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CoFFEE MAkING tIPS & PREPARAtIoN
PAGE HEAdER.....
A great espresso is about achieving the
perfect balance between sweetness, acidity
and bitterness.
The flavour of your coffee will depend on
many factors, such as the type of coffee
beans, degree of roast, freshness, coarseness
or fineness of the grind, dose of ground
coffee, and tamping pressure.
Experiment by adjusting these factors
just one at a time to achieve the taste
of your preference.
tExtURING MILk
There are two phases to texturing milk. The
first is stretching the milk to aerate it and
the second is swirling the milk to make it
silky smooth. These two operations should
blend into one.
•
Always start with fresh cold milk.
•
Fill the jug just below the V at the
bottom of the spout.
•
Position the steam tip over the drip tray
and turn on the steam system, purging
any condensed water.
•
Turn the steam dial to the STANDBy
position, insert steam wand tip into milk
and turn dial back to STEAM position.
•
Insert the steam tip 1-2cm below
the surface of the milk close to the
right hand side of the jug at the
3 o'clock position.
•
Keep the tip just under the surface of the
milk until the milk is spinning clockwise,
producing a vortex (whirlpool effect).
20
•
With the milk spinning, slowly lower the
jug. This will bring the steam tip to the
surface of the milk & start to introduce
air into the milk. you may have to gently
break the surface of the milk with the tip
to get the milk spinning fast enough.
•
Keep the tip at or slightly below the
surface, continuing to maintain the
vortex. Texture the milk until sufficient
volume is obtained.
•
Lower the tip beneath the surface, but
keep the vortex of milk spinning. The
milk is at the correct temperature
(60-65°C) when the jug is hot to touch.
•
Move the steam dial to the STANDBy
position before taking the tip out of
the milk.
•
Set the jug to one side, turn steam on
to purge out any residual milk from the
steam wand and wipe steam wand with
a damp cloth.
•
Tap the jug on the bench to collapse
any bubbles.
•
Swirl the jug to polish and re-integrate
the texture.
•
Pour milk directly into the espresso.
•
The key is to work quickly, before the
milk begins to separate.
HINtS & tIPS
Use freshly roasted coffee beans,
1.
with a 'roasted on' date and use
within 2 weeks of 'roasted on' date.
Grind beans immediately before
2.
brewing as ground coffee quickly
loses its flavour and aroma.
Store coffee beans in a cool,
3.
dark and dry container. Vacuum
seal if possible.
Buy coffee beans in small batches
4.
to reduce the storage time and store
no more than one weeks supply at
any time.
CARE & CLEANING
for your Infuser
Espresso Machine
™
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