SOLIS Grind & Infuse Pro 115A, User Manual

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134
E
FEATURES OF YOUR SOLIS GRIND & INFUSE PRO ESPRESSO MACHINE
UNDER EXTRACTED ZONE
The gauge needle when positioned within the
lower zone during pouring indicates that the
espresso will be produced with insufficient pres-
sure resulting in an «under extracted» espresso.
This occurs when the water flow through the
ground coffee in the filter is too fast. As a result
the optimal flavour will not be extracted and the
coffee will be watery and lack thick crema on the
top. Possible other causes for under extraction
are: coffee grind is too coarse and/or insufficient
coffee in filter and/or under tamping.
OVER EXTRACTED ZONE
The gauge needle when positioned within the
upper zone during pouring will indicate that the
espresso will be produced with too much pres-
sure resulting in an «over extracted» espresso.
This occurs when the water flow through the
ground coffee in the filter is too slow. As a result
the coffee will be very dark and bitter, with a
mottled and uneven crema on top. Possible other
causes for over extraction are: ground coffee is
too fine and/or too much ground coffee in filter
and/or over tamping.
ESPRESSO PRESSURE GAUGE
The espresso pressure gauge assists in obtaining
the most favourable extraction pressure. This is
achieved by measuring the pressure at which the
water is being forced through the ground coffee
in the portafilter.
IDEAL EXTRACTION RANGE
The gauge needle, when positioned within the
espresso range during pouring, indicates that the
espresso will be produced at the ideal pressure.
The brewed espresso should have a generous
layer of fine textured and evenly coloured, golden
crema.