To get started, I want to only carry out what is the goal of an espresso machine. The principle can be found in almost every pod machine, but where the difference and what can more expensive machines is even better than this?
There are three variables for this equation. That would be the pressure, temperature and especially at the pad and capsule machines the time. Goal of a good espresso machine is the perfect temperature to keep exactly on degree and to press the water with also the perfect print by the powder. That's all.
This machine takes 10-15 min to a good operating reach, it is acceptable for 6 min. Temperature and pressure are accurate enough for a very good coffee and the lead time is about the breakfast preparations.
Pad machines create preheating partially in under a minute, but the temperature does not remain constant and the pressure either.
The machine is built to last, the stainless steel sheet of the housing heralds longevity. In contrast, the water collecting plastic is under the brewing unit, which acts not particularly, but is probably more robust than it seems. (I have never read of problems so even though the machine is built for over 30 years and a lot of discussion in forums)
The nice thing about the placement of the components is the overhead electronics. Everything is live can be found in the top part of the machine in the lower segment is quasi the sanitary facility. They could therefore make up to half of the water and could this lake still wonderful with espresso colorize without fear of a short circuit to have.
Water is poured through a funnel, which can be found under the lid on the machine top, for cleaning the tank he needs during the absence of filter holder, water collection and venting tube (that's the small tube that is left behind, to see behind the Siebträgergriff ) frontal be removed from the device. Many a time, the criticized as expensive, but in my opinion is the most elegant solution. In any case, all components are wonderfully accessible and removable in the machine if they need cleaning. Other constructions one knows to be sufficient from the Vollautomatenbau.
In operation the machine vibrates relatively strong, but what lies on the pump design.
The temperature drops at long water spigot steadily since the boiler size is about 100ml cold water is pumped in and always. At what amount of water that is critical but I have not tested. After 150ml coffee journal, it is not yet negatively noticed.
Portafilter (the thing with the black handle from the espresso runs):
The filter holder itself is made of chrome-plated brass and corresponds to what can be found on in cafes.
Screens (inserts for filter holder, identified by its volume for one, two or three cups of coffee powder hold-dependent):
As screens Crema screens are included. This is customary espresso screens with a second floor. The first bottom is perforated sieve-like and as usual, the second (outer) only has only one hole, which, however, is much larger than the holes which retain the coffee powder. This is a hole used to the finished coffee there with high pressure and thus durchzupressen also high speed. This thin coffee beam then strikes a flat surface and injected inside the filter holder rather through the area. However, air is brought under the liquid in this process and it forms an artificial froth that resembles the normal Crema. (Normal is fine pored Crema)
Cup warmer (Edelstahlfäche on the machine head side):
Unnecessary if the machine not previously been 30min ran. If only passively heated by the boiler is as efficient as the heating in the VW Beetle.
Milk frother:
Works perfectly. To froth milk must rise to more than 100%, the temperature of the machine, to do this go to the espresso pin the central switch of the operating element in order, waiting about 30 seconds. Now keep to the black frothing in a half-filled jug with milk and turn the steam tap on until the pot is to keep hot. After another half a minute you have milk froth of the in most cafes in no way inferior. My mother is excited about it.
The black plastic part is bolted only to the stainless steel tube and you can remove easily. It consists of two parts, the infected in the milk, the other is fixed to the pipe a. To clean pulling lightly on the milk supply, which will loosen and can be easily rinsed off.
What really makes the frothing? It has succeeded at the top small holes, is drawn through the air and the steam jet in the milk. Steam is indeed the gaseous state of water and liquid again in the cold milk, so disappears. We need therefore for the bubbles in our foam air.
The cleaning of the machine:
Upon Need:
-Coffee Empty from filter holder, rinse portafilter
Empty -Wasserbecken
Once a week:
-Cremasiebe Soaking in water, rinse without coffee
Rinse -Water
-Brühgruppe With blind filter and coffee solver flush (takes 5 minutes and the instructions
Find online in KaffeeWiki)
Once a half a year year:
Supermarket Descale according to the instructions
How do I use an espresso machine as a fully automatic?
I ask her what is installed in such at all? A mill, a brewing unit, a water tank, a waste and a milk frother.
Here we have everything individually. The only question is that of the preparation.
Espresso:
The bean grinding that per espresso (about 7g of ground coffee) 25ml water running so fine in 25s in the preheated cup. Is measured from the beginning of the coffee flow.
Cappuccino:
One or two espresso will give in a large, semi-circular, preheated cup, fill with milk foam.
Latte Macchiato:
Fill a glass to ungewärmtes' with milk foam, to pour slowly until two espresso, the separation is carried out without the aid.
Normal coffee:
Now it gets interesting, because that's the point at which most users of such a machine will curse.
There are two variants:
Coffee Americano:
A fill up two espresso in a preheated cup and hot water (which you can obtain from the steam nozzle, is in the manual)
Fill the cup with water first and then with espresso, then remains a little crema.
Coffee:
Make the grind her coffee grinder coarse, so that the cup is filled up to 25s, which is the Crema Seven a wonderful result and tastes better than from our new fully automatic (a buddy said mutatis mutandis).
