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6 - COFFEE PREPARATION
In order to obtain an excellent espresso coffee, it is important to
use a top quality blended coffee, properly roasted and ground;
grinding is correct when the coffee delivery time is between 15-18
seconds for one serving and between 30-35 seconds for two
servings. The coffee should be grinded at the time of use. Once
ground, the coffee loses its flavour within a short time; if the grin-
ding is too coarse you will obtain light-coloured and weak coffee,
without froth; if the grinding is too fine you will obtain dark and
strong coffee, with little froth.
Once you have placed the filter into the filter-holder (
12
), fill the
filter with the amount of coffee required for 1 or 2 cups (7 gr. –
14 gr.), level it off, and press the coffee down with the presser,
manually clean the filter edge from any coffee residues and fit the
filter-holder into the brewing unit (
11
) moving it rightward tightly
in its place.
Place the cups under the spouts and start the brewing using the
unit control (
15
).
Warm cups contribute to maintain the right temperature of the
coffee delivery; it is therefore advisable, before using it, to place
the cups on the cups-holder grid (3), which will make it possible
to take advantage of the heat released by the boiler.
Once you have obtained the desired amount of coffee, stop the
delivery using the unit control (
15
) and leave the filter-holder in
its place.
To prepare additional cups of coffee, remove the filter-holder (
12
)
from the unit, moving it leftward, empty the coffee grounds into the
drawer provided and once again follow the previous steps.
Caution! We recommend not to touch the brewing units
or the steam and hot-water nozzles when the machine
is running, and pay attention not to place your hands
under the units or nozzles during the delivery, to avoid
possible scalds.
It is advisable to leave the filter-holders, with their own filters and
coffee grounds, fitted into the unit throughout your days’ work, so
that the filter-holder will always preserve an optimal temperature.
Caution! When the machine is new, the filter-holder may not be ali-
gned (perpendicular to the machine itself) as shown in the picture;
this however does not affect the proper use of the machine itself.
After a short period of use the filter-holder will be gradually settled
on the correct position.
A
= Position of the closed filter-holder when the machine is new.
B
= Position of the closed filter-holder after the machine has been
in use for a brief period.
7 – CONTROL GROUPS
Machine equipped with semiautomatic, continuous delivery wor-
king with a micro switch.
Coffee delivery is obtained moving the small lever of the group
(
15
) placed on the control instrument board; bringing the small
lever downwards. The micro switch connected to it will start up the
pump for the delivery of water under pressure to the group.
The group through some inner devices, allows, before the pre-
infusion and after the infusion of the coffee in several ways.
Once the desired amount of coffee has been obtained, bring the
small lever (
15
) upwards, stop position, to stop delivery.
7.1 BREWING PRESSURE PROFILING CONTROL
The models are equipped with the system BPPC (Brewing Pressure
Profiling Control).
The pressure gauge set on the group, allows to read the brewing
pressure profiling of the espresso.
Thanks to this instruction the barman can verify the exact milling,
pressing and dose of the coffee in the filter.
If the brewing pressure is lower than the pump calibration (9 bar is
our company setting), it means that the milling is big, or the coffee
is not pressed correctly, or the dose is not enough.
8 - HOT WATER DELIVERY
Place a conteiner under the hot water nozzle (9), turn the hot water
tap knob (6) counter-clockwise.
Hot water at about 95°C will come out of the botton part the steam
nozzle (9).
Close the hot water tap (6) when you have enough hot water by
turning the konb clockwise.
A
B
(R) Pump pressure regulation screw
Fig. 3