Z
Bloomfield Industries
(A Division of Wells Manufacturing)
OPTIMIZATION OF COFFEE QUALITY
FOR
MODELS: 5151 and 5152
FULLY AUTOMATIC ESPRESSO
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CAPPUCINO MACHINES
E
Bloomfield Industries
(A Division of Wells Mfg. Co.)
P.O. Box 280, Verdi, NV. 89439
702/345-0444 Fax
7021345-0569
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1.
Optimization of coffee quality
1.1 General
Each type of coffee differs in its form, colour, mix, taste etc. These many differen-
ces are attributable essentially to the particular grade of coffee which is used and/
or
to the roasting process.
Each type of coffee therefore has its own specific properties which must be taken
into account to optimize coffee quality.
The main aim is to ensure that the prepared coffee has the best possible appea-
rance, taste and consumption quality. Before starting to optimize coffee production
on the machine, the user must have an idea of the type of coffee which is used.
Bright
Normal coffee
Roasting
Espresso
Dark
Low 82°C
High 84°C
High
Coarse
1.2
Procedure for optimizing coffee quality
Equipment: Measuring balance
Measuring dish
Thermometer
1. Water pressure 10 bars
2. Determine grinding fineness
3.
Determine quantity
ground
1
cup
coffee
approx. 9.5
g
espresso approx.
9.0 g
2
cups
coffee
approx.
13.5
g
espresso approx. 13.0 g
Fine
1
4. Optimize “double cups” coffee/espresso for run-out rate, run-out temperature,
foam and cup filling.
5. Optimize “single cup” coffee/espresso.
Guide values for a cup of standard coffee:
- Run-out rate:
for 1 cup standard coffee approx. 20 sec.
for 2 cups standard coffee approx. 30-35 sec.
- Run-out temp.:
- Piston temp.:
approx. 84°C
The run-out rate is influenced by the following factors:
- Grinding fineness
- Quantity ground
- Water pressure
- Water quantity
- Ball nozzle (foaming)
The quantity ground can be determined by inputting the grinding time (*) or the
quantity ground (**) in grams. Calibration must be effected to set the quantity
ground in grams. Calibrate each mill separately!
When adjusting the quantity ground with reference to the time factor, the quantity
of coffee must also be weighed.
(*)
Basic setting\opt. grinding\check ejection 0/1
(**)
Basic setting\opt. grinding\check ejection 2
2
1.3
Names of coffee products
ESPRESSO
CAPPUCCINO
MILK COFFEE
DECAFFEINATED
SPIRITSSPIRITS
POTPOT
IRISH COFFEEIRISH COFFEE
LARGE CUPLARGE CUP
SMALL CUPSMALL CUP
Names of coffee products
ESPRESSO
MACCHIATO
CAPPUCCINO
RISTRETTO
MILK COFFEE
DECAFFEINATED
BREAKFAST
To select the desired product use the “Dot” key
33
1.4
Adjusting the quantity of water and quantity
of ground coffee
Enter the quantity of water using the input keyboard or the operating keyboard.
Input via the numerical keyboard or product key activates the valve -> the required
quantity of water can be determined.
Checking the quantity of ground coffee
When the GROUND QUANTITY is inputted in grams -> check whether calibration is
necessary.
4
Calibrating the mills
If the Ejection Check is
set to 2 in the “Basic
setting” main group under
GRINDING OPTION, the
mills must first be calibra-
ted to effect the ground
quantity check. Each mill
only needs to be calibra-
ted once!
Set the grinding fineness
to +/- 1/2 of one scale
division before calibration.
If a large adjustment is
made, repeat the calibrati-
on.
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