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1.
Optimization of coffee quality
1.1 General
Each type of coffee differs in its form, colour, mix, taste etc. These many differen-
ces are attributable essentially to the particular grade of coffee which is used and/
or to the roasting process.
Each type of coffee therefore has its own specific properties which must be taken
into account to optimize coffee quality.
The main aim is to ensure that the prepared coffee has the best possible appea-
rance, taste and consumption quality. Before starting to optimize coffee production
on the machine, the user must have an idea of the type of coffee which is used.
Normal coffee
Roasting
Espresso
1.2 Procedure for optimizing coffee quality
Equipment: Measuring balance
1. Water pressure 10 bars
Determine grinding fineness
2.
3. Determine quantity ground
Bright
Dark
Measuring dish
Thermometer
1 cup
2 cups
High
Low 82°C
High 84°C
coffee
approx.
espresso approx.
approx.
coffee
espresso approx. 13.0 g
1
Coarse
Fine
9.5 g
9.0 g
13.5 g
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