Lelit Kate PL82T, User Manual, Page: 20 / 183

VIP Line - Kate
- PL82T
20
to make the one that is just right for you.
5- Manutenzione (Maintenance)
Daily maintenance, scheduled mainte-
nance and care of the machine will ensure
the quality of the beverage and the dura-
bility of the product you have purchased.
A clean machine says a lot about your
passion for coffee making.
Coffee varieties
The choice of the blend is an essential
factor for making the ideal coffee for
your taste. There are a lot of different
varieties of coffee blends on the market
to choose from. The differences in fla-
vour, aroma and texture depend on the
quantities of the two varieties of coffee
that make the blend.
Arabica
This is a sweeter and more delicate va-
riety of coffee, with a rich aroma and
cream that is very thin, dense and com-
pact.
Robusta
It is grown between 200/600 m
Spicy aroma.
Caffeine between 1.8 ~ 4%
Arabica
It is grown between 900/2000 m
Rich aroma.
Caffeine between 0.9 ~ 1.7%
Robusta
This variety is woody, bitter, full-
bodied and spicy, with little aroma.
Its cream is more frothy and grey.
Robusta
It is grown between 200/600 m
Spicy aroma.
Caffeine between 1.8 ~ 4%
Arabica
It is grown between 900/2000 m
Rich aroma.
Caffeine between 0.9 ~ 1.7%
No variety of coffee can make an ideal
Espresso on its own.
The perfect Espresso has a top layer
of cream 2-3 mm thick, a nut brown to
dark brown colour, with reddish tinges
and light streaks, a harmonious flavour,
a strong, balanced aroma and a sweet,
long-lasting aftertaste.
It has a strong aroma with notes of flo-
wers, fruits, toast and chocolate. These
sensations can last just a moment or can
persist for a few minutes in your mouth.
The taste is round and well structured.
The acid and bitter perceptions are well
balanced whereas there is little or no as-
tringency.
The ideal parameters to obtain this type
of coffee are:
7 ± 0,5 g. of ground coffee.
25 seconds to brew 30 ml.
88 / 92°C when brewing and 80°C in the cup.
8 /10 bar pressure during extraction.
Even Arabica blends often contain a
small amount of Robusta, which is ne-
cessary to enhance the cream and add
aroma and body to the espresso.
Blends made for coffee bars usually
contain 20% Robusta but in southern
Italy, where they prefer a stronger taste,
the percentage can reach 40-50%. At
the end of the day, it’s just a matter of
taste…Experiment until you find the
blend you like best!