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Good Guide to Great Coffee!
email@example.com www.gilkatho.com.au Gilkatho Pty Ltd, Unit 9, 43 Lang Pde
© 2002 Gilkatho Pty Ltd http://www.gilkatho.com.au
CONTENTS Page 2
An Introduction To Coffee ............................................................................ 3
The History of Coffee What is Coffee? What is Caffeine? A Brief History Of Espresso Machines How do espresso machines work? What is Espresso?
The Coffee Process – From Crop to Cup..................................................... 7
Harvesting Processing Grading and Sorting Exporting and Storage Roasting Final Step – Brewing Espresso!
Tips and Tricks for Good Coffee ................................................................ 12
Storing Your Coffee The Cup And The Brewing Temperature The Water The Grind Sugar Miscellaneous
Making Great Coffee With An Espresso Machine ...................................... 15
Maintaining quality Making the great coffee Frothing Milk Various Hints and Tips
What Coffee Was That?............................................................................. 17
Cappuccino Macchiato Caffe Latte Ristretto Short Black Espresso Con Panna Hammerhead Melya
Hints For Jura Coffee Machine Owners ..................................................... 19
© 2002 Gilkatho Pty Ltd http://www.gilkatho.com.au
au . Monks then tried the fruit but were so disappointed by the bitter flavour that they threw it into the fire. A potent brew indeed! Thanks to the divine power it gave him. who lay dying. his goats would become particularly lively. Soon. One of the oldest tells of a young goatherd in Ethiopia in around 850 AD. Another legend relates how the Archangel Gabriel brought a dish of dark elixir to the prophet Mohammed.com.gilkatho.An introduction to coffee Page 3 An Introduction To Coffee The History of Coffee There are many legends about the discovery of coffee. He had noticed that after eating a certain kind of berry. he went on to © 2002 Gilkatho Pty Ltd http://www. killed 40 warriors and then made love to a similar amount of women. a delicious aroma was wafting around their nostrils. He promptly arose. The monks were curious and they used the roasted nuts to create a brew which they saw as a gift from God because it helped them stay awake half the night.
It provides a coffee of a finer taste and lower caffeine level and is therefore the most valuable. So what is the truth about coffee? Historians say coffee did indeed originate in the Kaffa mountains of Ethiopia. Full scale importing of coffee from north Africa began in the 1600s and by the end of that century Europeans managed to obtain coffee plants to grow themselves and break the Arab monopoly on the coffee trade. By the end of the 16th century. enjoy the fact that you are drinking history. Today. While there are many species of coffee plant only two are grown for consumption. In the late 18th century. The first written record of coffee originates from 9th century Persian medical documents. What is Coffee? Coffee comes from the fruit of a bush that originated in Africa. Then in the 11th century. coffee! The coffee trade is worth US$15 billion per year. This variety is much more resilient. the era of revolutions. Arabica is the superior species. Next time you’re enjoying your coffee. needing an altitude of at least 800 metres.com. Men gathered in cafés across Europe to discuss philosophy and plan the overthrow of tyranny! Meanwhile the popularity of coffee led to one of the darkest chapters in world history.AN INTRODUCTION TO COFFEE Page 4 create the great Islamic empire. the slave trade. That’s right. not wheat. South America and the Caribbean produce some of the worlds best known coffee varieties. coffee is the most valuable agricultural resource on earth. Avicenna. being able © 2002 Gilkatho Pty Ltd http://www. However it is also more difficult to cultivate. first mentioned in a celebrated Arabic manuscript of 1587. news of coffee had reached the trading centres of Italy.gilkatho. an average temperature of 20 to 25 degrees C and fertile acid rich soils to truly flourish. The problematic nature of growing Arabica led to the cultivation of Robusta. coffee had become a great institution. and 2 out of 3 people in the world enjoy coffee. In Arabia. Arabica and Robusta. the famed doctor and philosopher wrote of its effects on the human digestive system. In some northern European countries the consumption figure tops 94%. It was the Arabs who in the early 16th century first roasted the coffee bean and created the delicious dark beverage that is now enjoyed the world over.au . This heritage still influences the world of coffee today. coffee was soon known far and wide as the ‘wine of Islam’. Coffee is grown in 75 countries on 4 continents. 1. The powers of Europe enslaved hundreds of thousands of Africans to work the coffee plantations of the new world and feed the new obsession for this most miraculous of drinks.4 billion cups of coffee are drunk every day.
