Coffee Dispensing; Making The Coffee - ELEKTRA SPF Instruction Manual

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COFFEE DISPENSING

(A USO-4 pag 27 ITA)
It allows to dispense coffee of different volumes each time by lowering the dispensing lever
marked with the symbol until the green warning light next to the lever lights up and
raising it until the green warning light next to the lever goes OFF once the desired amount
has been obtained.

9 MAKING THE COFFEE

(A10 ITA)
Factors of basic importance to make good quality coffee are:
- Use of recently ground fresh coffee, because it rapidly loses its aroma and the fats
contained turn rancid.
- Grinding of uniform size, which can be obtained only with good quality and well maintained
coffee grinders. The uniform size of the powder ensures a complete extraction and a good
reproducibility of the result in the cup.
- Use of properly warmed cups, which contribute considerably to preserving the cream of
the infusion.
With the exception of the above-illustrated factors, there are many recipes to obtain many
different types of infusions, based first of all on the type of coffee bean used, both for the
production of mixes and as single-origin coffee.
The fundamental parameters are:
- Type of coffee bean used
- Grinding grade
- Quantity of powder used
- Infusion water temperature
- Infusion pressure
In order to obtain a good Italian-style espresso coffee, grinding is of fundamental
importance. The espresso must be dispensed in approx. 25 seconds and must have, on
average, a volume equivalent to approx. 25 cc.
The quantity of ground coffee must be of around 7 grams.
Infusion temperature varies between 80°C and 90°C depending on the type of coffee used.
Infusion pressure between 8 and 9 bar.
1) Detach the filterholder from the dispensing group by turning it towards the left, and fill
the filter with the dose of ground coffee.
2) Level it out and press it with the tamper.
Ensure that no grounds are left on the edges of the filter.
This precaution serves to ensure a better seal and extends the life of the saucer seal.
3) Attach the filterholder to the dispensing group, turning it firmly towards the right.
4) Place the cups underneath the spouts and start dispensing.
5) Once the coffee has been dispensed, leave the filter holder fixed to the dispensing unit
up to a new coffee dispensing.
6) When brewing a new coffee discharge the coffee cake into the waste drawer without
striking too hard so as not to damage the edge of the filter. A10 ITA)
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