29
M1/M2/M3) To clean the steam tube (8) from any
milk residuals be careful to wait enough time to
give the tube the possibility to cool down. With a
wet sponge remove any milk residuals on the steam
tube (8). Free the hole of the steam tube (8)with a
toothpick (image M3). Switch on the machine pushing
on the on/off button (3). Ensure that the
temperature pointer is in the position of the coffee
cup. To clean the steam tube (8) place the empty
bucket under the steam tube. Push during 5/6
seconds the steam button (5) to permit the steam
coming out. Push again on the steam button(5) to
stop the steam coming out. Be careful: before
removing the bucket from the tube (8) wait some
seconds to permit the steam stops coming out.
To be excellent, espresso coffee must have the following features:
1) The serving of ground coffee must be seven grams (to the nearest half gram).
2) The temperature of the water leaving the machine must be 88°C (give or take 2°C depending on the
type of coffee blend).
3) The temperature of espresso coffee must be 67°C.
4) Water-delivery pressure must be 9 atmospheres
5) Percolation time, i.e. the time that coffee takes to pass through the nozzle into the cup must be 25
seconds (give or take two seconds).
6) There must be 25 millilitres of coffee in the cup. (give or take two and half millilitres).
To obtain an excellent Italian espresso as served at the bar, BUGATTI recommends using BUGATTI
coffee, either powder or in pods. This coffee is exclusively roasted in a wood- burning oven, especially
for diVa.
The best espresso coffee
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M3
