ELEKTRA MS Copper Installation guide

ITALIAN ESPRESSO COFFEE MACHINES
Elektra
training
manual
SHARING THE PASSION
4
book four
ITALIAN ESPRESSO COFFEE MACHINES
Elektra
manual
Coffee Grinder
Elektra srl - Via A. Volta, 18 - 31030 Dosson di Casier ( Treviso ) Italy - Tel. [phone] r.a. - Fax [phone]
E-mail: [email protected] - Web: www.elektrasrl.com
Coffee Grinder
AD: Holbein & Partners - Edition January 2006

02
CONTENTS
1.Overview
4.Making
adjustments
5.Operating
instructions
6.Warnings
7.Maintenance
and cleaning
8.Operating
principles
Models
Specifications
Features
Testing the grind texture
Adjusting the grind texture
Testing the coffee dose
Adjusting the dose
Number of doses
Dispensing unit
Grinding discs
3
3
3
4
4
5
6
6
7
7
8
9
9
10
11
2.Grinder parts
3.Assembly
03
1.OVERVIEW
Models
Specifications
Features
Available in two versions:
MS Copper and Brass
MSC Chrome
1.
2.
Copper and brass finish (model MS)
Chrome finish (model MSC)
Glass hopper
Precisely machined
grinding discs
Long lasting construction
1.
2.
3.
Weight
Height
Depth
Base Diameter
8 kg
38 cm
26 cm
18 cm
Tamper
Instruction manual
and guarantee card.
1.
2.
All models come with:
Tamper
Instruction manual with guarantee card
1.
2.

04
2.GRINDER PARTS
Hopper lid
Hopper
Grinding
adjustment wheel
Dosing lever
Grinder body
On-off switch
Dosing unit outlet
Dosing unit
Dispenser unit
Dose adjustment
knob
Dispenser lid
3.ASSEMBLY
Place glass hopper onto
adjustment wheel.
Place hopper lid onto hopper.
Place dispensing lid onto
dispensing unit.
1.
2.
3.
05
4.MAKING ADJUSTMENTS
Testing the grind
texture
When the grinder is being used for
the first time, you’ll generally need
to adjust the grind texture and the
quantity (dose) of coffee grounds
dispensed into the coffee handle
when the dosing lever is operated.
4-5mm
After tamping, the coffee grounds should
be around 4-5mm from the top of the filter
basket.
Place handle in the espresso
coffee machine and observe
the coffee flow when the machine
is operating. The best coffee
extraction is achieved when 30ml
of coffee takes between 25–35
seconds to flow. Repeat this test
on at least two coffees to ensure
the flow is correct. Note that this
time is a guide only, as the pump
pressure is different between
espresso machines. The photos
below show the differences in the
coffee flow caused by different
grind textures.
Flow too fast
grounds too coarse
Flow correct grounds correct Flow too slow grounds
too fine
Remove lid from hopper and
fill hopper with coffee beans.
Turn on the grinder at its on-off
switch and grind about 50
grams of coffee.
Switch machine off at its
on /off switch.
1.
2.
Test coffee for correct flow.
The texture of the coffee grind
is tested by making a short
black or espresso coffee
(30ml) using the single cup
basket in the coffee single cup
basket in the coffee handle.
Fill the basket with enough
grounds to suit (usually two
operations of the dosing
lever), and firmly tamp the
grounds. Fill the basket with
enough grounds to suit
(usually two operations of the
dosing lever), and firmly tamp
the grounds.
3.
If the extraction time takes
less than 25 seconds, the grind
is too coarse and will need
to be made finer.
If the extraction time takes
more than 35 seconds,
the grind is too fine and will
need to be made coarser.
•
•

