Andreja Premium
Before Each Use
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Fill reservoir with water being careful not to over fill.
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Verify the steam and hot water valves are both closed. Your brew lever should pointing
straight down.
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Place either one of your portafilters into the group. Turn the power switch on.
Normal Operation
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The top gauge is your boiler pressure gauge. Proper pressure ranges are from 1.0 to 1.5
bar maximum as a matter of desired brew temperature and steam pressure. Our
technicians set the boiler pressure to 1.2 bar before shipment. If you wish to adjust the
boiler pressure of your machine, contact our service department for instructions.
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Although your machine may reach its operating boiler pressure in less than ten minutes, it
is not ready to make espresso. To make great espresso with thick, rich crema, everything
must be hot: the brew group, the portafilter, and the cup you are brewing into. It will take
between 30 and 40 minutes for the group and portafilter to reach proper brew temperature.
•
The boiler pressure cycles about 0.2 bar between the high and low point. For example, if
your machine is set so the maximum pressure is 1.2 bar (green light illuminates), the
heating element should come on at 1.0 bar (red light illuminates). This on-off cycle will
occur approximately once every minute and the heating element will only be on for five to
ten seconds.
•
Your machine is equipped with two magnetic floats in your water tank. The highest
elevated one activates a low water audible alert, a low pitched beep, beep, beep, this is
simply to let you know you are running low on water much like the low fuel indicator light in
your car. When this sounds you have enough water left to make approximately 4 more
espressos. The lower positioned float will cut power to your heating circuit to prevent
damage to the heater. Note: Your pump will still run unlike many other machines that shut
your machine down completely. This allows you to at least complete the shot you may be in
the middle of making.
Tips For Making Great Espresso
Golden rules according to Dr. Illy
Each 30ml espresso requires seven grams of finely ground coffee, tightly compacted
(approximately 30 pounds of pressure) and should take between 18 and 23 seconds to extract.
