Cuisinart em-200 manual Contents

CONTENTS

Element 2: Coffee

Important Safeguards	2	While the bulk of the liquid is water, all of the
Unpacking Instructions	3	flavor should be from the coffee. To achieve the
		same great quality of coffee you receive at a
The Quest for the
		café, you need to use the same quality beans.
Perfect Cup of Espresso	4
		If you choose to grind your own beans, buy the
Features and Benefits, Diagram	5
		beans fresh and whole, only about a two-week
Preparing Your Espresso Machine
		supply at a time for maximum freshness. Once
Before Use	6	the coffee bean is broken, its flavor degrades
Programming Your Espresso Machine . . .	6	very quickly. If it is not practical to buy smaller
Guide to the Perfect Espresso	7	supplies, we recommend you separate larger
Guide to Milk Texturing	8	amounts of beans and store them in airtight
Using the Hot Water Function	9	containers in a cool, dry area. They should not
		be kept for longer than 1 month as flavor will
Cleaning and Maintenance	9
		diminish. Do not refrigerate or freeze coffee
Recipes	11
		beans
Warranty	19
		Element 3: Grind
Introduction
		The grind of the coffee is critical for proper
Congratulations on the purchase of your new		flavor extraction. If using a pre-ground coffee,
Cuisinart® Espresso Maker! You’re only minutes		be sure to purchase an espresso grind that is
away from experiencing the rich, flavorful		specifically for espresso/cappuccino machines.
espresso found in the world’s best cafés, right		If the grind is too fine, over extraction and
in your own home. Please take a few moments		bitterness will occur with a spotted and uneven
to discover the features of your new espresso		crema on the top. If the grind is too coarse, the
maker, including the double-shot option, and		water will pass through too rapidly and
be sure to enjoy every espresso, cappuccino		there will be an inadequate amount of
and latte to come!		crema on the top of the espresso.
The Quest for		Element 4: Tamping the Coffee Grounds
the Perfect Cup		If you choose to use ground espresso instead
of ESPRESSO		of pods, tamping the coffee is a very important
		part of the coffee making process. Use the
It is generally agreed that there are four basic		scoop supplied to fill the filter basket, then using
elements critical to the perfect cup:		the tamping tool (flat end of the measuring
Element 1: Water		scoop), tamp (press down) down the grounds
		with moderate pressure. Add more coffee and
When brewing espresso, make sure the water
		tamp again if necessary to bring coffee to level.
flows through the filter at the correct pace.		Do not overfill the filter basket. The ground
The water flow can be adjusted by varying		coffee should be tamped with moderate
the pressure with which the coffee is tamped		pressure. If the coffee is not tamped securely,
(pressed down) in the filter or by altering the		there is a chance that the water will flow through
grind of the coffee. If the speed of the water		the coffee too rapidly and the coffee will be
flow is too slow, the coffee will be over-		under-extracted.Note: If the coffee is tamped
extracted and will be very dark and bitter, with		too firmly, the water will flow through the
a spotted and uneven crema (froth) on the top.		coffee too slowly and the coffee will be
If the speed of the water flow is too fast, the		over-extracted.

coffee will be under-extracted and the supreme flavor will not develop. The coffee will be diluted and there will be an inadequate amount of crema on the top.