01 January 2000

Here's some advice for making espressos from Brian Wogan:

Use freshly roasted coffee beans. Fresh and correctly rotated stock is crucial.

The hopper holding the beans should be clean as it is the oils in coffee that deteriorate.

The grinder must be set correctly, the amount of coffee dosed and grind set. If the grind is too coarse, the water will pass through the coffee too fast resulting in a weak espresso. If the grind is too fine, the coffee will drip through the machine too slowly.

The espresso machine needs to be set at the correct pressure, 9 bar and if this is not displayed, it can be checked by an engineer.

The group heads need regular back washing using the blanking disk. A special detergent (available from Brian Wogan) should be used regularly.

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