Manual Elta em 200 (page 4 of 21) (English)

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CONTENTS

Important Safeguards................... 2

Unpacking Instructions ................. 3

The Quest for the

Perfect Cup of Espresso ................ 4

Features and Benefits, Diagram........... 5

Preparing Your Espresso Machine

Before Use . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Programming Your Espresso Machine ..... 6

Guide to the Perfect Espresso ........... 7

Guide to Milk Texturing ................. 8

Using the Hot Water Function ............ 9

Cleaning and Maintenance .............. 9

Recipes ............................ 11

Warranty ............................ 19

THE QUEST FOR

THE PERFECT CUP

OF ESPRESSO

It is generally agreed that there are four basic

elements critical to the perfect cup:

Element 1: Water

When brewing espresso, make sure the water

flows through the filter at the correct pace.

The water flow can be adjusted by varying

the pressure with which the coffee is tamped

(pressed down) in the filter or by altering the

grind of the coffee. If the speed of the water

flow is too slow, the coffee will be over-

extracted and will be very dark and bitter, with

a spotted and uneven crema (froth) on the top.

If the speed of the water flow is too fast, the

coffee will be under-extracted and the supreme

flavor will not develop. The coffee will be

diluted and there will be an inadequate amount

of crema on the top.

Element 2: Coffee

While the bulk of the liquid is water, all of the

flavor should be from the coffee. To achieve the

same great quality of coffee you receive at a

café, you need to use the same quality beans.

If you choose to grind your own beans, buy the

beans fresh and whole, only about a two-week

supply at a time for maximum freshness. Once

the coffee bean is broken, its flavor degrades

very quickly. If it is not practical to buy smaller

supplies, we recommend you separate larger

amounts of beans and store them in airtight

containers in a cool, dry area. They should not

be kept for longer than 1 month as flavor will

diminish. Do not refrigerate or freeze coffee

beans.

Element 3: Grind

The grind of the coffee is critical for proper

flavor extraction. If using a pre-ground coffee,

be sure to purchase an espresso grind that is

specifically for espresso/cappuccino machines.

If the grind is too fine, over extraction and

bitterness will occur with a spotted and uneven

crema on the top. If the grind is too coarse, the

water will pass through too rapidly and

there will be an inadequate amount of

crema on the top of the espresso.

Element 4: Tamping the Coffee Grounds

If you choose to use ground espresso instead

of pods, tamping the coffee is a very important

part of the coffee making process. Use the

scoop supplied to fill the filter basket, then using

the tamping tool (flat end of the measuring

scoop), tamp (press down) down the grounds

with moderate pressure. Add more coffee and

tamp again if necessary to bring coffee to level.

Do not overfill the filter basket. The ground

coffee should be tamped with moderate

pressure. If the coffee is not tamped securely,

there is a chance that the water will flow through

the coffee too rapidly and the coffee will be

under-extracted. Note: If the coffee is tamped

too firmly, the water will flow through the

coffee too slowly and the coffee will be

over-extracted and may overflow through the

portafilter.

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Elta em 200 Manual

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