KitchenAid KES2102ER Manual download pdf (Page 19)

19

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TIPS FOR GREAT RESULTS

and sweep any excess coffee from the lter

with their ngers, leaving exactly what they

need. After you’ve had some experience

dosing, leveling, and tamping your coffee,

you’ll be able to consistently dose your

coffee by sight, just like the pros.

If you’re dosing coffee without the aid of

a measuring scoop, it is important not to

overll the lter basket. Coffee needs room

to expand when brewing. If the coffee is

crushed against the shower screen, it will

prevent an even dispersion of water across

the lter, leading to uneven extraction and

poor espresso.

Here’s how to tell if you’re overfilling

the filter basket:

• Fill the basket, level the coffee, and apply a

good tamp (see the next section, “Proper

tamping technique”).

• Attach the portalter to the brew head,

then remove it immediately.

• If the coffee in the portalter has an

imprint of the shower screen or the

shower screen screw, there is too much

coffee in the lter basket!

Leveling

Leveling the coffee after it has been dosed

into the lter is a critical technique for

great espresso. If the coffee isn’t evenly

distributed in the lter, tamping the coffee

will create areas of high and low density.

The high pressure brew water will inevitably

follow the path of least resistance, owing

heavily through the low density coffee –

overextracting the bitter coffee compounds

– and owing lightly through the higher

density coffee, underextracting the avorful

essences. This uneven extraction results in

thin, weak, bitter espresso.

To Level Coffee In the Filter Basket:

• Make sure the lter basket is dry before

adding coffee; moisture in the basket will

create a path of least resistance for the

brew water.

• After dosing the lter with coffee, level

the coffee by sweeping a nger back and

forth over the lter. Do not sweep in one

direction only – this will cause the coffee

to pile up on one side of the basket and

produce uneven extraction. Try to impart

a slight bowl shape to the coffee, with the

center lower than the sides.

• Make certain there are no gaps between

the coffee and the sides of the lter.

Tamping

Tamping compresses the coffee into a

level disc (also called a puck) that provides

uniform resistance to the high-pressure

brew water. Properly leveled and tamped

coffee will produce an even extraction of

coffee compounds – and great espresso.

Coffee that is tamped too softly will be

deformed by the brew water, resulting in

uneven extraction, a fast brewing time, and

mediocre espresso. Coffee tamped too

rmly will slow the brewing time, making for

a bitter, overextracted beverage.

Proper tamping technique

1

The tamper handle should be grasped

like a doorknob, with the base of the

handle firmly against the palm. When

tamping, try to keep the tamper, wrist,

and elbow in a straight line.

2

With the bottom of the portafilter

resting on a solid surface, gently press

the tamper into the coffee with the goal

of creating a level surface. Remove the

tamper from the filter basket with a

slight twisting motion.

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