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black or white finish. The cup/coffee illumination lets you enjoy
the coffee preparation (Fig.1.13a). Enjoy your Impressa J5!
3.1 BEAN-TO-CUP / “CREMA COFFEE" /
HIGH PRESSURE BREWING
According to the majority of coffee experts, grinding the beans
just before brewing, tamping and brewing under high pressure is
the ideal extracting process for maximum flavor and aroma. Your
Jura-Capresso automatic coffee center 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
the reason why many European restaurants and hotels serve
only fresh pressured brewed coffee. Experiment with your new
machine and prepare yourself the best and most enjoyable cup
of coffee!
3.2 DIFFERENT COFFEE DRINKS
Here are some guidelines for the most popular coffee drinks:
• Ristretto: 1/2 to 1 oz. of coffee. Sweeten to taste
• Espresso: 1 to 2 oz. coffee. Sweeten to taste
• Double Shot: 3 to 4 oz. of coffee. Sweeten to taste
• Crema Coffee: 5 to 8 oz. of coffee
• Cappuccino: Espresso plus 3 to 4 oz. of hot frothed milk
• Latte: Espresso plus 3-5 oz. steamed milk with little or no froth
• Café Mocha: Add chocolate syrup to milk then steam and froth
and add espresso.
Experiment with the size of your milk based drinks. For stronger
coffee taste add more coffee, for more milk taste add 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 US espresso roasts result in darker beans with
an oily surface. European espresso roasts are medium brown
with no or very little oils on the surface.
Please note: Dark, oily beans should be processed differently
than medium brown beans: see chapter 7.
All Display Messages Are Shown in
RED
4. PLEASE, DON’T... (or you void your warranty protection):
• Never pull out the drawer during the brewing process. Only
pull the drawer when the display instructs you or when the
display shows
READY.
• Never fill instant coffee into the bean container or ground coffee
funnel; it can damage the brewing chamber.
• Never fill sugar coated coffee beans into the bean container.
• Never fill frozen beans into the bean container. If you store
beans in the freezer, let them thaw 3 to 4 hours before filling
them into the bean container.
11.