Graef batessa Instructions D'utilisation page 21

VENTING
Insert the plug into the socket.
●
Fill the water tank with water. Maximum filling volume 2.5 litres.
●
Press .
●
The unit is heating up.
●
If "GRAEF" appears on the display, the unit is ready for operation.
●
Take the milk jug and hold it under the steam lance.
●
Turn on the rotary knob.
●
Allow the air to escape until steam comes out.
●
Turn off the rotary knob again.
●
PREPARATION
IMPORTANT!
After switching the unit back on again, carry out an empty withdrawal (without coffee grounds) as described below in order to bring the
system to temperature.
Fill water in the tank. 2.5 litres at the maximum.
●
Insert the desired filter insert.
●
Put in the group handle without coffee grounds (from left to right).
●
Switch on the unit.
●
Wait until the unit has heated up and "GRAEF" appears on the display.
●
Press and allow water to run through briefly to bring the system up to temperature.
●
Press again to finish the process.
●
ESPRESSO PREPARATION
IMPORTANT!
See chapter preparation in order to warm up the group handle, system and cups. Insert the filter insert for one cup or two cups. After that,
start preparing espresso.
After that, dry the group handle well.
●
Grind the desired amount of coffee grounds into the group handle.
●
Firmly press on the coffee grounds using the enclosed tamper. The tamper should rest evenly and not crookedly on the ground coffees when
●
it is pressed down. This ensures even distribution and brewing over the entire surface.
Clamp in the group handle.
●
Place either one or two cups underneath the outlet.
●
Press for a single espresso or
●
The display shows the current processing time. Ideally, the processing time should be approx. 20-30 seconds.
●
The process stops automatically at
●
Remove the group handle and tap out the coffee grounds in a used coffee tray.
●
PRESSURE GAUGE
UNDER-EXTRACTION
In case of under-extraction you will get a very thin, flat and underdeveloped coffee. The coffee flows very quickly into the cup. In this case, too
little components have been dissolved out. The coffee is very light, the cream very thin, not available or the cream is very light with large bubbles.
Brewing pressure smaller than 7 to 8 bar
●
The coffee flows very quickly into the cup, approx. 25 seconds.
●
The coffee tastes sour or flat
●
Possible reasons for an under-extraction
Cause
Grinding level too coarse (falls out of the outlet quite quickly, the cof-
fee grounds feel rather coarse-gained when rubbing them between
your fingers).
Too little coffee grounds.
Channeling: Pressure uneven
for a double espresso/two espressi or
and . To stop manual draw, press
Solution
Grind finer, slowly approach the optimum grinding level.
Use more ground grounds, note the maximum filling quantity, the
grind may also need to be adjusted.
The tamper should rest evenly and not crookedly on the compressed
coffee grounds. Otherwise, channels may form in the coffee and the
hot water will flow through the coffee too quickly.
for manual preparation.
again.
DE
EN
FR
NL
IT
PL
21