clogging of grinder and doser. Use non-oily espresso beans,
recommended by manufacturer. Try our non-oily roast Guru's
Choice Espresso or Bristot imported Italian beans - Ideal
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Good espresso in the cup is a balance between following
three variables (in addition to the requirement for chemical
and mineral free water, non-oily medium roast
1- The fineness of the coffee grind (powdery fine for
non-pressurized filters and granular grind like the fineness of
table salt, for fully automatic models).
2- The quantity of coffee grounds used per shot of
espresso. (minimum 7 gm. maximum 9 gms.)
3- The quantity of water per shot of espresso (1/2 oz. for
Ristreto to 2-oz. for good espresso).
All of the
three variable factors need checking and adjustment to improve
the quality of espresso.
adjustment of knob setting at (8) is what is called the factory
setting. After use over several months that can change and may need
adjustment. There is no standard setting where it will automatically
make the best espresso. The adjustment should begin where the
position of the knob is.
what is the starting position of the knob. After adjusting the
grind, the dose of beans per shot of
The adjustment of
the fineness of grind in Italia is done by using the knob
on the rear right inside the bean hopper. Turn (clockwise) to higher
numbers for coarser grind. Make sure that the grinder is working
when grind fineness is being adjusted. This is especially so when
the finer grind is desired.
Always change the grind one
notch at a time. Check the result of change by inspecting the
discarded coffee puck. It should be well formed like a hockey
The three factors that
change the quality of espresso is the fineness, the quantity of
ground coffee per shot and a well formed
A well formed puck is
possible only when the fineness and quantity of coffee fill the
compacting cup as desired.
Over filled cup can damage
the brew drive gears.
Under filled compacting cup
will show gooey or watery puck.
Extra coarser grind will
have a fragile puck that easily breaks as it falls into the dump
Too fine grind will have
watery pasty puck as finer grind takes less space in the compacting
With the three factors
balanced, the last and final evaluation will be to check the dark
color of espresso and the thickness of crema. For correct evaluation
and setting the quality of espresso for its color and thickness of
crema, use shot glasses. The narrow mouth of shot glasses will
accumulate crema for judging its thickness.