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ESPRESSO PREPARATION
IMPORTANT!
See chapter preparation in order to warm up the group handle, system and cups. Insert the filter insert for one cup or two cups. After that,
start preparing espresso.
After that, dry the group handle well.
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Grind the desired amount of coffee grounds into the group handle.
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Firmly press on the coffee grounds using the enclosed tamper. The tamper should rest evenly and not crookedly on the ground coffees when
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it is pressed down. This ensures even distribution and brewing over the entire surface.
Clamp in the group handle.
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Place either one or two cups underneath the outlet.
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Press
for a single espresso or
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The display shows the current processing time. Ideally, the processing time should be approx. 20-30 seconds. While brewing, the brewing
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pressure can be changed with "+" or "-", from P7 to P1.
The process stops automatically at
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Remove the group handle and tap out the coffee grounds in a used coffee tray.
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PRESSURE GAUGE
UNDER-EXTRACTION
In case of under-extraction you will get a very thin, flat and underdeveloped coffee. The coffee flows very quickly into the cup. In this case, too
little components have been dissolved out. The coffee is very light, the cream very thin, not available or the cream is very light with large bubbles.
Brewing pressure smaller than 7 to 8 bar
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The coffee flows very quickly into the cup.
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The coffee tastes sour or flat
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Possible reasons for an under-extraction
Cause
Grinding level too coarse (falls out of the outlet quite quickly, the cof-
fee grounds feel rather coarse-gained when rubbing them between
your fingers).
Too little coffee grounds.
Channeling: Pressure uneven
Beans not fresh or coffee grounds not fresh (possibly pre-ground too
long).
Beans have been roasted too light.
Brewing temperature too low.
OPTIMAL EXTRACTION
In case of optimal extraction, the espresso flows evenly, slowly and creamily "like honey" out of the outlet into the cup. The cream
is dense and dark brown to golden brown.
Brewing pressure from 7-8 bar up to 12-13 bar
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Contact pressure approx. 15 kg
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Coffee grounds evenly distributed in the group handle
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Optimal grinding level, not too fine, not too coarse
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Fresh beans or freshly ground coffee grounds
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Optimal water temperature, not too cold, not too hot
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OVER-EXTRACTION
In case of over-extraction, too many bitter substances are dissolved out of the coffee. Preparation takes a long time, the coffee flows slowly and
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for a double espresso/two espressi or use the hand lever for manual preparation.
and
. To stop manual draw, press down the hand lever again.
Solution
Grind finer, slowly approach the optimum grinding level.
Use more ground grounds, note the maximum filling quantity, the
grind may also need to be adjusted.
The tamper should rest evenly and not crookedly on the compressed
coffee grounds. Otherwise, channels may form in the coffee and the
hot water will flow through the coffee too quickly.
Ideally, store the beans in the coffee packaging closed again. Oth-
erwise, light and oxygen will age the coffee. Only remove as much
coffee as you need in a short time.
Lighter beans have a slightly different brewing behaviour than dark
beans and are usually brewed at lower pressure. A delicious espres-
so with different flavours can also be prepared by adjusting the quan-
tity and grinding level. However, this can only be addressed briefly
in these instructions.
Adjust the brewing temperature in the menu.
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