How to make real espresso

Before proceeding to the actual pleasure of brewing coffee, you need to make sure that the machine is hot enough and thus reaches operating temperature (116-117 degrees). This can be seen from three parameters:

1) the temperature under the drip tray for the residual water.

2) on the left, the pressure indicator for the steam (in German: Milchaufschäumer)

3) on the right at the pressure indicator for the brewing rotor.

Normally, the portafilter heats up to operating temperature within 15-20 minutes.

After the operating temperature (116-117 degrees) has been reached, you should quickly follow two additional steps

Repeat the process 2-3 times

For a delicious espresso, or for a good cappuccino base, it is always recommended to use a portafilter with single spout. For a Lungo/Americano (extended espresso) or if you want to brew coffee for 2 people, you can also use the double spout.

Please note: Whether you use the single spout or double spout, the portafilter must always be dry and clean for best results.

For the grinder, make the lower left selection, here everything is set optimally for a delicious cup of espresso.

Put on the sieve and let the time run completely into the carrier. This should be about 9 seconds. You can also stop earlier if you don't want it to be so short and strong. :-) To do this, just give the portafilter a quick double tap on the little "button" on the grinder.

Important: When brewing coffee from a portafilter, the coffee must always be pressed hard enough into the portafilter. Or in technical jargon also called " to tamp".

Place the portafilter with the ground coffee on a non-slip surface.

With the temper then use pressure to tamp down the coffee grounds evenly (as shown in the 2nd picture).

After tamping, it should look like in the 3rd picture.

After tamping, please insert the portafilter carefully into the holder and adjust it with a slight pressure. This should then look like the first picture of step 1.

Place your favorite cup or glass underneath ;-)

Place the reference lever upwards. If the previous steps have all been done as instructed in the guide, the machine should take about 5-6 seconds to properly start the brewing process. In barista jargon, this is called CODA DI TOPO (Italian for "mouse tail"). :-)

As explained in the steps before, the machine has a timer, you should definitely keep an eye on it during the process. The optimum brewing time is 20-30 seconds. Then slowly lower the reference lever again.

Now we have reached the last step, the espresso is brewed and smells delicious. A thick, oily crema should be visible on the cup or in the glass.

To continue excellent taste and cleanliness, it is very important to clean everything afterwards.

Knock out the brew group at the drip tray under the grinder and rinse with warm water.

Confirm the reference lever and let the coffee that has stuck run out into the water tank

Adjust the portafilter back into the device, press the reference lever again and run it through again with hot water.