Jofemar COFFEEMAR G-500 V2, Руководство пользователя

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MNP37M03GBV00 Date: 24-11 Rev. 0
Page 34 of 79
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Insert an allen key or other tool with a diameter of
less than 3 mm. in the central hole and push
downwards until part is removed from the shaft
figure 6.07.1
1. Infusion chamber
2. Lower filter
3. Lower filter support
4. Lower O-ring
5. Brewing chamber assembly
6. Upper O-ring
To replace the lower O-ring remove the four screws that hold the brewing assembly in
place. Remove the lower filter, removing the M-3x8 mm screw. As shown on figure
6.07.1 the shaft on which the filter support with o-ring to be replaced is screwed with a
special tool. Once the shaft comes out of its recess, remove it together with the brass
bushing and turn the assembly to remove the filter support and o-ring. If necessary, we
can push it from the bottom by inserting the tool through the bottom of the brewing
chamber to help remove the filter support. Change the o-ring and mount the support
again and screw the filter onto the shaft.
F
There are various aspects that have an influence on obtaining good
espresso coffee. These aspects should be taken into amount. They are:
1. The quality and type of product used (roasting level)
2. Product quantity. This is defined by the doser and can be modified using
the dosing wheel. The machine is set by default for approximately 7 g.
3. The water temperature. The temperature of the water inside the boiler can
be modified by accessing machine programming and going to the section
Programming working temperature
. You should take into account that
the water temperature at the brewing assembly inlet is less than the boiler
water temperature that you program, due to contact with colder
components. It is recommended that, to make a good coffee, the water
should enter the brewing assembly at about
85 °C
4. Coffee grinding level. If the ground coffee is too coarse, the water will go
through the puck without extracting the necessary coffee, while if it is
excessively fine, the water will have problems in going through the puck
and the brewing time will be too long. The adequate grinding level is that
which results in the water going through the cups at a pressure of 7 to
9 bar (the machine is factory set to achieve this pressure level for a 7 g
puck.