Bedienungsanleitung Vibiemme Domobar Super (Seite 25 von 44) (Englisch)

783524

Zoom out

Zoom in

Vorherige Seite

1/44

Nächste Seite

TOO SLOW

A slow pull can either go well over thirty seconds to get even just one ounce from a double basket, or pro-

duce very little coffee after as much as twenty seconds or longer. Often this slow ﬂow will be very dark in color

and extremely viscous- a sign of over-extraction.

Causes of a slow ﬂow can include:

• Coffee ground too ﬁne. Adjust the grinder one or two clicks (or settings) more coarse and try again.

• Worn or inaccurate grinder burrs. Old, worn grinder burrs or a low-quality grinder can create a lot of dust in the

grind. This dust migrates towards the bottom of the basket and clogs the small openings, dramatically restrict-

ing the ﬂow of water. This also results in a bitter beverage even under proper conditions.

• Low pump pressure. Although not likely, this can be caused by a improperly adjusted pressure relief valve.

• Clogged ﬁlter basket. If enough of the holes in the ﬁlter basket are clogged it can slow the ﬂow sufﬁciently to

make proper extraction difﬁcult or impossible. Wash the basket and examine it by holding it up to a strong light

source. If clogged, soak it overnight in espresso machine cleaner (See chapter 10). If that does not correct the

problem you can try using a pin to clean the holes. If that does not work, replace the basket.

• Clogged shower screen. If the screen in the grouphead is not cleaned regularly it can build up deposits of cof-

fee as well as hard water deposits that can clog it. If a clogged shower screen is suspected try backﬂushing (see

Chapter 13).

At The Speed Limit

A delicious, proper ﬂow creates a double of about two ounces (or a single of about one ounce) in about

twenty-ﬁve seconds. It ﬂows from the spouts like warm honey, slow and thick, and although the color may lighten

a bit as it nears the end, even at its lightest color it should be a rich, caramel tone

The variables involved when choosing a grind, dosing an amount of ground coffee, and tamping can create

a wide range of possibilities. A grind that is one step ﬁner on your grinder can create a different taste if combined

with a slightly smaller dose of coffee. One step the other direction (coarser) and a harder tamp with a slightly

fuller dose may be preferred with the coffee you are using. Add all the other variables such as the age of the cof-

fee, how it was roasted, and various temperatures of the brew water and things can get quite complicated!

The best advice as you begin this journey is to work at getting all these variables as consistent as possible

and just change the grind to create the best espresso you can. As you improve your skills you may notice that as

a batch of coffee gets older you need to change the grind slightly. You may even notice that when the humidity in

the air changes you need a different grind. Don’t get locked into a set routine. If something is not right in the taste

of the coffee, don’t hesitate to modify your technique. Try a different grind. Change the dose. If nothing seems to

work, change the coffee. The art and science of making excellent espresso is the journey, enjoying the beverage

is the destination, and there are a lot of roads that will lead you to that delicious drink.

Remember that we are preparing a food product. The ultimate indicator of whether a pull is successful or

not is how it tastes.

Missbrauch melden von Frage und/oder Antwort

Libble nimmt den Missbrauch seiner Dienste sehr ernst. Wir setzen uns dafür ein, derartige Missbrauchsfälle gemäß den Gesetzen Ihres Heimatlandes zu behandeln. Wenn Sie eine Meldung übermitteln, überprüfen wir Ihre Informationen und ergreifen entsprechende Maßnahmen. Wir melden uns nur dann wieder bei Ihnen, wenn wir weitere Einzelheiten wissen müssen oder weitere Informationen für Sie haben.

Vibiemme Domobar Super Seite 25

Brauchen Sie Hilfe? Stellen Sie Ihre Frage.

Missbrauch melden von Frage und/oder Antwort

Art des Missbrauchs:

Forenregeln

Neu registrieren

Das Handbuch wird per E-Mail gesendet. Überprüfen Sie ihre E-Mail.

Ihre Frage wurde zu diesem Forum hinzugefügt

Info