Bedienungsanleitung Solis Grind and Iinfuse Compact 1018 (Seite 80 von 108) (Deutsch, Englisch, Holländisch, Französisch, Italienisch)

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TIPS FOR THE PERFECT ITALIAN ESPRESSO

The coffee beans, the grind size, the amount of ground coffee, the pressure at which

the coffee powder was tamped into the ﬁlter insert as well as the extraction time

are crucial factors for a perfect espresso. Furthermore, they determine whether it is

stronger or less strong and which kind of crema develops. You can experiment with

these factors to create the espresso that perfectly suits your taste.

If you choose a ﬁner grind size, you have to ﬁll a larger amount of coffee into the

ﬁlter insert. However, you have to tamp the coffee less ﬁrmly. Otherwise, the water

will not be able to ﬂow through the ground coffee even when the pressure is high.

If you select a larger grind size, you should ﬁll a smaller amount of coffee into the

ﬁlter insert. If you do that, you have to tamp the coffee more ﬁrmly. Otherwise, the

water runs through the ground coffee too quickly.

The ground coffee always has to be tamped.

Always store the coffee beans in an airtight, closed container, protected from mois-

ture and in cool surroundings. A vacuum pack would be perfectly suited. Buy coffee

beans in small packaging units to reduce storage time and do not keep more than

a weeks’ worth of beans.

Grind size Dosage Tamping Cycle time

Strong

espresso,

bitter, small

amount

Too ﬁne Too much ground

coffee Too ﬁrm More than 20 seconds ( )

More than 30 seconds ( )

Optimally

balanced

espresso

Optimal 8–10 g (1 cup)

15–18 g (2 cups) Optimal 13–18 seconds ( )

20–30 seconds ( )

Watery

espresso Too coarse Too little ground

coffee Too light Less than 10 seconds ( )

Less than 20 seconds ( )

Remember: The pressure gauge needle should always be within the OPTIMAL range

during extraction. See also the information on pages 141/142 and 159.

Optimal pressure Pressure too low Pressure too high

Espresso is dispensed after

4–7 seconds

The espresso ﬂows out slow-

ly, the temperature is high

The crema is brown and

dense

The espresso is dark brown

Espresso is dispensed after

1–3 seconds

The espresso ﬂows out quick-

ly and is watery

The crema is light and thin

The espresso is light brown, it

tastes bitter and not intense

Espresso is dispensed after

7–8 seconds

The espresso ﬂows out slowly

and not all the way to the end

The crema is dark or entirely

missing

The espresso is dark brown,

it tastes bitter and burnt

After the espresso is extract-

ed, remove the portaﬁlter

and let water run through the

brewing head to clean the

internal water circuit and pre-

venting quick calciﬁcation.

Select a ﬁner grind size

or increase the amount of

ground coffee resp. tamp the

ground coffee into the ﬁlter

insert more ﬁrmly.

Select a larger grind size or

reduce the amount of ground

coffee resp. tamp the ground

coffee into the ﬁlter insert

less ﬁrmly.

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