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Solis 118 - Barista Perfect Pro Manual

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– Keep the tip submerged until the milk starts spinning clockwise, similar to a whirl-
pool.
– Once the milk is spinning, you can lower the jug so that the tip of the steam wand
is just on the surface of the milk. This allows air to get into the milk. Keep the
wand at the surface and repeatedly dip it into the milk just enough to keep the
milk spinning.
– Hold the tip of the steam wand at or slightly below the surface of the milk to keep
the milk spinning until it has gained enough volume.
– Dip the tip under the surface of the milk, the vortex should be maintained. When
the milk jug becomes too hot to touch, the milk has reached the correct temper-
ature of approx. 60–65 °C.
– Once the milk is heated and foamed, turn the selection knob back to the standby
position in the centre and then remove the jug.
– Gently tap the jug on a worktop to allow potential air bubbles to escape, then
carefully swirl the jug to even out the consistency.
– Pour the steamed-up milk directly onto the espresso. The trick is working quickly,
so that the milk does not separate again.
– Point the steam wand over the drip tray. Briefly set the selection knob to and
let off some steam into the drip tray to clear any residues from inside the steam
wand. Wipe the steam wand clean with a damp cloth.
■ TIPS FOR EXTRACTING ESPRESSO:
– Always use pre-heated cups.
– After turning the selection knob to the „Espresso“ position , it takes about
8 to 10 seconds for the espresso to start flowing out of the portafilter. During
these 8 to 10 seconds, the machine will moisten the coffee grounds (see previous
chapter).
– The espresso flowing out of the machine should have the consistency of dripping
honey.
– Espresso flowing out after 6 seconds or less indicates too few coffee grounds
in the filter, under tamping or too coarse grinding, resulting in under-extracted
coffee.
– Should the espresso pass out in drops but only start flowing out after 15 seconds
or more, you have either used too much coffee grounds, tamped too strongly or
the grind size is too fine. In this case, the espresso is over-extracted.
■ TEXTURING MILK
The professional steam wand of your Solis Barista Perfect can be rotated in
all directions and transforms fresh, cold milk into creamy and warm steamed
milk. This is done in two steps: First, the milk is loosened with air, then it is
thoroughly whisked to make it creamy and well-tempered.
Follow these steps:
– Turn the steam wand so that it is positioned over the trip dray.
– Before holding the steam wand into the milk, you should clean the steam wand
with a soft towel and rinse its inside by letting some steam run through (Set se-
lection knob to the „Steam“ position
).
– Pour fresh, cold milk into the small milk jug – the level of milk should not exceed
the V of the spout.
– Turn the selection knob to the „Steam“ position . The LED control light STEAM
flashes, indicating that the machine is heating up to generate steam. Potentially
escaping condensed water flows into the drip tray. After a few moments, hot
steam passes out.
– Then, return the selection knob to the standby position in the center. By doing
this, you prevent milk splashing out of the jug.
– The steam discharge pauses for 8 seconds.
– Point the steam wand outward, insert the steam wand into the milk and set the
selection knob back to „Steam“ .
– The tip of the steam wand should be 1–2 cm below the surface of the milk.
It should be close to the edge of the jug in the 3 o‘clock position.
81
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