Salvatore SEMI AUTOMATIC User manual

THE SHOWROOM SINCE 1988
HAND-CRAFTED
CUSTOM MADE
ESPRESSO
MACHINES
SEMI
AUTOMATIC
OWNER’S
MANUAL
ESPRESSO SYSTEMS, INC.
1210 Mission Dr. B
Solvang, CA 93463
[e-mail]
www.salvatore-espresso.com
805 688-9807
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Setting Up Your Espresso Machine
After removing your machine from its box please save the box and bubble
wrap for future shipping.
1) Plug your machine into a grounded 110 outlet.
2)With fresh filtered water, fill the water reservoir through the hole in the top,
DO NOT OVER POUR, it holds 64 oz. (3 plus pitchers of the steam pitcher
supplied)
3)Now turn your machine on engaging the power switch, and also open the
steam knob, past the first resistance all the way open.The pump will run to
begin to fill the boiler in about 1.5 minutes. When the pump stops the machine
will begin to heat. Close the steam knob when it begins to sputter water/steam.
4)Now refill the water reservoir again to replace the water that went into the
boiler. Now replace the cap.
5)The machine will begin to heat, place your portafilter (handle) in the brew
head. In approximately 4 minutes a small amount of steam will be released
through your steam wand at this time close the knob. In another minute your
machine will be ready. You will know when the boiler reaches temperature
because you will have full steam when you open the steam knob and the gauge
will have rested at approximately 1.2 Note Open the steam wand every time
you turn the machine on to heat and close it when it starts to sputter water/
steam
Preparing to Brew the Espresso
6)In order for the brew head and portafilter to reach optimum correct
temperature you should run water through them, the following procedure is
how it should be done:
Engaging the brew button run 2 ounces of water into a cup. Do this for at least
3 cycles until the brew head is hot to the touch. Now you are ready to brew
espresso.
Brewing the Espresso
1)Remove the hot portafilter from the machine and spoon (2) or dose the
correct grind of espresso coffee in the filter basket.
2) Using the tamper supplied press very firmly and evenly on the coffee
grounds and give a turn as you do this, a firm even tamp is important for a
good espresso result. When tamped the coffee must reach just above the
groove in the filter basket. If you have too much coffee or the coffee is too fine
you will not get a nice creamy stream (it will drip out or leak around the edges)
and if there is too little coffee or it is too course than it will flow too fast and
you will get a poor extraction. After brewing a small amount of water and pres-
sure will be released into the drain tray, this is normal.
Designer Machines made by Salvatore
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CERTIFICATE of AUTHENTICITY
I would like you to take a moment to read this
certificate regarding your machine. Each machine is
signed and numbered inside by me, handmade with
a great deal of pride to bring you not only a well
constructed quality machine that is aesthetically
pleasing but one that will bring you a lifetime of
pleasure in brewing the perfect espresso.
Each machine requires 36 pounds of brass and
copper, no assembly line and no computerized
machining is used.
I personally handle every piece and part of your
machine, each one is made individually and no two
are exactly the same. They are truly custom made
and hand crafted.
The care that I take in making your machine
I would like returned by you.
Take the time to learn how to brew perfect espresso,
always strive for the best.
Follow the guidelines prepared in this manual,
use good water, good beans, grind them on
demand and develop your hand.
Take care of your machine and follow all the
cleaning and maintenance instructions
I have total confidence in my art and in your
mastering the art and science of espresso
3)Replace the portafilter in the brew head and tighten securely, the motion is
left to right, check that it is in properly.
The espresso should flow in a slow stream with a lot of body called crema.
The extraction flow and time is a result of a correct grind, correct amount of
coffee and tamp (30lbs)
4)Press the brew switch (below the power button) and the pump will come
on and brewing will begin in a few seconds. With the heat exchange system
you can brew and steam at the same time, the pressure through the coffee is
145 lbs.
Turn off the brew caffe switch when the desired level of espresso is in the
cup about 2 oz or 3 for a long. The espresso coffee should flow in a slow
creamy stream, if it drips out your grind is too fine, if it flow fast and is dark
in color than the grind is too course or you have too little coffee in the filter
basket.
After brewing a small amount of water will go into the drain tray, this is ex-
cess water along with pressure being released.
