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c. Remove sieve from porta filter and
rinse with warm water to remove
any used coffee grinds. Hold sieve
up to light to check if the small
holes are clean.
d. Rinse porta filter with warm water.
11. CHOOSING THE RIGHT SIEVE
Your EspressoClassic comes with 3
different sieves. Two "regular" sieves
and one "pod" sieve (see Chapter 12,
"Using Pre-Packed Coffee Pods").
The small (one cup) sieve holds
approximately 7 grams of coffee. This
is normally enough to make one
espresso measuring 1
1
/2 oz. or up to a
6 oz. cup of "crema" coffee. The large
(two cup) sieve holds approximately
15 grams of coffee and will produce
an extra strong single espresso, two
espressos, or up to a 12 oz. cup of
"crema" coffee.
Coffee is always dispersed from both
spouts on the porta filter. When mak-
ing one cup, be sure your cup is cen-
tered underneath both spouts. (fig. 11).
When making two espressos or two
cups of coffee, be sure to place two
cups underneath the porta filter (fig. 10).
12. USING PRE-PACKED COFFEE
PODS
The special "pod" sieve allows you to
use pre-packed coffee pods (fig. 9).
Please be sure to use the 45mm
diameter pods with your
EspressoClassic.
(These are most
commonly available.) Other sizes do
not work with the EspressoClassic.
ATTENTION: Some pods have a small
tab that sticks out. Be sure to fold the
tab under before inserting the pod
into the pod sieve. (Failure to do so
will result in water spilling out.)
Some coffee pods have a large
paper rim and a "down" and "up"
marking. Cut around the outer rim of
the pod leaving about
3
/8 of an inch
around the coffee.
Before cutting check
to see which sides goes face down.
**Using coffee pods might not pro-
duce as much crema as brewing with
ground coffee.**
One coffee pod normally yields one
serving. If you are making a double
shot you must use two pods.
DO
NOT PLACE 2 PODS IN SIEVE AT
THE SAME TIME:
to brew a double
shot, you must brew with one pod at
a time, into the same cup.
13. FROTHING AND STEAMING
Use this feature to heat up liquids or
to froth or steam milk for cappuccinos
or lattes.
Before you start:
a
. The removable parts of the frother
(cylinder and black tip) are high preci-
sion parts (see fig. 12,13, 14). Always
keep these two parts clean and free
of milk residue. The black tip has a
hole on the bottom and two small
holes on the side connected by a
small groove. Make sure that all thr
ee
holes and the groove of the tip are
completely free of hardened milk.
Otherwise you won’t get frothy milk
(see chapter 14c for cleaning).
b. Initially the frother tip is attached
mor
e than finger tight at the factory.
Before first use, loosen the tip using a
coin (see fig. 13). Make sure the tip is
screwed on finger tight. If the tip is
sitting loosely on the frother, steam
and air will escape to the sides. You
won’t get frothy milk.
FOR FROTHING
: the cylinder of the
frother should be pushed down
(see fig. 12).
FOR STEAMING
: the cylinder of the
frother should be pushed up
(see fig. 12).
14. MAKING CAPPUCCINO
Italian Cappuccino is the combination
of one or two espressos with 3 to 6 oz.
of hot frothed milk. With the
EspressoClassic you can either pre-
pare the coffee first and then froth the
10.