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13
EN
OPERATING YOUR NEW APPLIANCE
Flow starts after 8-12 secs
Flow slow like warm honey
Crema is golden brown with a ne
mousse texture
Espresso is dark brown
SOLUTIONS SOLUTIONS
Tamp using 15-20kgs
of pressure. The top
edge of metal cap on the
tamper should be level
with the top of the lter
basket AFTER tamping.
Trim the puck to the
right level using the
Razor
precision dose
trimming tool.
Flow starts after 1-7 secs
Flow fast like water
Crema is thin and pale
Espresso is pale brown
Tastes bitter/sharp, weak and watery
Flow starts after 13 secs
Flow drips or not at all
Crema is dark and spotty
Espresso is very dark brown
Tastes bitter and burnt
REMOVE USED
GRINDS
Used grinds will form
a coffee 'puck'. If the
puck is wet, refer to
the 'Under Extraction'
section.
RINSE FILTER
BASKET
Keep the lter basket
clean to prevent
blockages. Without
ground coffee in the lter
basket, lock the
portalter into the
machine and run hot
water through.
AFTER EXTRACTION
CORRECT EXTRACTION UNDER EXTRACTION OVER EXTRACTION
Tamp using 15-20kgs
of pressure. The top
edge of metal cap on the
tamper should be level
with the top of the lter
basket AFTER tamping.
Trim the puck to the
right level using the
Razor
precision dose
trimming tool.
ALWAYS TAMP TO LINE
Adjust & re-test
ALWAYS TAMP TO LINE
Adjust & re-test
EXPERIMENT WITH GRIND:
• Grind needs to be ner
for a slower extraction.
• Ensure you are controlling dose
with the Razor™.
Adjust & re-test
EXPERIMENT WITH GRIND:
• Grind needs to be coarser
for a faster extraction.
• Ensure you are controlling dose
with the Razor™.
Adjust & re-test
LOCK TIGHT
EXTRACTION TIPS
A great espresso is about achieving the perfect balance between sweetness, acidity, and bitterness.
The avour of your coee will depend on many factors, such as the type of coee beans, degree of roast
freshness, coarseness or neness of the grind, dose of ground coee and tamping pressure.
Experiment by adjusting these factors just one at a time to achieve the taste of your preference.
13


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