It is first installed at Achille Gaggia's coffee bar but World War II prevented further development at that time. but Robusta has ensured coffee has become much more affordable and available than it would have been otherwise. higher caffeine levels and is worth much less than Arabica. They’ve certainly come a long way since the strange looking devices of yesteryear. The © 2002 Gilkatho Pty Ltd http://www. A "La Pavoni" machine at Regio's in New York. (It’s still there on display) 1938 Earlier espresso machines forced steam through the coffee.AN INTRODUCTION TO COFFEE Page 5 to grow at sea level.gilkatho.com. Robusta is mainly used in instant coffees and blended with Arabica to form cheaper varieties of ground coffee. Cremonesi developed a piston pump that forced hot (but not boiling) water through the coffee.au . Chemically it is an alkaloid stimulant naturally occurring in the coffee beans. 1905 The Pavoni company begins manufacturing machines based on the Bezzera patent. 1901 Luigi Bezzera files a patent for a machine that contained a boiler and four "groups". A Brief History Of Espresso Machines The espresso machine produces the best coffee out of any other method. Boiling water and steam were forced through the coffee and into the cup. Strangely while caffeine stimulates your heart and lungs it actually relaxes your digestive system. Caffeine is not as simple as it seems. Each group could take varying sized filters that contained the coffee. causing a burnt flavour. 1927 First espresso machine installed in the USA. if you want to know about coffee’s history and origins then you should also know about the development on this important part of modern life. which contain a rough average of about 4% caffeine in proportion to their weight. Like many great inventions in use today the story of espresso machines began early last century. in higher temperatures and poorer soils. 1946 Gaggia begins manufacturing a commercial piston machine. The trade-off is that robusta has a coarser taste. What is Caffeine? This may seem like a ridiculous question but most people only know that caffeine is a chemical in coffee that gives you a lift. The best coffee is still Arabica. Ambrogio Fumagelli claims that this was the birth of espresso coffee.
it cools by 5-8 degrees. later released in the mouth as espresso is consumed. density.au .agt. “… espresso is a colloidal dispersion produced by emulsifying the insoluble oils in ground coffee. These oils don't normally mix with water.” © 2002 Gilkatho Pty Ltd http://www. It markedly alters the properties of the beverage in terms of its mouthfeel. Almost all modern machines are essentially this design.gilkatho. 1961 Faema launches a pump based machine. Volatile vapours produced during espresso extraction hold coffee's aroma and are captured in tiny bubbles of the crema. It is this emulsification of oils that distinguishes the espresso from strong coffee. the major difference in espresso machines is that modern devices like the Jura range can do almost everything automatically and tell the user exactly what needs to be done manually.net/public/coffee/history) How do espresso machines work? Now you know the history of espresso machines. formed into microscopic droplets. (See Chapter 3 Tips and Tricks For Good Coffee) What is Espresso? So what exactly is espresso coffee? The following definition should give you some idea. Under intense pressure (9-10 bars) generated by commercial espresso machines. This allows the water to be at the optimal temperature (~200F). which contains the ground coffee. filtered and not have to stay in the boiler for a long period. and suspended in liquid coffee concentrate. wetting power. here’s a rundown on how they work. These oil droplets also attach themselves to the taste buds and slowly release volatile compounds until after the espresso is long gone. These aroma molecules. viscosity. Water is heated under pressures of up to 220kpa (the same pressure as in a car tyre!) to a temperature of 90 degrees C. Experts agree this machine makes excellent coffee if used correctly. reaching the optimum level for good coffee. As the water travels through the machine to the filter unit. Water is taken from the fresh water supply and travels through a tube that is passed through the boiler and then through the coffee. find their way to the nose through the pharynx. and foam-forming ability. 2001 Today.Document Title Page 6 resulting coffee has a layer of foam or crema.com. (From www. Instead of a hand operated piston the water is forced through the coffee by an electric pump. oils are extracted from ground coffee.
