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3. A Word About "Crema Coffee" (Pressure Brewed Coffee)
According to the majority of coffee experts, grinding, tamping and brewing
under high pressure is the ideal process for extracting maximum flavor and
aroma. Your C1500 will always produce espresso and coffee with a thick,
foamy layer called "crema." The crema traps the fine aromatics and the light
gaseous flavors that register on the palate. The high pressure and the short
brewing time prevent the extraction of bitter oils and release less caffeine than
any other brewing method. You will always make the absolute freshest and
most aromatic cup of coffee. This is also the reason why many European
restaurants and hotels will serve you freshly pressure brewed coffee only.
Experiment with your new C1500 and prepare yourself the best and most
enjoyable cup of coffee!
3.1 Pressure Brewing
You can make any quantity of coffee from 1 oz. to 15 oz. The process is always
the same: the water is forced through the coffee in a very short period of time
avoiding any over-extraction. With the right pressure, your coffee will always
have a foamy crema layer on top.
Please note: In order to create the "crema" on top of your coffee, the machine
brews coffee at slightly lower temperatures than a drip coffee maker. Since
your coffee is delivered right into your cup, we recommend enjoying it right away.
3.2 Different Coffee Drinks
Here are some of the different coffees you can prepare with the C1500:
• Ristretto:
1
⁄2 to 1 oz. of coffee.
• Espresso: 1 to 2 oz. coffee.
• Double Shot: 3 to 4 oz. of coffee.
Add a bit of sugar to the above three drinks.
• Crema Coffee: 5 oz. to 7
1
⁄2 oz. of coffee.
• Cappuccino: Espresso plus 3 to 4 oz. of hot frothed milk.
• Latte: Espresso plus 3 to 5 oz. of steamed milk with little or no froth.
• Café Mocha: add chocolate syrup to the milk before frothing/steaming.
Experiment with the size of your milk-based drinks. For stronger coffee taste
add more coffee, for more milk taste use more frothed milk.
3.3 Coffee Facts
• Caffeine is tasteless. A "strong" coffee or espresso is mostly the result of the
amount of coffee in relation to the amount of water. The longer a bean is roasted,
the less caffeine it has.
• Arabica and Robusta are two genetically different kinds of beans. "Arabica"
beans have more flavor and a little less caffeine than "Robusta" beans which
are mostly used in lower priced coffees and instant coffees.
• Espresso is not a bean, it's the way the coffee is roasted and prepared.
Typical American espresso roasts result in darker beans with an oily outside.
European espresso roasts are medium brown with no or very little oils showing
on the outside.
Please note: If you use dark, oily beans, see chapter 7.2a for special handling.
8.