This is the user manual for the manual espresso series. Please watch carefully.
First, please preheat the chamber (this step is very important, keep the temperature stable, and the extracted coffee liquid will definitely be excellent). Then pour hot water to about eight-tenths full (water at 92 degrees Celsius extracts the best flavor), and then put the piston in.
When manually pressing down, keep your body stable and perform a 2Bar soak (this is the charm of a manual espresso machine; a few seconds of soaking can perfectly present the oil flavor). Then you can press down fully, keeping the pressure gauge pointer stable at 9Bar, and stop when you reach the desired weight.
After extraction, lift the handle several times to empty the pressure, then you can remove the filter basket.
Pour over extraction:
First stage｜Bloom: First pour in twice the amount of coffee beans in hot water (e.g., 15g beans with 30ml water), let it sit for 25-30 seconds to allow the coffee beans to release gases and prevent uneven extraction.
Second stage｜Segmented: Use a stable and fine water flow (about 5mm in diameter). Total extraction time: 2-3 minutes. Extraction over 3 minutes may result in over-extraction (bitterness), while less than 2 minutes may lead to under-extraction (sourness).
Ice drip extraction:
Please pay attention to the grind size of the coffee beans: similar to coarse sugar (a bit coarser than pour over). Too fine will clog the filter, too coarse will result in under-extraction and lack of flavor.
First step｜Water temperature control: Use ice water throughout the process (0-4 degrees Celsius). Avoid temperature rise that may cause off-flavors.
Second step｜Extraction time: Regular extraction takes 6-12 hours. Too long may result in over-extraction (bitterness), too short may result in a strong acidic taste. You can adjust according to your preference (8 hours as a middle value).
Third step｜Drip speed: 1-2 drops per second (about 60-120 drops per minute). Too fast will result in under-extraction, too slow may cause oxidation and affect the flavor.
