Capresso 112 warranty Correct grind Water temperature, Coffee Grind, Through of your coffee call

(fig. 1; 10b) holds 7 grams, the large sieve (fig. 1; 10c) holds 15 grams of coffee. A cup or "shot"of espresso as it is commonly referred to, is no more than 1 to 1 1/2 ounces. Actual brew- ing time is 20 to 40 seconds. After brewing, the espresso should have a dense, foamy layer on top, called "CREMA." The crema indicates that the espresso is brewed correctly. It traps the aroma of the coffee under- neath. The two most important factors for the right espresso flow and the crema production are

•correct grind

•water temperature

If the grind is too fine, no water or very little water will pass through the coffee. The result is no coffee or a bitter coffee without crema.

CAUTION: Too much pressure!

If no water or very little water passes through the machine, pressure will build up. Turn the selector switch back to the "O"-position and let sit for a minute. Then remove the porta filter very slowly, so that the excess pres- sure can escape. If you remove the porta filter too fast, hot ground coffee can jump out of the porta filter.

If the grind is too coarse, water will pass through too fast. The result is a weak coffee with little crema.

8. THE COFFEE GRIND

It is very important that your coffee is ground correctly. Ask your local coffee store to grind your espresso about two to three settings coarser than usual. The vast majorities of coffee specialty houses have properly main- tained grinders and will be able to ac- commodate your request. (Supermarket grinders may not always be maintained properly. Like home blade grinders, they may produce a lot of coffee dust. Coffee dust clogs the sieve, even if the coffee looks coarse.) If you have problems with the flow-

through of your coffee call:

HELP CALL: 1-800-767-3554.

If you prefer to grind your own beans ALWAYS use a burr grinder. Capresso offers a Burr Grinder (model #551) which will grind the coffee perfectly for your espresso pump machine.

9. MAKING ESPRESSO

a. Before making the first cup of espresso we recommend that you pre-warm the machine, filter holder, and cup. Otherwise you may run the risk that your first cup of espresso is not as hot as it could be.

b. Insert and lock the filter holder without a sieve and place an empty cup underneath spout. Turn selector knob to the cup position (fig. 6). Let two or three ounces of water run into the cup. Turn the selector knob back to the "O"-position to stop the flow of water (fig. 5).

c. Remove the porta filter, insert the sieve and slightly overfill the sieve with coffee. Use the tamper on the end of the measuring scoop and tamp (pack) the coffee slightly down (fig. 4 ). Do not tamp too hard!

d. Remove any coffee from the rim of the sieve (fig. 4a).

e. Insert the porta filter and turn to the right until it is in the locked position (you will here a "click" as it locks)

(fig. 3).

f.Place a cup underneath the porta filter and turn the selector knob to the coffee cup position. Once the desired amount of coffee has been dispensed into your cup, turn selec- tor knob back to the "O"-position.

g.Remove the cup, add sugar to taste, and enjoy immediately. (Do not let an espresso sit for a long period of time after brewing, as its temperature will drop rapidly.)

TIP: When making an espresso as the

9.