3. Wipe off excess coffee grounds from the rim of the filter basket.
4.
Fit the coffee handle securely into
group head
– to ensure it does not
release during coffee extraction.
Make sure the coffee handle is
properly locked into position by
moving it to the
right
to give a tight
fit. Otherwise the handle can twist
and release during coffee extraction.
Make sure the coffee
handle is securely fitted
5. Place coffee cup(s) onto drip tray.
6. Place one hand on the base of the
machine to secure it.
7. Hold the lever with the other hand,
keeping your elbow above the lever.
8. Push the lever down in a single
motion while standing over the
machine and keeping your elbow
above the lever at all times.
You’ll
hear and feel water entering the
group head chamber.
9. Hold the lever in this position until
coffee begins to drip through.
Hold machine base and
always keep elbow above
pump lever
10. Release the lever which will slowly
return to the upright position.
11. For more coffee, pull the lever down
once more. Wait for coffee to drip and
release lever. The second extraction
of coffee will flow more quickly.
12. When the lever is
fully
raised, remove
the coffee handle by slowly and
carefully pulling it horizontally to the
left until a pressure releasing hiss is
heard. Allow the pressure to slowly
release to avoid splattering the coffee
grounds.
Lever in fully lowered
position. Hold until
coffee starts dripping.
13. Dump the used coffee cake into dumping box or by tapping the
coffee handle on a non-metal surface.
14. Rinse the handle/basket and return to the group head.
Notes:
It normally takes 25–30 seconds to extract a shot of coffee.
Around 30ml of coffee is extracted per cycle of the pump lever.
Training manual – Micro casa a leva
6
