Capresso Espresso Classic Luxe 113 - Manual (Page 14)

f. There is some coffee residue in
the bottom of my cup
• This is normal. With pressure
brewed coffee you will always have
some fine coffee powder in the
bottom of your cup.
• If this bothers you, try pre-packed
coffee pods (chapter 12). The paper
cover acts like a filter.
g. Water and coffee run down on
the side of the porta filter
• Wipe the inner screen with a wet
paper towel.
• Make sure that the rim of the sieve
and the porta filter are free of coffee
grounds before inserting into the
machine.
• When using pre-packed coffee
pods: trim the sides of the paper
cover so that the paper does not
extend outside of the sieve.
h. When using the frother I am not
getting sufficient froth
• If you had sufficient froth before
then some or all of the frother parts
are not clean. See chapter 14c.
• The best froth is made with low or
no fat milk. Using whole milk may
result in a "weaker" froth.
i. The frothed milk is not hot enough
• See Chapter 14b on how to increase
the milk temperature.
22. FREQUENTLY ASKED
QUESTIONS about...
...Coffee
a. Where and how should I store my
coffee?
• Ideally coffee beans should be
ground just prior to brewing.
• Whole coffee beans stay fresh for
approximately two weeks. Store in
a dark, airtight container. Do not
store in freezer or refrigerator.
• Ground coffee loses flavor from
the moment it is ground; be sure to
store in a dark, airtight container.
Do not store in freezer or refrigera-
tor. Ground coffee has a very high
oxidation rate and may take on fla-
vors and aromas from other foods.
b. Should I use dark or light coffee
beans?
• In Italy the beans for espresso are
roasted to a light to medium color
(no oils on the outside). That gives
the espresso a rich, strong taste
without bitterness.
• In the USA most specialty roasters
roast the beans for espresso to a
dark to very dark color with more or
less oils on the outside. This gives
the espresso a more intense and
sometimes bitter taste. Many people
prefer that type roast when drinking
cappuccino or latte since the milk
eliminates some or all of the bitter-
ness.
• Try both kinds and see what you
like best.
c. Can I use the same coffee for
espresso and "crema coffee?"
• Yes, when you brew longer ("Crema
coffee") the taste will be less intense.
You can also brew an espresso and
then add hot water. This is called a
Coffee Americano.
d. Which coffee is better for cap-
puccino, "French Roast" or
"Italian Roast"?
• This is totally up to you. Try it out.
Normally the "French Roast" is
roasted slightly longer and at a
slightly higher temperature giving it
a stronger and more bitter taste.
e. Can I use coffee that is not
labeled "espresso"?
• Yes you can. Make sure it is
"Arabica" coffee or a blend with
"Arabica" beans. "Robusta" beans
are normally used for drip coffee
and have less aroma.
14.