Harvesting Harvesting coffee can be done manually or by machine. which means that not only are the ripe coffee berries removed but also immature berries. © 2002 Gilkatho Pty Ltd http://www. from when it is plucked from the bush to when its packed and ready for you to buy. In this chapter you’ll learn how coffee is prepared. This method guarantees a high yield and is fast and easy to do. Used in Brazil and Africa. everything is stripped from the branches by hand.au . The most crude method is called stripping.gilkatho.com. leaves and twigs. But the coffee produced is very poor with under-ripe and over-ripe fruits often tainting the final product.The Coffee Process – From Crop to Cup Page 7 The Coffee Process – From Crop to Cup Be ready for a great journey.
Each gives different final results. The resulting coffee is full bodied but lacks true flavour. Processing After the coffee is harvested the bean must be extracted from its fleshy berry coating. but this is also time consuming and delicate. either mechanically or in the sun. only hours after harvesting.gilkatho. With most of the pulp gone the beans are again placed in water. There are two methods of obtaining the green bean. However. Workers pluck ripe berries by hand. This method is used in Central America and gives the best results by far. The best method by far is picking. Dry processing is the original and cheaper method and is used for most robustas and some low grade Arabicas. This can be removed to reveal the smooth green bean. Then the beans are washed again and dried. The last remnants of pulp are removed by 12 to 48 hours of constant stirring after fermenting. dry processing and wet processing. The coffee bushes are either combed with a special tool that only removes ripe fruit or shaken with a special machine to make the fruit fall off the bush. The harvested berries are spread out in the sun to dry. After the beans have been processed there is another optional step called polishing. healthy beans sink but diseased ones float and are skimmed off.The Coffee Process – From Crop to Cup Page 8 Intermediate methods are better than stripping. When the berries are softened the pulp around the beans is removed by a machine with special rotating disks. repeating the process up to 7 times a year as more fruit gradually ripens. when some leaves and twigs are removed the quality of the beans is by no means guaranteed. an excellent coffee.au . The beans will still have a thin silvery skin if they were dry processed. However this step is largely cosmetic and makes little difference to the final product. For this reason its use is mainly restricted to high grade arabicas and asian robustas. In the wet processing method the berries are put to soak in water. The final result is smooth and mild. After 15 days the pulp has dried leaving just a shell around the green bean which is easily removed.com. They are turned regularly to prevent the formation of mould and ensure even drying. However this is offset by the cost and water consumption associated with the method. © 2002 Gilkatho Pty Ltd http://www.
The beans are now ready for packing and exporting. It does this by sorting out the paler ones. export the vast majority of the annual crop. but if some beans begin to ferment only one sack is contaminated rather than an entire container. Today most of the sorting process is fully mechanized and comprises seven stages. the next instalment in our series on coffee processing. either wet or dry. the beans are vacuumed with a machine called a catador that removes any dirt and debris left after drying and hulling. Exporting and Storage The sorted green beans are stored for 2 months up to five years. green coffee beans must be carefully sorted and graded to ensure a clean high quality product. Storage in sacks is more expensive. All coffee producing nations. Secondly. Then a colour sensing machine called a colorimeter detects any under-ripe beans. Next air is blown over the beans to remove any last bits of dirt and dust.au . A similar device that uses UV light detects any rotten beans that are known as ‘stinkers’. Even storage poses risks to good coffee. © 2002 Gilkatho Pty Ltd http://www. And lastly the beans are sometimes examined by hand to remove any stray defective beans. Any beans that don’t pass the light tests are shot away by a quick burst of compressed air. Sea air at harbours can give coffee a salty taste.The Coffee Process – From Crop to Cup Page 9 Grading and Sorting After being processed. a magnet removes stray pieces of metal such as nails and wire.gilkatho. The beans are then placed on a series of wire screens to separate coffee beans of different sizes. when this happens it is described as Rioed because Brazilian coffee is often affected in this way. and polished. They’re packed either in standard 60kg hessian sacks or otherwise in giant containers. First. The largest size being 18 and the smallest 8.com. with the exception of Brazil. With a process as complex as this its no wonder the coffee we drink today is of such high quality. The coffee is then transported all over the world. This is important as the larger beans produce better quality coffee. Coffee beans can even have a banana flavour! If transported in banana boats the strong odour infuses its way into the beans. Excessive heat and humidity over long periods spoil the flavour.
