64 GB
11. Preparing an
espresso
DANGER! Risk of injury from
burning!
The portafilter
19
, the filters
1
/
2
and
the brewing head
13
are hot after rins-
ing and after making an espresso. Only
touch the hot portafilter by the handle
and allow all parts to cool down before
touching them.
Requirements:
-
The device is ready to be used. The espres-
so LED
26
lights up continuously.
-
The dial
5
is set to
OFF
.
1. For a single espresso, use the filter
2
.
For a double espresso or two cups of
espresso, use the filter
1
.
2. Insert the prepared portafilter
19
under
the brewing head
13
. The portafilter
must be tight.
3. Place the preheated cup(s) under the
spout of the portafilter
19
.
4. Press the espresso button
25
. The
espresso extraction begins. The espres-
so LED
26
flashes.
5. Let the espresso run into the cup(s) until
the desired amount is reached.
6. Press the espresso button
25
again
to disengage it and stop the espresso
extraction.
7. The espresso LED
26
flashes while the
device heats up again. When the es-
presso LED is continuously lit again, the
device is ready for the next espresso.
8. Turn the handle of the portafilter
19
to
the left until it reaches the symbol
16
and remove it downwards.
9. Knock the espresso powder out of the
filter
1
/
2
and dispose of it in an organ-
ic waste bin. If necessary, you can re-
move residues with a teaspoon.
10. Clean the filter
1
/
2
and the portafil-
ter
19
and then dry them.
12. Tips for the perfect
espresso
Preparing the perfect espresso is not always
easy right away. So feel free to experiment
a little until the result suits your taste. Here
are a few tips on what you can pay attention
to:
•
There are big differences in the quality
and taste of espresso powder. Try out
different types for yourself.
•
When buying espresso powder, make
sure that the degree of grinding is suita-
ble for portafilter machines. The degree
of grinding must be fine. This is often in-
dicated on the packaging.
•
Only change one thing at a time, e.g.
only the pressure when tamping or only
the amount of espresso powder, so that
you can see the effect of this change.
•
You can recognise the
perfect ex-
traction
by the following points:
- The espresso flows slowly into the
cup.
- A golden brown to hazel crema ap-
pears on the espresso.
•
Under-extraction
can be recognised
by the fact that the espresso flows
quickly like water into the cup. It tastes
watery, maybe a little sour.
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