Manual BellaBarista Expobar Office Pulser (page 4 of 10) (English)

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3. COFFEE PREPARATION.

The following coffee preparation section is divided up into two parts. Part 1 is an

explanation of Crema and how to get it using the “Golden Rule”. Part 2 is how to use

the controls.

Part 1.

What is crema?

Crema is creamy foam that is on top of your espresso and is the essence of what espresso is all about. The

crema houses the mulititude of aromas and flavors that are extracted from the beans. The color will vary

with the beans that are used and will vary from a medium golden brown to a dark golden brown

Golden Rule

The Golden Rule is a simple formula that if you read it, understand it and follow it you will be brewing

high quality espresso in no time.

Golden Rule

“A double shot of espresso should equal 2 to 2.5 fluid ounces, have approximately 14 grams of

ground coffee in the filter basket, and take approximately 20 to 25 seconds from the moment you

start the pump until you reach the appointed liquid volume. A single shot of espresso should equal

1 to 1.5 fluid ounces, have approximately 7 grams of ground coffee in the filter basket and take

approximately 20 seconds.”

The best shots are typically double shots due to the chemistry involved in extracting the flavors and

aromas from the coffee. Use the two shot filter basket with two level scoops of ground coffee and tamp

with 30 pounds of pressure. Put the portafilter into the machine, turn on the brew switch to start the pump

and time how long it takes to dispense 2 to 2.5 ounces of espresso into your cup.

With your own grinder

If the coffee comes through too fast, grind your coffee a little finer and try it again. If it comes through

too slow, grind your coffee a little more coarse and try again. The tamp pressure and the coffee volume

stay the same, the only thing that changes is your grind setting.

Without your own grinder

Let’s say you don’t have your own grinder, and you can’t vary how fine or coarse your coffee is ground.

You will then have to vary your tamp pressure according to the shot timing. If the water runs through the

coffee too fast, tamp a little harder. If too slow, tamp a little lighter.

Part 2.

MODEL: PULSER: Fill the portafilter with ground coffee and lock it into the group head (FIG 2). Press

the brew switch (9) to begin dispensing coffee. When the level of coffee in your cup reaches the desired

quantity, stop the dispensing by turning off the brew switch (9).

MODEL: CONTROL: Fill the portafilter with ground coffee and lock it into the group head (FIG 2).

Press your chosen button on the keypad (7) to begin brewing. The keypad is programmed with 4 coffee

doses (SEE SECTION 6: PROGRAMMING) and 1 manual button (*). The four buttons (1s-1l-2s-2l) will

automatically stop the flow of coffee when the pre-programmed level is reached in the cup. The (*) is a

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BellaBarista Expobar Office Pulser Manual

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