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 method. You will always make the absolute freshest and most aromatic cup of coffee. This is the reason why many European restaurants and hotels serve only fresh pressured brewed coffee. Experiment with your new machine and prepare yourself the best and most enjoyable cup of coffee!
3b. DIFFERENT COFFEE DRINKS
Here are some guidelines for the most popular coffee drinks:
•Ristretto: 1/2 to 1 oz. of coffee. Sweeten to taste
•Espresso: 1 to 2 oz. coffee. Sweeten to taste
•Double Shot: 3 to 4 oz. of coffee. Sweeten to taste
•Crema Coffee: 5 to 8 oz. of coffee
•Cappuccino: Espresso plus 3 to 4 oz. of hot frothed milk.
•Latte: Espresso plus
•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 add more frothed milk.
3c. 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 surface. European espresso roasts are medium brown with no or very little oils on the surface.
Please note: Dark, oily beans: see chapter 7.
4.PLEASE, DON’T... (or you void your warranty protection):
• Never pull out the drawer during the brewing process.
• Never fill instant coffee into the bean container or ground coffee funnel; it can damage the brewing chamber.
• Never fill sugar coated coffee beans into the bean container.
• Never fill frozen beans into the bean container. If you store beans in the freezer, let them thaw 3 to 4 hours before filling them into the bean container.
• Never fill anything other than coffee beans into the bean container (no chocolate, rice, nuts, spices, etc.)
• Never fill anything but fresh, cold clean water into the water container, except when decalcifying (chapter 20b).
• Never use mineral or carbonated water. You can use tap water, spring water, distilled water and reverse osmosis water.
• Never repair or open the machine yourself. All repairs should be performed only by an authorized service center.
PLEASE, DO...
•Fill water tank with fresh, cold water only.
•Remove any foreign particles (small stones) from coffee beans.
•Let frozen beans thaw 3 to 4 hours before pouring them into the bean container.
10.
