Care And Cleaning - Gastroback ADVANCED S Bedienungsanleitung

THE EXTRACTION
The extraction time is essential for your perfect coffee. Try to achieve 25 to 35 seconds.
If the water flows too slowly, the espresso will be over extracted, dark and bitter with
inhomogeneous crema.
If the water flows too quickly, the espresso will be under extracted, weak and watery in
taste, possibly without crema.
Adapt tamping pressure and grind size to get the optimum water flow.
THE GRIND
When purchasing pre-ground coffee, ensure that the coffee is suited for espresso
machines.
When grinding coffee beans, the grind size should be fine but not too fine. The grind
size will affect the rate at which the water flows through the coffee powder, thus influ-
ence the taste of the espresso.
If the grind is too fine (looks like powder and feels like flour when rubbed between
fingers), the water will not flow through the coffee when under pressure. The resulting
espresso will be dark in colour and bitter in flavour. The crema will get inhomogeneous.
If the grind is too coarse the water will flow through the ground coffee too quickly. The
resulting espresso will be poor in colour and flavour and without crema.
TAMPING THE COFFEE POWDER
After filling in the correct amount of coffee powder, the puck of coffee must be tamped
as even as possible. For this, use the provided tamper. It is essential to apply a sufficient
high pressure of approx. 15-20 kg.
However, with too high pressure the water will flow too slowly. The resulting espresso
will be dark and bitter.
If the tamping pressure, is too low the water will flow too quickly leading to an espresso
with lack of flavour and colour.

CARE AND CLEANING

WARNING: Always ensure that the appliance is out of reach of young children.
Group head, portafilter, filter basket, and steam wand will get very hot during operation.
Steam and hot water may escape from the group head, steam wand, and portafilter
during operation and shortly thereafter. Handle with care to avoid scalds.
58