Kuppersbusch USA EKV 6600.0 How can I recognise a good espresso?, Blend, Grinding setting, Crema

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7.1.9How can I recognise a good espresso?

Blend

Espresso experts swear by espresso blends which not only contain expensive Arabica beans, but also comprise a 20% to 30% proportion of Robusta beans. This lends espresso a full flavour and a strong aroma. The proportion of Robusta beans is also vital for the espresso crema. The high content of ethereal oils in this bean makes the crema especially tasty and creamy. When buying, consumers should make sure that the espresso has a robusta bean content of at least 20%. It will then have the typical tart flavour and a super crema. The beans can be blended in specialised retail stores according to personal preference.

Grinding setting

Espresso powder should not be too coarsely ground. The reason: the water would not make sufficient contact with the powder for the flavours and aromas to develop properly. Espresso beans ground at setting one or two are ideal.

Crema

What is also important for a good espresso is the ”crema“, i.e. the foam on top of espresso. It should be a hazelnut brown colour and as thick as possible. A spoon of sugar will stay on top of a good crema for two to three seconds and will only then submerge.

The crema is so important because it functions like a lid to protect the espresso. Precious aromas and flavours do not evaporate so quickly. Instead they are contained in the espresso by the crema.

Temperature

A ready-made espresso should not be served colder than 80°C, as flavours and aromas will otherwise not be able to develop their full potential. This is why connoisseurs drink their espresso quickly in two or three sips as soon as it is served. This is how to get the most out of an espresso.

Training manual	Section 7 – Page 10
Coffee machines

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Contents Coffee machines EKV 6600.0 café profi coffee machine Fundamental principlesCare and Maintenance General Fundamental principlesOrder reference for fully-automatic coffee machines Model identifier MeaningControl unit and coffee dispenser Overview EKV 6600.0 M User settings Available functionsFully-automatic machine Steam appliancesPortafilters /semi-automatic machines Pad machinesWhat is the difference between coffee and espresso? Where can I get the freshest coffee?Keeping coffee hot How can I recognise a good espresso? Grinding settingTemperature BlendInitial operation Initial operationDeaerating the system Deaerating the system Making coffee Adjusting filling quantities to cup sizesGenuine fully-automatic two-cup coffee machine Dispensing hot water Dispensing hot water / steamDispensing steam User settings User settingsUser settings Cleaning cycle TimerTime-switch ContrastGrinding setting Grinding settingFactory settings AromaControl AromaControlFittings AromaControlFlap panel push & pull Easy-to-handle The flap panel Water tank Coffee bean boxGrinder Ceramic grinderBrewing unit AquaPrima water filter Using the water filterAquaPrima water filter Water qualityAquaPrima water filter Operating modeActive carbon Ion exchanger Porous filter Filter Operation with and without water filter Two separate heating systems Coffee dispenser variable settingsHeight and depth adjustable coffee dispenser Cup light-upAccessories Watertank / Bean container Care and maintenanceCare and Maintenance Water tank / bean boxCoffee dispenser Care and maintenanceCoffee machine dispenser Nozzle NozzleCare and maintenance Drip tray / Coffee grounds containerCare and maintenance Cleaning cycle every 14 days or after 250 cups Care and maintenance / Descaling Descaling / automatic limescale indicatorDescaling Preparing Under the dispenserDescaling ButtonDescaling Handling installation Assembly / transportInstallation in a wall -hung cupboard Appendix Carrying out minor repairs yourselfLighting Electrical connection 115V 60Hz, 15A, 1250W WeightTechnical data Approx kg approx 28lbsShort lesson on coffee coffee specialities AffogatoEspresso Küppersbusch USA