BEFORE YOU BEGIN

Several key factors will influence the quality of the drinks that you serve

• The cleanliness of the machine will directly affect the taste of your coffee

• Follow these simple rules to maintain cleanliness
     > Wipe the steam arm after every use
     > Back flush each group head a minimum of 3 times daily
     > Clean each group head with Mulclean daily
     > Clean the bean hopper once a week

• Espresso should be served hot! It is important to keep the group handles in the group heads at all times. Handles should never be left on the drip tray when not in use.

• Oxygen is the enemy of fresh coffee. Pour no more beans in the hopper than you need for today. Don’t grind more beans than you need for the next hour. Serve it fresh!

• Decaf coffee use the correct 7g scoop.
  • One level scoop for a single
  • Two level scoops for a double

THE CORE INGREDIENTS OF THE PERFECT ESPRESSO

The international standard for espresso extraction is

• 7 grams of ground coffee dosed into the correct group handle
• The coffee should be tamped using 20 – 40 pounds of pressure per square inch
• Brewed using water at 90°C
• Under pressure of 131 pounds per square inch
• With an extraction time of 20 – 30 seconds