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12 L = (In hard water areas with more than 5°dH)
25 L = (In mild water areas with 7,3°dH up to 14°dH)
50 L = (n soft water areas with up to max. 7,3°dH)
You can ask for your exact water hardness at the local waterworks.
To nd out how to change the number of liters, see instructions at page 47.
PRESSURE GAUGE
Under-extraction:
In case of under-extraction you will get a very thin, at and underdeveloped coffee.
In this case, too little components have been dissolved out. The coffee is very light,
the cream very thin, not available or the cream is very light with large bubbles.
• Brewing pressure up to 9 bar
• Grinding degree too coarse (falls rather quickly out of the outlet, with only a few
lumps or small balls to be seen. The coffee grounds feel rather coarse-gained
when rubbing them between your ngers)
• Dosage is too low
• Coffee grounds distributed too unevenly in the group handle
• Contact pressure too little
• Pressure uneven
• Water temperature too low
• Coffee beans not fresh
• Coffee grounds not fresh (possibly pre-ground too long)
Optimal Range
In case of optimal extraction, the espresso ows evenly, slowly and creamily “like
honey” out of the outlet into the cup. The cream is dense and dark brown to gold-
en brown.
• Brewing pressure between 9 and 10 bar
• Contact pressure approx.15kg
• Coffee grounds evenly distributed in the group handle
• Optimal grinding level, not too ne, not too coarse
• Optimal water temperature, not too cold, not too hot
• Beans are fresh
• Coffee grounds freshly ground
Over-extraction:
In case of over-extraction, too many bitter substances are dissolved out of the cof-
fee. The coffee is very dark or the cream is dark brown to reddish and has an un-
pleasant and bitter or even burnt taste. The outline on the cream is very uneven,
with lighter spots being found between darker areas.
• Brewing pressure over 10 bar
• Grinding level too ne (falls rather slowly out of the outlet, partly larger chunks
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