Graef contessa, Руководство по эксплуатации

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Descaling reminder
The factory setting for the descaling reminder
is set to 75 l. If 75 l have been used, „CLEAN“
will be shown at the Display. You can proceed,
but „CLEAN“ won´t disappear until you carry
out a complet descaling process. For this, plea-
se refer to Chapter
“Descaling” .
The number of litres can also be changed de-
pending on the use and level of hardness of
your water. You can set 12 l, 25 l and 50 l.
Further information on this can be read under
“Programming” .
12 L = (Water over 15°dH)
25 L = (Water 7,3°dH till 14°dH)
50 L = (Water up to 7,3°dH)
Pressure gauge
Under-extraction:
In case of under-extraction you will get a very
thin, flat and underdeveloped coffee. In this
case, too little components have been dissol-
ved out. The coffee is very light, the cream very
thin, not available or the cream is very light
with large bubbles.
●
Brewing pressure below 9 bar
●
Grinding degree too coarse (falls rather
quickly out of the outlet, with only a few
lumps or small balls to be seen. The coffee
grounds feel rather coarse-gained when rub-
bing them between your fingers)
●
Dosage is too low
●
Coffee grounds distributed too unevenly in
the group handle
●
Contact pressure too little
●
Pressure uneven
●
Water temperature too low
●
Coffee beans not fresh
●
Coffee grounds not fresh (possibly pre-
ground too long)
Optimal range
In case of optimal extraction, the espresso
flows evenly, slowly and creamily “like honey”
out of the outlet into the cup. The cream is
dense and dark brown to golden brown.
●
Brewing pressure between 9 and 10 bar
●
Contact pressure approx. 15 kg
●
Coffee grounds evenly distributed in the
group handle
●
Optimal grinding level, not too fine, not too
coarse
●
Optimal water temperature, not too cold,
not too hot
●
Beans are fresh
●
Coffee grounds freshly ground
Over-extraction:
In case of over-extraction, too many bitter sub-
stances are dissolved out of the coffee. The
coffee is very dark or the cream is dark brown
to reddish and has an unpleasant and bitter or
even burnt taste. The outline on the cream is
very uneven, with lighter spots being found
between darker areas.
●
Brewing pressure over 10 bar
●
Grinding level too fine (falls rather slowly out
of the outlet, partly larger chunks or lumps).
●
Dosage too high
●
Contact pressure too strong
●
Water temperature too high
●
Prior to preparation, coffee grounds clamped
too long in the brewing unit
Prior to first use
Prior to first use, clean the group handle (not
the unit) and the water tank under running
water so that potential production residues are
removed.
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