Espresso Connect is an authorised dealer for ECM. Please order directly from our website. We deliver Australia wide.

The following should be observed before preparation: The filling quantity of an espresso is 25-30 ml. The duration from turning the brew group lever to the perfect espresso is 23-25 seconds. Use filtered water and a clean portafilter without old coffee grounds. Grind fresh coffee. As soon as oxygen reaches the grinded coffee, the aromas evaporate. Start the brewing process immediately after inserting the portafilter into the hot brew group, otherwise the coffee will burn. The preparation: Preheat the cups on the cup warming tray. Allow the portafilter to be clamped in the machine during the heating phase. Fill the portafilter with fresh ground coffee.

The coffee grounds should fall "easily and flakily" from the coffee grinder into the portafilter. Tamp the ground coffee with approx. 15-20 kg of tamping pressure. As a help, you can use a pressure-regulating tamper. Please make sure that the ground coffee is firmly pressed in the portafilter. To measure whether you have tamped properly, you can, among other things, turn the portafilter and the coffee must not fall out. Preheat the cup by pouring hot water into it.Empty the cup and allow some water to run through the brew group. Insert the portafilter, place the cup underneath and prepare the espresso. The espresso should now run "like oil" from the machine into the cups.

The correct grind of the coffee is the basic prerequisite for a good espresso. This decides, apart from the coffee blend, the quality of your espresso. The coffee should be a little coarser than flour. You can also recognise the correct grind if the ground coffee forms fine lumps. If the espresso flows too fast out of the portafilter, the coffee grounds are too coarse. If the liquid flows too slowly or possibly not at all, the degree of the grind is too fine. You can reach the right grind after a few trials.

The brew group is not yet warm enough. The machine is calcified. The portafilter was not clamped during the heating phase and could not yet take over heat via the brew group.

Adjust the grinding degree. Increase the tamping pressure. Your coffee maybe too old.