Bedienungsanleitung Solis 118 - Barista Perfect Pro (Seite 41 von 49) (Deutsch, Englisch, Französisch)

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– Keep the tip submerged until the milk starts spinning clockwise, similar to a whirl-

pool.

– Once the milk is spinning, you can lower the jug so that the tip of the steam wand

is just on the surface of the milk. This allows air to get into the milk. Keep the

wand at the surface and repeatedly dip it into the milk just enough to keep the

milk spinning.

– Hold the tip of the steam wand at or slightly below the surface of the milk to keep

the milk spinning until it has gained enough volume.

– Dip the tip under the surface of the milk, the vortex should be maintained. When

the milk jug becomes too hot to touch, the milk has reached the correct temper-

ature of approx. 60–65 °C.

– Once the milk is heated and foamed, turn the selection knob back to the standby

position in the centre and then remove the jug.

– Gently tap the jug on a worktop to allow potential air bubbles to escape, then

carefully swirl the jug to even out the consistency.

– Pour the steamed-up milk directly onto the espresso. The trick is working quickly,

so that the milk does not separate again.

– Point the steam wand over the drip tray. Brieﬂy set the selection knob to and

let off some steam into the drip tray to clear any residues from inside the steam

wand. Wipe the steam wand clean with a damp cloth.

■ TIPS FOR EXTRACTING ESPRESSO:

– Always use pre-heated cups.

– After turning the selection knob to the „Espresso“ position , it takes about

8 to 10 seconds for the espresso to start ﬂowing out of the portaﬁlter. During

these 8 to 10 seconds, the machine will moisten the coffee grounds (see previous

chapter).

– 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.

– Should the espresso pass out in drops but only start ﬂowing out after 15 seconds

or more, you have either used too much coffee grounds, tamped too strongly or

the grind size is too ﬁne. In this case, the espresso is over-extracted.

■ TEXTURING MILK

The professional steam wand of your Solis Barista Perfect can be rotated in

all directions 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:

– Turn the steam wand so that it is positioned over the trip dray.

– Before holding the steam wand into the milk, you should clean the steam wand

with a soft towel and rinse its inside by letting some steam run through (Set se-

lection knob to the „Steam“ position

– Pour fresh, cold milk into the small milk jug – the level of milk should not exceed

the V of the spout.

– Turn the selection knob to the „Steam“ position . The LED control light STEAM

ﬂashes, indicating that the machine is heating up to generate steam. Potentially

escaping condensed water ﬂows into the drip tray. After a few moments, hot

steam passes out.

– Then, return the selection knob to the standby position in the center. By doing

this, you prevent milk splashing out of the jug.

– The steam discharge pauses for 8 seconds.

– Point the steam wand outward, insert the steam wand into the milk and set the

selection knob back to „Steam“ .

– The tip of the steam wand should be 1–2 cm below the surface of the milk.

It should be close to the edge of the jug in the 3 o‘clock position.

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