Olympia Moca D, Owners Book

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19
Owner’s book • 02 Espresso
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 fl atter. 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 %) intensifi es the taste and the aroma; it also simplifi es the
espresso making procedure and compensates the traces of
bitterness in Arabica beans.
Even though the roasted beans are enclosed in vacuum orvalve
packages and do not lose their characteristics for many months,
they are, however, at their best within the fi rst 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
fi lling it into the grinder. Because more taste is lost more
quickly when the beans are grinded, only grind as much as
you need.
The importance of
the bean.
01
02
01 Arabica bean: unroasted, roasted
02 Robusta bean: unroasted, roasted
18
02 Espresso.
The importance of the water.
The quality of the water used is very important for the prepara-
tion of a good espresso. It is important not to use hard water, so
the taste and the aroma of the ground beans can fully unfold.