Preparing An Espresso; Tips For The Perfect Espresso - Silvercrest SEM 1050 A1 Instrucciones De Servicio

11. Preparing an
espresso
DANGER! Risk of injury from
burning!
 The portafilter 19, the filters 1/2 and
the brewing head 13 are hot after rins-
ing and after making an espresso. Only
touch the hot portafilter by the handle
and allow all parts to cool down before
touching them.
Requirements:
- The device is ready to be used. The espres-
so LED 26 lights up continuously.
- The dial 5 is set to OFF.
1. For a single espresso, use the filter 2.
For a double espresso or two cups of
espresso, use the filter 1.
2. Insert the prepared portafilter 19 under
the brewing head 13. The portafilter
must be tight.
3. Place the preheated cup(s) under the
spout of the portafilter 19.
4. Press the espresso button
espresso extraction begins. The espres-
so LED 26 flashes.
5. Let the espresso run into the cup(s) until
the desired amount is reached.
6. Press the espresso button
to disengage it and stop the espresso
extraction.
7. The espresso LED 26 flashes while the
device heats up again. When the es-
64 GB
presso LED is continuously lit again, the
device is ready for the next espresso.
8. Turn the handle of the portafilter 19 to
the left until it reaches the symbol
9. Knock the espresso powder out of the
filter 1/2 and dispose of it in an organ-
ic waste bin. If necessary, you can re-
move residues with a teaspoon.
10. Clean the filter 1/2 and the portafil-
ter 19 and then dry them.
12. Tips for the perfect
Preparing the perfect espresso is not always
easy right away. So feel free to experiment
a little until the result suits your taste. Here
are a few tips on what you can pay attention
to:
• There are big differences in the quality
and taste of espresso powder. Try out
different types for yourself.
• When buying espresso powder, make
sure that the degree of grinding is suita-
ble for portafilter machines. The degree
of grinding must be fine. This is often in-
dicated on the packaging.
• Only change one thing at a time, e.g.
only the pressure when tamping or only
the amount of espresso powder, so that
you can see the effect of this change.
• You can recognise the perfect ex-
traction by the following points:
- The espresso flows slowly into the
25. The
- A golden brown to hazel crema ap-
• Under-extraction can be recognised
by the fact that the espresso flows
quickly like water into the cup. It tastes
25 again watery, maybe a little sour.
16 and remove it downwards.
espresso
cup.
pears on the espresso.