TUTORIAL VIDEOS

GETTING STARTED

PULLING A SHOT

UNBOXING YOUR FORGE

• When receiving your Forge, it’s ready to use out of the box.

• To assemble the tripod stand, insert each leg, press & twist. 

• Don’t remove the grease on the piston o-rings. This grease is DOW 111 food-safe and helps to keep the piston traveling smoothly.

• There are 2 spare o-rings included with your Forge, located inside the double basket – replace as needed. 

•  To clean we suggest using mild dish soap.

APPLYING PRESSURE

Start by placing your dominant hand on top of the t-handle

Place your non-dominant hand on top of your dominant hand

Then apply pressure straight down on the piston, leaning your body weight into the Forge 

BASIC ROUTINE

STEP ONE

Pull out the piston and unscrew the lockring (slim version of handled portafilter)

STEP TWO

Place Forge on top of kettle, if preheating, & start boiling water.

STEP THREE

Weigh out between 16-19g of coffee beans

 

 

STEP FOUR

Grind coffee into 58mm basket & tamp.

 

 

STEP FIVE

Remove Forge from kettle and screw brew basket on to Forge using lock ring.

STEP SIX

Set Forge on tripod stand & pour boiling water into the cylinder & fill to the top.

STEP SEVEN

Insert piston and apply downward pressure ramping up to 130psi & hold until all water is pressed out, this should take roughly 25-40 seconds. If the shot runs too fast adjust your grinder to a finer grind setting & if too slow adjust to a more coarse grind.


PRESSURE PROFILING

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

Pour water into cylinder (approximately 5-10s)
Insert piston and steadily increase to 8 bar over 5s
Decrease pressure to 6 bar over approximately 25s and then hold at 6 bar for remainder of extraction
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.

Pour water into cylinder (approximately 5-10s)
Insert piston and hold at 1 bar for 20s
Steadily increase to 8 bar over 5s
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.
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

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