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1. The Capresso Café Espresso/
Cappuccino Machine
Thank you for purchasing the Capresso Café Espresso and
Cappuccino machine. For Warranty and Product Registration
please see the end of this booklet.
Experts consider brewing coffee under high pressure to be the
ideal process to extract maximum flavor and aroma. The difference
between espresso and conventional coffee is that espresso
requires a shorter brewing time. This is also that reason that
espresso contains approximately 30% less caffeine than
conventional filter coffee. If possible, use thick-sided, pre-heated
espresso/cappuccino cups which stay hot longer. Add the sugar
before pouring espresso into the cup or simply shake some
sugar briefly into the cup, stirring just once or twice, otherwise
too much flavor escapes.
The Capresso Café produces perfect espresso – coffee with a
thick, foamy layer on top called “crema.” The “crema” traps the
fine aromatics and the light gaseous flavors that register on the
palate. The “crema” keeps flavor locked in that would
otherwise escape. The high pressure and short brewing time
prevent the extraction of bitter oils and release less caffeine than
other brewing methods. Whether you are brewing a small 1 oz.
shot of espresso or a larger cup of pressure brewed coffee, your
Capresso Café will produce the absolute freshest and most
aromatic cup of “crema” coffee possible. Not only will your
Capresso Café make the perfect espresso, but within seconds
the easy to use frothing system turns your espresso into a
delicious cappuccino. The separate hot water function allows
you to make a cup of hot tea or instant soup in 30 seconds.
2. Before Using for the First Time
After carefully unpacking your Capresso Café, wash all removable
parts with warm soapy water and rinse thoroughly. Familiarize
yourself with the appliance and read the instructions manual.
Plug the power cord into a grounded wall outlet according to the
safety instructions.
Rinse the internal components before making espresso. Fill the
water container and pump a few ounces of water through the
brew head (Fig.1, t) and the steam tube (Fig.1, j). Follow the
procedures in chapters 4 and 5 without using coffee.
7.