SOLIS GRIND & INFUSE PRO 115A Gebrauchsanleitung Seite 164

E
COFFEE MAKING TIPS
PURGE THE GROUP HEAD
Before inserting the portafilter, run some water
through the group head. It will ensure that your
machine has a last minute «clean through» and
stabilises the temperature prior to extracting.
BREWING YOUR ESPRESSO
The most common mistake in brewing is to over
extract from your ground coffee. This results in
a bitter beverage with visibly bleached crema.
Crema is the caramel coloured layer that floats
on top of the coffee following extraction.
NOTE:
If the extraction is too fast, turn the GRIND
SIZE selector to a lower number. This will
make the coffee grind finer.
If the extraction is too slow, turn the GRIND
SIZE selector to a higher number. This will
make the coffee grind coarser.
164
EX TRACTI ON GU IDE
GRIND GRIND DOSE
OVER EXTRACTED
too fine too much
bitter – astringend
BALANCED
optimal
15 –18 g (2 cups)
UNDER EXTRACTED
too coarse too little
underdeveloped – sour
NOTE:
The taste of your coffee will, of course, de-
pend on personal preference and on many
other factors such as the type of coffee bean
used, the coarseness or fineness of the grind
and the tamping pressure. We recommend
experimenting by varying these factors to
achieve the coffee taste of your preference.
TAMP SHOT TIME
too heavy more than 40 Sec
8 –10 g (1 cup) 15–20 kg 25–35 Sec
too light less than 20 Sec