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Characteristics / causes:
• The pressure gauge needle is in the second zone during extraction.
• Contact pressure approx. 15 kg
• Coffee grounds evenly distributed in the group handle
• Optimal grinding level, not too fine, not too coarse
• Beans are fresh
• Coffee grounds freshly ground
Over-extraction (red range):
In case of over-extraction, too many bitter substances are dissolved out of the cof-
fee. The coffee is very dark and has an unpleasant and bitter or even burnt taste.
The cream is dark brown to red and the outline on the cream is very uneven. There
are light spots between the dark areas.
Characteristics / causes:
• The pressure gauge needle is in the third zone during extraction.
• Grinding level too fine (coffee ground falls rather slowly out of the outlet, partly
larger chunks).
• Dosage too high
• Contact pressure too high
• Prior to preparation, coffee grounds clamped too long in the brewing unit
INITIAL OPERATION
CAUTION
Observe the following safety instructions to prevent hazards and material dam-
age:
• During use, the surfaces become hot.
• While water is running through the machine, never remove the group handle
filled with coffee grounds, because it is under pressure.
• Before preparing the espresso, check that the strainer support is firmly tight-
ened.
• To avoid potential hazards, use the unit only for coffee preparation, frothing
milk and heating water. Any other use is not permitted.
INSERTION OF THE WATER FILTER
• Remove the water tank and fill it to the MAX marking with water.
• Remove the filter cartridge from the packaging.
• Turn the date disc until the next 2 months are shown.
Note:
The filter can be used for about 2 months with normal use of the appliance.
If the machine has an installed filter and is not used, it will last a maximum of 3
weeks.
• To activate the filter, add tap water to the hole in the filter until water runs out
of the opening for more than 1 minute.
