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of a knife or a similar tool, take off any surplus coffee powder protruding the rim
of the measuring spoon to get a level filling.
In the filter basket, if required to avoid overflow and for getting an even surface,
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distribute the coffee powder in portions. Then tamp the coffee powder. Getting
an even surface is crucial for making the water flow evenly through the complete
filling during the extraction process.
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Ensure that the rim of the filter basket is completely clean, before installing the
portafilter at the group head. Wipe off any surplus coffee grinds, using a clean,
dry cloth or kitchen towel.
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Espresso pads may be used only in combination with the 1 cup filter basket. Do
not place more than 1 espresso pad at a time into the 1 cup filter basket.
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You may use E.S.E. espresso pads or soft espresso pads of sufficient size.
Always place the espresso pads in the centre of the 1 cup filter basket. Please,
adhere to the instructions given on the packet of your espresso pads.
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Ensure that the rim of the espresso pad does cover the rim of the filter basket.
The rim of the filter baskets must be left completely free. If required, fold in the
rim of the espresso pad.
THE WATER QUALITY
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De-mineralized or highly filtered water as well as mineral water with high mine-
ral content are not recommended for brewing coffee. In most cases, clear, cold
tap water is suited best.
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If the tap water in your residential area has a very high water hardness (high
mineral content of 4° - 5°, approx. 350mg/L and more), we recommend to use
low-mineral bottled water (table water). This will help you protecting your machi-
ne from excessive lime deposits and improve the taste of your coffee.
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For operation, only fill cold, clear water into the water tank of the machine. Without
any important reason (e.g. disinfection of the water is required), do not heat
or boil the water prior to filling the water tank. In all cases, always use COLD
water. The water filter of the appliance will retain most of the contaminants,
which could cause an unpleasant taste of your coffee.
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Do not leave the water in the water tank for an elongated period of time. It is
good advice to empty the water tank every day and fill it up before starting the
next coffee making session.
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Empty the water tank if the appliance will not be used for more than a few days
to avoid excessive lime deposits and the build-up of algae. Additionally, your
coffee could get an unpleasant, flat taste when using stale water.
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TIPS FOR THE BEST EXTRACTION RESULTS
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The taste and consistency of your espresso will not only depend on the type,
freshness, grind size, storage of the coffee powder, filling level of the filter bas-
ket, and water quality. Even the pressure applied for tamping in the filter basket
will have a great influence on the taste and consistency of the results.
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The extraction time is one of the essential parameters influencing the taste and
consistency of the coffee, and a result of the amount of coffee powder, tamping
pressure, and grind size (see below: 'Extraction Guide').
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If your espresso does not meet your requirements, you should only change one
of the essential parameters mentioned above at a time. Then check, if you have
got closer to your favourite taste. This way, you will succeed step by step.
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Pre-heat cups and portafilter before each extraction to maintain the correct tem-
perature of your espresso. For this, you may use the hot water function of the
appliance. Place cups and glasses onto the warming plate for keeping them
warm during the brewing process.
Only use completely heat-resistant vessels (e.g. cups, glasses, and mugs) that
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will not melt or crack.
EXTRACTION GUIDE
Extraction Type
Grind
Over-Extracted (bitter and astringent)
too fine
Balanced
optimum
Under-Extracted (underdeveloped, sour)
too coarse
TIPS FOR TEXTURING MILK
When texturing milk (e.g. for latte or cappuccino), you should avoid using
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glasses, because even heat-resistant glass could crack due to the local heating
during texturing.
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Porcelain only slowly conducts heat. Thus, mugs made of porcelain need some
time to get hot, when the milk inside is heated, and the milk inside may have
a significantly higher temperature than the exterior of the mug. Therefore, if you
wish to get good temperature control use metal mugs for frothing. With a metal
mug, the optimum temperature is reached, when the exterior of the mug beco-
mes too hot to touch.
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For optimum milk texturing performance it is crucial that the hole in the steam
Coffee Starts Flowing Total Shot Duration
after 12 seconds
over 40 seconds
between 8-12 seconds
between 25-35 seconds
before 8 seconds
less than 20 seconds
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