SOLIS CAFFESPRESSO PRO Mode D'emploi page 85

A utO P u R G E F u n Ct i O n
For extracting espresso immediately after using the steam function for texturing
milk, your SOLIS Caffespresso Pro machine features an auto-purge function.
The auto purge function ensures the coffee grounds will not be burnt by the initial
water flow from the thermocoil being too hot. The water is automatically released
internally into the drip tray ensuring that the thermocoil is at optimal temperature
for extracting delicious espresso. You can be sure: your espresso will always be
prepared at the optimal temperature ensuring only the best flavours are extracted.
A F tE R PR EP A Ri n G E S P RE S S O
– Remove the portafilter from the group head. To do this, turn the handle of the
portafilter to the left until it comes loose.
– Remove the coffee dregs from the portafilter by flipping it 180 degrees and gently
tapping it down. Please discard the coffee dregs with your household waste
instead of flushing them down the drain, as they might clog up the wastewater
pipes.
– Hold the portafilter with filter basket in place under the group head, press the
button or turn the dial to
all coffee residues.
– Use a paper towel to dry the portafilter and filter basket. Reinsert the portafilter
into the group head.
t i P S FOR A DE L iCi OuS E SP RE SS O
s
1. PR EhE A ti n G A L L A C CE S S O R iE S
Heating your cup or glass
A warm cup will help maintain the coffee's optimal temperature. Preheat your cup
by rinsing with hot water, using the Hot Water function or the 1 Cup-button
Pour away the water and place the cup on the cup warming plate on top of the
appliance.
Heating the portafilter and filter basket
A cold portafilter and filter basket can reduce the extraction temperature enough
to significantly affect the quality of your espresso. Ensure the portafilter and filter
basket are preheated with hot water before initial use by rinsing with hot water,
using the Hot Water function or the 1 Cup-button
and rinse the portafilter with hot water to remove
.
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