This method doesn’t allow full flavour development but is sufficient for standard grade coffee. Final Step – Brewing Espresso! There are many ways to prepare a cup of hot delicious coffee. However before drinking. © 2002 Gilkatho Pty Ltd http://www.au . The proteins and sugars react to form aromatic and coloured substances.com. The traditional method guarantees quality and takes 15 to 23 minutes depending on how dark a roast is desired. the grounds had to be allowed to settle and would form a layer at the bottom of the cup. The roasted beans are dropped onto a grille and quickly cooled by unheated air because otherwise they may actually ignite. (See Chapter 1. Then all that is left is for the beans to be either packaged whole. Like most of the other steps of coffee production there is a traditional superior method that’s expensive and a modern method that’s cheaper but produces a lower quality product. or pre-ground and ready to make your favourite type of coffee. The green beans are fed into a rotating drum and heated by a hot air generator.gilkatho. In the first ten minutes from when the beans reach 160 degrees C. excessively bitter infusion instead of the rich full flavoured brew we all know and love. After a further ten minutes the water content and sugars disappear. this change is known as Maillard reactions. Gas released by the heat creates a crackling noise and master roasters can detect the degree of roast by this sound.The Coffee Process – From Crop to Cup Page 10 Roasting The most important step in coffee production. Industrial methods are quicker but produce a lower quality bean.‘The History of Espresso Machines) The earliest kind of coffee maker was the Turkish coffee pot which was simply a tall thin saucepan with a spout for pouring. The second method is known as flash roasting and only requires 90 seconds at a constant temperature of 800 degrees C. Some of these products break down as the beans become hotter and darker which is known as Strecker degradation and produces the roasted flavours. After roasting the beans are placed in silos for 1 or 2 days to allow excess gases to bleed off. The beans lose 20% of their weight but gain in volume by 60%. In fluidised bed roasting the beans are blown around a cone shaped chamber by air currents heated to 800 degrees C for 4 to 10 minutes. Without roasting coffee would be a weak. Finely ground coffee was boiled several times becoming strong with good body and flavour.
bland coffee with a slightly acidic flavour. compressing the grounds at the bottom. The cafetierie or bodum is the plunger coffee maker that can be found in the home of almost all coffee lovers. Water is boiled in the bottom chamber creating steam that forces water up over the grounds in the centre and into the chamber on top. The Moka Express was invented in the 1950’s by the Italian company Bialetti. When used properly this cheap. the plunger then pushes the filter down. easy to use device produces excellent coffee.gilkatho. many people do like the Moka Express and it still sells strongly today. The coffee it produces is said to be overextracted due to the very high temperature it is brewed at. with the chambers separated by a perforated section.au . It consists of a double chambered china pot. The filter let some grounds through and was very difficult to clean properly.com. Water drips into the centre of the coffee and fails to contact all of the grounds. And if the Moka is made of aluminium this tends to taint the coffee’s taste. trickled over the coffee grounds in top leaving the bottom full of coffee which was poured out through a spout.The Coffee Process – From Crop to Cup Page 11 The drip pot was invented in France in 1800. The electric coffee filter is another common home and office option for coffee making. © 2002 Gilkatho Pty Ltd http://www. Whatever the experts say. As a result it makes mild. Water was poured in top. Coarsely ground coffee is left to infuse for 3 minutes. But the best method of all in terms of finished product is the modern espresso machine. Its weaknesses are magnified by the fact that the coffee is then often allowed to rest for hours on a heating plate producing an unpleasant acrid flavour.
Also take a look at the next chapter of this book for how to brew the perfect cup using an espresso machine. Glass is also handy because it won’t absorb the aroma of stored beans. Badly stored coffee will go off quickly.com. Storing Your Coffee A paper bag full of coffee looks great sitting next to a coffee machine but it’s a not a good way to store your coffee. Air and moisture are the biggest causes of coffee spoilage and a glass jar protects from both.TIPS AND TRICKS FOR GOOD COFFEE Page 12 Tips and Tricks for Good Coffee The perfect cup of coffee is an elusive beast but with some of these tips and tricks you’ll be closer to producing the ultimate brew.au .gilkatho. ensuring that your coffee won’t be tainted by the aroma of a © 2002 Gilkatho Pty Ltd http://www. spoiling your enjoyment and wasting your money. The best way to store whole or ground beans is in an airtight glass jar.