06
Adjusting the grind
texture
4.MAKING ADJUSTMENTS
clockwise to make the coffee
grounds finer
•
anti-clockwise to make
the coffee grounds coarser
•
The grinding adjustment wheel
will move freely while the locking
pin is held down. It’s important
to move the grinding adjustment
wheel only one notch at a
time, then to release the locking
pin. A small change in the grind
texture can make a big change
to the flow of coffee.
Test the grind after each
adjustment by making an espresso
coffee. Before making a change
to the grind texture, be sure
to empty all previously ground
coffee from the dosing chamber.
See page 10 for details of the grind
adjusting wheel and operation
of the grinder.
Testing the coffee
dose
Coffee dose refers to how much
coffee comes out of the grinder
with each pull of the dosing lever.
The size of the dose depends
on the type of espresso machine
(see next page).
The dose is determined by first
dispensing the required number
of doses into a single cup filter
basket. After tamping, the level
of grounds in the basket should
be around 4–5mm from the rim
of the filter basket. (This also
applies to the double cup filter
basket.) If the basket is too full,
it will be difficult to fit the coffee
handle to the espresso machine.
If the level is too low, the coffee
will lack taste and could flow too
quickly. Once set for a particular
espresso machine, the dose will
not usually need to be readjusted.
It’s important when adjusting
the dosing quantity to roll
the coffee. This is done by placing
the dispenser lid under the dosing
unit outlet and operating
the dosing lever so coffee grounds
fall onto the lid. Do this about five
times then return the ground
coffee on the lid back into
the dispensing unit.
Repeat this process once more
to ensure all six dosing chambers
have been evenly filled.
Operating the dosing lever.
Place thumb on the front of the dispensing
unit (to steady the grinder) and pull the dosing
lever fully forwards to its end, release it and
allow it to spring back to its resting position.
Hold down the locking pin and
turn the grinding adjustment
wheel one notch at a time:
1.
Release the adjustment wheel
locking pin which will click and
lock back into its new position.
2.
07
Adjusting the dose of coffee dispensed
with each pull of the dosing lever
4.MAKING ADJUSTMENTS
Adjusting the dose Before changing the dose, make
sure all chambers in the dosing
wheel are full and that the coffee
has been rolled as described
on the previous page. See page 9
for details of the dispensing unit.
To reduce the dose, turn
the knob clockwise.
•
To increase the dose, turn
the knob anti-clockwise.
•
While making this adjustment,
place a finger or thumb into
the dispensing unit outlet so the
wheel is prevented from turning.
Number of doses The following assumes the dose
has been adjusted for the particular
Elektra domestic espresso
machine being used with the
grinder.
The above machines need two
pulls of the dosing lever to fill
a single basket and three pulls
of the dosing lever for a double
basket. The coffee level should be
4–5mm from the rim of the coffee
basket after the grounds have
been tamped.
The machine on the right needs
one pull of the dosing lever to fill
a single basket and two pulls
of the dosing lever for a double
basket. The coffee level should be
4-5 mm from the rim of the coffee
basket after the grounds have
been tamped.
Nivola (W only) Micro Casa Semiautomatica
(all models)
Mini Verticale Semiautomatica
(all models)
Micro Casa a Leva
(all models)
Turn the dose adjustment
knob one click to change
the dose:
1.
After making an adjustment,
test the dose by grinding more
coffee and rolling it to ensure
all dosing chambers are full.
Fill a single cup basket and
tamp the grounds, then check
if the right quantity of coffee
has been dispensed. Make fur-
ther adjustments as required.
2.

