Jura Capresso Impressa 68193 - Manual (Page 12)

3a. BEAN-TO-CUP / “CREMA COFFEE" /
HIGH PRESSURE BREWING
According to the majority of coffee experts, grinding the beans
just before brewing, tamping and brewing under high pressure is
the ideal extracting process for maximum flavor and aroma. Your
S9 OT automatic coffee center will always produce espresso and
coffee with a thick, foamy layer called "crema." The crema traps
the fine aromatics and the light gaseous flavors that register on
the palate. The high pressure and the short brewing time
prevent the extraction of bitter oils and release less caffeine than
any other brewing method.You will always make the absolute
freshest and most aromatic cup of coffee. This is the reason why
many European restaurants and hotels serve only fresh pres-
sured brewed coffee. Experiment with your S9 OT and prepare
the best and most enjoyable cup of coffee!
3b. DIFFERENT COFFEE DRINKS
Here are some guidelines for the most popular coffee drinks:
• Ristretto: 1/2 to 1 oz. of coffee. Sweeten to taste.
• Espresso: 1 to 2 oz. coffee. Sweeten to taste.
• Double Shot: 3 to 4 oz. of coffee. Sweeten to taste.
• Crema Coffee: 5 to 8 oz. of coffee.
• Cappuccino: 3 to 4 oz. of hot frothed milk plus espresso.
• Latte: 3 to 5 oz. steamed milk with little or no froth plus espresso.
• Latte Macchiato: 5 to 6 oz. of frothed/steamed milk produced
with pause*, plus one or two shots of espresso. *The pause
separates the milk froth and the milk and allows the espresso
to settle “in between” (chapter 10d).
• Café Mocha: Use chocolate milk then proceed as in making
cappuccino or latte.
Experiment with the size of your milk based drinks. For stronger
coffee taste add more coffee, for more milk taste add more
frothed/steamed milk.
3c. COFFEE FACTS
• Caffeine is tasteless. A "strong" coffee or espresso is mostly
the result of the amount of coffee in relation to the amount of
water. The longer a bean is roasted, the less caffeine it has.
The shorter the brewing time the less caffeine in your cup.
• Arabica and Robusta are two genetically different kinds of
beans. "Arabica" beans have more flavor and a little less caffeine
than "Robusta" beans which are mostly used in lower priced
coffees and instant coffees.
• Espresso is not a bean! It's the way the coffee is roasted and
prepared. Typical US espresso roasts result in darker beans with
an oily surface. European espresso roasts are medium brown
with no or very little oils on the surface.
All Display Messages Are Shown in RED
4. PLEASE, DON’T... (or you void your warranty protection):
• Never pull out the drawer during the brewing process. Only
pull the drawer when the display instructs you or when the
display shows
COFFEE READY .
• Never fill instant coffee into the bean container or ground coffee
funnel; it will damage the brewing chamber.
• Never fill sugar coated coffee beans into the bean container.
• Never fill frozen beans into the bean container. Do not keep
beans in the freezer. Store them in a dark, airtight container.
• Never fill anything other than coffee beans into the bean
container (no chocolate, rice, nuts, spices, etc.).
12.