This is a solid, little stovetop espresso maker the Bacchi way! Although expensive, it is an item not only to cherish its looks, but also the espresso one can produce during the ritual of a camp side fire.
To taste a real excellent espresso coffee, rich in flavor and aroma, the places to visit are establishments in Italy called “bar”. Expensive and complex professional espresso machines and excellent coffee blends ground to perfection can be found in such “bars”. Excellent bar ‘tenders’, called BARistas in the USA, will serve an espresso prepared according to the perfect traditional procedures taught in Italy.
Today, if there are no baristas available in your home, you can have all that by using the “Bacchi Espresso” machine comfortably at home.
The water used to produce coffee in the “Bacchi Espresso” model can reach the traditional 8-9 bar pressure and 85-90 degree temperature.
This innovative machine operates according to a new system that can multiply the brew pressure, obtains the correct thermal conduction, and can reproduce the conditions achieved by a means of a professional espresso machine.
Just a few words of caution… please oversee the Bacchi throughout the entire process of heating and extraction. Please do not leave the room. Also, please follow the instructions precisely. For example, fast, high heat can damage the Bacchi’s base. The instructions are provided for a reason, please read them thoroughly for maximizing the life of the Bacchi as well as its enjoyment.
Finally, the Bacchi is placed in a metal container which is placed in a shipping box. The metal storage container always dents in shipping as it is part of the protective packaging while the Bacchi moves inside it during shipping, and not so much a storage container as some may imagine.
- Please note that the machine is packed in a tin then a shipping box which 1st-line places into a larger box. When the unit is shipped to us, the tin is already dented. The manufacturer has put in additional padding, but the tin still gets dented. Consider to be lucky if a tin arrived without a single dent. In addition, the manufacturer has to test every machine with coffee. Upon opening, you will certainly find some residual coffee grinds in the unit. The manufacturer tries it best to clean it all out, but there is always leftover grinds.
- Loosen the upper knob and pull out all components.
- Pour a small amount of water in the boiler, keeping it below the reference level A.
- Carefully place the part 2 in its housing and fill the water chamber up to level B.
- Fill the filter with special ground coffee for espresso machines up to level C without pressing down.
- Place the filter 4 with the ground coffee in its housing on the part 3 and close it with the upper unit 7.
- Try to turn the knob fitted on the part 3 clockwise to make sure it is closed.
- Place the group of joined parts 3,4,7 in their special housing in the machine by turning the knob and the coffee nozzles as needed.
- Tighten the upper knob to lock and close all the parts of the machine.
- Place the machine on a medium-sized burner under a high fire. After about six minutes, which is what it takes to rise pressure and temperature in the machine, a whistle will tell when the coffee is ready.
- Place the cups on the special shelves provided and turn the front knob 3 to pour as much espresso coffee as you like. Turn the knob anticlockwise to open and clockwise to close; half a turn will suffice.
- Turn off the fire once the coffee has been poured into the cups.
- To make more coffee at once, take the coffee-maker by the upper knob, taking care not to touch the hot metal parts and cool it down under the tap. Thoroughly rinse and dry up each part. Refill the machine as described before and put it on the burner again.To make one cup of espresso coffee only, close one nozzle with the plug 6 and fit the adapter ring 5 in the filter 4, before adding the ground coffee. Then, fill the machine as described before.
Tips and Recommendations:
- When the machine is new, make two or three coffees, then throw them away, in order to saturate the piping with coffee flavor and remove any processing waste. The machine is at its best when it has been used for some time.
- Use the carefully selected coffee supplied by us or any good, finely-ground coffee for espresso machines to obtain the best results.
- Fill up the filter without pressing the coffee powder, taking care to fill up any empty space. Take care not to spill over, clean any waste before closing the machine to prevent the seals leaking pressure during use.
- Try to become familiar with the use of the machine by trying different proportions of water and coffee, differently ground coffee, high or low fire. The perfect balance between these systems is what makes an excellent Italian-style espresso coffee with a perfectly frothy top.
- During the first trials, check how long the machine stays on the burner. This time, which should last about six minutes, is controlled by a whistle that the machine gives off when the coffee is ready. If the whistle is given off too late, so that the machine remains on the burner for too long (seven, eight minutes), rise the fire. Viceversa, if the machine is too quick to make coffee, lower the fire. Please note that the time it takes to make the coffee also depends on how much water is poured into the boiler.
- The machine gives out a hiss about one minute before the whistle, which warns you the coffee is ready. To pour the coffee in a hot cup, place the cups on the shelf as soon as you hear the hiss, so that they have time to warm up.
- The coffee must come out of the nozzles slowly and smoothly. If it comes out too quickly, use finer coffee powder and/or pour a bit more coffee into the filter to fill up any empty space.
- Thoroughly dry and drain the machine after rinsing, before filling it and placing it on the burner. During use, when the machine is on the burner, it can hiss; this is due to the evaporation of any water that has been trapped in the gaps.
- Always tighten the upper knob that closes the machine.
- Take care not to touch the metal parts of the machine when it is on the burner or when it is still hot.
- Never open the machine when it is still hot.
- Use only tap water to rinse the machine and clean and dry it thoroughly at regular intervals. Do not use detergents. If scaling forms in the machine, use some specific mild descaling product.
- Check the parts that compose the machine at regular intervals, especially the seals.
- Use only OEM spare parts, which can be ordered from the manufacturer or an authorized dealer.
- Never leave the machine on the burner for a long time (over ten minutes) since it could damage the seals and the non-metallic parts.
- Never put the machine on the burner without pouring water in it first.
- In case of failures during use, stop using the machine and contact the manufacturer or an authorized dealer.
- Clean the filter and piping in the upper piece 7 as required, by loosening the screw with the special screwdriver. From time to time, check if the coffee flows smoothly through the nozzles.Failing to adhere to the user and maintenance instructions provided herein, the warranty shall be null and void. The manufacturer shall not be held liable for any damage resulting from the improper use or misuse of the machine.