Olympia Express Cremina SL User manual

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Cremina
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Cremina SL Owner’s Book

OWNER
CREMINA Nº
DATE OF PURCHASE
Cremina
Owner’s Book
User manual
Product information
Tips for Baristas
Glarnerland

0504
Dear Olympia Express Customer.
From its roots in northern Italy, the passion for the drink has
gained popularity throughout the world. Espresso for everyo-
ne, for the filter coffee drinkers in the European north to the
tea nations of Asia.
Products get developed faster and become cheaper in order to
cover the ever-growing demand. By purchasing an Olympia
Express machine, you have consciously chosen to go down
another path: Highest coffee culture and coffee indulgence.
You are looking at a handmade machine, compact and elegant,
build from premium materials which do not include error
prone electronics. Take your time and dive into the fascinating
world of coffee, be inspired to learn the craft of a Barista, using
your machine to learn and to perfect your skills: It starts with
the choice of the bean, the ideal grind setting, the optimal
temperature as well as the water pressure right through to the
delicious frothed milk. You will be rewarded with a multiface-
ted taste experience, which you can vary to meet your ‘gusto’
thanks to the great variety of espresso roasts and kinds of milk.
This is how the relationship between you and the Olympia
Cremina SL will stay fascinating and long lasting.
Our espresso machines have been built with Swiss precision
for over 90 years. They are to be found all over the world and
thanks to the machines’ robustness also used in its most remote
areas. We are proud of the machines’ reputation, which it
acquired over the decades and we support our Olympia-Express
Family with help and deeds. This support we can also promise
you. But first we would like to ask you to read the user manual
inquisitively and thorough. Our machines have many characte-
ristics – it is important to know them and you will be rewarded
for using them.
We wish you much joy with your Olympia Express.

0706
ContentHow to get the most from this owner’s book
This instructions manual will provide you with all the informa-
tion that you need in order to create the best espresso
experience. This manual includes the instructions, notes of
safety for the use of the Cremina SL espresso machine as well
as a written guarantee (inserted as a card). Furthermore, you
will learn of the machine maintenance, choice of coffee beans,
water and milk. This document should in addition encourage
you to try out a variety of different espresso specialties so do
our instructional videos, which can be found on our homepage.
We hope that this will encourage you to immerse yourself in
the world of coffee.
Important!
Even if you would like to start straight
away, please read the safety instructions
on pages 08 and 11, in order to enjoy your
Olympia Express equipment for a long time.
Safety instructions 08
Repair 11
01 Olympia Express
No compromise 13
02 Cremina
50 years of perfection 14
The classic lever-operated espresso-machine 17
Built to last ages 18
Getting started 20
Adjustment, maintenance and cleaning 25
Steam 27
03 Espresso
The importance of the water 30
The importance of the bean 31
Perfect espresso in five steps 32
Judging the result 34
Espresso richness 36
04 First aid and more
Troubleshooting 39
Further reading on espresso 42
Disposal / Recycling 44
In the middle of the booklet you will find an illustration
of the Cremina SL with all its parts (these elements are
italicized 2in the text).

0908
The Cremina SL espresso machine is designed to be
used in the home or in office kitchens.
Please read carefully the guarantee terms on the en-
closed postcard. For your own safety and in order not
to invalidate your warranty rights, please pay attenti-
on to the following safety instructions:
• Read the instructions very carefully before you first
start the machine. Keep them with the machine in
case any questions should arise.
• Never switch on the machine when the water level
has reached “min” or if the boiler is empty. Damage
to the boiler element could otherwise occur.
• Please do never open the boiler top 1when the
machine is switched on and if the steam wand 12
has not been emptied completely. Only open the
boiler top 1when the machine is switched off 4.
Also open the steam tab 3in order to release built
up pressure.
• Never release the loaded lever 8except the lever
8is in the resting position or ground coffee is in
the portafilter 6.
• The apparatus can only be connected to AC power
supply. The allowed voltage can be found on a plate
on the bottom side of the machine.
• When the machine is switched on, your Cremina can
get very hot. Please only touch the machine at its
Safety instructions.
handles and make other users aware of the threat
of burns and scalds, which can occur for example
through the leaking of hot water or the discharge of
hot steam.
• Do not allow children to play with the appliance.
• When faults occur while the machine is on, and be-
fore all cleaning and maintenance work, remove the
plug from the power outlet.
• Only specialists and authorized personnel are allo-
wed to repair electrical goods.
• Never yank the cable in order to pull out the plug,
nor touch it with wet hands.
• This piece of machinery may be used by children
8 years of age and over who have been supervised
or instructed in the safe use of the equipment and
have understood the resulting hazards. Cleaning
and maintenance by the user must not be carried
out by children unless they are 8 years of age or
older and are supervised. The appliance and its
connecting cable must be kept away from children
under 8 years of age.
• Equipment may be used by persons with limited
physical, sensory or mental abilities or lack of expe-
rience and knowledge if they have been supervised
or instructed in the safe use of the equipment and
have understood the hazards involved.

