User Guide

The way the espresso pours will tell
you everything.
1. Extraction Time
Extraction time is a good indicator of the
quality of the pour. The optimum time per
shot varies between types & freshness of
coffee beans. However, in general, the pour
time should be between 20-30 seconds for
both One & Two Cup shots.
2. Type of Extraction
• Optimum Extraction
A quality pour has a steady flow with a
consistency similar to that of warm honey.
The resulting crema is dark golden.
The sweetest flavors & oils have been
extracted creating a rich tasting espresso.
• Under Extraction
The pour is fast & light in color, the
resulting crema is thin with a creamy light
brown color which quickly dissipates. This
occurs when too little of the essential oils,
flavors & colors from the coffee grinds
have been extracted. This creates a sour
tasting espresso.
• Over Extraction
There may be no pour, or it may be slow
& drip throughout the entire pour. The
resulting crema is very dark. This occurs
when too much of the essential oils,
flavors & colors from the coffee grinds
have been extracted. This creates a bitter
tasting espresso.
3. Look for Color Change
The optimum shot contains 3 elements:
Heart: At the base - starts out dark brown.
Body: Blends with the heart - becomes a
rich caramel with reddish reflections.
Crema: The layer on top of the body -
dark golden.
Crema -
Body -
Heart -
4. Espresso Extraction Guide
This guide will help to improve espresso extraction, to achieve great tasting coffee, every time.
UNDER EXTRACTION OPTIMUM EXTRACTION OVER EXTRACTION
Pour*^
Extraction too fast
Pours for under 15 sec
Steady-flow extraction
Pours for 20-30 sec
Extraction too slow
Pours for over 35 sec
Color
Pale brown
Crema-light brown
Rich caramel
Crema-dark golden
Very dark brown
Crema-dark brown
Taste Sour, acidic, watery Rich, sweet, vibrant Bitter, dry, grainy
Grind Size^^
Too coarse
Use a finer grind
Just right
Too fine
Use a coarser grind
Dosage
Not enough grinds
Use more grinds
One Cup = 13-15g
Two Cup = 20-22g
Too many grinds
Use less grinds
Tamp
Not enough tamp force
Tamp firmer
Just right-firm force
20-30 lbs of force
Too much tamp force
Tamp lighter
* If using pre-ground coffee grinds, use Dual Wall Filter Baskets.
^ Ensure coffee beans or pre-ground grinds are fresh.
^^ Old coffee beans no matter the Grind Setting will have a fast extraction
and will produce an under extracted tasting espresso.
D
U
A
L
W
A
L
L
D
U
A
L
W
A
L
L
Tamp Force
20-30 lbs
One Cup Two Cup One Cup Two Cup
Two Cup
20-22g
One Cup
13-15g
THERMOBLOCK
58MM CAFÉ GROUP HEAD
THERMOBLOCK
58MM CAFÉ GROUP HEAD
THERMOBLOCK
58MM CAFÉ GROUP HEAD
TURN
CLOCKWISE
FOR
SLOWER
EXTRACTION
TURN
COUNTER-CLOCKWISE
FOR
FASTER
EXTRACTION
GRINDER
• INSERT
CLEAN
READY
STEAM
HOT WATER
GRINDER
LOCK
ON/OFF MANUAL 1 SHOT 2 SHOT
24 22 20 18 16
LOCK LOCK
LOCK
D
U
A
L
W
A
L
L
D
U
A
L
W
A
L
L
Tamp Force
20-30 lbs
One Cup Two Cup One Cup Two Cup
Two Cup
20-22g
One Cup
13-15g
THERMOBLOCK
58MM CAFÉ GROUP HEAD
THERMOBLOCK
58MM CAFÉ GROUP HEAD
THERMOBLOCK
58MM CAFÉ GROUP HEAD
TURN
CLOCKWISE
FOR
SLOWER
EXTRACTION
TURN
COUNTER-CLOCKWISE
FOR
FASTER
EXTRACTION
GRINDER
• INSERT
CLEAN
READY
STEAM
HOT WATER
GRINDER
LOCK
ON/OFF MANUAL 1 SHOT 2 SHOT
24 22 20 18 16
LOCK LOCK
LOCK
D
U
A
L
W
A
L
L
D
U
A
L
W
A
L
L
Tamp Force
20-30 lbs
One Cup Two Cup One Cup Two Cup
Two Cup
20-22g
One Cup
13-15g
THERMOBLOCK
58MM CAFÉ GROUP HEAD
THERMOBLOCK
58MM CAFÉ GROUP HEAD
THERMOBLOCK
58MM CAFÉ GROUP HEAD
TURN
CLOCKWISE
FOR
SLOWER
EXTRACTION
TURN
COUNTER-CLOCKWISE
FOR
FASTER
EXTRACTION
GRINDER
• INSERT
CLEAN
READY
STEAM
HOT WATER
GRINDER
LOCK
ON/OFF MANUAL 1 SHOT 2 SHOT
24 22 20 18 16
LOCK LOCK
LOCK
15
Tips for Perfect Espresso Extraction
D
U
A
L
W
A
L
L
D
U
A
L
W
A
L
L
Tamp Force
20-30 lbs
One Cup Two Cup One Cup Two Cup
Two Cup
20-22g
One Cup
13-15g
THERMOBLOCK
58MM CAFÉ GROUP HEAD
THERMOBLOCK
58MM CAFÉ GROUP HEAD
THERMOBLOCK
58MM CAFÉ GROUP HEAD
TURN
CLOCKWISE
FOR
SLOWER
EXTRACTION
TURN
COUNTER-CLOCKWISE
FOR
FASTER
EXTRACTION
GRINDER
• INSERT
CLEAN
READY
STEAM
HOT WATER
GRINDER
LOCK
ON/OFF MANUAL 1 SHOT 2 SHOT
24 22 20 18 16
LOCK LOCK
LOCK