Catler ES 8011 SE, Instructions For Use Manual, Page: 20 / 44

20
OPERATING YOUR ESPRESSO MACHINE ES 8011 SE
UNDER EXTRACTED ZONE
During extraction, the gauge needle when
positioned in the lower zone, indicates the
espresso has been extracted with insuffi
cient
pressure.
This occurs when the water fl ow through the
ground coff ee is too fast and results in an
under extracted espresso that is watery and
lacks crema and fl avour.
Causes for under extraction include the grind
being too coarse and/or insuffi
cient coff ee in
fi lter and/or under tamping.
OVER EXTRACTED ZONE
The gauge needle, when positioned in the
upper zone during extraction, indicates the
espresso has been extracted with too much
pressure.
This occurs when the water fl ow through the
ground coff ee is too slow and results in an
over extracted espresso that is very dark and
bitter with a mottled and uneven crema.
Causes for over extraction include the grind
being too fi ne and/or too much ground
coff ee in fi lter and/or over tamping
TEXTURING MILK
The coff ee maker Catler ES 8011 SE comes
with a commercial style steam wand.
• Turn the STEAM/HOT WATER selector
dial to the steam position. The STEAM/
HOT WATER light will fl ash to indicate the
machine is heating to create steam.
• When the STEAM/HOT WATER light stops
fl ashing the steam wand is ready for use.
• Before inserting the steam wand into the
milk, pause the steam by returning the
dial back to the I position. This will avoid
the milk splashing out of the jug (this
pause function lasts for 6 seconds before
exiting steam mode).
• Insert the wand into the milk and return
the dial back to the position to
texture milk.
• To stop the steam return the Steam dial
to the I position and remove the jug.
NOTE:
When the espresso machine creates
steam, a pumping noise can be heard.
This is the normal operation of the
15 bar Italian pump.