Tips For Grinding, Tamping & Brewing - Sunbeam EMM7300 User Manual

Tips for grinding, tamping & brewing
'Dialling In'
Setting up your Origins Espresso Machine
to make perfect Espresso is something
that you are unlikely to get right first time.
Baristas perform an operation called
'dialling in' and this is performed whenever
a variable is changed, such as a new bag of
beans are used, and is often performed at
the start of each day.
The dialling in process is not complicated,
however it may take a number of iterations
to identify your optimum grind setting and
your perfect espresso.
There are 3 key variables to control when
dialling in your machine:
1. Amount of coffee grounds - Your Origins
Espresso Machine will ensure this
remains consistent espresso to espresso
as it will automatically doses the correct
amount of grounds for the selected shot
size.
2. Tamp force – best results can be
achieved using a manual tamp, but a
little practise is necessary to apply the
same force every time. Try using your
kitchen scales, pushing down to reliably
apply 10-15kg force.
ONE CUP
13g
3. Coffee grind size – this is the variable
we will adjust when 'dialling in'.
Make your espresso as shown in the
pictorial guide, starting with a grind size
of 15.
When extracting you should aim for an
extraction time between 20-30s for a
double shot.
20
TAMP FORCE
10-15KG
TWO CUP
19.5g
If the extraction takes longer the grind is
too fine. If the extraction is shorter then
the grind is too coarse. Adjust the grind
size up or down as needed.
When you brew an espresso in 20-30s,
then you have identified the correct grinder
setting for specific machine and beans.
TURN
CLOCKWISE
FOR
FINER GRIND
SLOWER
EXTRACTION
SETTING
Espresso dialling in optimisation examples
Example 1. Grinding a double espresso.
The extraction finishes dispensing in
15s. The water is flowing through the
grinds too easily, and the coffee will be
under extracted and light in colour.
- Reduce the grind size to a finer
setting, and tamp with the same
pressure. When the coffee dispenses
in 20- 30s the espresso will be
perfectly extracted.
Example 2. Grinding a double espresso.
The extraction finishes dispensing in
45s. The water is struggling to pass
through the grounds, and coffee drips
slowly from the Group Handle. The
coffee will be over extracted and very
dark in colour.
- Increase the grind size to a coarser
setting and tamp with the same
pressure. When the coffee dispenses
in 25 - 30s the espresso will be
perfectly extracted.
TURN
ANTI-CLOCKWISE
COASER GRIND
FASTER
EXTRACTION
GRIND
FOR