don’t worry about the more expensive options. When you purchase your coffee the type of packaging you buy it in goes a long way to ensuring freshness. Remember that you do not want to boil the milk but it is sufficient to ‘heat’ the milk. you can adjust the temperature of the milk. the lower the resulting temperature. give yourself time to sit down and enjoy your finished drink. check that the milk flow is not too fast. check that the ‘Temperature’ setting of each drink button is set to ‘high’. For Jura Impressa users. sunlight affects coffee too. hard vacuum packs and lastly standard airtight pouches. Keep the jar in a cool dark place. If using an autofrothing attachment on your coffee maker. Any lower and most Australians will say it is too cold. Also. Use the cup warmer on top of your brewer or heat your cup with hot water before you make the coffee. By adjusting the milk flow. so delicate china is best to keep your cuppa piping hot. This will destroy important flavours and if the container sweats when taken out of the freezer this will expose the coffee to moisture. Above all. The faster it flows.au . Any hotter and you will burn the coffee and produce a burnt taste in the final beverage. The Water © 2002 Gilkatho Pty Ltd http://www. The very best method is tinned coffee followed in descending order by soft vacuum packs.com. But if you consume your coffee quickly. The Cup And The Brewing Temperature Coffee is best ‘brewed’ between 86 – 94 degrees C.TIPS AND TRICKS FOR GOOD COFFEE Page 13 different variety of bean. Experiment with the flow rate. don’t freeze your coffee. The maximum temperature is an adjustment of your coffee brewer. Thick cups absorb more heat. Use thin cups to keep coffee hot.gilkatho. Make sure you are using warmed cups. A cold porcelain cup will take 10-15 degrees C of temperature from the drink. Correct storage and packaging is a simple step to take towards attaining the perfect cup.
but lets face it. The Grind The grind varies from coarse for a plunger to flour-like for Turkish coffee.gilkatho. that is a freshly roasted. At least 7g of coffee is needed for each 210ml of water. but most of us mere mortals enjoy a sweet drink. Experts say you should go as far as using pure mineral water.au . Moisten the coffee with cold water first to bring out maximum flavour. reheating gives coffee a nasty stale flavour. When using sugar avoid brown and coloured sugars.com. Finally. anything in the Lazumba range.TIPS AND TRICKS FOR GOOD COFFEE Page 14 Good quality water is essential to the perfect coffee. good quality Arabica. But note that too much coffee will make your drink more bitter and obviously too little gives a pale and tasteless result. © 2002 Gilkatho Pty Ltd http://www. For example. Ensure the grind is even to ensure smooth water flow and pack it down well. Miscellaneous Serve coffee straight away. White sugar dissolves better and won’t destroy the ‘head’ on your espresso. Ideally you should use filtered water (see chapter on Jura Machines). that’s a very expensive option. residues can taint an otherwise great drink (see chapter on Jura machines). choose a good brand of coffee. Keep your coffee machine clean. Sugar Connoisseurs say sugar masks the true taste of coffee.
MAKING GREAT ESPRESSO THE TRADITIONAL WAY Page 15 Making Great Coffee—The Traditional Way A training guide for using an espresso machine to make the best coffee possible. Too hard and the coffee will be bitter. © 2002 Gilkatho Pty Ltd http://www. about 20-25 seconds for a single espresso. This gives a better pressure seal and preserves the group head seals. Wash and then wipe the inside of the group handle to remove used coffee & water. twist as you remove the handle.com. Maintaining quality Clean the group handles of used coffee with hot water during the day. 20% science.gilkatho. Wipe the rim of the handle of excess coffee. Soak the group handles once a week in warm water and Espresso Cleaner. See your Cleaner Package for instructions. Too light and the water will flow too fast. The level of tamping will determine the pour time.au . Making the great coffee Great coffee is 80% passion. Add the required dose of coffee (set at 7 grams per dose) Tamp the coffee powder to produce a cake. Remove the handle from machine and empty ‘puck’ into receptacle. Take pride in the enjoyment you will bring to yourself and others. Back wash the machine with Espresso Cleaner at the end of every day.
