How to maximize your K:BAR Coffee experience. The secret is “consistency.”Making a great coffee is a skill. You need to repeat the process with the same check points
each time. This will give you consistent results and pleasure in every cup. Before you begin. First check water temperature on your coffee machine,
it should be between 91c - 95c. Before making a coffee always check and make sure the shower head, the filter basket and the porta filter or group handle are clean of old coffee. If not, this will produce a stale burnt taste that will worsen with every cup. Also clean the seal around the head, this
will ensure a tight seal once the porta filter is clipped into position and will prevent unfiltered coffee grinds escaping into your cup. You should clean all items that come into contact with
coffee after each cup (not daily or weekly) ensuring that the next cup will be fresh, clean and, full of flavour. This can be done with a brush, rag and a quick flush before each cup.

If your machine cannot heat your cups, you can heat your cups by filling them with hot water. This will allow them to retain their heat for longer. Especially important for an espresso
or “short black” as it will cool quickly in a cold cup. 1- overfill the basket in your porta filter with coffee. 2 - tap the base so the coffee collapses into
the basket. 3 - level across the top with something flat and long like the handle of a coffee measuring spoon. 4 - tamp or compress the coffee with a tamper of the same size as your filter basket. It is important that there are no cavities as the water will find it’s way through any weak areas resulting in a fast under extraction . Also make sure the tamp is level. If not, the water will find its way down the side with less coffee and this will result in two completely different extractions from the one double porta filter5 - wipe all excess coffee grinds off basket rim and porta filter. This will ensure a clean tight seal with the machine reducing the risk of coffee grinds seeping over into your cup.

6 – a quick flush to clean the shower and set the temperature. Then clip porta filter into machine with a firm twist and push the button. The shot should
last for 25-35 seconds for 25-35ml of coffee.. You will notice a smooth velvet flow, rich in crema and it should almost look like the shape of a small “Rats Tail” ( wide at the top and
narrow at the cup end). 7- The extraction time and volume will be controlled by the grind and dose. The finer the grind, the slower the extraction and similarly, the more coffee compacted in the basket, the slower the water will travel through it. Again, the trick is consistency. You can aim for a set dose each time leaving any adjustments to the grinder. Grinding If you have a grinder, grinding as you need it or “grind on demand” is best as ground coffee begins to deteriorate immediately.

A very important part of making a great cup of coffee is getting the grind right. Your grind settings should change at least with each new batch of beans. The grinder settings should be determined by you brewing time (the time required to extract your coffee from the grinds) usually between 25-35 seconds for a 25 to 35ml shot. The amount of ground coffee required for a single shot is around 7 grams (this will vary from machine to machine). This “shot” of espresso should be the same amount for all coffee drinks. The only difference will be the added water or milk for say a “latte” or a long black. Your K:BARCoffee Always store in cool, dark place preferably in a sealed container (vacuum sealed is even better). If your selection comes in a zip lock bag with one way valve, take the coffee you need then reseal and squeeze out any air through the one way valve.