8 HOW TO MAKE A PEFECT ESPRESSO
Perfect the art of fine espresso and cappuccino and respect the 4 M GOLDEN RULES:
MIX, MILL, MACHINE, MAN
The Mix
: the choice of the coffee is very important. You will obtain a pleasant tasting
and round aroma body with a good coffee quality and skilfully blend, selected among de 50
beans varieties available – stronger tasting and smother
ARABICA
with a hazelnut cream
colour, bitter and harsher
ROBUSTA
with a grey brown colour are the most renown. The
roasting quality is also very important.
The Mill
: Freshness and correct fineness of the grinds are crucial to a perfect
extraction.
The grinder must be carefully adjusted and beans ground right before brewing. Adequate
fineness, precise measuring (
7 grams
/
¼ ounces
of coffee per cup) and regular packing of the
coffee grind in the filter holder should allow a smooth espresso flow of
20 to 25 seconds
.
The Machine
: The machine must be accurately adjusted and daily cleaned, the Water
temperature regulated between
86 to 92°C / 187-198°F
, the pressure set between
8
and
9 bars
to assure optimum aroma extraction and give the fresh shot of espresso its consistent crowning
cream and flavourful character. Daily cleaning is essential to erase any thick and rancid
residues which create harsh aromas and cause avoidable breakdowns.
The Man
: The barista is the conductor and must adhere to the 4 Golden Rules.
Served in a warm thick ovoid porcelain cup, the fresh shot of espresso should not be exposed to
the air for too long and be tasted right away: waiting for too long, the cream – the golden foam
of volatile oils – would disappear and erase all flavour.
the beans should be stored up to 2 weeks in good conditions: moisture-proof,
moderate temperature and airtight. In contact with air the beans loose each day 1 % of its
aroma and ground coffee up to 45 %.
the filter holders must be kept warm and have to be left on the group.
9 MAINTENANCE
/SETTINGS
9.1 Daily
Maintenance
The routine daily cleaning is extremely important and quick and assures continued optimum
coffee quality and extends the machine’s life span:
- take the filter holders off, clean the spouts, the filters and the filter holder gaskets with a brush.
- clean the sprinkler with the cleaning filter (on each group): install a filter holder
with the blind
filter,
press the CONTINUOUS push-button for 5 seconds (or CAPPU on the left group) to start
the
auto-cleaning procedure
of the selected group.
30 cycles cleaning cycles
will be
automatically carried out. This procedure can be stopped before the end by pressing one of the
five push-buttons of the selected group.
_ Clean the steam and hot water wands with a sponge.
_ remove the drip tray and clean it.
_ check if the drain's hole isn't blocked.
9.2
Weekly Maintenanc
e
Use a brush and clean the filters to unclog the holes.
9.3 Maintenance every 3 month
On the group head:
_ dismantle and clean the sprinkler ref 355900 and the diffuser ref 404740N.
_ dismantle and clean the spray nozzle ref 410704. (be careful to cut off the water supply).
_ dismantle and clean the solenoid valve 3ways (be careful to cut off the water supply).
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Summary of Contents for TWIN STAR 2
Page 2: ......
Page 37: ...12 ELECTRIC DRAWING 12 1 CPU board 35 ...
Page 41: ...12 3 Power circuit for 230 V 3AC 6 6 0 6 0 1 2 2 1 0 2 8 06 07 93 1 92 91 0 04 6 05 39 ...
Page 42: ...12 4 Relays box for 400 V 3NAC 230 V 1NAC 40 ...
Page 43: ...12 5 Relays box for 230 V 3AC 2 1 0 2 0 0 2 2 1 0 1 0 0 2 1 2 1 1 0 1 2 41 ...
Page 44: ...13 HYDRAULIC DRAWING Σ Σ Hydraulic diagram Twin Star 2 42 ...
