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6 USE OF THE MACHINE
6.1 Preparation of the machine
The switched off machine (rotary dial in position 0) is to be placed in operation as follows:
1
Make sure that there is water pressure in the supply hose.
2
Turn the machine on (rotary dial in position 2).
3
Wait until the boiler pressure gauge indicates approx. 1.0-1.25 bar.
4
Depending on the ambient temperature, the heat-up phase is approx. 30 minutes.
5
The machine is now ready for use.
6
Prior to preparing the first coffee, clamp the filter holder into the brew group and move the brew lever into the
most upward position. Release some hot water out of the brew group. This way the porta filter gains an
optimum temperature.
7
The cold water mixing valve, for possibly reducing the hot water temperature, is not activated at the time of
delivery. Activation, or adjustment, is to be carried out by authorized service personnel only.
It is recommended to leave the filter holder in the brew group, keeping it warm for optimum coffee
dispension temperature.
6.2 Preparing coffee
Use the porta filter with 1 spout and the corresponding filter (1 cup) for the preparation of 1 cup.
Use the porta filter with 2 spouts and the big filter (2 cups) for the preparation of 2 cups.
1
For espresso, i.e. Café Crème, fill the finely ground coffee into the corresponding filter. (
approx. 7 – 9 g per cup).
Please make sure that the appropriate filter is inserted firmly into the porta filter.
2
Without applying too much pressure, somewhat compress the ground coffee with the included tamper.
3
Clamp the porta filter firmly into the brew group.
4
Place the cup under the spout of the porta filter. (For the preparation of 2 cups, put 1 cup under each spout.)
5
Place the brew lever in the upright position and espresso brewing commences. The timer of the PID-display now
indicates the brewing time in seconds. In general, the brewing time for 1 shot is about 23 – 25 seconds. The
volume of one espresso is between 25 – 30ml. Once the desired volume is reached, move the brew lever back to
the starting position.
Remaining pressure / water is released through the lower portion of the brew group into the drip tray.
•
Only freshly ground coffee allows for an optimal coffee result. Therefore, use a professional coffee
grinder. You will find several professional and compact coffee grinders in our assortment.
•
We recommend to use a stainless steel tamper with a diameter of 58 mm for optimal tamping.
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