5 FUNCTIONS
5.1
The perfect espresso
A genuine espresso is prepared according to a specific extraction
process in which the water is forced under high pressure through
finely ground coffee in order to release all the flavours.
The excellent quality of the result in the cup depends on the selection
and composition of the raw coffee from different countries of origin,
the degree of roasting, the fineness of the grinding and the extraction
method: Applied pressure, water temperature and extraction duration.
A perfect espresso can be identified by its distinctive taste, intensive
flavours and a dense body, refined by a crema of perfect consistency.
5.2 The
brewing
procedure
The capsule cage
(A)
encloses the coffee capsule
(B)
from above and
presses the capsule against the pyramid plate
(C)
. The capsule cage
and coffee capsule form the pressure-tight brewing chamber.
Three spikes in the upper part of the capsule cage pierce the
aluminium jacket of the coffee capsule. Hot water is forced under
pressure by the pump into the brewing chamber. The pressure inside
the capsule increases and bursts the membrane on the underside
of the coffee capsule.
The coffee brewed in the capsule is conveyed into the holder
(D)
via
the pyramid plate and then to the coffee outlet.
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