Bedienungsanleitung DeLonghi EC9355 - La Specialista Presigio (Seite 21 von 100) (Deutsch, Englisch, Holländisch, Französisch, Italienisch, Portugiesisch, Spanisch)

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• If the coee is extracted too strongly or too weakly even

at the ideal dosage, this can be corrected by grinding the

beans more nely or more coarsely (see “4.1 Step 1 - Grind-

ing”). To correct over-extraction (coee released too slow-

ly), select a coarser setting. To correct under-extraction

(coee released too quickly), select a ner setting.

• Barista tips: Draw the lter holder away from the tamper

with the lever (A20) still down, so that the dose of coee

has a perfectly smooth nish.

• When using pre-ground coee:

- spoon the pre-ground coee into the lter;

- turn the dial to ;

- attach the lter holder to the grinder outlet;

- lower the tamping lever.

4.3 Step 3 - Brewing

1. Select the temperature (g. 20) (see “Coee preparation

temperature”).

2. Select the desired beverage (g. 21).

3. Press OK (B5) to start brewing (g. 11) (pre-infusion and

infusion). Delivery of the coee will stop automatically.

Coee preparation temperature

The water temperature is controlled during the entire prepa-

ration process to ensure its stability during the extraction step.

The Specialista Prestigio oers 3 infusion temperatures* set in a

range between 92 and 96 °C.

The temperature eectively 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

Roast colour

MIN Dark

MED Medium-dark

MAX Light - Medium

* 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 lter holder.

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 (g. 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, oer 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 o the steam and wait

for the ow to stop completely before removing the milk

jug from the machine.

Barista tips:

• 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 (g. 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 (g. 12).

3. Wait until the steam wand has cooled down: to ensure the

wand works eciently over time, use the special cleaning

tool (C11) to free the 3 holes (g. 24) of any obstruction.

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