1110
• Never pull the cable over sharp corners and make
sure that it is not squashed or bent.
• Do not carry or pull the machine by its cable.
• Only use approved extension cables.
• If the power cord of this machine is damaged, it
must be replaced by the manufacturer or its custo-
mer service or a similarly qualified person to avoid
hazards.
• Do not immerse the appliance in water.
• Clean the machine with a dry or with a moist cloth.
Remove plug from the power outlet beforehand.
• Never switch on the machine when the water level
has reached “min” or if the boiler is empty. Damage
to the boiler element could otherwise occur.
• A thermostat secures overheating and excessive
pressure. If the thermostat breaks the electrical
current, the control lamp 5goes out and only the
on/off button 4remains lit. The reset switch is lo-
cated inside the machine and must be reset by the
service dealer.
• Place the machine on a stable and dry surface.
• Packaging, such as plastic bags and foam should be
stored out of reach of children, as these materials
can be a potential health hazard.
• Do not remove the portafilter when the spring is
under tension
The machine can only be used according to the general
guidelines in the manual. Misuse or technical changes
can be hazardous to your health and your safety. Olympia
Express does not take any responsibility if the security
guidelines are breached.
Repair.
The repair and maintenance of Olympia Express espres-
so machines must be carried out by an expert or by the
manufacturer.

1312
Owner’s book • 01 Olympia Express
01
02
03
01 “Rest.Bar”, Grand-Chêne Lausanne, 1940s
02 “Olympia Buby”, 1961
03 “Olympia Cremina 67”, 1970s
01 Olympia Express.
No compromise.
For more than 90 years, perfect materials and workmanship
have been top priority at Olympia Express. Each and every tiny
detail is constantly rethought and, if necessary, optimized. This
is why Olympia Express was the first manufacturer to be using
chrome steel water tanks, which meet the strict hygienic and
technical demands of our engineers.
The same holds true for the design: “Form follows function”.
This basic design principle makes Olympia Express products a
perfect example of Swiss design.
The concept of sustainability is an increasingly important issue
in our society. This has been the guiding principle for Olympia
Express for decades. Our machines are durable and repairable,
with 50-year old machines still working perfectly and being
“vintage” machines, they are much sought after among enthu-
siasts.
Of course, more machines could be produced but that would
mean compromising on the attention paid to quality and pre-
cision. However, drinking espresso is to some extent a cultural
achievement. Olympia Express has been upholding this culture
for generations. The passion for Italian espresso merges with
the great tradition of Swiss craftsmanship, resulting in a pro-
duct, which continues to delight its owner over and over again.

