Default base size is 58mm – Please advise in notes during checkout if you require another size.
Grinding and Dosing
To achieve an equal distribution of coffee, it is recommended to fill the basket with freshly ground coffee until it is over full with coffee. Gently tap the portafilter on a solid surface to settle the ground coffee (collapsing the coffee), then level off with the back of a knife or a dosing tool to yield a flat coffee surface.
Using the Tamper
Most people can quickly find a comfortable grip – whatever grip you choose, make sure it is comfortable and that the tamper can be easily controlled. Once the right grip is attained, rest the portafilter on a tamping mat, tamping stand, or with its edge on the edge of a bench and position your body as close to the tamper as possible. Rest the tamper in the filter basket and, using the True Tamp rings on the outside of the tamper as a guide, adjust the angle of the tamper as required so it is exactly level. Then, keeping your wrist straight, apply firm even pressure from the shoulder through the elbow and into the tamper to compress the coffee. Watch the rings to ensure that the tamper stays level. Ideally, a force of 10-15kg should be used (this can be practiced on a scale to gauge initially).
Once the tamp is complete, release the pressure on the tamper and spin it about 90 degrees. This ‘polish’ helps give the puck a clean and smooth surface. It also dislodges any coffee grounds that have stuck to the tamper. If the tamper doesn’t spin freely and scrapes on the side of the basket, it means the tamp wasn’t level. It is not recommended to knock the side of the portafilter with the tamper, as this may fracture the coffee puck and cause channelling.
Now the portafilter can be loaded and brewed. To begin, 30ml of espresso per cup should be sought – with a brewing time of about 25 seconds. If it takes longer, the grind is too fine, if it’s any quicker the grind is too course.
Acetal plastic handles can be washed or wiped as required. They should never be dishwasher cleaned or cleaned with any harsh or caustic chemicals (bleach or caustic soda). Wooden handles should be kept dry and only wiped clean with a slightly damp cloth. Wooden handles are pre-treated with Danish oil and will absorb skin oils during normal use, so shouldn’t need re-oiling. The base can be unscrewed for cleaning if desired, however a wipe with a damp cloth should be all it takes to remove any dried coffee residue or particles.