Warning The Cups; Making The Coffee; Making Cappuccino, Milk And Other Hot Drinks - ELEKTRA Professional espresso coffee machines User Manual

8 WARMING THE CUPS (S-M-C-B)
Place the cups on the upper cup tray and remove them when they are needed, according to
a rotation system that allows them suffi cient time to heat.
Do not place cloths between the tray and the cups.
Do not cover the cups with cloths or other materials
9 WARMING THE CUPS (K-Kwts)
Press the button marked with the symbol
The heating goes off, also automatically, when the temperature of the cup heating tray
exceeds the maximum value set.
It comes back on automatically when the temperature drops below the minimum value set.
10 MAKING THE COFFEE (K-Kwts-S-M-C-B)
1) Detach the fi lterholder from the dispensing group by turning it towards the left,
and fi ll the fi lter 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 fi lter. This will ensure a better seal and prolong the life of the fi lterholder gasket.
3) Attach the fi lterholder to the dispensing group, turning it fi rmly towards the right.
4) Place the cups underneath the spouts and start dispensing.
5) When dispensing is over, leave the fi lterholder attached to the group until further
dispensing is required.
6) When a new coffee is required, discharge the coffee cake into the waste drawer without
striking too hard so as not to damage the edge of the fi lter.
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 (single short button).
If the grinding is too coarse, it will produce an overheated espresso with no froth.
If the grinding is too fi ne, it will produce an espresso with little froth.
Good quality coffee is obtained by using a fresh, evenly ground blend (only obtainable if the
coffee grinder has sharp blades) used in the correct quantities (approx. 7 grams per dose).
It is important to have coffee been freshly ground because otherwise it rapidly loses its aroma
and the fatty substances contained in it go rancid; it is therefore advisable to fi nish it before
the end of the day and the closing of the bar.
Warm cups contribute considerably to maintaining the quality of the espresso.
11 MAKING CAPPUCCINO, MILK AND OTHER HOT DRINKS (K-Kwts-S-M-C-B)
In order to froth up the milk, which is essential for making cappuccino, half-fi ll a tall,
narrow container with milk and proceed as follows:
1) Briefl y open the steam valve so as to remove any water condensation that might
have collected.
2) Place the container with the milk underneath the steam wand so that the spray nozzle
touches the bottom. Open the steam valve and bring the milk to the desired temperature.
3) Lower the container so that the spray nozzle rises almost to the surface of the milk and,
from this position, raise and lower the container repeatedly so that the spray nozzle
enters and surfaces from the milk alternately. Continue until the milk has frothed up.
To make the cappuccino add hot espresso coffee to the hot frothy milk.
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located to the side of the main switch.
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