au . Various Hints and Tips Check the pour time of an espresso is 20-25 seconds. ‘Heat’ the milk. © 2002 Gilkatho Pty Ltd http://www. Pour milk into cappuccinos in one action. This keeps the metal handles warm. Keep the handles in the group heads when not in use. Keep your hand on the metal milk jug to judge the temperature. Ensure ground coffee completely covers the doser compartments.WHAT COFFEE WAS THAT? Page 16 Frothing Milk Fill the jug to the required amount using the freshest milk possible. Clean handles of used coffee with hot water before each preparation. Use a watch with a second hand to time this. which allows time for the milk to ‘froth’ before it is fully heated. its ready at the moment it becomes too hot to touch.com. Allow room in the jug for cold milk to expand and froth.gilkatho. For consistent quality. keep only enough ground coffee in the doser for the next half hour. Use cold milk. Boiling produces a burnt taste. Warmed milk will not froth enough before it boils. Develop your tamp pressure to achieve this time. This process will also pump fresh water of the right temperature into the group head. don’t boil it.
Put another way. steamed milk and froth. Many Italians add a teaspoon of sugar.gilkatho. The ratio is about 80% coffee to 20% milk. For a drink in the right proportion. stick to one third of each. Cappuccino Cappuccino is known in Australia as equal parts espresso.au .WHAT COFFEE WAS THAT? Page 17 What Coffee Was That? Wondering what the café menu is on about or maybe you just want to try something new. Macchiato Cafe Macchiato is a shot of espresso (served in a demitasse cup) topped off with velvety smooth steamed milk. this is a serving of espresso coffee with a small dollop of milky foam on top © 2002 Gilkatho Pty Ltd http://www. Check out this list of some of the more well-known and well-loved types of coffee.com. Many coffee shops will add more milk than this to produce larger takeaway cappuccinos.
Remember. The taste will consist of the ‘sweetest’ coffee given that these are the sensations that are first extracted from coffee. To make a Hammerhead. Short Black Strictly speaking a short black is 30 mls of espresso coffee served in a demitasse cup. (Note: ordering a Latte in an Italian restaurant may get you a glass of milk so be sure to order Caffe latte. There is no frothed milk in this drink. always insist on real whipped cream. not frothed to produce a smooth texture.Document Title Page 18 Caffe Latte A Caffe Latte is a single shot of espresso with steamed milk. the artificial tinned product won’t work when used in coffee.) Ristretto This very short and sweet coffee is a normal amount of ground espresso coffee that has been stopped short. © 2002 Gilkatho Pty Ltd http://www. draw a shot of espresso into a regular coffee cup and then top it up with drip coffee. It’s simply a single shot of espresso with a dollop of whipped cream on top. Hammerhead This brew definitely lives up to its name.au . Water quantity will be around 20-25 ml compared to a normal shot of espresso being 30ml.gilkatho. A Caffe Latte should have approximately 120 –150 ml of milk in it.com. Many Australian establishments serve short black between 30 – 60 mls and it can be ordered as either ‘short black’ or ‘espresso’. The milk is steamed. And now for some more unusual varieties… Espresso Con Panna This exotic sounding brew is a traditional Italian specialty. This is guaranteed to give a powerful mid-afternoon lift. It’s the ultimate coffee for those who like their cuppa to be strong and black.
com. temperature and other great settings that are possible on the Jura range of Automatic machines. S95. Turn back on and check that © 2002 Gilkatho Pty Ltd http://www. The following information proves just how easy it is to have café style coffee in your home or office. X100) you can now effectively ‘Lock’ the keypad from unintentional adjustment. On S & X series Jura machines (S90. They are one on top of the other.Hints For Jura Coffee Machine Owners Page 19 Hints For Jura Coffee Machine Owners So you’re lucky enough to own a Jura machine. X95. Here’s how: 1. Release when the machine beeps and the display will temporarily show 'STOP'. The keypad functions are now locked. Keeping prying fingers at bay.gilkatho. 3.au . Simultaneously press and hold the 'P' and the '-' keys on the programming keypad. 2. You can do away with all of those helpful people in the office or venue who want to make ongoing adjustments to the coffee. Turn the machine 'off' with its Power button but leave it plugged into the wall socket. water. X90. Or maybe you’re thinking of joining the Jura club.
