f. There is some coffee residue in the bottom of my cup
•This is normal. With pressure brewed coffee you will always have some fine coffee powder in the bottom of your cup.
•If this bothers you, try
g. Water and coffee run down on the side of the porta filter
•Wipe the inner screen with a wet paper towel.
•Make sure that the rim of the sieve and the porta filter are free of coffee grounds before inserting into the machine.
•When using
h. When using the frother I am not getting sufficient froth
•If you had sufficient froth before then some or all of the frother parts are not clean. See chapter 14c.
•The best froth is made with low or no fat milk. Using whole milk may result in a "weaker" froth.
i. The frothed milk is not hot enough
•See Chapter 14b on how to increase the milk temperature.
22.FREQUENTLY ASKED QUESTIONS about...
...Coffee
a. Where and how should I store my coffee?
•Ideally coffee beans should be ground just prior to brewing.
•Whole coffee beans stay fresh for approximately two weeks. Store in a dark, airtight container. Do not store in freezer or refrigerator.
•Ground coffee loses flavor from the moment it is ground; be sure to
store in a dark, airtight container. Do not store in freezer or refrigera- tor. Ground coffee has a very high oxidation rate and may take on fla- vors and aromas from other foods.
b. Should I use dark or light coffee beans?
•In Italy the beans for espresso are roasted to a light to medium color (no oils on the outside). That gives the espresso a rich, strong taste without bitterness.
•In the USA most specialty roasters roast the beans for espresso to a dark to very dark color with more or less oils on the outside. This gives the espresso a more intense and sometimes bitter taste. Many people prefer that type roast when drinking cappuccino or latte since the milk eliminates some or all of the bitter- ness.
•Try both kinds and see what you like best.
c. Can I use the same coffee for espresso and "crema coffee?"
•Yes, when you brew longer ("Crema coffee") the taste will be less intense. You can also brew an espresso and then add hot water. This is called a Coffee Americano.
d. Which coffee is better for cap- puccino, "French Roast" or "Italian Roast"?
•This is totally up to you. Try it out. Normally the "French Roast" is roasted slightly longer and at a slightly higher temperature giving it a stronger and more bitter taste.
e. Can I use coffee that is not labeled "espresso"?
•Yes you can. Make sure it is "Arabica" coffee or a blend with "Arabica" beans. "Robusta" beans are normally used for drip coffee and have less aroma.
14.
