Quick MILL Alexia Instructions For Use Manual - page 4
Alexia
portafilter. Why did I have you do this? Simple – it is always easier to make double shots than
single shots. This is because doubles are more forgiving if you have slight variations in the two
previous variables: quantity of ground coffee and tamp firmness.
Adjust your grind so that when you activate the pump, the flow of coffee coming out of the
portafilter spout looks like the tapered tail of a mouse and has approximately the thickness of
ballpoint pen filler.
Now, last but not least, when is it done? The coffee tells you when it is finished; simply observe
the color of the crema. When the crema changes from a reddish brown color to a lighter blond
color, it is done; stop brewing by pressing the lever all the way down. If you run the pump after the
color has begun to change to light blond, you will only dilute the coffee and extract undesirable
bitters.
If you really want to know what is happening, purchase a bottomless portafilter. You will get
instant feed back. There is also a link to an article in our FAQ section on how to use the
bottomless portafilter.
You have to admit that is a lot easier than using shot glasses and timers!
Tip:
Get into the habit of disposing of the spent grounds immediately after brewing espresso.
After disposing of the grounds, return the portafilter to the group and lift the lever up for three to
five seconds to rinse away excess oils and loose grounds. By regularly following this procedure,
you will greatly reduce the tar-like buildup on the dispersion screen that occurs if you allow coffee
oils to dry and bake on the hot group.
How to Froth Milk for Cappuccinos and Lattes
To steam milk with your Alexia follow these procedures
. First flip the steam switch on, the
switch farthest to the right, the temperature in your boiler will now rise as well as the pressure. After
approximately two minutes you are ready to bleed off the excess water in the boiler as follows. Place
a pitcher under the steam wand and open the steam valve, water will come out. It may be necessary
to repeat this process a couple of times until you get all the excess water out. Once you have bled off
all the excess water your pressure will rise and the center red light will go out and you are now ready
to steam milk.
First, let’s talk about some of the first things you need to learn in order to become ‘barista-like’ in your
techniques.
Milk
– whole milk works best to steam, both in technique and in flavor! Lower fat milks contain mostly
water which will not foam well and will be almost tasteless when steamed. After all your hard work
you will be left with a less than desirable tasting beverage.