Parts

  • Piston & Handle
  • Cylinder & Top Plate
  • Basket
  • Lower Ring (similar to a portafilter)

Before Use Instructions

  • When receiving your Forge, it is ready to use straight away, even still because of shipping I would suggest to wash it with a mild dish soap.
  • Do NOT remove the grease on the piston o-rings. This grease is DOW 111 food-safe, and helps to keep the piston traveling smoothly.
  • 2 spare o-rings are included with your Forge. These are inside the double basket. They won’t be needed for a while, so just store them in a safe place where you will remember for 6 months to a year later.

How to Press

Actually pulling seems much easier to me. I place my fingers like this:
IMG_20150531_194955

Then put my other hand over the top and pull with a motion like this:
IMG_20150531_195254

Basic Routine (with pre-heat)

A note about pre-heating: it’s only necessary for light roasts. Many darker roasts will do just fine by skipping the pre-heating steps 3,4,5,6 and using straight boiling water.

  1. Dose between 16-20g in the provided double basket. Lower doses will be thinner bodied and sweeter, higher doses will be thicker and more bold.
  2. Grind slightly finer than you normally would for a similar dose on a pump machine.
  3. Prepare the Forge for preheating by either locking in a blind basket or placing the Forge on top of your kettle
    1. If using your kettle and steam to preheat, keep ring aside and let the Forge steam on top of the kettle once boiling for approximately 30-45s or use a temperature strip for better accuracy.
    2. If using a blind basket, boil water and pour into Forge, insert piston slightly just up to second o-ring, wait a minimum of 20 seconds, but can be preheated for 1-2 minutes.
      1. Start kettle boiling again and pour out water from the Forge.
      2. Unlock blind basket
  4. Lock in your coffee. It’s best to place the ring with the basket on the counter, which makes grabbing a basket inside the ring easy. Aligning marks on the side of device will help to speed up threading process.
  5. Pour quickly to start, and slow down as the Forge fills. You can hear the sound change as the water travels up the cylinder. Fill completely.
  6. Insert piston handle and begin to press. If you have a pressure gauge, you can follow one of the below pressure profiles. Otherwise approximately 40lbs of downward force will generate approximately 8 bar of pressure.
  7. If flow is too fast, relax pressure to allow coffee to extract in approximately 30 seconds from the time you inserted the piston.

If all went well, you should be richly rewarded with a nice espresso:
Double-Shot

Pressure Profiling

Profile 1 – Standard – Works great for dark roasted coffees from Full City+ to Vienna.

  1. Pour water into cylinder (approximately 5-10s)
  2. Insert piston and steadily increase to 8 bar over 5s
  3. Decrease pressure to 6 bar over approximately 25s and then hold at 6 bar for remainder of extraction
  4. Cut when stream color noticeably blondes

Profile 2 – Long Pre-infusion – Works best for light roasted coffees from City to City+, but can be used on other medium roasts as well. You will need to grind much finer than using the same coffee on Profile 1.

  1. Pour water into cylinder (approximately 5-10s)
  2. Insert piston and hold at 1 bar for 20s
  3. Steadily increase to 8 bar over 5s
  4. Decrease pressure only to keep flow from going too fast, approximately 20-40s for this range. Don’t worry about drawing this phase longer than profile 1, a longer extraction is needed for some coffees.
  5. Cut when stream color noticeably blondes

The biggest advantage of the Forge is being able to pull shots with Profile 2. These shots are extremely well balanced and can be high in body as well depending on the coffee. With Profile 1 or normal pump machines, coffees roasted very light will usually taste quite sour and so are usually not recommended for espresso. Have fun profiling!

For further theory on how pressure profiling works, please see this thread on Home-Barista.com

Quick Tutorial Videos

FAQ

  1. Is pre-heating absolutely necessary? No, for most espresso blend darker roasted coffees, no preheat is needed if you use boiling water. Why? This is because of the low thermal conductivity of stainless steel. Said another way, the Forge will absorb only a little heat, lowering water temperature only slightly.
  2. Does the Forge need a finer grind? And why? Yes we find that the Forge needs a finer grind than most pump machines. Best reason as to why is based on the natural pre-infusion unique to the Forge. This allows a finer grind, with a better extraction rate, while still maintaining good flow.
  3. Shot volume is lower than I’m used to. Is there a way to increase it? In our findings, 2 things can help increase shot volume. First, you can pre-infuse the coffee under 1 bar of pressure. Then remove the piston and refill the cylinder. Alternatively, lower doses will help with getting higher volume shots as well.
  4. Can I use pre-ground coffee? We don’t recommend it, and likely just isn’t possible without getting a pressurized basket. 58mm size is quite large and requires both fresh coffee as well as a good grinder to be able to grind fine enough to allow for the proper pressure to be achieved.
  5. What is the minimum grinder you would recommend? For a hand-grinder, a LIDO 2 or LIDO 3 would be good, Pharos or HG-One would be ideal. For an electric grinder, we would suggest looking at a Baratza Preciso, but some of their cheaper grinders may work as well, the downside would be that they won’t be as easy to adjust in the espresso range.
  6. How can I get a dry puck? After the shot is done, press the water until pressure goes under 20 psi. Then remove the piston and press again. You should see foam come out the basket instead of just water on this second pull, that means the puck is dry.

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