SOLIS BARISTA PERFECT 118 Mode D'emploi page 43

WARNING: Wipe the filter basket and portafilter dry with kitchen paper
before dosing with coffee grounds as moisture can encourage "channeling"
where water by­passes the coffee grounds during extraction.
2 . SELECT I N G T HE CO RRECT FIL T E R BA SK E T
Single Wall Filter
The Single Wall Filters are designed to be used with freshly ground coffee. There is
an insert for one cup and a larger insert for 2 cups. Try experimenting for yourself
with the grind, amount and tamp to create your favourite espresso.
1 cup
The Single Wall Filter inserts have no markings on the bottom.
Dual Wall Crema System Filter
The Dual Wall Filters are designed to be used with pre-ground coffee and regulate
the pressure to help optimise extraction regardless of the grind, dose or tamp
pressure. There is an insert for one cup and a larger insert for 2 cups.
1 cup
The Dual Wall Filter inserts are marked by the DUAL WALL label and the symbol
for one cup resp. two cups on the bottom.
84
2 cups
2 cups
3. GR IN D
The coffee beans should be finely ground, but not too fine. The grind size will
affect the rate at which the water flows through the coffee grounds in the filter
basket and is crucial to the taste of the espresso.
If the grind is too fine (looks like powder and feels like flour when rubbed bet ween
fingers), the water will not flow through the coffee, even when under high pres-
sure. The resulting espresso will be over extracted, very black and bitter in flavour.
If the grind is too coarse the water will flow through the coffee grounds in the
filter basket too quickly. The resulting espresso will be under extracted, lacking
in colour and flavour.
NOTE: When using the single wall filter insert for 1 cup, the grind size should be
finer and the amount of powder should be smaller to ensure full taste.
4. C OF F E E DOS E AND TAM P IN G
Please observe the instructions which have already covered this in the respective
chapters (page 75–76).
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.
E X T R AC TI ON G UI DE
■
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
TAMP PROCESSING
TIME
too heavy over 40 sec
15–20 kg 25–35 sec
too light under 20 sec
85