WHO IS CAPRESSO?
With more than 20 years experience in coffee equipment for consumers
in the US, I founded Capresso Inc. in 1994. My goal is to provide coffee
makers and espresso/cappuccino machines for the customer who wants
a better product. Safety, reliability, performance, and convenience are the
cornerstones of Capresso quality. Our products are available through
selected retailers who can give you expert advice and will treat you as a
valued customer. I hope you will enjoy your new Capresso product and
will recommend it to your friends.
Michael Kramm, President
A WORD ABOUT PRESSURE BREWED COFFEE ("Crema Coffee")
Grinding, tamping and brewing coffee under high pressure is considered the
ideal process to extract its maximum flavor and aroma by the majority of coffee
experts. Your Capresso "Ultima"will always produce espresso or coffee with a
thick, foamy layer called "crema". The "crema" traps the fine aromatics and the
light gaseous flavors that register on the palate. It keeps the flavors, which
would otherwise escape, locked in. The high pressure and the short brewing
time prevent the extraction of bitter oils and release less caffeine than other
brewing methods. You will always make the absolute freshest and most
aromatic cup of coffee. This is also the reason why many fine European
restaurants and hotels will serve you "crema coffee" only. Use the Capresso
"Ultima" to make a cup or two of "crema coffee".
factoid - caffeine
Caffeine is tasteless. A "strong" coffee or espresso is mostly the result of the
amount of coffee in relation to the amount of water. The longer a bean is
roasted, the less caffeine it has. "Arabica" beans have less caffeine than
"Robusta" beans. "Arabica" beans have more flavor than "Robusta" beans,
which are mostly used in high-volume coffees and instant coffees.
factoid - espresso
Espresso is the way the bean is roasted, not the bean itself. You can use many
different roasts to produce espresso coffee. You can also use the espresso
roasted coffee to make a larger cup of coffee. In the US, espresso roasting
results mostly in a darker roast than espresso roasting in Europe.