SOLIS BarVista Mode D'emploi page 40

The grind
If using a pre-ground coffee, ensure an espresso grind
suitable for espresso/cappuccino machines is
purchased.
If grinding coffee beans, the grind should be fine but not
too fine or powdery. The grind will affect the rate at
which the water flows through the coffee in the Filter
and therefore the taste of the coffee.
If the grind is too fine (looks like powder and feels like
flour when rubbed between fingers), the water will not
flow through the coffee even when under pressure. The
resulting coffee will be over extracted, too dark and
bitter, with a mottled and uneven crema on top.
If the grind is too coarse the water will flow through the
coffee too quickly. This will result in an under-extracted
coffee lacking in flavour and without the thick crema on
the top layer of coffee.
Tamping the coffee
After measuring the ground coffee into the Filter it must
be tamped (pressed down) using the flat end
of the measuring spoon. The ground coffee should
be tamped quite firmly.
If the coffee is not tamped firmly enough, the water will
flow through the water too quickly and the coffee will be
under extracted. If the coffee is tamped too firmly,
however, the water will flow through the coffee too
slowly and the coffee will be over extracted.
The taste of your coffee will, of course,
depend on personal preference and on many
other factors such as the type of coffee bean
used, the coarseness or fineness of the grind
and the tamping pressure (pressed down).
We recommend experimenting by varying
these factors to achieve the coffee taste of
your preference.
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