Catler ES 8012 - Manual (Page 11)

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KEY FEATURES OF YOUR ESPRESSO MACHINE ES 8012
UNDER EXTRACTED ZONE
The gauge needle when positioned within the
lower zone during pouring indicates that the
espresso will be produced with insufficient pres-
sure resulting in an ‘under extracted’ espresso.
This occurs when the water flow through the
ground coffee in the filter is too fast. As a result
the optimal flavour will not be extracted and the
coffee will be watery and lack thick crema on the
top. Possible other causes for under extraction
are: coffee grind is too coarse and/or insufficient
coffee in filter and/or under tamping.
OVER EXTRACTED ZONE
The gauge needle when positioned within the
upper zone during pouring will indicate that the
espresso will be produced with too much pres-
sure resulting in an ‘over extracted’ espresso. This
occurs when the water flow through the ground
coffee in the filter is too slow. As a result the cof-
fee will be very dark and bitter, with a mottled
and uneven crema on top. Possible other causes
for over extraction are: ground coffee is too fine
and/or too much ground coffee in filter and/or
over tamping.
COMMERCIAL STYLE STEAM WAND
The swivel-action steam wand with stainless
steel frothing attachment, easily adjusts to the
perfect position for texturing milk. The wand has
a commercial style 360° ball joint.