
Solis Grind & Infuse Pro 115A
Solis Grind & Infuse Pro 115A
Hello Community For espresso preparation, I have always used the single wall filter insert and pressed the espresso button. For lungo, the same powder preparation but the "double" button. Espresso good, Lungo hardly any crema (lots of trial and error). Then I used already ground coffee from friends and the "double wall" filter insert (as it should be according to the instructions, but I still don't know why that is). There I had already noticed that it was ground a bit more coarsely than I had previously ground it "from the factory". BUT: an extreme crema, or almost foam-like. Both with espresso and with lungo. Now I do it like this: grind the coffee beans directly, but a little coarser, and only use the "double wall" as the filter insert. Since then, the pressures on the barometer have also been correct, which was always at the maximum before. Now (finally) my question: why do I need (according to the instructions) the double wall for "pre-ground" coffee and the single wall filter insert for "freshly ground" coffee? Has anyone else observed this or tried it out? Or how do you do it? Thank you for your help and best regards, Adis
Hello Adis
I actually only ever make espresso with the machine for myself and my guests. After a bit of experimentation, I found the perfect grind for the coffee beans from the roastery. Despite the automation, I think you have to experiment a little with this machine too.
As for your question: I never need "pre-ground coffee" but I could imagine that this is related to the grind of the already "pre-ground coffee". Otherwise, I would ask for advice on this from a local roaster. I know roasteries where you can also go directly with your own machine, so that you can have the perfect coffee experience at home.