ENGLISH
Translation of the original German user manual
46
To increase the boiler temperature briefly (for approximately 3 minutes), press the
▲
button during
the brewing process. The steam output is based on the set t2 temperature. The boiler pressure gauge
shows how far the pressure has risen. We recommend a pressure of about 1.2 bar for steaming/foaming
milk.
We recommend increasing the steam output after the last espresso shot so that the brief
rise in boiler and brewing temperature does not have a negative effect on espresso
preparation. After a short period of time, the brewing temperature will stabilise again to the
original t1 setting.
8.2.
Advanced preinfusion settings
The MECHANIKA MAX has different settings for preinfusion. There is a distinction between passive and
active preinfusion. Depending on the maturity of the roast you are using, the roasting depth (i.e. light or dark
roast) and the bean composition of the roasted coffee, the parameters (PrP and PrA) should be adjusted
accordingly. For very fresh (high CO2 content) coffee or light roasts, preinfusion leads to more
homogeneous, reproducible, and stable extractions with a reduced risk of channelling (channeling in the
coffee puck).
8.2.1.
Passive preinfusion
We recommend using passive preinfusion when operating in the permanent water mode. The main water
supply pressure is sufficient to infuse the ground coffee within a defined period of time (PrP). After the time
has elapsed, the pump starts to build up the desired brewing pressure. The active preinfusion should be
switched off (PrA = oFF). For example: PrA = oFF, PrP = 6 seconds. The brewing process starts when the
solenoid valve opens. The line pressure infuses the ground coffee and after 6 seconds the pump starts to
increase the brewing pressure to 9 bar.
We do not recommend using passive pre-infusion when operating the machine in the water tank mode. The
pressure in the heat exchanger is not sufficient to completely infuse the ground coffee. The result is often an
uneven extraction.
The pressure flow varies greatly depending on the settings in PrP and PrA; which can have an effect on the
taste of the coffee.
To set up the passive preinfusion please proceed as follows:
Pressure placed on the
coffee grounds
Time
Passive Preinfusion
Passive Preinfusion
Passive preinfusion
(insufficient)
Permenant water supply (PrP)
Water tank (without PrA)
Water tank (with PrP und PRE)
