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machine is on you can choose between energy saving and
always ready stand-by mode. High-end materials, a rich
platinum metallic treatment (ENA 4 and ENA 5) and tasteful
chrome accents make the ENA the highlight of any kitchen.
Enjoy your JURA ENA!
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 ENA 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 pres-
sured 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/steamed 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
BLUE
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.
11.