Use; Preparing Coffee - Rancilio S20 Uso Y Manutención

Should the flame not light up, avoid insisting
and close the gas tap by turning it 90° in a
clockwise direction.
● Wait until the machine reaches its working
pressure, gauge needle on green area, and until
the correct thermal balance is achieved.
Model SYSTEM LE Fig.8
Espresso-coffee-machine with mechanical groups
and fixed dosing. Bring down the group control lever
(5). Wait for the outflow of some coffee drops in the
cup; work the lever only initially, then let it lift up of
itself.
To make 2 coffees, repeat this operation for the
second time.
For the sake of safety, don't bring down the
lever, if there is no coffee in the filter holder
hooked on the brewing group.
Fig. 10

8. USE

The machine has a top shelf on which the cups are
kept and heated, ready for use.
This is very important to obtain good coffee as the
pre-warmed cup stops the coffee from growing cold
too quickly.

8.1. Preparing coffee

● Unclamp the filter-holder from the dispensing unit
and knock any grouts out into the drawer especially
provided for this purpose, taking care not to
damage the rim of the filter.
● Use the filter for 1 or 2 coffees, according to need.
● Fill the filter with the measure of coffee, level it off
and press it down gently with the presser.
● Remove any ground coffee that has stuck to the
rim of the filter while pressing.
I f ground coffee is left on the rim of the filter, a
leaktight seal is not ensured, with consequent
leaking of water and coffee grounds.
● Lock the filter-holder into the dispensing unit firmly
to obtain a leaktight seal.
● Place the cups under the spouts and start pouring
using control 3 or button panel 4 according to model
(Fig.8).
● When the coffee has been poured, leave the filter-
holder attached to the dispensing unit until the next
coffee is required.
When pouring, beware of the hot parts of the
machine, especially the coffee dispensing
units, the steam and hot water spouts. Do
not put your hands for any reason under the
units and the spouts when they are operating.
The grinding of the coffee beans is of fundamental
importance to the making of good coffee, and the
granular texture of the resulting grounds should be
such that it takes 25-30 seconds to produce the
beverage. If the coffee is ground too coardsely the
coffee will be pale in colour and weak in flavour, with
only a very small amount of white cream, and if the
grounds are too fine, the coffee will be dark with no
cream. Good coffee can only be made if the beans
are freshly and uniformly ground (only possible when
the blades of the coffee grinder are sharp) and are
then measured out into the correct quantities (roughly
6 grams per measure).
The importance of freshly ground coffee beans is due
to the fact that once ground, they rapidly lose their
aromatic qualities, and fats present in the beans go
rancid.
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