[ h o m e p a g e A n t i c a T o s t a t u r a T r i e s t i n a ]

Our firm's objective is the satisfaction of our final Customer. The extraction of the coffee constitutes a fundamental, integral part of the working process that guarantees a high quality Espresso: it represents in fact a veritable "cooking" phase, incredibly delicate, at the local coffee shop.

We continuously do our best to inform and teach our clients the fundamentals and basics of coffee. We have developed a guideline with a few but important rules that have to be followed scrupulously:


Under extracted -	Correct extraction -	Over extracted

ALL THIS RULES MUST BE STRICTLY OBSERVED

A) - For a proper functioning, keep clean the espresso machine, its parts, showers and filters. Put salt in the WATER SOFTENER once a week. Hardness of the water, can vary considerably from area to area, must be checked to study the best solutions with the installer. For automatic purifiers the actual installer will suggest the most suitable program.

Step 1

Put an empty recipient under the E tube

Step 2

Move the C switch and the D from the left to the right like sown in the picture. Left the cover cup and introduce the salt.

Step 3

Close the cover cup and put the C switch on the left like shown in the picture. Left the water fill trough the F tube since the water will be sweet again

Step 4

Take back the D switch from the right to the left like sown in the picture only when you are sure the water is 100% sweet.

Try it !

If you own an automatic softener will be necessary only to refill the salt quantity upon the softener program and consumption. In this case remember : do not trust 100% the softener and remember that it is still a machine that sometimes could fail, so if you feel something strange in the cups or your coffee to become too strong, remember to verify also the correct functioning of your automatic softener and the rest of the equipments.

Mind that all machine parts (nozzles included), filters and under-filters are properly cleaned with running water at the end of every working day. It is also recommended to make a thorough cleaning of showers , filters and under-filters once a week, by using the "blind cup" and specially provided detergents (e.g. Pulicaf).
Whenever necessary, replace worn showers with new ones.

B) - Every day mind a suitable regulation of grinding (for instance, ground coffee here should be finer than some of our competitors' moister products), as well as of doses made by the measuring device - at least 7 g. per single espresso cup. A variation of grinding may be necessary following weather conditions, so that the best quality of coffee is always guaranteed in the end. By way of example, wet weather compels a rougher grinding, while dry weather entails a slightly finer grinding.
WEEKLY : Wash the bell with water and mild soap and dry it thoroughly. Clean the measuring device with alcoholic detergent to eliminate greasy substances.

ATTENTION: replace grinders every 280-300 kg of coffee, so that total wear of grinders cannot cause burning of coffee during grinding operations. This inconvenient, in fact, can totally change the coffee characteristics and even produce a bitter, burnt taste.

C) - Press well and uniformly on the coffee surface by using the coffee-press provided with your grinding and measuring device. Always press slightly also to compress coffee in the filter, be it single or double. Do not press too much, as coffee would then pour out too slowly and an over extraction of coffee would be drawn.

D) - One of the most important criteria to take into account when preparing coffee is the color of its cream. Cream should always be medium-shade light brown (hazel). If cream coloration is lighter, too few coffee was drawn; if it is darker, then coffee was overdrawn. In such cases, one can immediately intervene by checking that the grinding and measuring device makes correct doses and by regulating the grinding procedure.

E) - Another reference parameter can be the time of coffee extraction, which should be between 15 and 22 -24 seconds. DAILY : Check the pressure of the pump unit of the espresso machine which may vary between 8.5 and 9.bar. During the extraction coffee must appear like a creamy liquor.

F) - Always serve espresso in hot cups, which can be warmed up on the provided shelf on the machine top.

G) -When starting the machine, before serving coffee to customers in the morning, it is recommendable to let parts work without any coffee and after that to prepare at least one throwaway coffee per part. This operation is necessary, because small quantities of limestone (chalk) may have accumulated in the water within the machine overnight, when it is out of work; this way, limestone deposits are eliminated and the correct water hardness is restored..

H) - Late in the evening, some time before stopping work, try not to leave too much ground coffee within the dose dispenser, as this could fade coffee aroma. Moreover, it will cause a compression of ground coffee, especially in very wet places, giving way to a slight alteration in the discharge of the first coffees the following morning.

Maintaining of your equipment is what the final customer does not see but feels and tastes in the final result : a perfect cup of espresso coffee or a bad one could be the difference.