SOLIS BARISTA TRIPLE HEAT 1011 Mode D'emploi page 69

– After tamping, remove residual coffee from the edge of the portafilter as described
below. This allows it to be correctly inserted in the brewing head.
In general:
A truly great espresso is a balance of sweet, bitter and sour. The flavour of your
coffee will depend on many factors, such as the type of coffee beans, roasting
temperature, freshness, coarseness or fineness of the grind, dose of coffee
grounds and tamping pressure. Experiment by adjusting these factors to achieve
the perfect flavour for you.
EXTRACT I ON G UIDE
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GRIND GRIND DOSE
OVER EXTRACTED too fine too much
bitter – astringend
BALANCED optimum 10 –12 g (1 cup)
18–20 g (2 cups)
UNDER EXTRACTED
too coarse too little
underdeveloped – sour
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TAMP PROCESSING
TIME
too heavy over 40 sec
15–20 kg 25–35 sec
too light under 20 sec
W IPI NG OFF E XC E S S C OF FE E GR OU NDS
■ ▲
The specially designed measuring instrument "Razor" helps you remove excess
coffee grounds and clean the portafilter edge at the flick of a wrist.
Place the "Razor" in the filter insert, the punched out corners of the instrument lie
on the edge of the portafilter.
Turning the instrument to the left and right while holding the portafilter over the
drip tray will remove excess ground coffee from the portafilter edge. The amount of
ground coffee in the filter insert will be just
Wipe excess coffee powder off the edge of the portafilter to guarantee precise con-
tact when inserting the portafilter into the brewing group.
Notes: In case the extraction is too fast, the grind size should be finer and the steps
mentioned above should be repeated.
In case the extraction is too slow, the grind size should be coarser and the steps
mentioned above should be repeated.
R INS ING T HE B R E W ING GR O UP
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Before inserting the portafilter in the brewing group, you should briefly run hot water
through the brewing group to rinse it. To do that, press and hold the
that, potential coffee powder leftovers are flushed out of the brewing head and the
temperature is stabilized prior to the extraction.
right.
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