Cuisinart EM200U Specifications download pdf (Page 26)

Tamping the Coffee Grounds

ß If you choose to use ground espresso instead of pods, tamping the coffee is a very important part of the

coffee making process.

ß Use the scoop supplied to ll the lter basket, then using the tamping tool (at end of the measuring

scoop), tamp (press down) down the grounds with moderate pressure.

ß Add more coffee and tamp again if necessary to bring coffee to level.

ß Do not overll the lter basket. The ground coffee should be tamped with moderate pressure. If the

coffee is not tamped securely, there is a chance that the water will ow through the coffee too rapidly and

the coffee will be under-extracted.

N.B: If the coffee is tamped too rmly, the water will ow through the coffee too slowly and the coffee

will be over-extracted.

Water

ß When brewing espresso, ensure the water ows through the lter at the correct pace. The water ow

can be adjusted by varying the pressure with which the coffee is tamped (pressed down) in the lter, or by

altering the grind of the coffee.

ß If the speed of the water ow is too slow, the coffee will be over-extracted and will be very dark and

bitter, with a spotted and un-even crema (froth) on the top.

ß If the speed of the water ow is too fast, the coffee will be under-extracted and the supreme avour will

not develop. The coffee will be diluted and there will be an in-sufcient amount of crema on the top.

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Cuisinart EM200U Specifications Page 26