Programming Of The Coffee Measures; Making A Perfect Espresso - Conti Super Essika SSK2 Notice Technique

19.

PROGRAMMING OF THE COFFEE MEASURES

1. Push the push-button "continuous" (last push-button at
the bottom of the panel) during 5 seconds.
2. The led of the programming push-button of both groups
will light up. Start the programming within 5 seconds;
otherwise the programming mode will be left.
3. Press the push-button to program; water is flowing,
press again the push-button, when the requested
quantity is reached. The led of the push-button will
lit during the programming.
4. Repeat the same procedure for the other push-buttons.
NOTE:
Programming the left group will also program the right group.
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The right group could be programmed separately.
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The coffee flow is limited to a maximum of 4 minutes to avoid a continuous
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coffee flow if the flowmeter is defective.
20.

MAKING A PERFECT ESPRESSO

Perfect the art of fine espresso and cappuccino and respect the 4 M Golden
Rules:
Mix:
A good blend for a good shot. You will obtain a pleasant tasting and round aroma body
with a good coffee quality and skilfully blend selected among the 50 beans varieties
available – strong tasting and smooth Arabica, bitter and harsh Robusta, are the most
renowned.
Mill:
Freshness and correct fineness of the grind are crucial to a perfect extraction.
The grinder must be carefully adjusted and beans ground right before brewing.
Adequate fineness, precise dosage (7 grams/ ¼ ounces of coffee grind per cup) and
regular packing of the grind in the filter holder should allow a smooth espresso flow of
20 – 25 seconds.
Machine:
The machine should be accurately adjusted and daily cleaned. The water temperature
should be adjusted between 85 and 93°C /185-199°F, the pump pressure regulated
from 8 to 9 bars to obtain an optimum aroma extraction and give the fresh shot of
espresso its consistent crowning cream, syrupy body und flavourful character.
Daily maintenance is essential to erase any thick and rancid residues which create
harsh aromas and cause avoidable breakdowns.
Man:
The barista is the conductor and must respect the 4 M Golden Rules.
Served in a warm thick ovoid porcelain cup, the fresh shot should not be exposed to the
air for too long and be tasted right away; otherwise the cream would disappear and
erase the flavour.
The beans should be stored up to 2 weeks in good conditions: moisture-proof, moderate
temperature and airtight: in contact with the air a bean looses each day 1 % of its
aroma and ground coffee up to 45 %.
MIX – MILL – MACHINE - MAN
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