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Hyundai HHA662301 Manual

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THE PERFECT ESPRESSO SHOT
The Key to the prefect espresso shot is consistency. The goal is to have consistent taste, and
coee quantity with the same parameters. There are four key steps to pulling a great shot of
espresso coee:
• Grind - the coee beans
• Dose – measure of the ground coee beans, or pre-ground
• Tamp - the group coee beans into the lter holder
• Extract - the coee beans with pressurized water to produce the espresso coee drink
Basics
• 7 -10g (single shot) 16-18.5g of coee (double shot)
• 30 grams (ml) output (28-36 grams allowable)
• 25-30 sec (23-28sec allowable) extraction time
GRIND
Ground coee texture and density is one of the most important factors in producing a great shot
of espresso. The density is also of importance. In a nutshell, the higher the density the more
pressure the water needs to push through the coee ground. Hence the water pushing through
slower. The lower the density the less pressure the water needs, and the water will push through
the coee ground faster.
* You want to nely grind the coee to allow sucient pressure to extract the coee oil into your
espresso shot.
Grinding your own beans is preferable, due to the ability to choose the density. This enables you
to easily manipulate the density of the ground. In the case you are using a pre-ground espresso
ground, you will not be able to adjust the density of the ground to manipulate the perfect shot.
If you do not grind your own beans, and us a pre-ground espresso ground, the density is xed.
Simply experiment with adding more ground, and tamper the ground more tightly in the lter head
to achieve a higher density.
DOSE
The dose is the amount of ground coee used to make your espresso shot. Choose your
dose based on the basket in your portalter. The correct dose for a single espresso is 7-10
grams of ground coee or 16-18 grams of ground coee for a double shot of espresso. The
dose will depend on the particular coee you are using. Some coee beans /grounds work
well with 7 grams, but with some blends you will see better results with 8 or 9 grams per shot.
Experimentation is key. To ensure your dose is accurate, tare the scale with the portalter on top,
grind into the basket, and then place your portalter back on the scale.
When all of these steps are put together, we can nd that 9 - 10g coee extracted to 30g (28-32g)
espresso wt. or approximately 1 . oz. in 30 (23-32) seconds, will result in an espresso with a
balance of tartness, sweetness and bitterness.
In a nutshell, as a general rule of thumb: The perfect espresso shot has a body of 30 gram (ml)
obtained in a 25 – 30 seconds extraction time.
TAMP
The way you Tamp your coee ground into the lter head is more important than you think.
Especially the physical pressure you tamp with. The more pressure, the higher the density. Hold
your tamper between your index nger and thumb, almost like grabbing a doorknob.
Stand perpendicular to the portalter and place your tamper into the basket. Your arm should be
at about a 90-degree angle. Lightly lean into the tamp, applying slow and gentle pressure. The
amount of pressure is as important as repeatability and consistency. Make sure the tamp is evenly
at and consistent, to avoid the water to ow on one side of the lter and distorting the taste.
… 8 …


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