ELEKTRA INDIE - Making the Coffee (A10)

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13 MAKING THE COFFEE (A10 ITA)
Factors of basic importance to make good quality coffee are:
- Use of recently ground fresh coffee, because it rapidly loses its aroma and the fats contai-
ned turn rancid.
- Grinding of uniform size, which can be obtained only with good quality and well maintained
coffee grinders. The uniform size of the powder ensures a complete extraction and a good
reproducibility of the result in the cup.
- Use of properly warmed cups, which contribute considerably to preserving the cream of
the infusion.
With the exception of the above-illustrated factors, there are many recipes to obtain many
different types of infusions, based first of all on the type of coffee bean used, both for the
production of mixes and as single-origin coffee.
The fundamental parameters are:
- Type of coffee bean used
- Grinding grade
- Quantity of powder used
- Infusion water temperature
- Infusion pressure
In order to obtain a good Italian-style espresso coffee, grinding is of fundamental importan-
ce. The espresso must be dispensed in approx. 25 seconds and must have, on average,
a volume equivalent to approx. 25 cc.
The quantity of ground coffee must be of around 7 grams.
Infusion temperature varies between 80°C and 95°C depending on the type of coffee used.
Infusion pressure between 8 and 9 bar.
1) Detach the filterholder from the dispensing group by turning it towards the left,
2) Discharge the coffee cake into the waste drawer without striking too hard so as not to
damage the edge of the filter.
3) Perform the group purge by pressing the button
4) Fill the filter with the dose of ground coffee.
5) Level it out and press it with the tamper.
Ensure that no grounds are left on the edges of the filter.
6) Attach the filterholder to the dispensing group, turning it firmly towards the right.
7) Place the cups underneath the spouts and start dispensing.
(A10 ITA)