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NIGHT CYCLE SETUP
It allows to set ON or OFF the night cycle function.
Switch the machine on by pressing the button marked with the symbol
keeping contemporaneously pressed the button of the group 1.
5.4
USE OF THE WORKING AREAS (Belle Epoque)
With these models, it is possible to work with traditional espresso coffee cups of up to
2.76 inches in height (dispensing groups) and with containers of up to 4.92 inches in
height (water and steam wands).
6
USE OF THE WORKING AREAS (Sixties and Classic)
With these models, it is possible to work with cups or containers of up to 3.94 inches in
height (dispensing groups) and with containers of up to 5.71 inches in height (water and
steam wands). Using raised work counters under the dispensing groups, it is possible to
work with traditional espresso coffee cups of up to 2.76 inches in height.
7
COFFEE DISPENSING WITH MANUAL DOSES
This allows coffees of different lengths to be dispensed each time by pressing the
button and repressing the same button when the desired dose has been dispensed.
This function is enabled at all times, irrespective of the machine status - even in the case
of a major fault - so as to enable washing or checks during repair operations.
The following alerts are displayed:
(Group 1 manual dispensing of coffee in progress)
(Group 2 manual dispensing of coffee in progress)
(Group 3 manual dispensing of coffee in progress)
8
COFFEE DISPENSING WITH AUTOMATIC DOSING
Allows the dispensing of coffee in preset doses.
This is carried out by pressing the buttons marked with the coffee symbol once only.
Dispensing stops automatically once the preset dose has been dispensed.
This function is only enabled when all the envisaged operating and protection conditions
have been met and it can be stopped manually.
Alerts are displayed as per following example:
(Group 2 dispensing of double short coffees in progress)
9
MAKING THE COFFEE
Factors of basic importance to make good quality coffee are:
- Use of recently ground fresh coffee, because it rapidly loses its aroma and the fats
contained turn rancid.
- Grinding of uniform size, which can be obtained only with good quality and well maintained
coffee grinders. The uniform size of the powder ensures a complete extraction and a good
reproducibility of the result in the cup.
- Use of properly warmed cups, which contribute considerably to preserving the cream
of the infusion.
With the exception of the above-illustrated factors, there are many recipes to obtain many
different types of infusions, based first of all on the type of coffee bean used, both for the
production of mixes and as single-origin coffee.
The fundamental parameters are:
- Type of coffee bean used
- Grinding grade
- Quantity of powder used
- Infusion water temperature
- Infusion pressure
For example, in order to obtain a good Italian-style espresso coffee, grinding must allow the
espresso to be dispensed in approx. 25 seconds and to have, on average, a volume equiva-
lent to approx. 25 cc.
The quantity of ground coffee must be of around 7 grams.
Infusion temperature varies between 80°C and 95°C depending on the type of coffee used.
Infusion pressure between 8 and 9 bar.
1) Detach the filterholder from the dispensing group by turning it towards the left, and fill
the filter with the dose of ground coffee.
2) Level it out and press it with the tamper.
Ensure that no grounds are left on the edges of the filter, in order to give the best
pressure keeping and to preserve the life of the group gasket.
3) Attach the filterholder to the dispensing group, turning it firmly towards the right.
4) Place the cups underneath the spouts and start dispensing.
5) When the dispensing is finished leave the filterholder fixed on the group till a new
dispensing.
6) When making a new coffee, discharge the coffee cake into the waste drawer without
striking too hard so as not to damage the edge of the filter.
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5.3 GROUPS CLEANING
See chapter “B MAINTENANCE AND CLEANING “, paragraph 3.
