Manual Graef ES 702 - Pivalla (page 3 of 76) (English, German, French)

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VORWORT

Sehr geehrte Kundin, sehr geehrter Kunde,

mit dem Kauf dieser Siebträger-Espressomaschine haben Sie eine gute Wahl ge-

troffen. Sie haben ein anerkanntes Qualitätsprodukt erworben.

Wir danken Ihnen für Ihren Kauf und wünschen Ihnen viel Freude mit Ihrer neuen

Graef Siebträger-Espressomaschine.

GENIESSEN IST MEHR ALS NUR KAFFEE!

Die Entwicklung der Espressotechnik, wie in den Graef Siebträger-Espressomaschi-

nen verwendet, geht auf das Jahr 1901 zurück. Fein gemahlenes Kaffeemehl wird

in der Maschine unter hohem Druck (etwa 9 bar) in ca. 23 Sekunden extrahiert. Bei

Siebträger-Espressomaschinen wird das Kaffeemehl von Hand in das herausnehm-

bare Sieb gefüllt und gepresst, ein Vorgang, der als „Tampen“ bezeichnet wird.

Für die Zubereitung eines guten Espressos ist die 4 M Formel ein guter Einstieg.

1. Die Mischung (Miscela) - Auswahl der Kaffeebohne.

2. Die Mühle (Macinacaffè) - Eine gute Mühle, die den Kaffee stets

frisch mahlt, wie z. B. die Graef Kaffeemühlen CM 702, CM 800,

CM 802 oder CM 900.

3. Die Maschine (Macchina) - Ein gutes Gerät, das den optimalen Wasserdruck

erzeugt.

4. Die Hand des Menschen (Mano) - Dieser bereitet den Espresso zu und stimmt

die anderen 3 Faktoren aufeinander ab.

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Graef ES 702 - Pivalla Manual

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