskets.
• Dual wall filter baskets
\
These work best with pre-ground coffee
58MM CAFÉ GROUP HEAD
INSERT
grinds, but can also be used for freshly
ground coffee grinds.
One Cup
Note: It is normal for the correct dose of
coffee grinds to appear overfilled in the filter
basket before tamping.
One Cup Two Cup
13-15g 20-22g
3. Grind dosage and tamp force
THERMOBLOCK
58MM CAFÉ GROUP HEAD
INSERT INSERT
For best results, the amount of coffee
S
grinds dosed should remain consistent.
Evenly tamp coffee grinds to the level
indicated, with firm force 10-15kg.
TURN
CLOCKWISE
14
FOR
SLOWER
20
EXTRACTION
24 22 18 16
Two Cup One Cup
THERMOBLOCK THERMOBLOCK
58MM CAFÉ GROUP HEAD
INSERT
S S
Two Cup
Tamp Force
10-15kg
TURN
CLOCKWISE
FOR
SLOWER
EXTRACTION
THERMOBLOCK
58MM CAFÉ GROUP HEAD
S
TURN
ANTI-CLOCKWISE
FOR
FASTER
EXTRACTION
The way the espresso pours will tell
you everything.
1. Extraction time
Extraction pour time is a good indicator of
the quality of the pour. The optimum time
per shot varies between types and freshness
of coffee beans. In general, the pour time
should be between 20-30 seconds for both 1
CUP and 2 CUP shots.
2. Espresso pressure gauge
The pressure gauge shows you how much
pressure is applied to your coffee during an
extraction.
• Optimum Extraction
Two Cup
When the espresso pressure gauge needle
is positioned anywhere within the OPTIMUM
zone during extraction, this indicates
THERMOBLOCK
the espresso has been extracted at the
58MM CAFÉ GROUP HEAD
INSERT
S
optimum pressure.
A quality pour has a steady flow with a
consistency similar to that of warm honey.
The resulting crema is dark golden.
The sweetest flavours and oils have been
extracted creating a rich tasting espresso.
• Under Extraction
TURN
ANTI-CLOCKWISE
FOR
FASTER
20
EXTRACTION
24 22 18 16
GRINDER
BARISTA MAX
MANUAL SHOT
CLEAN
TAP & GO
GRINDER
S
When the espresso pressure gauge needle
is positioned in the lower zone during an
extraction, this indicates the espresso has
been extracted with insufficient pressure.