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Aroma AEM-646 - Cappu-Latte Espresso System Manual

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ESPRESSO TIPS
10
Now you are ready to enjoy the wonderful process of making gourmet espresso at
home. Your new Cappu-Latte Espresso System coupled with a little practice and
experience will have you making coffeehouse espresso in no time at all. Here are a few
suggestions to help you along the way:
• One single shot of espresso should be no more than 1.25oz of coffee.
• Before running your brewing cycle, be sure that your espresso is tamped (packed down) evenly.
• Do not use coffee grinds that are too coarse. Afine to medium grind of coffee is
recommended.
• For optimum results, use cold milk and a stainless steel container when steaming. Do not
overheat the milk when frothing. The perfect temperature is right when the container
becomes too hot to continue to hold.
• If too much water is run through the coffee grounds, the espresso will likely come out thin
and have a bitter taste.
• In the event your espresso pours too slowly from the machine, use less pressure when
tamping the coffee grinds or try using a coarser blend.
• Fresher coffee beans or grounds will yield better taste. Always buy the freshest coffee
available and store in an air-tight container in a cool, dry, dark place.
• Whole coffee beans will stay fresher longer than ground coffee. When grinding your own
coffee, never grind more than you will use for immediate brewing. The coffee will lose its
flavor quickly once it’s ground.
• Proper maintenance of your espresso maker will result in better tasting espresso. Keep it
cleaned and thoroughly rinsed. Run water through the brewing head and flush the steam
nozzle with fresh water after each use.
Warning:
In rare instances using cofffee grounds that are too small may cause the coffee flow to
reduce to a slow drip, or the machine to stop working altogether. If this occurs, run water
through the brewing head with fresh water, and use a coarser coffee grind.
10
QUELQUES CONSEILS
Maintenant vous êtes prêts à connaître les joies de la préparation d'un expresso
gourmet chez vous. Avec votre nouvel expresso Cappu-Latte et un peu de pratique vous
pourrez préparer des expressos dignes d'un professionnel en un rien de temps.
Quelques conseils pratiques:
• Ne dépassez jamais 37 ml de café pour une tasse d'expresso.
• Avant de commencer la percolation, tassez bien le café pour qu'il soit réparti uniformément.
• Le café ne doit pas être moulu trop gros. Nous recommandons du café moulu fin ou moyen.
• Pour un résultat optimal utilisez du lait froid et un récipient en inox pour la vapeur. Ne
surchauffez pas le lait pour la mousse. La température est parfaite quand le récipient est
tout juste trop chaud pour le tenir en main.
• Si vous mettez trop d'eau, l'expresso sera certainement clair et amer.
• Si l'expresso coule trop lentement dans les tasses, employez moins de pression en
serrant les morcellements de café ou utilisez une plus grosse moulure.
• Du café frais, en grains ou moulu, donne une meilleure saveur. Achetez toujours le café le
plus frais possible et gardez-le dans un récipient étanche à l'abri de la chaleur, de
l'humidité et de la lumière.
• Les grains de café restent frais plus longtemps que le café moulu. Ne moulez pas plus de
café que nécessaire. Le café perd rapidement son arôme une fois moulu.
• Un bon entretien de l'appareil donnera une meilleure saveur à l'expresso. Nettoyez-le et
rincez-le régulièrement. Rincez l'élement percolateur à grande eau et vidangez la buse
vapeur à l'eau fraîche après chaque utilisation.
Attention:
Dans de rares occasions, un café moulu trop fin peut bloquer l'appareil. Si cela se
produit, rincez l'élément percolateur à grande eau et utilisez du café plus gros.
… 12 …


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