Silvercrest SSMS 1350 B2, Operating Instructions Manual

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75 GB
3. Turn the handle of the portafilter 16 to
the right as far as
T
. The portafilter
must be tight.
4. Place one or two preheated cups under
the spout of the portafilter 16 .
5. Press the button 18 .
- The LED ring 18 flashes.
- The LED ring 17 goes out.
- The espresso flows slowly into the
cups and stops automatically.
6. If you want to cancel the process, press
the button 18 again.
NOTE: you can change the amount of wa-
ter stored for a double espresso (see “Adjust
espresso volume” on page 79).
7. When the process is complete, the LED
rings 17 , 18 will again be lit continu-
ously.
8. Turn the handle of the portafilter 16 to
the left as far as
T
and remove it
downwards.
9. Knock the espresso powder out of the
filter 1 and dispose of it in an organic
waste bin. If necessary, you can re-
move residues with a teaspoon.
10. Clean the filter 1 and the portafilter 16
and then dry them.
11. 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 pro-
duction by the following points:
- The production takes approx. 30 sec-
onds.
- The espresso flows slowly into the
cup.
• Under-production can be recog-
nised by the fact that the espresso flows
quickly like water into the cup. It tastes
watery, maybe a little sour.
Remedy:
- Check that the espresso powder is
ground finely enough.
- Use more espresso powder.
- Make sure that the espresso powder is
evenly compacted without cracks.
- Exert more pressure when tamping.
• Over-production can be recognised
by the fact that the espresso drips slow-
ly into the cup and tastes bitter.
Remedy:
- Use less espresso powder.
- Do not exert too much pressure when
tamping.
• Different types of espresso require dif-
ferent water temperatures to develop