Acorto 2000s - Page 109

Espresso
Extraction
Acorto
refers
to "calibration"
as
the
process
of
adjusting
the
Model
2000s/i
to
extract
(pour)
the
perfect
shot
of espresso'
The
Acorto
2000
requires
adjustment
to
perfcrrm
within specific
Extraction
Parameters
using
the
customer's
choice
of beans'
Espresso
Roasts
(beans
which
have
been
roasted
specifically'
for
use
in espresso
machines),
very
in
roast.
aroma,
acidity,
body
and flavor.
ln addition.
the
age
and
moisture
level
of the
beans
dramatically
affect
the
end
results
clf the
drink.
Darker
roasts
have
more
oil
on
the
bean
surface
ancl
grind differently
than
lighter
roasts.
If
the beans
are
relatively
stale
and
dried
out.
thel'
become
brittle
and
will
grind
quickly.
Each
Acorto
2000
Super
Automatic
Espressc'r
Machine
must
bc
calibrated
to
pour
the
best
possible
espresso
shot
using
the
customer's
specific
bean of
choice'
lf
the
customer
changes
beans,
the
machine
must
be
re-calibrated'
Many
factors
affect
the
quality of
an espressio
extraction
'
Coffee
Beans,
blend'
age.
and
moisture
conlent
'
Water
Temperature
'
Water
Pressure
.
Water
Volume
- amount
of
water
passing
through
tlre
coffee
grounds
.CoffeeDosc-theamountofcofl.eeinthebrr"ewchamber
'
Grind
Texture
-
the
coarsetress
of
the
grind
'
Extraction
Time
The
water
Temperature,
water
Pressure,
water
volume.
and
coffee
Dose
are:
lactory
set.
The
customer
selects
the
Brand
of
Espresscl
Beans.
The
Grind
'lexture
and
Extraction
Tinre
are
adjusted
during
the calibration
process'
During
Calibration,
the
Grind
Texture
is adjustcd
to
achieve
a desired
extractiort
time.
The
Cof1'ee
powder
Dose
and
Water
Volumes
are
adjustable
at
the
customer's
discretion.
The
Galibration
Goal
The
"goal"
when
calibrating
the
Acorto
2000s/i
I 6-22
Seconds.
is
to
extract
a double
espresso
shot
in
I z-z
Acorto
2000s/i
Tecl'rntcal
Support