1514
Owner’s book • 02 Cremina
At the beginning of espresso making, when compact water
pumps were still a long way off, the quality of the espresso
was solely in the wrist of the barista. In the 1950s, or the first
time the newly developed brew group with compression spring
made the work of the barista easier.
Such machines were now an integral part of the classic café
bar. The constant pressure on the coffee powder results in a
constant extraction, unlike comparable devices with a pump.
For this reason, more lever machines can be found in the café
bars today.
The Cremina SL (S for spring and L for lever) was developed
exactly according to these criteria. According to the wishes and
needs of our customers: compact design, perfect workmanship
and ease to use.
02 Cremina.
The Crema gastronomy machine
as a role model.
«Crema I-6», taken from a product data sheet around 1950

1716
Owner’s book • 02 Cremina
The lever machine
with the little extra.
The Cremina SL combines the tranquility of a hand lever ma-
chine with the simplicity of a semi-automatic machine.
So, if you have a soft spot for purely mechanical extraction and
do not want to leave constant quality to chance, the Cremina
SL is the right choice. Despite the historical model, it is in no
way out of date.
The completely redesigned brewing group paired with the solid
base of the Cremina give it a unique appearance. Never before
a brew group with compression spring has been used on such a
compact machine.
With each extraction you can experience how the lever moves
constantly and slowly upwards, magically, while a perfect
espresso flows into your cup below.
Over 90 years of experience in the production of first-class
espresso machines are reflected in the processing and put your
daily coffee in the spot light.

1918
Owner’s book • 02 Cremina
Take a look at the inside: what you will encounter is nothing
but stainless steel, chrome, brass and perfect manufacturing.
The brew group, consisting of group head and portafilter are
made of brass—and are of course chromed and polished to a
high gloss. The steam wand and the steam nozzle are made
of chrome steel which increases the longevity of the machi-
ne and facilitates the cleaning. The electric boiler, made of
chrome steel is filled by opening the top and has a capacity of
1.8 litres—enough for 20 cups of classic espresso. The high-
performance tubular heating element has a thermal protection
against overheating of the boiler. In order to guarantee a per-
fect result and longevity, the gaskets used in the Cremina are
made of high-tech material. The default pressure is adjusted to
between 1.1 and 1.2 bars and the brewing temperature to 92 °C.
A compression spring in the brewing head of the Cremina SL
ensures constant brewing pressure.
However, not only the inside of the Cremina SL is convincing.
Espresso machine purists are also thrilled with its outer appea-
rance: the massive chassis, the sturdy casing and the fittings
are of finest quality. The front with its illuminated operation
display, as well as the grate and drip tray are made of high-gloss
polished stainless steel.
Frame and casing are elaborately lacquered with especially
resistant powder coating.
Built for a small eternity.
01 Brew group, chromed brass
02 Portafilter, chromed brass
03 Pressure gauge, chrome steel rim
01
02
03

2120
Owner’s book • 02 Cremina
Technical Specifications:
Cremina SL Width 20 cm
Depth 27 cm (+ lever 47cm)
Height 38 cm (+ lever 49cm)
Weight 13 kg
Current supply 120 V / 60 Hz ¹
Cable length 160 cm
Power input 1000 W
¹ Also available with 230–240 V / 50 Hz / 1000 W (European-Version)
“The Rolls Royce among the one-armed coffee bandits is
reminiscent of the design and the material of a spartan
Harley-Davidson: simple, powerful engineering and clear
outlines. Everything is of the best, highest quality—stain-
less steel, brass, chrome” (“Neue Zürcher Zeitung”, 2003)

2322
Owner’s book • 02 Cremina
4. Locking the portafilter
In order remove the portafilter 6, gently turn the portafilter
handle 10 to the left to release it out from the brew group 6.
Now put a filter basket into the portafilter (for one cup (a), for
two cups (b)). Fill the basket with espresso grind using the
measurement control of the espresso grinder. For a single shot,
the basket will hold about 7 grams and a double 14 grams.
Tamp the espresso grind, clean any grind remains from the
edges of the basket and from the “bayonet mount”. Lock the
portafilter back into the brew group.
1. Filling the boiler
Open the boiler top 1and fill with fresh water not exceeding
the top (“max”) of the water level indicator 2. The amount of
water in the boiler is therewith close to 1.8 litre. Close boiler
top 1properly. Close also the steam tab 3as well (turn to
the right). Connect the machine to the power supply. Press the
on/off button 4; this will light up, as will the control lamp 5,
indicating that the boiler is heating the water.
2. Releasing air and heating up
As soon as the control lamp 5goes out (after about 10
minutes) and the pressure gauge 7shows 1.1–1.2 bar, open
the steam tab 3briefly, allowing the air to be released out
of the boiler. The control lamp 5lights up once again briefly,
because the machine has to re-heat the water to equal out the
decrease in pressure. When the control lamp 5turns off, the
machine is ready for use. The on/off button 4is constantly lit,
but the control lamp switches on and off; in doing so, you can
see that the boiler pressure regulation is working. Depending
on the boiler pressure, the pressure regulator 17 switches the
boiler on or off, allowing the water to be kept at a constant
temperature and to prevent a waste in electricity.
3. Preheat the brew group
To preheat the portafilter 6, place it in the brew group 9
(turn it to the right; figs. 01 and 02) and then lower and lift the
lever 8briefly. This action releases water that is then pushed
through the piston. To preheat the cups, the top of your Cremi-
na is designed to warm up cups.
Getting started.
01, 02 Place the portafilter
03 Pull down the lever in one movement in order
to brew an espresso
(a) (b)
01
02
03

