c. Remove sieve from porta filter and rinse with warm water to remove any used coffee grinds. Hold sieve up to light to check if the small holes are clean.
d. Rinse porta filter with warm water.
11.CHOOSING THE RIGHT SIEVE Your EspressoClassic comes with 3 different sieves. Two "regular" sieves and one "pod" sieve (see Chapter 12, "Using
The small (one cup) sieve holds approximately 7 grams of coffee. This is normally enough to make one espresso measuring 11/2 oz. or up to a
6oz. cup of "crema" coffee. The large (two cup) sieve holds approximately
15grams of coffee and will produce an extra strong single espresso, two espressos, or up to a 12 oz. cup of "crema" coffee.
Coffee is always dispersed from both spouts on the porta filter. When mak- ing one cup, be sure your cup is cen- tered underneath both spouts. (fig. 11). When making two espressos or two cups of coffee, be sure to place two cups underneath the porta filter (fig. 10).
12.USING PRE-PACKED COFFEE
PODS
The special "pod" sieve allows you to use
Please be sure to use the 45mm diameter pods with your EspressoClassic. (These are most commonly available.) Other sizes do not work with the EspressoClassic. ATTENTION: Some pods have a small tab that sticks out. Be sure to fold the tab under before inserting the pod into the pod sieve. (Failure to do so will result in water spilling out.)
Some coffee pods have a large paper rim and a "down" and "up" marking. Cut around the outer rim of the pod leaving about 3/8 of an inch around the coffee. Before cutting check to see which sides goes face down.
**Using coffee pods might not pro- duce as much crema as brewing with ground coffee.**
One coffee pod normally yields one serving. If you are making a double shot you must use two pods. DO
NOT PLACE 2 PODS IN SIEVE AT THE SAME TIME: to brew a double shot, you must brew with one pod at a time, into the same cup.
13.FROTHING AND STEAMING Use this feature to heat up liquids or to froth or steam milk for cappuccinos or lattes.
Before you start:
a. The removable parts of the frother (cylinder and black tip) are high preci- sion parts (see fig. 12,13, 14). Always keep these two parts clean and free of milk residue. The black tip has a hole on the bottom and two small holes on the side connected by a small groove. Make sure that all three holes and the groove of the tip are completely free of hardened milk. Otherwise you won’t get frothy milk (see chapter 14c for cleaning).
b. Initially the frother tip is attached more than finger tight at the factory. Before first use, loosen the tip using a coin (see fig. 13). Make sure the tip is screwed on finger tight. If the tip is sitting loosely on the frother, steam and air will escape to the sides. You won’t get frothy milk.
FOR FROTHING: the cylinder of the frother should be pushed down (see fig. 12).
FOR STEAMING: the cylinder of the frother should be pushed up
(see fig. 12).
14.MAKING CAPPUCCINO
Italian Cappuccino is the combination of one or two espressos with 3 to 6 oz. of hot frothed milk. With the EspressoClassic you can either pre- pare the coffee first and then froth the
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