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HANDY HINTS
Good espresso coffee can be recognised by appearance
and taste: cream must be hazel coloured.
If you use sugar, the layer of sugar must penetrate the
surface slowly and must be restored after mixing the sugar.
The quality of water is a fundamental element for the long
life of the appliance and the correct preparation of espresso
coffee. If you use water from an area with hard water, you
must soften water before using it.
The coffee
temperature is very important, since heat allows
for a higher concentration of aroma that differs according to
the type of coffee used.
We therefore recommend:
- After you have turned on the coffee maker, wait for a few
minutes after the indicator light
5 goes off to indicate that
the appliance has reached the desired temperature.
- Leave the filter-holder inserted in the coffee maker during
heating and use to keep it warm.
- Pre-heat the cup before filling the filter-holder with coffee,
by placing it under the nozzle and dispensing hot water.
The best
aromatic qualities can be achieved when coffee
beans are ‘fresh”.
We therefore recommend:
- Do not fill the coffee container completely, and reload it
every 4/5 days maximum. Keep coffee in the bag at room
temperature and ensure the bag is sealed properly
Tamping the Coffee
After measuring the ground coffee into the Filter, it must be
tamped (pressed down) using the flat end of the measuring
spoon. The ground coffee should be tamped quite firmly.
If the coffee is not tamped firmly enough, the water will flow
through too quickly and the coffee will be under extracted.
If the coffee is tamped too firmly, however, the water will
flow through the coffee too slowly and the coffee will be
over extracted.
Note: the taste of your coffee will, of course, depend on
personal preference and on many other factors such as the
type of coffee bean used, the coarseness or fineness of the
grind and the tamping pressure (pressed down). We
recommend experimenting by varying these factors to
achieve the coffee taste of your preference.
