The Grind - Dualit Espress-Auto 3in1 Coffee Machine Instruction Manual & Guarantee

BARIstA tRAINING
there are 6 components to making a great cup of hot coffee. Get all these right and you'll
have the perfect coffee, whether it's a straight shot of espresso or a 'combo' like a latté
or cappuccino.
1 tHE RIGHt CHOICE OF COFFEE BEANs
there are two main types of bean; within each type there are numerous varieties that are
usually identified by their geographical region.
ArAbiCA: Low in caffeine, low in acidity, high in flavour and aroma.
robustA: twice the amount of caffeine, high in acidity and low in flavour and aroma.
the roast will affect the strength and flavour of the coffee. Generally the darker the roast
the stonger the coffee will be.
try beans from around the world. As with wine, the soil, climate and cultivation methods
all affect the taste of the coffee, producing anything from a mild, mellow blend to a rich,
dark roast.
Whole beans will keep for fourteen days in an air-tight container or 45 days in the freezer.
Divide a big bag of beans into several smaller containers before freezing so you only open
what you require.
2

tHE GRIND

Espresso machines need coffee with a fine grind as a coarser grind will affect the rate of
extraction. You'll know when you've got it right because you'll have a dense 2-3mm crema
on the surface of your coffee.
too CoArse: this will under-extract, giving you brown water but no flavour.
too fine: this will over-extract, giving you a bitter flavour.
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3 WAtER
the perfect temperature for brewing coffee is just below boiling point. Boiling water will
burn the ground beans and the coffee will taste bitter. A lower temperature won't extract
the oils or flavour from the bean.
Your Dualit coffee machine will heat the water to the perfect temperture every time you
make an espresso.
DOsING AND tAMPING
4
Your Dualit coffee machine comes with a 7g measuring spoon/tamper.
Compacting the coffee firmly and uniformly (but not too tightly) forces the water through
the coffee grounds in a way that extracts the best flavour. tamping too hard, will stop
water flowing through the ground coffee.
A good barista will tamper by pressing the grounds gently without tapping the filter holder,
then twisting slightly to 'polish' the surface of the compacted coffee.
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