If the machine is left on and sometime later you want to brew more coffee
follow the procedure for preparing to brew espresso. Even though the group
is hot, the water in the heat exchange may not be perfect for brewing so by
running several blank shots you will get a perfect extraction.
Steaming the Milk
1) Using the steam pitcher provided, fill the cold milk to 1/3 of pitcher
2)Place the steam wand in the pitcher about half way in the milk and open
the steam knob cautiously, do not blast it all the way open.
3)Immediately lower the pitcher so that the tip is slightly below the surface
of the milk, you will see the milk/air swirling through the holes this is
necessary to incorporate air for foaming. The sound you hear will let you
know if you are steaming correctly. The sound is a soft deep airy one NOT
high pitched screeching which means the wand is too deep and if you hear
bubbling or are making bubbles then the wand is too high. Do not worry
about heating the milk concentrate on foaming. It is difficult to advise you
about how far to open the steam knob while steaming, if it is not open
enough you will not get a swirling foam and if you open it too much you will
bubble and boil the milk too quickly.
4) As the foam rises lower the pitcher and watch for the swirling, so that the
tip is still just under the surface of the milk. After practicing
you will do all this automatically and the foam will rise to fill the pitcher.
5) When the pitcher is too hot to touch near the bottom then the milk is
ready. Do not burn or scald the milk because it will ruin the taste. The
temperature will be about 155 F.
6) After steaming milk always wipe the steam wand and open and close
the knob to flush out milk left in the wand. You do not want Milk to dry
in the tip or wand nor do you want it to get backed up into the boiler.
Never soak the wand toclean it.
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Cleaning (Backflushing)
1) Remove the filter basket from the portafilter and replace with the blank filter
2) Put 1/2 tab of the espresso cleaner on top of the blank filter and insert the
portafilter in the machine and tighten securely. Remove the grill on top of the
drain pan.
3)Press the brew button , wait 6 seconds, then press the button again.
Water will be forced out the valve (below the brew head) into the drain pan.
4)Continue to press the button on for a few seconds and then off for the
discharge. Do this until the water runs clear, about 12 consecutive times This
cleans old coffee from the brew head and the valve. It prevents clogging and
leaking valves. Backflush with the tab every 3 weeks and without the tab
weekly
5)Remove the portafilter from the machine and remove the blank filter, rinse the
basket and portafilter in the sink.
6)Now use a brush to clean the shower (screen) and gasket inside the brew head.
Remember that the water and the brew head are hot.
7)Remove the drain tray carefully by lifting it up and out, do not let it get too full
when backflushing (you may have to empty it twice). The water is very hot
so the stainless also is hot so use care when removing and emptying it.
If your machine has a hot water wand it is advisable to drain a cup or 2 of hot
water from the machine once a week, this will flush the boiler and fresh water will
fill the boiler. Make sure there is plenty of water in the reservoir.
IMPORTANT SAFETY INFORMATION
Do not touch hot surfaces:
the cup warmer on top of the machine
the brew head and chromed part of the portafilter (handle)
the steam wand after steaming
Steam can burn so be careful never to aim at yourself or anyone standing near by.
Before turning on the steam switch to steam milk always immerse the wand in the
milk so that it will not spray you and likewise do not remove the wand from the
milk until you have turned the steam switch off.
Locate the machine in an area that is out of reach from children, this is a hot
cooking appliance and should be treated as such.
Before plugging the machine in or out of an electrical socket be sure all switches
are off
To avoid injury, shock or fire, the machine and the plug should be kept dry at all
times, if you spill water while filling the machine make sure it is dry before
turning on the machine.
The small red led light on the left side of the control panel is a warning light
(different than the power on light) and will come on if the machine is not
funtioning properly for example if the autofil is malfunctioning or some
other concern. If this occurs turn the machine off for about 4-5 hours and call
805 688-9807. This is a safety device and not to be used to tell you to add
water.
Salvatore Espresso Machine
Accessories accompany your machine
as part of the package
Stainless steam pitcher
Tamper
Single and double Portafilter
Cleaning tabs and blank insert
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SALVATORE GRINDER
As you are now aware grinding the beans right before you make
the espresso gives the ultimate result. Beans that are ground too far
in advance can leave the espresso flat and void of crema.
