Bloomfield 5151, 5152 General Manual

Z

Bloomfield Industries

(A Division of Wells Manufacturing)

OPTIMIZATION OF COFFEE QUALITY

FOR

MODELS: 5151 and 5152

FULLY AUTOMATIC ESPRESSO / 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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Optimization of coffee quality

1.

1.1 General

Each type of coffee differs in its form, colour, mix, taste etc. These many differen­ces 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

Procedure for optimizing coffee quality

1.2

Low 82°C

High 84°C

High

Coarse

Fine

Equipment: Measuring balance

Measuring dish

Thermometer

1. Water pressure 10 bars

2. Determine grinding fineness

3.

Determine quantity

ground

1

2

cup
cups

1

coffee
espresso approx.

coffee
espresso approx. 13.0 g

approx. 9.5

9.0 g

approx.

13.5

g
g

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

Names of coffee products

ESPRESSO

ESPRESSO
MACCHIATO
CAPPUCCINO

CAPPUCCINO
RISTRETTO
MILK COFFEE

MILK COFFEE
DECAFFEINATED

DECAFFEINATED
BREAKFAST
SPIRITSSPIRITS
POTPOT

IRISH COFFEEIRISH COFFEE
LARGE CUPLARGE CUP

SMALL CUPSMALL CUP

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.