SOLIS PERSONAL BARISTA Typ 1150 Bedienungsanleitung Seite 59

ES PRE S S O M AK ING
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CAUTION: The steam / hot water wand must be in its original position, meaning
swivelled all the way in!
Place one or two empty cups on the drip tray (best pre-warmed by the previous
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rinse cycle) under the outlets of the portafilter.
Press the coffee extraction button (4) when the yellow temperature lamp (2) has
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gone out. The white button surround of the coffee extraction button (4) lights up.
Let the desired amount of espresso / coffee run into the cup and press the coffee
extraction button (4) again to stop coffee extraction.
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Take the cup from the drip tray.
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CAUTION:
Never leave the espresso machine unattended while brewing espresso!
Never touch the hot surfaces of the espresso machine. You could scald your-
self! Especially the portafilter, the brewing head, the filter insert and the
steam / hot water wand are very hot during and after use!
TIP S FO R A P ERFEC T CO FFEE GUST O
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The coffee beans, the grind size and the amount of coffee are relevant for good
coffee. We recommend grinding the beans directly before brewing the coffee. The
brewing process should last between 25 and 30 seconds. If the beans are ground too
coarse the water will flow through too fast and the coffee will be underextracted,
leading to a less intensive taste, brighter colour and very thin and white crema. If the
beans are ground too fine the water will flow through very slowly, thus overextract-
ing the coffee leading to a very dark colour and no crema. For perfect coffee, the
amount of coffee powder should be adjusted to the desired amount of coffee. The
freshness of the beans is a decisive factor for the quality of the coffee. Long bean
storage times have an adverse effect.
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S T E A MI N G M I LK FO R C A PPU C C IN O /
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C A F F E L A TT E
The steam / hot water wand with the steaming nozzle mounted on your Solis Per-
sonal Barista turns fresh, cold milk into creamy and warm steamed milk for making
delicious Cappuccino or Latte.
Proceed as follows:
First, make an espresso in a bigger cup.
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Swivel the steam / hot water wand out.
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During the heating-up phase, pour fresh, cold whole milk from the fridge into
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a tall, narrow milk jug (best made from stainless steel). The milk jug should be
about 90 mm tall. Calculate for approx. 100 ml milk per cappuccino and take
into account that the volume of cold milk will double once it is steamed.
Wait for the yellow temperature lamp to go out.
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Lower the steaming nozzle of the steam / hot water wand approx. 2 cm into the
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milk.
To activate the steam function, push the steam button (3) and the white button
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surround and the temperature lamp (2) light up. The steam function starts up.
Keep the steaming nozzle directly under the milks surface
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resp. move the milk jug up and down, slightly turning it,
until nice, creamy, steamed milk has formed.
When the milk is sufficiently steamed, push the steam
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button (3) again. The steam function stops. Wait for the
steam to stop escaping.
Take the milk jug away. Gently knock the milk jug onto
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a work surface to let potential air bubbles escape. Gently
sway the milk jug to even out the consistency.
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