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Olympia Express Cremina SL, Руководство владельца

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Owner’s book        •       

03 Espresso

Caffè macchiato 
An espresso with a shot of frothed hot milk, a “maculate cof-
fee” because the milk leaves a small white spot on the espresso. 
It is served hot in an espresso cup and looks just like a small 
cappuccino.

Caffè mischio 
Espresso mixed with hot chocolate and served with whipped 
cream. An interesting alternative to latte macchiato.

Caffè moca 
¹⁄3 espresso, ¹⁄3 hot milk, ¹⁄3 hot chocolate. Caffè moca is served 
in a glass. It can be sweetened with sugar and served with 
whipped cream.

Caffè ristretto 
An espresso that has been made with very little water. Mostly 
between 0.51oz and 0.76oz instead of the usual 0.85oz. Mainly 
drunk standing at the bar.

Caffè shakerato 
An espresso drink that—either with or without sugar—is 
mixed in a cocktail shaker with ice cubes. Flavours such as 
vanilla or caramel can be added as well as a shot of grappa or 
amaretto.

Caffè sorbetto 
Espresso that is frozen in ice cube trays and then be blended 
in a mixer with added sugar and milk. The outcome is a soft 
“mousse”, which is served in very cold glasses.

The Italian bar is a popular place to enjoy small refreshments:  
the obligatory espresso, which in Italy is simply called “caffè”, 
a glass of wine and of course hot debates about important or 
sometimes less important things. Here, one can find the biggest 
variety of coffee specialties. Have you ever tasted these?

Caffè americano 
An espresso, which has been topped up with hot water.

Caffè brulot 
Put brandy or cognac in a pre-warmed cup, place a sugar cube 
in the middle and light it. Pour the shot of espresso over and 
top off with some whipped cream.

Caffè creme 
An espresso with a proper crema, but considerably more water. 
This is the Swiss’ favourite drink.

Caffè corretto 
An espresso, with an added shot of brandy, aniseed schnapps or 
cordial.

Caffè doppio 
A double espresso (about 1.69floz), served in an espresso cup.

Caffè freddo 
A sweetened, espresso served cold.

Caffè latte 
White coffee the Italian way. An espresso doppio and hot milk 
is served together in either a glass or a bowl, usually without 
froth.

Espresso richness.

Содержание Cremina SL

Страница 1: ...0 0 5 1 0 1 5 2 0 2 5 Cremina min max Cremina SL Owner s Book ...

Страница 2: ...OWNER CREMINA Nº DATE OF PURCHASE Cremina Owner s Book User manual Product information Tips for Baristas Glarnerland ...

Страница 3: ...an the ideal grind setting the optimal temperature as well as the water pressure right through to the delicious frothed milk You will be rewarded with a multiface ted taste experience which you can vary to meet your gusto thanks to the great variety of espresso roasts and kinds of milk This is how the relationship between you and the Olympia Cremina SL will stay fascinating and long lasting Our es...

Страница 4: ...mmerse yourself in the world of coffee Important Even if you would like to start straight away please read the safety instructions on pages 08 and 11 in order to enjoy your Olympia Express equipment for a long time Safety instructions 08 Repair 11 01 Olympia Express No compromise 13 02 Cremina 50 years of perfection 14 The classic lever operated espresso machine 17 Built to last ages 18 Getting st...

Страница 5: ...machine When the machine is switched on your Cremina can get very hot Please only touch the machine at its Safety instructions handles and make other users aware of the threat of burns and scalds which can occur for example through the leaking of hot water or the discharge of hot steam Do not allow children to play with the appliance When faults occur while the machine is on and be fore all cleani...

Страница 6: ...and excessive pressure If the thermostat breaks the electrical current the control lamp 5 goes out and only the on off button 4 remains lit The reset switch is lo cated inside the machine and must be reset by the service dealer Place the machine on a stable and dry surface Packaging such as plastic bags and foam should be stored out of reach of children as these materials can be a potential health...

Страница 7: ...kes Olympia Express products a perfect example of Swiss design The concept of sustainability is an increasingly important issue in our society This has been the guiding principle for Olympia Express for decades Our machines are durable and repairable with 50 year old machines still working perfectly and being vintage machines they are much sought after among enthu siasts Of course more machines co...

Страница 8: ...n integral part of the classic café bar The constant pressure on the coffee powder results in a constant extraction unlike comparable devices with a pump For this reason more lever machines can be found in the café bars today The Cremina SL S for spring and L for lever was developed exactly according to these criteria According to the wishes and needs of our customers compact design perfect workma...

Страница 9: ...torical model it is in no way out of date The completely redesigned brewing group paired with the solid base of the Cremina give it a unique appearance Never before a brew group with compression spring has been used on such a compact machine With each extraction you can experience how the lever moves constantly and slowly upwards magically while a perfect espresso flows into your cup below Over 90...

Страница 10: ...er In order to guarantee a per fect result and longevity the gaskets used in the Cremina are made of high tech material The default pressure is adjusted to between 1 1 and 1 2 bars and the brewing temperature to 92 C A compression spring in the brewing head of the Cremina SL ensures constant brewing pressure However not only the inside of the Cremina SL is convincing Espresso machine purists are a...

