Home Espresso Tips
Follow these tips to get the best out of our Orgazmik Coffee blends right in your own home!
Aim for a slow pour with a thick, viscous liquid.
Fresh is best – Only use the freshest beans and grind to order.
Adjust the grind – Make small adjustments to control the extraction rate. If too fast then ground finer, if too slow then ground coarser.
Dosage check – Fill handle with grounds to 1mm above rim of shower foil. Knock handle to settle grounds and level to rim with finger or doser cover.
Tamp & twist – Tamp down (applying 15kg of pressure), tap side of handle to dislodge any grounds, tamp & twist to complete polish.
Slow extraction – 60ml should take approx 28 secs and look like flowing caramel. Ensure liquid is thick and viscous. Cut off before streams pale or twist. A reddish-brown ‘crema’ should settle on top.
*Too quick = watery, sour taste; Too slow = bitter taste.
Clean sediments – To avoid your next cup being tainted.
Aim for smooth, glossy milk with barely visible bubbles.
Select jug – Only half full jug so use the right size needed and keep residual milk to a bare minimum.
Warm & thicken – Hold steam wand just below surface and tilt jug to swirl milk. Turn on pressure and gently lower jug until volume of milk required is reached.
60° Limit – Drop wand into milk if desired temperature has not been reached. Turn off steam before milk reaches 60*. Temperature will continue to rise no hotter than 70.*
Remove large bubbles – Give the jug a heavy knock if any large bubbles have formed. Swirl to reveal glossy colour and skim off any other large bubbles.
Control the pour – Use heavily textured milk first, then pour your flat whites etc. with the lightly textured milk. Keep the milk well blended by swirling when not pouring.
Blue Top Milk – Produces best results.
Trim Milk – Will froth quickly then collapse so make in smaller quantities.
Soy Milk – Heats quickly due to high sugar content so adjust steam control.
*We recommend using a milk jug thermometer for accuracy and consistency.