Sunbeam EM7000 Instruction Booklet page 18

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Guide to making coffee continued
The Espresso Pour
Great coffees start with freshly roasted beans
that will deliver a sweet espresso that will be
rich in texture, body and aroma. Controlling
each part of the coffee making process is the
real secret.
• Never extract any more than 30mls of
espresso.
• Always purge water from the group head
before locking in the group handle with
coffee, this will dislodge any ground coffee
residue from the group head.
The way the espresso pours will tell you
everything. What you are looking for is;
1.Infusion time; when pressurised water is
being forced through the ground coffee.
2.Colour of the espresso; should be dark
brown.
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3.Resistance; looking for a thickness, or a
nice ooziness like dripping honey, with
resistance at about 2/3 from the spouts to
the bottom of the cup. It's going to fall and
pull back up.
4.Even extraction; not extremely tight at the
beginning or pouring excessively fast at the
end.
5.Look for colour change; when the espresso
changes from a dark brown to a creamy
or light colour the sweetest flavours and
oils have been extracted and this usually
happens around the 25-30ml mark, after
which the espresso pour is finished.