Espresso

  • The flavor of your coffee will depend on many factors, such as the type of coffee beans, degree of roast, freshness, coarseness or fineness of the grind, the dose of ground coffee and tamping pressure.
  • We recommend using freshly roasted coffee beans, with use of those beans within 2 weeks of the ‘roasted on’ date. The beans should be ground immediately before brew3ing as ground coffee quickly loses its flavor and aroma.
  • Pre-ground coffee can be used but should not be kept for longer then 1 week as flavor will diminish.
  • Store coffee (beans or pre-ground) in a cool, dark and dry container. Vacuum seal if possible. Do not refrigerate or freeze.
  • Ensure that the size of the grind of the coffee is suitable for espresso/cappuccino machines. The grind size should be fine but not too fine. The grind size will affect the rate at which the water flows through the ground coffee in the Filter and ultimately the taste of the espresso.
  • If the grind is too fine (looks like powder and feels like flour when rubbed between fingers), the water will not flow through the coffee even when under pressure. The resulting espresso will be OVER EXTRACTED, dark in color and bitter in flavor.
  • If the grind is too coarse, the water will flow through the coffee in the Filter too quickly. The resulting espresso will be UNDER EXTRACTED and lacking in color and flavor.

Milk Frothing

  • the Duo-Temp™ Pro comes with a Commercial Swivel Steam Wand.
  • You can use any milk you have, just make sure it’s cold — warm milk doesn’t froth as easily. Non-Fat milk or milk alternatives, like soy milk or almond milk, produce the largest volume of froth and foam, but if you prefer a creamier flavor or texture, you can use full-fat milk or even cream. Low-Fat milk will give you a more ‘in the middle’ type of texture, more bubbled foam then whole milk but silkier and more creamy then non-fat.
  • The stainless steel Frothing Jug that came with your the Duo-Temp™ Pro works best for steaming/frothing milk. It will dissipate some of the heat, allowing more time to infuse air into the milk before the milk gets too hot.
  • Always start with fresh cold milk.
  • Fill the jug to just below the V at the bottom of the pouring spout.
  • With the steam wand tip over the drip tray, turn the Control Dial to ‘STEAM’ to purge out any condensed water. When steam is all that it coming out of the wand, turn the dial to ‘STAND BY’.
  • Lift the steam wand and lower it into the frothing jug until the tip is no more then 1 or 2 centimeters below the surface. Being below is important as this will allow the milk to ‘stir’ while it’s heating.
  • Put the steam wand tip towards the right hand side of the jug, in about the 3 o’clock position. Turn the Control Dial to the ‘STEAM’ position. The steam wand will make a hissing noise as the air and steam are pushed into the milk and the milk will begin making a kind of whirlpool which will mix the cooler milk with the heated, spreading the heat more evenly.
  • While the whirlpool is moving the milk, slowly begin lowering the jug. Milk will double or even triple in volume with the addition of the steam so to keep the steam wand tip near the surface for good texturing, the jug will need to lower as the volume increases.
  • When the volume is sufficient, lower the tip further into the milk to continue heating. When the jug is hot to the touch on the bottom, the milk should be sufficiently and thoroughly heated.
  • Swirl the milk in the jug as you prepare to add it to the espresso as this will keep the milk from separating.