SOLIS CAFFESPRESSO PRO Mode D'emploi page 81

P R ES S u R E R A n G E F O R P R E P A RinG E SP RE SS O
L OW PR ESSU R E
FO R M OISTE N I N G TH E C O FFE E G RO U N D S
Beginning the extraction, the pressure needle is in the
PRE-INFUSION range. The machine is working at low
pressure to moisten the coffee grounds, allowing them
to expand. The pressure is gradually increased until it
reaches the optimal compressive force, pressing the
water through the coffee grounds in the portafilter.
O PTIM A L PRE SS U R E
F O R Ex TR A CT I N G ES PR E SS O
In the brewing phase, i. e. during the extraction, the
needle climbs into the middle, the ESPRESSO RANGE,
indicating that the espresso is being made at ideal pres-
sure.
UN DER - Ex TR A C TI O N R A N G E
If the needle sinks into the lower range of the gauge,
this indicates the espresso was made with insufficient
pressure, making it "under-extracted". This can happen
if the water is flowing too quickly through the coffee
grounds, causing the espresso to be watery and lacking
flavour and fine crema.
Further reasons for under-extracted coffee could be too
coarse grinding, insufficient coffee grounds in the filter
or the coffee powder is not tamped firmly enough.
O V ER-Ex TR A C TI O N R A N G E
If the needle rises into the upper range of the gauge,
this indicates the espresso was made with excessive
pressure, making it "over-extracted". This can happen if
the water is being pressed too slowly through the coffee
grounds, causing the espresso to be extremely dark and
bitter with patchy and inconsistent crema.
Further reasons for over-extracted coffee could be too
fine grinding, too much coffee grounds in the filter or
the coffee powder is too firmly tamped.
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