Brewing Espresso - Quick MILL QM67 Owner's Manual

QM67 Dual Boiler Espresso Machine

Brewing Espresso

First let me begin by explaining the three main variables of preparing great espresso.
1. Quantity of ground coffee
2. Tamping
3. The grind
Quantity of ground coffee - Loosely fill the basket slightly mounding over the top. Then
lightly run your finger arched across the basket from left to right, right to left, front to back,
and then lay your finger flat on the basket and go from back to front to remove any excess
coffee. This technique helps fill any voids in the basket to help achieve an even extraction.
Tamping - After filling the basket with coffee then use your tamper to apply 30lbs of
pressure evenly on the coffee bed. Then without applying any pressure lightly twist the
tamper on the bed of coffee to "polish" the loose grounds on top. Then lock the portafilter
firmly into the group head and then raise the brew lever to start the extraction. When it has
reached the desired level, lower the brew lever to stop the shot. It is very important to tamp
consistently with the same pressure each time or your shot quality and timing will vary.
The grind - Adjust your grind so that when you activate the pump, the flow of coffee coming
out of the portafilter spout looks like the tapered tail of a mouse. It should take approximately
25 seconds for a 2 oz. double shot. If it is coming out quicker then the grind needs to be
adjusted finer, if it is coming out slower or not at all then the grind should be adjusted
coarser. The grind particle size should look in between powder and salt. Not as fine as
powder, but not as coarse as salt. Getting the right grind is crucial to making delicious
espresso with thick rich crema.
Consistency - The quantity of ground coffee and tamping pressure should always be the
same. Using more or less coffee or tamping lighter or harder will greatly affect the outcome
and timing of the shot. If the shots are not coming out properly then the only variable that
should be changed is the grind.
Cooling Flush - A cooling flush is not needed on a dual boiler machine and may actually
ruin the temperature stability of the shot and is not recommended for optimal performance.
Cleaning Tip: Get into the habit of disposing of the spent grounds immediately after brewing
espresso. After disposing of the grounds, return the portafilter to the group head and raise
the brew lever for a few seconds to rinse away excess oils and loose grounds. By regularly
following this procedure, you will greatly reduce the tar-like buildup on the shower screen
that occurs if you allow coffee oils to dry and bake on the hot group.
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