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Espresso Brewing Technique; Brewing Temperature; Grinding; Dosing - KitchenAid Artisan 5KES100 User Instructions

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Brewing temperature

Water temperature and temperature consistency have a direct
impact on the flavor of espresso. Great espresso comes from
brewing at an optimum temperature, ideally between 90º–96º
C. Modern boilers and thermostats excel at producing and
maintaining the right temperature, but there is a complicating
factor that is a major concern for baristas: maintaining heat in
the brew group.
If water is pumped from the boiler at a near perfect
93º C, but flows into a filter holder that's at room temperature,
the water will cool dramatically – and the actual brewing
temperature will be far less than what the best espresso
requires. If the water temperature drops below 90º C, the
espresso might still exhibit good crema, but it will acquire a
distinctly bitter or sour note.
To Insure Proper Brewing Temperature:
• Always attach the filter holder (with filter basket) to the brew
head when the espresso machine is heating. This warms the
filter.
• Always wait until the boilers are fully heated before brewing –
at least 6 minutes.
• Dose and tamp your coffee quickly, and brew immediately.
This prevents the filter holder from cooling significantly.
• Never rinse the filter holder with cool water if you are
brewing additional cups. After knocking the old grounds
from the filter, wipe leftover grounds from the basket with a
clean towel. Make sure the filter basket is dry before adding
more coffee.
• Keep the empty filter holder attached to the brew head
when you're engaged in other tasks, like grinding or
frothing.
• Warm a cup or demitasse by placing it on top of the espresso
machine before brewing. Cups can also be heated instantly
with steam from the frothing arm.
The Artisan™ Espresso Machine is designed to provide an
optimum brewing temperature. Dedicated dual boilers
eliminate the temperature fluctuations common with single
boiler designs when alternating between brewing and
frothing. The chrome-plated brass brew group heats quickly,
and is commercial-size for a very good reason:
commercial-size groups retain heat better than
smaller groups.
The Espresso Machine does it's part to provide the right
brewing temperature. The rest is up to the barista!

Grinding

Great espresso demands the freshest coffee, and the freshest
coffee is always ground immediately before brewing. The most
delicate aromatic compounds in coffee go stale within a few
minutes of grinding, so grind only as much as you intend to
brew immediately.

Espresso Brewing technique

Dosing

Dosing is the process of measuring ground coffee into the
filter basket. A single cup (30 ml) of espresso requires
7 grams of coffee – two cups, twice that. If filled level with
finely ground coffee, the scoop included with the Artisan™
Espresso Machine is a near perfect measure for one cup of
espresso.
Accomplished baristas usually don't bother making precise
measurements when dosing: they simply fill the basket nearly
to the brim and sweep any excess coffee from the filter with
their fingers, leaving exactly what they need. After you've had
some experience dosing, leveling, and tamping your coffee,
you'll be able to consistently dose your coffee by sight, just like
the pros.
If you're dosing coffee without the aid of a measuring scoop,
it is important not to overfill the filter basket. Coffee needs
room to expand when brewing. If the coffee is crushed against
the shower screen, it will prevent an even dispersion of water
across the filter, leading to uneven extraction and poor
espresso. Here's how to tell if you're overfilling the filter basket:
1. Fill the basket, level the coffee, and apply a good tamp (see
2. Attach the filter holder to the brew head, then remove it
3. If the coffee in the filter holder has an imprint of the shower

Leveling

Leveling the coffee after it has been dosed into the filter is a
critical technique for great espresso. If the coffee isn't evenly
distributed in the filter, tamping the coffee will create areas of
high and low density. The high pressure brew water will
inevitably follow the path of least resistance, flowing heavily
through the low density coffee – overextracting the bitter
coffee compounds – and flowing lightly through the higher
density coffee, underextracting the flavorful essences. This
uneven extraction results in thin, weak, bitter espresso.
To Level Coffee In the Filter Basket:
• Make sure the filter basket is dry before adding coffee; moisture
in the basket will create a path of least resistance for the brew
water.
• After dosing the filter with coffee, level the coffee by sweeping
a finger back and forth over the filter. Do not sweep in one
direction only – this will cause the coffee to pile up on one
side of the basket and produce uneven extraction. Try to
impart a slight bowl shape to the coffee, with the center
lower than the sides.
• Make certain there are no gaps between the coffee and the
sides of the filter.
13
the section, "Tamping").
immediately.
screen or the shower screen screw, there is too much coffee
in the filter basket!
Properly Leveled Coffee

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