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Regulation, maintenance and cleaning.
If you want to make espresso of the highest standard, it is
essential to clean the machine on a daily basis and to have
regular maintenance inspections!
The more calciferous the water, the more the boiler has to be
decalcified. We suggest you have your machine decalcified by
our local service-providers at least once a year. If you would
prefer to do this yourself, we suggest you purchase a com-
monly used decalcifying solution and use it as described in
the product manual.
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08 Espresso.
The importance of the bean.
Most available coffee blends sold consist of two different
coffee blends, which differentiate in taste, caffeine amount
and shape. Arabica beans have a rounded cut in the middle,
are longer and flatter. The unroasted beans have an intense
green color. The cut on the Robusta bean on the other hand
is very straight, it is rounder and it is a little lighter in color
with brown or grey shading. Whereas the Robusta bean has
high caffeine content, the Arabica beans are milder and more
aromatic. Even though common opinion suggests that pure
Arabica blends are better than ones with a small proportion
of Robusta beans, it should be noted that a small Robusta
part (about 10 %) intensives the taste and the aroma; it also
simplifies the espresso making procedure and compensates
the traces of bitterness in Arabica beans.
Even though the roasted beans are enclosed in vacuum or-
valve packages and do not lose their characteristics for many
months, they are, however, at their best within the first 3–4
weeks. We suggest a dry and airy place for storage. Warmth,
light and strong aromas are to be avoided.
Espresso loses its aroma very quickly when exposed to air.
Therefore, the packaging should only be opened just before
filling it into the grinder. Because more taste is lost more
quickly when the beans are grinded, only grind as much as
you need.
01
02
01 Arabica bean: unroasted, roasted
02 Robusta bean: unroasted, roasted
User Manual •
08 Espresso