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Hyundai HHA662301 Manual

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The amount of pressure water that ows is set and can not be adjusted. We made sure the right
amount of pressure and water is applied for every ush. You can choose to interrupt the ush to
achieve your cup of taste desire and depending on the type of bean and ground size you use.
STEP:
The amount of water / time for extraction is xed
When using pre- ground, the density of the grind is xed
Now that we know all variant factors that determine the perfect espresso shot, we can start
‘’mapping’’ the variants that we need to constantly use, every single time you pull a shot.
1. First, pull a test shot that meets the parameters listed—a good starting point is with 8g of
coee ground pulled to 30g espresso yield. A good shot time to aim for is 25-30 seconds to
start.
2. If the 30g of coee yield is achieved in less than 25 seconds – increase the dose (amount of
ground) and increase the tamp pressure to increase the density of the dose. If the 30g of coee
yield is achieved in more than 30 seconds (34 is allowable) decrease the dose (amount of
ground) and decrease the tamp pressure to loosen the density.
3. If the shot tastes sour, use a bit more ground, and make sure to tamp it a bit tighter – to
increase the density. If it tastes bitter, use a bit less ground and tamp a bit looser / with less
pressure.
4. Once the dose density adjusted, pull a test shot.
5. If shot time uctuates greatly, or the shot tastes o, adjust dose and yield accordingly.
Remember: A larger espresso yield can balance out sweetness, while a shorter yield can help
eliminate a bitter nish.
6. Make necessary adjustments to dose ad dose density and brew ratio again to taste. Target
espresso weight should increase or decrease in scale with dose.
7. Repeat the process until the coee tastes delicious.
Once you know the exact amount of ground, the approx. temp pressure to get the right density
the coee shot extract should contain 30 grams of espresso (30ml) within an extraction period of
25 – 30 seconds.
Voila, your perfect shot! Make sure to use the same grind density, dose and tamp pressure to
ensure consistency with every shot you pull.
“Grind your coee too ne and result will be a slow extraction resulting in an over-extracted
shot.... the taste can be bitter and burnt.”
“Grind your coee too coarse and the shot will extract fast resulting in an under-extracted shot....
the shot will have a weak crema, lacking body, and taste weak and watery”
… 9 …


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