Brasilia Excelsior, Инструкция по эксплуатации

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Rev 0 - 09-2008
ENGLISH / 14
4.3 – GENERAL ADVICE FOR PROPER DISPENSING
Coffee and its related ingredients (milk, sugar, etc...) are sensitive products, therefore:
Store them in such a way that those that are closer to their expiration date will be used sooner.
Always verify the expiration dates. Products must not be stored where they are exposed to the
weather or in direct sunlight.
- Always heat the cup by rinsing it with hot water: if the cup is cold the sudden change in temperature of the
espresso will change its flavour.
- NEVER leave coffee in the filter holder unless you are ready to use it immediately; ground coffee gets burned
in the group and the espresso would be very bitter.
- The machine’s operation involves highly pressurized water being forced onto the ground coffee. If water
contact with the ground coffee lasts longer than 20/30 seconds (on a 35 cc cup), the flavour of the beverage
will be bitter and unpleasant. This effect is known as over-extraction.
- After dispensing coffee, it is best to carefully clean the filters as well as the funnels, so as to remove any
coffee grounds and to avoid altering the quality of subsequent coffees dispensed.
Use a damp cloth for cleaning the filter after having removed the grounds; with the filter holders removed,
press the continuous dispensing button and let hot water run through the funnels for 2-3 seconds.
- Ground coffee measure for a single espresso coffee is between 6 and 7 g; Measure for 2 coffees is 12-14
gr.
- Periodically check on the condition of the grinder-dispenser’s grinders.
4.4 – DISPENSING HOT WATER
• Place the jug (1) under the wand (2) and rotate the
knob (3) anti-clockwise to dispense hot water.
• Once the desired quantity has been dispensed close
the tap by rotating the knob (3) clockwise.
• Add the desired product.
Warning: the wand is extremely hot; do not
touch it until it has cooled down.
• After usage we recommend dispensing steam for a
couple of seconds so as to clean the wand from any
residues.