Silvercrest SEM 1100 D3 Instrucciones De Uso página 18

Tips for the perfect espresso
One of the most important factors for making a good espresso is the so-called
extraction time or flow time – in other words the duration of contact between
coffee powder and hot water until the finished coffee has flowed into the cup .
The extraction time depends chiefly on the quantity and grind of the coffee
powder as well as its compactness . The finer and more compact the coffee
powder, the more slowly the water runs through it .
However, you can adjust the extraction time yourself if you feel that the espresso
does not taste or look as it should .
■ If the crema is very light, has little consistency and dissolves quickly, the
espresso has gone through too quickly; this is called under-extraction . The
espresso tastes sour and watery, and the aroma does not develop fully .
This is usually due to too small a quantity of coffee powder, which may
also be ground too coarsely or not compacted firmly enough .
■ If the crema is very dark and interspersed with light spots in the middle or has
a hole, the coffee has been flowing too long . This is called over-extraction . The
espresso tastes bitter . The cause is usually that the coffee powder is too finely
ground or you have used too much coffee powder . If neither of these is the
case, the coffee powder has been compacted too firmly .
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Use only espresso coffee powder: it is usually more finely ground and also
more strongly roasted . Ideally, you should use around 7 g of ground coffee
for one cup of espresso coffee . Do not overfill the sieve . Compact the coffee
powder in the sieve using the tamper of the measuring spoon a without
compacting the coffee powder too firmly .
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Experiment until you find the optimal balance of all factors .
Tips for the milk froth
■ Generally, any type of milk can be frothed, including soy and rice milk .
However, some types of milk can only be frothed to a certain extent .
■ Low fat or skimmed milk does not burn as easily as whole milk, however,
a too low fat content adds to the risk that the milk will not be well frothed .
Therefore use a milk with a fat content of 3 .5% or 1 .5%, if possible .
■ Well-cooled milk can be better frothed than less cold . For the best results,
use milk at a temperature of about 7°C .
■ Do not froth the milk a second time, otherwise it may burn .
■ Allow frothed milk to stand for about 30 seconds before you pour it onto the
espresso . This allows the larger bubbles to burst; the still liquid milk sinks to
the bottom . You can then pour the fine froth onto the espresso .
SEM 1100 D3 GB │ IE │ 15 ■