2524
Owner’s book • 02 Cremina
5. Brewing the espresso
Place 1 or 2 cups under the coffee spout (11), and pull the
lever downwards. Wait 7 to 12 seconds (pre-infusion time),
until a few drops of espresso flow from the spout. Release the
lever 8carefully. The hot water is then pushed through the
grind and your first foamy aromatic espresso will pour gently
into your cup.
Caution!
Before taking off the portafilter 6, wait a moment, about 30
seconds, so that any remaining pressure can dissipate. If you
want to continue making espresso, remove the portafilter 6,
empty the used grind into a bowl, clean the portafilter 6and
repeat the procedure.
Although the espresso should be finely ground, it should not
be too fine; otherwise, the espresso will flow very slowly. If the
grind is too coarse, it will flow too quickly and no crema will be
produced.
To keep your espresso velvety, even when preparing many
cups of espresso, we suggest regularly cooling the portafilter
6under running cold water, thereby minimizing any risk of
overheating. When the water in the level indicator has reached
the bottom line, the machine should be switched off immedi-
ately!
The boiler top 1should under no circumstances be opened
as long as the machine is on and the remaining pressure has
not been released through the steam tab 3.
After the machine has been refilled, you can continue. Just
follow steps 1 to 5.
If you want to make espresso of the highest standard, it is
essential to clean the machine on a daily basis and to have
regular maintenance inspections!
The steam wand 12 needs to release the remaining steam
after every use and to be cleaned with a damp cloth. To do this
you open the steam tab 3slightly.
The more calciferous the water, the more the boiler has to be
descaled. We suggest you have your machine descaled by our
local service-providers at least once a year. If you would prefer
to do this yourself, we suggest you purchase a commonly used
decalcifying solution for coffee machines and use it as descri-
bed in the product manual.
To be energy efficient our Cremina has a so-called shut-down
switch. This means that it switches itself off after 1 hour of
non-use. Your Cremina can of course be switched on again
afterwards.
Adjustment, maintenance
and cleaning.

2726
Owner’s book • 02 Cremina
We suggest a thorough clean of all the coffee baskets, to
prevent the holes from becoming blocked. Use no dishwashing
liquid for this. As soon as the basket holes get bigger or the
baskets are squashed on the sides, we suggest exchanging
them for new ones. After the baskets have been cleaned, we
also recommend cleaning the inside of the portafilter. The
shower 12 , which sits in the brew group 9, is cleaned auto-
matically through the daily cleaning of the brew group.
To check this, let the water flow out of the brew group without
the portafilter attached. If the water flows consistently out
of the shower, it is clean. However, if the water flows out
inconstantly or splashes, even though it has been cleaned, it
is most likely broken and needs to be replaced. The sealing
gaskets hinder the splashing of water while in use, but needs
to be changed as soon as water loss on the brew head is
noticed. The loss of water reduces the amount of pressure,
which is put on the coffee basket. This reduces the quality of
the final product. The machine is fitted with a thermostatic
safeguard, which hinders the burnout of the boiling element if
the machine is in use without any water. If the safeguard has
for some reason switched itself off, please let us, or our local
service partner, know immediately.
Upon consultation you can of course also send us your Cre-
mina, not only in the case of a defect, but also for its regular
check-up. To do so, please order and use a big enough delivery
box from us.
Steam.
Hot Water
You can also use the steam to boil water or make tea. To do
this, open the brew tab 3slightly to release condensed water
or remaining air before starting. This will also prevent any
suction of the fluid being heated up. Put the end of the steam
nozzle 12 into the filled cup or a different container. Leave the
steam tab opened until the desired temperature is reached.
Then, close the tab again before removing the container or
cup.
Hot milk without froth
Fill the milk froth container with milk; immerse the steam
nozzle 12 in the milk. Now turn on the steam tab and turn it
off again as soon as the desired temperature is reached. Close
the tab first before pulling away the container; otherwise, the
milk may splash out.