08
5.OPERATING INSTRUCTIONS
These instructions assume the
grind texture and the dose have
been adjusted correctly. If not,
see previous page.
Tamping the grounds is essential for best
coffee extraction
stop to rest handle against
when dispensing coffee
Remove lid from hopper
and fill hopper with coffee
beans.
Turn on the grinder at its on-off
switch and grind enough
coffee to fill all chambers in
the dosing unit. Don’t fill the
dispensing unit beyond about
two thirds of its capacity.
Switch grinder off at its on-off
switch.
1.
2.
3.
Fit a single or double cup filter
basket to the coffee handle
and hold the handle
so the filter basket is under
the dosing unit outlet.
Operate the dosing lever
to dispense coffee grounds.
See previous page for a guide
on the number of doses needed
for each type of Elektra
domestic espresso machine.
5.
Roll coffee. Rolling coffee
is achieved by placing
the dispensing unit lid under
the dosing unit outlet
and operating the dosing lever
to dispense coffee grounds
onto the lid.
Pull the dosing lever fully
forwards to its end, release
it and allow it to spring back
to its resting position. Do this
about five times, then return
the ground coffee on the lid
back into the dispensing unit.
Repeat this process one more
time to ensure all six dosing
chambers have been evenly
filled with rolled coffee
and that there is no air trapped
in the chambers.
4.
Tamp the grounds. Tamping
compresses the coffe grounds
to give a uniform flow of water
through the grounds, ensuring
complete extraction of coffee.
After tamping, gently twist
the tamper to feather the
grounds to the side of the filter
basket to give a clean edge.
This helps ensure an even flow
of water through the grounds.
6.
09
6.WARNINGS
When adjusting the grind it’s
important to make only one
change at a time.
Making the grind finer by more
than two notches can cause
coffee to become caught
between the blades and jam
the mechanism.
•
If the grind is adjusted too
finely it can cause the blades
to grind together and shear off
the metal. This can be easily
identified by a high pitched
metallic sound coming from
the machine. Turn off the
grinder immediately.
•
Ground coffee from the
dispensing unit should never
be placed back into the coffee
bean hopper, regardless
of how coarse it may appear.
•
Never hit the coffee handle
on the dispensing unit as
it could damage the unit by
causing it to chip or crack.
•
Never place wet or used
coffee grounds into the
dispensing unit.
•
7.MAINTENANCE AND CLEANING
Do not use any alcohol, solvents
or abrasive creams or cloths
on the surface of the machine.
Remove and wash the hopper,
hopper lid and dispenser lid
monthly. Don’t wash these
parts in a dishwasher.
1.
Regularly remove old coffee
grounds from inside the
dispenser by operating the
dosing lever at least six times
(to empty all six chambers).
Use a clean dry cloth or paint
brush to remove grounds
that are stuck to the surfaces.
Don’t use any water.
2.
Remove the hopper and use
a paint brush or soft dry cloth
to clean out old coffee
grounds from the housing
containing the grinding discs.
Don’t use any water.
3.
Clean the surface of the
machine with a clean, wet soft
paper towel or soft cloth and
polish with a clean, dry soft
paper towel or soft cloth.
Never immerse the
machine in water.
4.

10
8.OPERATING PRINCIPLES
Dispensing unit During grinding, the coffee
grounds enter the dispensing unit.
At the bottom of this unit are six
dosing chambers, arranged as a
wheel that is rotated one chamber
at a time when the dosing lever
is operated.
Details of the dispensing unit
Dosing lever
Dosing chambers
Dispensing unit
The dosing unit sits in the bottom
of the dispensing unit and is
rotated clockwise by the wheel
connected to the dosing lever.
The photos below show
the dosing unit removed from
the dispensing unit.
When the dosing lever is operated,
the dosing wheel rotates over
an outlet that allows the contents
of a dosing chamber to be
dispensed into the coffee handle -
filter basket. This is shown below,
in which the dosing unit has been
removed from the dispenser.
The height of the dosing unit
is adjustable and determines
the quantity of coffee grounds
that are dispensed with
each operation of the dosing lever.
Side view
of dosing unit
Height adjustment
Top view of dosing unit
Pulling the dosing lever rotates the dosing
unit by one chamber
Outlet hole
11
Grinding discs The grinder has two precisely
machined grinding discs that
produce a uniform grind.
The discs are arranged with the
cutting blades facing each other,
in which the distance between the
discs determines the texture of
the grounds. The closer the discs,
the finer the grounds.
The grinding discs in an Elektra domestic
coffee grinder
The discs are mounted one
above the other, a lot closer
than shown here
8.OPERATING PRINCIPLES
One disc is attached to an electric
motor that rotates the disc.
The other disc does not rotate and
is attached to an adjusting wheel
that allows the distance between
the grinding discs to be altered.
Fixed disc, which is attached to the grinder
adjusting wheel
Rotating disc which
is attached to the motor
Locking pin notches.
These are located on the
underside of the grinding
adjustment wheel.
Because the grind texture
adjustment is critical, the adjust-
ing wheel has locating notches,
with a spring-loaded locating pin
positioned so it clicks into a notch.
A scale around the adjusting
wheel gives an indication of the
position of the wheel. Rotating
the wheel changes the distance
between the grinding discs.
To rotate the wheel, hold
the locating pin down and move
the wheel one notch position
at a time. Rotating the wheel
clockwise gives a finer grind
(because the discs are moved
closer together).
The grinder must be off when
changing the position of grind
adjustment wheel.
The grind adjustment wheel is held in position
by a locating pin. Hold the pin
down to move the wheel.
Locating pin locking
the position
of the wheel
Numbered
scale
Adjusting
wheel
Locating pin
down so
the wheel
can be
adjusted
Locked Unlocked