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This tutorial explains how to easily make good espresso on the portafilter machine! The individual steps are simple and quick to perform, but with great results. :-)
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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:
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1) the temperature under the drip tray for the residual water.
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2) on the left, the pressure indicator for the steam (in German: Milchaufschäumer)
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3) on the right at the pressure indicator for the brewing rotor.
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Normally, the portafilter heats up to operating temperature within 15-20 minutes.
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After the operating temperature (116-117 degrees) has been reached, you should quickly follow two additional steps
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Repeat the process 2-3 times
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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.
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Please note: Whether you use the single spout or double spout, the portafilter must always be dry and clean for best results.
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For the grinder, make the lower left selection, here everything is set optimally for a delicious cup of espresso.
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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.
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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".
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Place the portafilter with the ground coffee on a non-slip surface.
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With the temper then use pressure to tamp down the coffee grounds evenly (as shown in the 2nd picture).
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After tamping, it should look like in the 3rd picture.
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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.
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Place your favorite cup or glass underneath ;-)
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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"). :-)
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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.
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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.
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To continue excellent taste and cleanliness, it is very important to clean everything afterwards.
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Knock out the brew group at the drip tray under the grinder and rinse with warm water.
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Confirm the reference lever and let the coffee that has stuck run out into the water tank
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Adjust the portafilter back into the device, press the reference lever again and run it through again with hot water.
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I hope you now enjoy your delicious espresso. If you repeat the whole process a few times, you'll get into a routine.
And very important, always remember to keep the machine and the portafilter scrupulously clean. :-)
I hope you now enjoy your delicious espresso. If you repeat the whole process a few times, you'll get into a routine.
And very important, always remember to keep the machine and the portafilter scrupulously clean. :-)
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