2928
Owner’s book • 02 Cremina
Hot milk with froth
The making of perfect milk froth comes in two steps, the so-
called “stretching and rolling”. For the stretching phase, im-
merse the steam nozzle 13 into the milk and open the steam
tab 3fully. When the milk slowly starts to create froth, the
container needs to be lowered slightly, whereby the tip of the
steam wand always has to be slightly below the milk surface.
When the volume has nearly doubled and reached 30°C/86°F,
the rolling phase can start. The steam wand should be placed
deeper into the milk to mix the created froth with the hot milk.
Through rotation, the frothed milk will get finer and finer. The
big bubbles burst and the mixture will form to be a homoge-
neous fluid. However, the milk must not become too hot. The
ideal temperature can be checked by placing one hand on the
container, if is it more than hand warm, but not hot, the opti-
mal temperature of 65°C/149°F has been reached. Then, close
the steam tab and remove the container.
Immediately after the use, release remaining steam from the
steam wand and clean it with a damp cloth. By doing so, dirt
and limestone will not build up around its tip or the inside.
01 Pouring in the milk; immerse
the steam nozzle in; open the
steam tab
02 Steaming the milk; lower the
container slightly («stretching»)
03 Mix the froth with the milk
through rotation («rolling»)
149 °F
86°F

3130
Owner’s book • 03 Espresso
Most available coffee blends sold consist of two different
coffee blends, which differentiate in taste, caffeine amount
and shape. Arabica beans have a rounded cut in the middle, are
longer and flatter. The unroasted beans have an intense green
colour. The cut on the Robusta (or Canephora) bean on the
other hand is very straight, it is rounder and it is a little lighter
in colour with brown or grey shading. Whereas the Robusta
bean has high caffeine content, the Arabica beans are milder
and more aromatic. Even though common opinion suggests
that pure Arabica blends are better than ones with a small
proportion of Robusta beans, it should be noted that a small
Robusta part (about 10%) intensifies the taste and the aroma;
it also simplifies the espresso making procedure and compen-
sates the traces of bitterness in Arabica beans. Even though the
roasted beans are enclosed in vacuum or valve packages and
do not lose their characteristics for many months, they are,
however, at their best within the first 3–4 weeks. We suggest a
dry and airy place for storage. Warmth, light and strong aromas
are to be avoided. Espresso loses its aroma very quickly when
exposed to air. Therefore, the packaging should only be opened
just before filling it into the grinder. Because more taste is lost
more quickly when the beans are grinded, only grind as much
as you need.
The importance of
the bean.
03 Espresso.
The importance of the water.
The quality of the water used is very important for the pre-
paration of a good espresso. It is important not to use hard
water, so the taste and the aroma of the ground beans can fully
unfold. The water hardness varies from region to region, de-
pending on the potassium salts solved in it. A German hardness
grade (°dh) complies with the content of 0.35oz limestone per
264.17 gallons of water. Many water filter manufacturers offer
test cards, helping you to find out about the composition of
your tap water and what hardness grade it is. We recommend
a hardness grade from about 6°dh (US: 0.336 ppm CaCO₃) A
normal water filter filters the limestone out of the water, so
that the aroma of the espresso can unfold fully. Apart from the
taste, there is also another reason why you should not use hard
water. Limescale can cause crust formation in the pipes and the
boiler and thus cause slow water flow. Limescale blockage can
also cause a reduction in temperature of the outflowing water
and thus affect the outcome.
01 Arabica bean: unroasted, roasted
02 Robusta / Canephora bean: unroasted, roasted
01 02

