SOLIS CAFFESPRESSO PRO Mode D'emploi page 82

t i PS FO R Ext RA C ti n G E S P R E S SO:
– Always use pre-heated cups.
– After pressing the
espresso to start flowing out of the portafilter. During these 8 to 10 seconds, the
machine will moisten the coffee grounds.
– The espresso flowing out of the machine should have the consistency of dripping
honey.
– Espresso flowing out after 6 seconds or less indicates too few coffee grounds
in the filter, under tamping or too coarse grinding, resulting in under-extracted
coffee.
– Espresso flowing out after 15 seconds or more indicates too much coffee grounds
in the filter or too fine grinding, resulting in over-extracted coffee.
ExtR A C tiO n G u iD E
OVER EXTRACTED
bitter – astringend
BALANCED
UNDER EXTRACTED
underdeveloped – sour
t E x tu R in G miL K
The professional steam wand of your SOLIS Caffespresso Pro can be rotated
360 degrees and transforms fresh, cold milk into creamy and warm steamed
milk. This is done in two steps: First, the milk is loosened with air, then it is
thoroughly whisked to make it creamy and well-tempered.
Follow these steps:
– Pour fresh, cold milk into the jug. The level of milk should not exceed the "V" of
the spout.
– Position the steam wand above the drip tray grill.
– Set the Steam/Hot Water dial (J) to ã . The corresponding control light marked
STEAM/HOT WATER (L) starts flashing, indicating that the machine is heating up
to generate steam. Potentially leaking condensed water will flow into the drip tray.
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or button, it takes about 8 to 10 seconds for the
GRIND GRIND DOSE
too fine too much
optimum 10 –12 g (1 cup)
18–20 g (2 cups)
too coarse too little
TAMP SHOT TIME
too heavy over 40 Sec
15–20 kg 25–35 Sec
too light under 20 Sec