This is a grinder you can simply place your portafilter (brew
handle) under the shute and grind just what you need each time.
This grinder is adjusted with the turn of the dial and the range is
from very fine to course and can be changed in micrometrical
adjustments, it is adjusted for your Salvatore espresso machine.
Preparing the Espresso Drinks
All drinks are first prepared by brewing the espresso!
Ristretto: 1 ounce brewed espresso served in a demi-tasse
Espresso: 1.5 ounces brewed espresso served in a demi -
tasse
Double: 3 ounces brewed espresso served in a 5 oz. cup
Macchiato: An espresso with a spoon of foamed milk on top
Iced Espresso: Espresso brewed then poured over ice in a
glass and stir well
Cappuccino: 2 ounces brewed espresso served in a 6 oz. cup
cup, while the espresso is brewing steam and
froth the milk, add 1/3 steamed milk and 1/3
foam
Double Cappuccino: 3 ounces brewed espresso served in
full size cup adding 1/3 steamed milk
and 1/3 foam
Caffe Latte: 2 ounces of brewed espresso served in full size
cup, fill cup with only the steamed milk
Mocha: 2 ounces of brewed espresso served in a full
size cup, add 1 ounce of liquid chocolate, stir
and add steamed milk, top with whipped cream
Various syrup or liqueurs may be added to any drink.
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The Four M’s
TheArt and Science of Espresso
To insure you are producing the proper
extraction, a full bodied crema
Miscela - the coffee bean blend
Macinadosatore - Grinder, grind
Macchina - espresso machine
Mano- the hand of the operator
Miscela
The blend of the beans as well as the roasting play a significant
role in the result of the extraction of the espresso. An espresso
with a balanced taste cannot be obtained from one type of coffee.
Many types must be blended together in proportions according to
the organoleptic characteristics of each. This need is less marked
in coffee beverages prepared by other methods such as infusion
or percolators.
The consumer should look for an Arabica blend roasted for
espresso that is a dry and medium brown bean, avoid black or
oily beans.
Macinadosatore
The grinder-doser with conical blades and micrometrical
adjustment is the best you can hope for. Each espresso machine
and each type of blend of beans requires a different grind as well
as an adjustment for the humidity. The distinctive feature of the
espresso is that it is prepared “at the moment”, and since ground
coffee disperses its aromas rapidly and its taste alters you should
grind “at the moment”. In powder like form coffee particles
posses a larger contact surface with the water thus permitting a
higher degree of extraction of soluble and non soluble
substances. Coffee’s resistance to the flow of water is altered
by the varying degree of the grind, this enables to regulate
the flow of coffee while it pours into the cup.
It should be noted that each espresso machine requires a specific
grind in order to yield the best possible results for a creamy reddish
brown full bodied espresso. The standard espresso grind marketed
commercially is unlikely to fulfill these requirements.
Macchina
The first espresso machine was developed in 1901 by Bezzera.
These machines brewed espresso by extraction pressure from the
steam contained in the boiler. Later Achille Gaggia introduced the
use of a large spring lever which gave the correct degree of
compression to the water passing through the grounds. In 1961 the
development of the continuous flow machines replaced the previous
ones. These models compress water by means of a pump which
conveys cold water to a heat exchanger where the temperature
reaches about 185 degrees F. Then a shower distributes the water
uniformly over the coffee dose. Most home machines in the
department store do not have a heat exchange system, you are
extracting water directly from the boiler and you cannot steam and
brew at the same time. These machines therefore over extract
(burn) the coffee
and you must wait for pressure to build after brewing to steam the
milk and even then the steam pressure is weak.
Your Salvatore machine has a heat exchange system as with most
commercial style espresso machines. This system gives optimum
result for a perfect espresso extraction.
Mano
The ultimate quality of an espresso depends on the ability of the
hand of the espresso-bartender for about 50%.
The freshness of the coffee bean, the correct grind for your
machine, the pre heating of the brewing head as well as the
portafilter (handle) and the cup, the correct amount of ground
coffee, the tamping of the coffee (30lbs.) is all chosen and achieved
by the careful hand of the espresso-bartender (Barista).
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