Dalla Corte ICON - Coffee Extraction

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INFORMATION ON USE AND OPERATION
The co󰀨ee grinding is one of the most important parts of
pulling a good espresso.
The beans must be ground ne enough to allow the water
to ow slowly through the co󰀨ee.
A barista’s experience is the best way of guaranteeing the
right level of grinding.
To prevent changes in the co󰀨ee’s taste and aroma, it is
Co󰀨ee extraction
best to grind the beans on the spot and then release, ll,
and reinsert the portalter into the grouphead as quickly
as possible.
For a great espresso, the portalter needs to be hot too.
For the portalter to be hot enough, it has to have been in
the grouphead for 10 minutes.
Carry out the operations described.
1) Choose the grouphead you want to use for the co󰀨ee.
2) Remove the portalter.
3) Press the (B) button to clean out all the co󰀨ee resi-
dues from the hot water sprinkler.
4) Tap the portalter against a surface made out of a soft
material to knock out the puck from the last espresso
pulled.
5) Clean the co󰀨ee residues out of the lter using a suit-
able brush to prevent damage to the lter.
6) Fill the portalter with the measure of co󰀨ee required
for the size of the lter (single or double shot).