- Dose 8 g
- Water temperature 92/95°C
- Pump pressure 9.5 atmospheres
- Grinding adjusted for extraction time of 25-30 seconds
- Pressed 18-20 kg (manual)
- Water treated by an efficient water softener
- Perfect cleaning of diffusers, filters and filter-holders
Equipment, espresso coffee machines and grinders are essential for good coffee but it is very important to carry out regular maintenance if excellent results are required every day.
- Clean filter-holders, filters, diffusers, gaskets, cup warmer, drain tray; pass the blank filter several times a day
- Check the size of grind
- Check that the water pressure in the heater corresponds to about 9 atmospheres
- Check the hardness of the water coming from the group
- Clean carefully the batcher (use a brush) and the hopper (with a dry cloth) of the grinder to remove coffee residues
- Check the wear of the grinding blades; it is important that flat grinding blades are replaced every 400 kg and conical blades every 600-800 kg of coffee
- Wash the units and the blank filter with appropriate detergent
Hazel-shaded cream colour dark to reddish hazel, sometimes with dark brown stripes. Cream thickness 3/4 mm fine grained and long lasting
Dense body aromatic, full sweet and perfumed,like chocolate.
Stays long on the palate.
