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Krups EA894 EVIDENCE PLUS Manual

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Tips
- The quality of the water strongly inuences the quality of the avours. Limescale and chlorine can alter the
taste of coffee. We recommend that you use the Claris Aqua Filter System cartridge, or water with low mineral
content, in order to preserve all the avours of your coffee.
- When preparing drinks we recommend using preheated cups (by passing them under hot water) of a size
appropriate to the quantity you want to make. For your milk-based preparations, we recommend that you
use thick glass cups for an appetising result.
- The roasted coffee beans can lose their avour if they are not protected. We advise you to use the amount
of beans equivalent to your consumption over 2-3 days and to choose 250g bags. Always store beans in an
airtight container in a cool, dry place. To achieve a good crema you should always use fresh beans.
- The quality of the coffee beans is variable and tastes are subjective. Arabica will give you ne, oral avours
unlike Robusta which is higher in caffeine, more bitter and full-bodied. It is common to mix the two types of
coffee to get a more balanced coffee.
- We do not recommend the use of oily and caramelised beans as these can damage the machine.
- When using a new bean roast, start at the most coarse grind setting, and adjust to taste. Be careful of
avoured beans or extra dark roast coffee as some beans become oily in the roasting process and can cause
blockages in the grinders. The ner the grind setting the slower the ow of coffee to your cup. Always make
a long coffee using a coarse grind.
- For a strong coffee you do not need a ne grind. Grinding neness does not affect the strength of the coffee
– it is the type of bean (dark roast/light roast etc...). Dry beans on a ne grind will produce a powder – which
may block the system.
- Use fresh pasteurised, UHT, skimmed, semi-skimmed or whole milk from the fridge (3-5°C) for best results.
- The use of special milks: micro ltered, raw, fermented, enriched or plant milks such as rice, oat or almond
milk can give results that are less satisfactory in terms of quality and quantity of froth.
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