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Infusion temperature varies between 80°C and 95°C depending on the type of coffee used.
Infusion pressure between 8 and 9 bar.
1) Detach the filterholder from the dispensing group by turning it towards the left.
2) Discharge the coffee cake into the waste drawer without striking too hard so as not to
damage the edge of the filter.
3) Perform the group purge by pressing the manual dispensing button.
4) Fill the filter with the dose of ground coffee.
5) Level it out and press it with the tamper.
Ensure that no grounds are left on the edges of the filter.
6) Attach the filterholder to the dispensing group, turning it firmly towards the right.
7) Place the cups underneath the spouts and start dispensing.
PREPARING FROTHY MILK
In order to froth up the milk, which is essential for preparing cappuccino, half-fill a tall,
narrow container with milk and proceed as follows:
1) Briefly open the steam valve using he joy-stick marked with the symbol as so to
remove any water condensation that might have collected.
2) Place the container with the milk underneath the steam wand so that the spray nozzle
touches the bottom, then reopen the steam valve and bring the milk to the desired
temperature.
3) Lower the container so that the spray nozzle rises almost to the surface of the milk and,
from this position, raise and lower the container repeatedly so that the spray nozzle
enters and surfaces from the milk alternately.
Continue until the milk has frothed up, afterthat close the steam valve.
To make the cappuccino add hot espresso coffee to the hot frothy milk.
MAKING TEA – CAMOMILE TEA ETC
Put the container under the hot water nozzle and activate the hot water dispenser by using
the joy-stick marked with the symbol .
Once the set hot water volume is reached close the hot water valve.
At this point, use the hot water to make the drink of choice.
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COFFEE DISPENSING WITH MANUAL DOSING
This allows coffee of different lengths to be dispensed each time by pressing the button
marked and repressing the same button when the desired dose has been
dispensed.
This function is enabled at all times, irrespective of the machine status - even in the case
of a major fault - so as to enable washing or checks during repair operations.
COFFEE DISPENSING WITH AUTOMATIC DOSING
Allows the dispensing of coffee in preset doses.
This is carried out by pressing the buttons marked with the coffee cups symbols once only.
Dispensing stops automatically once the preset dose has been dispensed.
This function is only enabled when all the envisaged operating and protection conditions
have been met and can normally be stopped manually.
During the dispensing the time (s) elapsed from the dispensing start and the dosage of the
coffee (cc) are displayed.
The final value of the time taken, together with the coffee volume value, is visualized for 10
seconds after the end of the dispensing.
The value of the time taken, together with the one of the final coffee volume, allows to
assess whether the grinding grade of the powder used is correct.
See the following paragraph.
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MAKING THE COFFEE
Factors of basic importance to make good quality coffee are:
- Use of recently ground fresh coffee, because it rapidly loses its aroma and the fats
contained turn rancid.
- Grinding of uniform size, which can be obtained only with good quality and well
maintained coffee grinders. The uniform size of the powder ensures a complete
extraction and a good reproducibility of the result in the cup.
- Use of properly warmed cups, which contribute considerably to preserving the cream of
the infusion.
With the exception of the above-illustrated factors, there are many recipes to obtain many
different types of infusions, based first of all on the type of coffee bean used, both for the
production of mixes and as single-origin coffee.
The fundamental parameters are:
- Type of coffee bean used
- Grinding grade
- Quantity of powder used
- Infusion water temperature
- Infusion pressure
For example, in order to obtain a good Italian-style espresso coffee, grinding must allow
the espresso to be dispensed in approx. 25 seconds and to have, on average, a volume
equivalent to approx. 25 cc.
The quantity of ground coffee must be of around 7 grams
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