Start Up And Operate The Machine; Notes On Preparing Coffee - Bellezza Francesca Bedienungsanleitung

START-UP AND OPERATETHE
Notes on preparing
Your espressomachine was developed for the ultimate in coffee
enjoyment. In addition to the quality of the machine, the
following points are important for the correct coffee preparation:
The water quality
Always use fresh, softened water.
Replacethe water in the water tank if you are not going
to use the machine for a long time.
The operating temperature
After switching on, wait until the entire machineincluding
inserted, empty portafilter has reached the optimum operating
temperature. This takes about 10 minutes.
The coffee quality
Use high quality coffee as possible.
For the best taste, buy whole coffee beans and grind them
yourself.
Correct grinding and tamping
Always grind fresh immediately before preparing coffee. Also
pay attention to the quality of the coffee grinder. At Bellezza
you will find suitable high-quality coffee grinders.
Espressomachines I Bellezza
MACHINE
coffee
In addition to the water temperature, the degreeof grinding
and the amount Of powder are decisivefor the best taste.
Pleasereferto the instructions for your coffee grinder.
Experimentwith the settings: Start with a medium grind and
selectaround 7 g of powder for the single portafilter or 14 g
for the double portafilter.
If the coffee runs too quickly and too thinly, selecta finer grind.
If the coffee is dripping and is very dark in color, selecta
coarser grind.
Pressthepowder
tamper included in the scopeof delivery. To do this, develop a
medium pressure that is aseven as possible. Grind and tamper
the
pressurework together and have a strong influence on the
quality of the taste and crema.
The crema is the creamy layer on the espressosurface.
Color and consistency are a measureof the correct
preparation. The crema should have an even, light brown
color. To test the consistency, some sugar should sink
after a few seconds.

Start up and operate the machine

ground in the portafilter a little with the
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