CERTIFICATE of AUTHENTICITY
I would like you to take a moment to read this
certificate regarding your machine. Each machine is
signed and numbered inside by me, handmade with
a great deal of pride to bring you not only a well
constructed quality machine that is aesthetically
pleasing but one that will bring you a lifetime of
pleasure in brewing the perfect espresso.
Each machine requires 36 pounds of brass and
copper, no assembly line and no computerized
machining is used.
I personally handle every piece and part of your
machine, each one is made individually and no two
are exactly the same. They are truly custom made
and hand crafted.
The care that I take in making your machine
I would like returned by you.
Take the time to learn how to brew perfect espresso,
always strive for the best.
Follow the guidelines prepared in this manual,
use good water, good beans, grind them on
demand and develop your hand.
Take care of your machine and follow all the
cleaning and maintenance instructions
I have total confidence in my art and in your
mastering the art and science of espresso
3)Replace the portafilter in the brew head and tighten securely, the motion is
left to right, check that it is in properly.
The espresso should flow in a slow stream with a lot of body called crema.
The extraction flow and time is a result of a correct grind, correct amount of
coffee and tamp (30lbs)
4)Press the brew switch (below the power button) and the pump will come
on and brewing will begin in a few seconds. With the heat exchange system
you can brew and steam at the same time, the pressure through the coffee is
145 lbs.
Turn off the brew caffe switch when the desired level of espresso is in the
cup about 2 oz or 3 for a long. The espresso coffee should flow in a slow
creamy stream, if it drips out your grind is too fine, if it flow fast and is dark
in color than the grind is too course or you have too little coffee in the filter
basket.
After brewing a small amount of water will go into the drain tray, this is ex-
cess water along with pressure being released.
If the machine is left on and sometime later you want to brew more coffee
follow the procedure for preparing to brew espresso. Even though the group
is hot, the water in the heat exchange may not be perfect for brewing so by
running several blank shots you will get a perfect extraction.
Steaming the Milk
1) Using the steam pitcher provided, fill the cold milk to 1/3 of pitcher
2)Place the steam wand in the pitcher about half way in the milk and open
the steam knob cautiously, do not blast it all the way open.
3)Immediately lower the pitcher so that the tip is slightly below the surface
of the milk, you will see the milk/air swirling through the holes this is
necessary to incorporate air for foaming. The sound you hear will let you
know if you are steaming correctly.
The sound is a soft deep airy one
NOT
high pitched screeching which means the wand is too deep and if you hear
bubbling or are making bubbles then the wand is too high. Do not worry
about heating the milk concentrate on foaming. It is difficult to advise you
about how far to open the steam knob while steaming, if it is not open
enough you will not get a swirling foam and if you open it too much you will
bubble and boil the milk too quickly.
4) As the foam rises lower the pitcher and watch for the swirling, so that the
tip is still just under the surface of the milk. After practicing
you will do all this automatically and the foam will rise to fill the pitcher.
5) When the pitcher is too hot to touch near the bottom then the milk is
ready. Do not burn or scald the milk because it will ruin the taste. The
temperature will be about 155 F.
6)
After steaming milk always wipe the steam wand and open and close
the knob to flush out milk left in the wand. You do not want Milk to dry
in the tip or wand nor do you want it to get backed up into the boiler.
Never soak the wand to clean it.
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