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If the coffee is extracted too strongly or too weakly even
at the ideal dosage, this can be corrected by grinding the
beans more finely or more coarsely (see "4.1 Step 1 - Grind-
ing"). To correct over-extraction (coffee released too slow-
ly), select a coarser setting. To correct under-extraction
(coffee released too quickly), select a finer setting.
•
Barista tips: Draw the filter holder away from the tamper
with the lever (A20) still down, so that the dose of coffee
has a perfectly smooth finish.
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When using pre-ground coffee:
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spoon the pre-ground coffee into the filter;
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turn the dial to
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attach the filter holder to the grinder outlet;
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lower the tamping lever.
4.3 Step 3 - Brewing
1. Select the temperature (fig. 20) (see "Coffee preparation
temperature").
2. Select the desired beverage (fig. 21).
3. Press OK (B5) to start brewing (fig. 11) (pre-infusion and
infusion). Delivery of the coffee will stop automatically.
Coffee preparation temperature
The water temperature is controlled during the entire prepa-
ration process to ensure its stability during the extraction step.
The Specialista Prestigio offers 3 infusion temperatures* set in a
range between 92 and 96 °C.
The temperature effectively utilized will depend typically on
the variety of been and the roast: Robusta beans require a lower
temperature, and Arabica beans a higher temperature. The
same applies for dark roasted beans or for light roasted beans,
respectively.
Temperature level Corresponding
indicator light
MIN
MED
MAX
*
This is the temperature of the water in the thermoblock.
It is therefore not the temperature of the beverage in the
cup or the temperature of the beverage at the moment of
release from the outlets of the filter holder.
;
Roast colour
Dark
Medium-dark
Light - Medium
5. MAKING MILK BEVERAGES
5.1 Frothing the milk
1. Fill the jug (C10) with the amount of milk to be warmed/
frothed, bearing in mind that the volume of the milk will
increase 2- or 3-fold (fig. 22). For a denser and more evenly
distributed froth, best results will be achieved using whole
cow's milk at refrigerator temperature (about 5 °C).
2. To froth the milk, offer the nozzle of the steam wand (A6)
to the surface of the liquid: this will allow air to mix with
the milk and steam.
3. Keep the steam nozzle just in contact with the surface,
taking care not to let in too much air and create unsuitably
large bubbles.
4. Immerse the nozzle just beneath the surface of the milk:
this will create a vortex in the liquid. Once the milk is heat-
ed to the desired temperature, turn off the steam and wait
for the flow to stop completely before removing the milk
jug from the machine.
Barista tips:
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Fresh milk is best. Always use fresh milk straight from
the fridge.
•
For best results, always replace the milk jug in the fridge
when not in use.
•
Whole milk ensures optimum results. The appearance and
texture of froth depending on the nature of the dairy milk
or vegetable beverages utilized.
•
After frothing the milk, eliminate unwanted bubbles by
swirling the jug gently.
Cleaning the steam wand:
1. Following use, always wipe the steam wand (fig. 23) with a
cloth to remove residual deposits of milk. The recommend-
ed procedure for in-depth cleaning is to use Eco MultiClean:
this product ensures maximum hygiene by removing milk
proteins and fats, and can be used for cleaning the entire
machine.
2. Release steam for a few seconds to clean the wand (fig. 12).
3. Wait until the steam wand has cooled down: to ensure the
wand works efficiently over time, use the special cleaning
tool (C11) to free the 3 holes (fig. 24) of any obstruction.
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