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drop by drop into the cup. The coffee is very dark or the cream is dark brown to reddish and has an unpleasant and bitter or even burnt taste.
The outline on the cream is very uneven, with lighter spots being found between darker areas.
Brewing pressure over 13 bar
●
Coffee runs slowly (brewing time well over 30 seconds) and flows drop by drop into the cup
●
The coffee tastes bitter and burnt
●
Possible reasons for an over-extraction
Cause
Grinding level too fine (falls out of the outlet rather slowly, the coffee
grounds sometimes feel like powder when you rub it between your
fingers).
Too much coffee grounds.
Beans roasted too dark.
Prior to preparation, coffee grounds clamped too long in the brewing
unit.
Brewing temperature too high.
SETTING THE WATER QUANTITY FOR
You can change the water quantity for
quantity is determined by a flow sensor.
Switch on the unit. The unit is heating up.
●
If "GRAEF" appears on the display, the unit is ready for operation.
●
Insert the desired filter insert.
●
Grind the desired amount of coffee grounds into the group handle.
●
Firmly press on the coffee grounds using the enclosed tamper. The distance between the upper edge and the ground coffee should be
●
approx. 3 mm.
Clamp in the group handle.
●
Place one or two cups underneath the outlet.
●
Press either the
or
●
The preparation starts.
●
After the desired quantity, press the
●
The water quantity is saved for the selected cup.
●
PRESSURE PROFILE SETTING
With this group handle espresso machine, you can get the best out of your coffee thanks to the right pressure profiles.
RECOMMENDATION
Firstly, use the factory-set profile before creating print profiles. Prepare the best possible espresso (grinding level, contact pressure and grind-
ing quantity must be correct). A well-adjusted coffee grinder is the ideal basis for a good espresso. You can only create your own pressure
profile to improve the flavour/extraction time once all parameters have been coordinated.
KEY
FU = An adjustable pressure over the entire extraction
SE = One adjustable pressure each for 4 variable extraction phases
CU = Pressure profile settings for the
MA = Pressure profile settings for manual preparation using the hand lever.
Def = Preset pressure profiles (factory setting), selection option between FU or SE mode. Not changeable.
USER 1 = User profile 1
USER 2 = User profile 2
USER 3 = User profile 3
VPS = Variable pressure profile - the pressure during the brewing process can be precisely controlled and thus influence the quality of the
extraction process even better.
P1 - P7 = Brewing pressure setting (1 = low, 7 = high)
STG 1 - 4 = Four-stage extraction phase
Example: 1P2 = User 1, brewing pressure 2
AND
cup and for
button for 3 seconds.
or
button again.
&
buttons.
Solution
Grind coarser, slowly approach the optimum grinding level.
Use less coffee grounds, the grinding level may also need to be ad-
justed.
This rarely happens with bought beans. For home-roasted beans, fin-
ish the roasting process earlier.
The coffee grounds can change the flavour due to the temperatures.
As a result, the coffee tastes burnt with otherwise optimal extraction.
After clamping, the brewing process should be started immediately.
Adjust the brewing temperature in the menu.
cups as you wish. The LCD display shows the processing time, but the water
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