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a. Turn the steam regulator knob to the ON position so that hot water comes out.
b. Allow hot water to come out of the steamer to cool down the heater.
Once the heater cools down, all buttons will light up.
c.
d. Return the knob to the OFF position. The machine is ready for the next preparation now.
Hot water preparation
1. Switch on the machine and wait for all the buttons to light up.
2. Put a cup under the steamer.
3. Turn the knob to the ON position. Hot water will flow out of the steamer.
4. Once the desired amount of hot water has been dispensed, turn the steam regulator knob
to the OFF position.
ATTENTION: the whole process should not take more than 40 seconds, as the machine will
automatically stop dispensing hot water after 40 seconds of continuous operation. If you
want more hot water, start the cycle again.
ATTENTION: the steamer may be very hot during and after use. To avoid burns, move it only by
resting your fingers on the rubber handle on the steamer.
Pressure gauge for espresso coffee
The needle of the pressure gauge indicates the extraction pressure.
Ideal pressure zone for espresso
When it is positioned anywhere in the espresso zone during extraction, it means that the
espresso has been extracted at the ideal pressure.
Low pressure zone
-
When the pressure gauge needle is below the espresso range during extraction, this
indicates that the espresso has been extracted with insufficient pressure.
-
This can occur when water passes through the ground coffee too quickly, resulting in
espresso that is under-extracted, watery, earthy, and lacking in crema and flavour.
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Possible causes of insufficient extraction include too coarse grind, insufficient coffee in
the filter, insufficient tamping, or a combination of all these factors.
High pressure zone
-
When the pressure gauge needle is above the espresso range during extraction, this
indicates that the espresso has been extracted with too much pressure.
-
This can occur when the water passes through the ground coffee too slowly, resulting in
an over-extracted, very dark, and bitter espresso with a mottled and uneven crema.
-
Possible causes of over-extraction are too fine grind, too much ground coffee in the filter,
excessive tamping, or a combination of all of these.
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