Страница 11: ...able length 160 cm Power input 1000 W Also available with 230 240 V 50 Hz 1000 W European Version The Rolls Royce among the one armed coffee bandits is reminiscent of the design and the material of a spartan Harley Davidson simple powerful engineering and clear outlines Everything is of the best highest quality stain less steel brass chrome Neue Zürcher Zeitung 2003 ...

Страница 12: ...heating the water 2 Releasing air and heating up As soon as the control lamp 5 goes out after about 10 minutes and the pressure gauge 7 shows 1 1 1 2 bar open the steam tab 3 briefly allowing the air to be released out of the boiler The control lamp 5 lights up once again briefly because the machine has to re heat the water to equal out the decrease in pressure When the control lamp 5 turns off th...

Страница 13: ...g When the water in the level indicator has reached the bottom line the machine should be switched off immedi ately The boiler top 1 should under no circumstances be opened as long as the machine is on and the remaining pressure has not been released through the steam tab 3 After the machine has been refilled you can continue Just follow steps 1 to 5 If you want to make espresso of the highest sta...

Страница 14: ...he quality of the final product The machine is fitted with a thermostatic safeguard which hinders the burnout of the boiling element if the machine is in use without any water If the safeguard has for some reason switched itself off please let us or our local service partner know immediately Upon consultation you can of course also send us your Cre mina not only in the case of a defect but also fo...

Страница 15: ...hot milk Through rotation the frothed milk will get finer and finer The big bubbles burst and the mixture will form to be a homoge neous fluid However the milk must not become too hot The ideal temperature can be checked by placing one hand on the container if is it more than hand warm but not hot the opti mal temperature of 65 C 149 F has been reached Then close the steam tab and remove the conta...

Страница 16: ...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 The importance of the bean 03 Espresso The importance of the water The quality of the water used is very important for the pre paration of a good espresso It is important not to use hard w...

Страница 17: ...hen the espresso is being made we suggest putting the portafilter with basket but without espresso into the brew group and letting water flow through by lowering und lifting lever The grinding For the use of the grinder please consider the advice offered to you in the owner s book of the grinder Olympia Express Moca The setting of the grinder is extremely important since it can alter the size of t...

Страница 18: ... brown or black with a white spot or it is too thin with the tendency to form a black hole in the middle the espresso grind has been exhausted fig 03 The aroma The espresso flavour consists of many different substances After the extraction of the shot s the aroma should be intense but pleasant and slightly sweet The espresso should not be burned or taste wooden smell musky or like tobacco A touch ...

Страница 19: ...s and then be blended in a mixer with added sugar and milk The outcome is a soft mousse which is served in very cold glasses The Italian bar is a popular place to enjoy small refreshments the obligatory espresso which in Italy is simply called caffè a glass of wine and of course hot debates about important or sometimes less important things Here one can find the biggest variety of coffee specialti...

Страница 20: ...arance Light watery coarse bubbled froth thin crema and quickly disappearing aroma Reason Suggested Solution Espresso too coarse Grind the espresso finer Espresso amount too little Increase the amount of espresso ground Espresso tamped either too little or not at all Tamp the espresso harder Water temperature below 190 4 F Reset Boiler The espresso flows out too quickly extraction time below 20 se...

Страница 21: ...ights up but the water does not heat up Shut down switch has heating switched off after 60 minutes Set On Off switch to On Thermostat safeguard switched boiler off Send the machine in for repair Heating element is broken Replace the heating element Machine does not release any steam Steam nozzle is blocked Clean nozzle with the help of a thin needle Machine is working but no espresso is flowing ou...

Страница 22: ...A Copyright 2020 Olympia Express SA When developing our products we at Olympia Express think first and foremost about the needs and wishes of our custo mers Hence if you have any ideas or would like to make sugge stions or tell us about your experiences with this machine be they positive or negative we would look forward to hearing from you Have you had a special experience that connects you with ...

Страница 23: ...rol lamp 6 Portafilter 7 Pressure gauge 8 Lever 9 Brew group 10 Portafilter handle 11 Spout 12 Steam wand 13 Steam nozzle 14 Drip tray 15 Shower Part of the brew group Control elements Front view 16 Safety valve 17 Pressure switch 18 Boiler Control elements Interior view 3 12 8 13 5 14 2 10 11 15 9 7 1 4 6 18 17 16 ...

Страница 24: ...ere is a possibility to maintain or repair the machine Olympia Express machines older than 50 years can be maintained and repaired due to the robust design The symbol of the crossed out bin on wheels signals that in the European Union the product must be disposed of in separated waste This applies for the product and all accessory parts marked with this symbol Marked products may not be disposed o...

Страница 25: ...d mechanics still live the spirit of the founder and pay close and loving attention to even the smallest of details They work with passion and Swiss precision The use of first class materials and components developed by Olympia Express results in compact machines and grinders with a noble look unique quality and an extraordinary longevity Hand made and Swiss made the precondition for pure espresso...

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