I would also like to take this opportunity to give but a few tips for use:
1) steam outlet
I have used the device on both normal electric panels as well as on my induction stove. The steam outlet is so strong that one must be careful not to scald only induction. BUT: Here is again the user the problem. Just two, three steps back off and get stuck in with more time on the matter. H2O cooking times now with 100 ° C, because you can still have so much power. The only difference is probably to be found in the "bubble behavior" of water, and once you have found the right setting at the stove (7-8 of 15), boiled water without steam from the overpressure valve.
2) Crema
That the stove does not produce crema, is correct. Since just missing a few bar pressure. But even here you can help.
This tip is from an Italian mother and is only for people who take sugar in your coffee ...
It is a slightly thicker glass and fill it half full with sugar (best "Finest sugar, white").
Now, if the machine starts to spit the very first of all you have to immediately drop a little (VLT. One teaspoon) give them the sugar and beat with a spoon the sugar with the coffee drops back and forth. Do not worry, at the beginning is a rather dry subject, but it creates a homogeneous mass after.
This takes about 2 minutes.
The Konsisitenz should not be liquid, but nice and creamy. Here you need VLT. a try more, but worth it.
During the coffee boils normally.
If this is done, then you take half a teaspoon of sugar to taste coffee in the espresso cup and douses it with the espresso.
Stir once briefly and flavor to taste with grappa!
The Crema comes from then alone (but that's the sugar-coffee depends - if it does not work the first time, the consistency was not true).
And for all who think: I drink my coffee always black: Hot as hell, black as night and as sweet as love, he must be ....... ;-)
Another tip: the remaining sugar can be stored beautifully covered in the refrigerator. So you always finished sugar-coffee at hand. Over time dries up the, but under the top layer, it is still wonderfully sähmig. And you can rinse the glass by itself under hot water.
3) Cleaning
Here the German purity madness is somewhat superfluous.
- Unscrew the bottom
- Take out rate
- Once water through the lower and twice through the upper container
- Rub portafilter with your fingers underwater and completed
A complete break down is absolutely not necessary. And in the dishwasher, it must also not be (but can - nothing happens because you should use the rubber but previously removed ....)
(By the way: One should rather time to think about how the Gastromaschinen look from the inside - yuck)
And now cheers,
Sebastian