No programming function and no cleaning function. Jura ensures spare parts will be available for at least seven years afterwards. To enable the keypad and allow the cleaning cycle and programming.7. 4. E-series machines will request a new tablet every 220 brew cycles and other machines without text displays request new cleaning tablets every 250 brew cycles. There is a visible counter on machines with text displays that tells you how many brew cycles have been completed. changing the water filter and cleaning your machine according to the instructions given on the display. Keep your machine in optimum condition and you’ll be able to make the perfect cup of coffee for years to come. Maintaining Your Machine You’ll be pleased to know maintaining your machine is almost as easy as making coffee with it.Hints For Jura Coffee Machine Owners Page 20 it is so.com. By contacting us at Gilkatho you’ll have the advantages of your machine being seen to by qualified Jura technicians who use sophisticated software to diagnose what kind of maintenance is required. The display will flash ‘OK’. You can carry out minor maintenance consisting of descaling. On all other machines simply calculate the number of cycles by counting how many cleaning tablets you’ve used. Power back on and the keypad will work as normal. Maintenance is very important for the upkeep of your fully automatic coffee and espresso machine.gilkatho.000 to 5. This will ensure maximum safety during transport. Remember to budget about 3. © 2002 Gilkatho Pty Ltd http://www.000 cups of coffee) or every 2 to 3 years in the event of less intensive use. But a full overhaul requires professional attention. even if your model goes out of production. It is necessary so that your machine stays in tip-top condition and works perfectly.5 cents per cup brewed for the maintenance costs and its always a good idea to hold on to the original packaging for your machine. Every Jura machine needs maintenance that not only keeps the machine running smoothly but also ensures continued quality in your favourite brew. Lastly.000 .000 brewing cycles (approx. once again turn off the machine but this time press and hold 'N' and '+' keys.au . Jura recommend that you have your machine overhauled every 3.
67% of the aluminum and 70% of lindane where present. This charcoal removes any flavour and odour reducing chlorine residue. mostly of wood or nutshells. 85% of chlorine.com. Healthwise. To achieve this.au . there is a low risk of germ or bacterial growth inside the machine as the filtering material remains “under water” during its working life providing perpetually freshly filtered water. the filter uses the professional ‘upstream’ method. Supplies of Claris water filters are available through Gilkatho. The small investment in water quality designed into every Jura coffee machine leaves you with fresh. Additionally the filter will largely remove chlorine residue and eliminate to a great extent harmful substances e. The granules are whirled up and uniformly utilised. In Claris this upstream principle has been miniaturised and has a patent pending. They generate a chemical reaction but do not contain chemical additives. Minerals and fluorides which are so important for good health are not filtered out. In contrast to the principle of gravitation the water flows through the filter at a constant speed. lead and other heavy metals. clean water ready to enjoy the taste of your favourite coffee beans. in waterworks).g. The upstream principle is applied industrially (e.gilkatho. The Claris water filter is designed to remove 75% of the carbon hardness. The Claris filter used in the Jura Impressa coffee machines consist of ion [organic] exchangers and activated charcoal.Hints For Jura Coffee Machine Owners Page 21 The road to good coffee – filtered water Filtering coffee water prior to brewing gives a better tasting coffee and reduces calcium deposits inside the coffee machine. 90% of the lead.g. © 2002 Gilkatho Pty Ltd http://www. The activated charcoal is made of organic material.
To avoid this happening the Jura range of coffee makers include a reminder program to ensure you keep your system in good order. In the city. The Jura Impressa models allow you to preset the required frequency of descaling so the system will remind you when descaling is needed. If you are using a Claris water filter you do not need to run the descaling program.au . That’s definitely not a good thing. this is generally every 300 litres of water used through the system. The harder the water – the more often you have to descale. The Jura descaling process takes about ½ hour to run and uses two tablets. To check the water hardness use the Aquadur strip that is included with the Jura purchase. The frequency with which you need to ‘descale’ your coffee machine is determined by the hardness of the water you use.Hints For Jura Coffee Machine Owners Page 22 Decalcifying Process The build-up of lime scale inside the internal pipes of your coffee machine can cause your water flow to completely block. These tablets are larger and different from the Jura cleaning tablets which are used to clean the brew chamber. Descaling procedures are outlined in the Frequently Asked Questions—‘FAQs’ section of our website.gilkatho. © 2002 Gilkatho Pty Ltd http://www.com. Ensuring good quality water and avoiding scale build up is out of the manufacturer’s control and not covered in the warranty. Warranty Issues The Jura Impressa machines are covered by a 12 month manufacturers warranty which covers defects in manufacture and component failure.
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