Jura Capresso 63942R 3a. A WORD ABOUT CREMA COFFEE, 3b. PRESSURE BREWING, 3d. COFFEE FACTS

3a. A WORD ABOUT "CREMA COFFEE"

According to the majority of coffee experts, grinding, tamping and brewing under high pressure is the ideal extracting process for maximum flavor and aroma. Your Jura-Capresso automatic coffee center will always produce espresso and coffee with a thick, foamy layer called "crema." The crema traps the fine aro- matics and the light gaseous flavors that register on the palate. The high pressure and the short brewing time prevent the extraction of bitter oils and release less caffeine than any other brewing methods. You will always make the absolute freshest and most aromatic cup of coffee. This is the reason why many European restaurants and hotels serve fresh pressured brewed coffee only. Experiment with your new machine and prepare yourself the best and most enjoyable cup of coffee!

3b. PRESSURE BREWING

You can make any quantity of coffee from 1 to 16 oz. Please note: in order to create the "crema" on top of your coffee, the machine brews coffee at slightly lower temperatures than a drip coffee maker. Since your coffee is delivered directly into your cup we recommend to enjoy it immediately (see chapter 21).

3c. DIFFERENT COFFEE DRINKS

Here are some guidelines for the most popular coffee drinks:

•Ristretto: 1⁄2 to 1 oz. of coffee.

•Espresso: 1 to 2 oz. coffee.

•Double Shot: 3 to 4 oz. of coffee. Sweeten to taste for the above drinks.

•Crema Coffee: 5 to 71⁄2 oz. of coffee

•Cappuccino: Espresso plus 3 to 4 oz. of hot frothed milk.

•Latte: Espresso plus 3 to 5 oz. of steamed milk with little or no froth.

•Café Mocha: Make Espresso then add chocolate syrup to the

milk before frothing/steaming.

Experiment with the size of your milk based drinks. For stronger coffee taste add more coffee, for more milk taste use more frothed milk.

3d. COFFEE FACTS

•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 and Robusta are two genetically different kinds of beans. "Arabica" beans have more flavor and a little less caffeine than "Robusta" beans which are mostly used in lower priced coffees and instant coffees.

•Espresso is not a bean, it's the way the coffee is roasted and prepared. Typical US espresso roasts result in darker beans with an oily outside. European espresso roasts are medium brown with no or very little oils showing on the outside.

Please note: If you use dark, oily beans, see chapters 7 & 8 for special handling.

4.PLEASE, DON’T... (or you void your warranty protection):

• Never fill instant coffee into the grinder or ground coffee funnel; it can damage the functioning of the brewing chamber.

• Never fill sugar coated coffee beans into the bean container.

• Never fill frozen beans into the bean container. If you store

10.