no or hardly any coffee comes out of
the spout, then your coffee is ground
too fine.
9. BEVERAGES... BEVERAGES...
The Capresso "Ultima" lets you pro-
duce the following beverages:
•
Espresso
(coffee spout)
1 to 1 1/2 oz. per cup; make one or
two cups at a time. Some people
make the espresso a bit larger.
Serve with or without sugar. Use
one or two scoops of coffee to your
liking. Espresso is the foundation for
Cappuccino, Cafe Latte and Cafe
Americano.
•
Crema Coffee
(coffee spout)
4 to 6 oz. per cup; make one or
two cups at a time. Use one or two
scoops of coffee to your liking.
Essentially "Crema Coffee" is a
longer brewed espresso with slightly
more extraction. In Europe more
and more people switch from drip
coffee to crema coffee.
•
Cappuccino
(coffee spout + frother
in frothing position)
Espresso plus hot milk plus milk
froth. Normally you add two to three
parts of milk and milk froth to one
part of espresso. Serve with choco-
late shaving, cinnamon, sugar... any-
way you like it. Some people use
less milk to taste more coffee.
•
Cafe Latte
(coffee spout + frother in
steaming position)
Espresso plus steamed milk with no
or very little milk froth. Add steamed
milk ( 3 to 5 oz.) to one espresso.
•
Cafe Americano
("Cafe Lungo")
(coffee spout + frother)
Espresso plus hot water. Add 3 to 5
oz. of hot water to your espresso
(use the hot water setting of the
frother). The difference between
Crema Coffee and Cafe Americano
is the shorter extraction time for the
coffee, resulting in a somewhat dif-
ferent taste.
•
Tea
(frother)
Insert tea bag into a tea cup and
add hot water with the frother in the
hot water setting.
•
Hot Chocolate
(frother)
Instant: Pour powder into a glass
and add hot water with the frother.
Regular (with milk): Steam the milk
with the frother, add powder and stir.
10. MAKING ESPRESSO
a.
Make sure the coffee funnel points
to the front of the machine (fig. 8)
b.
Remove the funnel lid, if it still sits
on top of the coffee funnel (fig. 1;
#16)
c.
Fill one or two level scoops of
ground espresso coffee into the
funnel (fig. 8)
Attention:
If you fill more than two
scoops of coffee into the funnel,
the carousel will automatically dis-
card the excess coffee into the
internal used coffee container. If
you fill less than one level scoop of
coffee into the funnel, the coffee
will not be tamped properly resulting
in a poor cup of espresso.
d.
Turn the lever a quarter turn until it
points to the front of the machine
(fig. 5)
e.
Close the lever (see fig. 7). When
you feel resistance, release the
handle bar. The lever will automati-
cally tamp and lock in place.
Important:
With two scoops of cof-
fee in the brewing chamber, the
lever will not go down as far as it
does with no coffee in the chamber.
Do not force the lever down
beyond the point of resistance.
f.
Place one or two cups underneath
the coffee spout and adjust the spout
so that it is as close as possible to
the rim of the cup(s) (see fig. 9).
g.
Make sure the selector switch
points to the coffee spout symbol
(see fig. 12)
h.
Turn the pump button on.
i.
When you have enough espresso in
your cup(s), turn the pump off.
j.
Serve with or without sugar. (If you
fill sugar into your espresso cups
before brewing, it will dissolve as
the espresso brews into the cups.)
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