162
E
COFFEE MAKING TIPS
WARMING YOUR CUP OR GLASS
A warm cup will guarantee that the coffee keeps
it’s optimal temperature. Place the cup under the
hot water outlet and turn the dial for steam/hot
water to the hot water function
.
Let hot water pour into the cup. Wait for a mo-
ment before emptying and drying the cup. Place
the pre-warmed cup on the tray.
PRE WARMING PORTAFILTER
AND FILTER BASKET
A cold portafilter and filter basket can lower the
temperature so much during preparation that
the coffee quality is impaired. Therefore, always
make sure that the portafilter and filter basket are
pre-warmed by a run-through of hot water before
preparing coffee. Alternatively, you can use the hot
water function to do this.
NOTE:
Always rub the filter basket and portafilter
dry before beginning with the preparation of
the coffee. Excess moisture might lead to the
water being led past the ground coffee.
THE RIGHT FILTER BASKET
The single wall filter baskets of the Solis Grind &
Infuse Pro are perfectly suited to freshly ground
coffee. Experiment with the GRIND SIZE (see
page 152) and the GRIND AMOUNT (see page
152) resp. the tamping pressure to create the
coffee you enjoy most. Always use the correct
filter size for 1 cup or 2 cups.
The included filter baskets are designed for the
following amounts of coffee:
Filter basket for 1 cup = approx. 8–10 g
Filter basket for 2 cups = approx. 15 –18 g
2 cups1 cup
Experiment with the amount of coffee powder
you fill into the filter basket (depending on grind
size: the finer the coffee, the higher the amount)
resp. with the operation time of the grinder until
the amount of coffee powder in the filter basket
is correct.
NOTE:
If you switch from a filter basket for 1 cup
to a filter basket for 2 cups (and vice versa),
you have to adjust GRIND SIZE and GRIND
AMOUNT correspondingly.
TAMPING CORRECTLY
Level the desired amount of coffee by gently
tapping the side of the portafilter before press-
ing down firmly with the tamper. Please refer to
the directions given on page 153. When packing
for a double espresso it is important only to tamp
after the second measure. Tamping between
measures will create a layer in the coffee that can
impede full extraction.
REMOVING COFFEE RESIDUES
Use the measuring instrument „Razor“ to
remove excess ground coffee and clean the porta-
filter edge. Please refer to the directions given on
page 154.
NOTE
Make sure to wipe off any excess coffee from
the rim of the filter to ensure a proper seal is
achieved under the group head.
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