Rocket Giotto Service Manual download pdf (Page 21)

How to make great espresso.

This is the one method of making coffee that

borders on being an art form. The better the

machine you have (yes, often the more expensive)

the better result you will achieve. In my opinion you

are better serving great Stove Top Espresso

or Plunger than bad Espresso.

So how do you master the art of making the

best tasting Espresso cup after cup? Simple,

follow our 4 step guide. Put your heart and soul

into the process and you will be the equal of any

professional barista.

TROUBLE SHOOTING.

Thin and dirty tasting coffee.

Your grind setting is too ﬁne or it’s too tightly

packed. The water is struggling to ﬂow through

the coffee. The resulting coffee tastes dirty and is

overly dark. This is known as over extracted coffee.

To ﬁx it, make your grind setting more coarse, so

you extract 50/60ml of coffee over the 25 to 30

second time frame.

Sharp and metallic tasting coffee.

Your grind setting is too coarse or it’s too loosely

packed. The water is ﬂowing through too fast.

The resulting coffee looks thin with little or no

crema. This is under extracted coffee with a sharp,

metallic taste. To ﬁx it, make your grind setting

ﬁner – remember 50/60ml over 25 to 30 seconds.

A dirty machine will always lead to poor results.

Your Espresso machine needs to be

CLEAN, VERY, VERY CLEAN. Use

ﬁltered water if you can and fresh

water if you can’t. Use a conical burr

grinder and grind your coffee really

fresh ie; just seconds prior to use.

If your beans are getting old throw

them out and buy a fresh batch. Buy

and use a professional quality tamp.

Now you should have 50 to 60 ML of

ﬁne dark, oily espresso. PERFECT.

Remember that 50 to 60 ml is the

maximum amount of your extraction,

from this point on there is no ﬂavour

left in the ground coffee. For milk

based coffee, simply add the hot

milk to the desired amount, or for

a long black add hot water.

Fill the handle of the machine with your

freshly ground coffee to within 3mm of the

top of the basket. Use a FIRM tamp, by ﬁrm

I mean a decent push but no more than that.

The tamp pressure must be the same, cup

after cup. Along with the grind setting, this

controls the rate at which the water ﬂows

through the ground coffee.

THIS IS THE SECRET TO GREAT ESPRESSO.

Fit the coffee ﬁlled handle

to the machine and start the

extraction process. The time

of the extraction (the pour)

should be no more than 25 to

30 seconds before you turn

the machine off. You’re looking

for a good heavy, viscous pour,

we call it a mouse tail.

50 –

60ml

www.rocket-espresso.com

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Rocket Giotto Service Manual Page 21

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