3332
Owner’s book • 03 Espresso
The tamping
The espresso in the portafilter basket has to be properly
tamped down to provide the flowing water with the needed re-
sistance: If the espresso is not tamped sufficiently, the water
will run through the grind without picking up the entire aroma,
if the espresso is tamped too hard, the water flow can be very
slow or not happen at all. The suggested force to be tamping
with is 15kg/33lb. With a little practice you will find out the
perfect tamping pressure.
The extraction
After tamping, place the portafilter, which holds the basket,
counter clockwise into the brew group. If water or coffee spills
out from the sides when you pull the lever down, you have eit-
her put in too much espresso grind or the portafilter is sitting
too loosely in the brew group. Once it has been tightened, push
down the lever slowly, wait 7 to 12 seconds till a few drops
fall from the spout, then carefully release the lever. The lever
moves up steadily. The result will be an aromatic, delicious
espresso with a beautiful hazel-coloured crema.
Perfect espresso in
five steps.
The preparation
The espresso machine should be switched on 15 minutes
before use, so that the right temperature exists in all parts of
the machine and the needed pressure has built up. Since most
parts only really heat themselves when the espresso is being
made, we suggest putting the portafilter with basket, but
without espresso into the brew group and letting water flow
through by lowering und lifting lever.
The grinding
For the use of the grinder, please consider the advice offered
to you in the owner’s book of the grinder “Olympia Express
Moca”. The setting of the grinder is extremely important,
since it can alter the size of the grind. If the beans have been
ground too coarsely, the water will flow through the grind too
quickly and not all the desired aromatic parts will have been
extracted. The result is a thin espresso that is poor in aroma.
However, if the grind is too fine, the water will run through the
coffee very slowly and the espresso will taste wooden and
bitter. Endless factors, such as humidity, air pressure and
quality, blend and roast temperature of the bean are of such
high importance to the outcome that there is not “the” right
grind setting. The ideal grind setting is achieved when it takes
20–30 seconds to pull an espresso shot.
The dosage
After the grinding, it is important to fill the basket in the por-
tafilter with the right amount of espresso (7.5 to 9gr / 0.27oz
to 0.32 oz for a single and 14gr / 0.53oz for a double shot). Not
following these guidelines would mean that the same pro-
blems might occur as with the too coarse or too fine espresso
grind. Please pay attention to the right choice of basket. If
you select the wrong one, the outcome can be frustrating. We
recommend to always use the double basket for best result.

3534
Owner’s book • 03 Espresso
A bitter tasting espresso with an intense taste and not much
aroma plus an extreme aftertaste is normally the outcome of a
too intensely brewed espresso grind.
Judging the result.
If you have followed the instructions, the result is a perfect
espresso. You can judge this by the following criteria:
The first impression
The colour of the crema shows the caramelized natural sugars
of the espresso bean. Ideally, the crema should be of a hazel
colour with shimmers of red irregular stripes (fig. 01). The
crema should be three to four millimetres thick. It should not
include any big bubbles and last a minimum of three minutes
without breaking up or decomposing. If the crema is light,
thin, contains big bubbles and disappears quickly, it is a sign
of insufficient use of the espresso grind (fig. 02). If the crema
is dark brown or black with a white spot, or it is too thin with
the tendency to form a black hole in the middle, the espresso
grind has been exhausted (fig. 03).
The aroma
The espresso flavour consists of many different substances.
After the extraction of the shot(s), the aroma should be
intense but pleasant and slightly sweet. The espresso should
not be burned or taste wooden, smell musky or like tobacco.
A touch of hazelnut can develop when a blend with a high
Arabica percentage is used. An unclear, weak or lack of smell
is a sign of poor use of the espresso. A biting, sour taste or too
dominant smell means the espresso has been exhausted.
The taste
A perfect espresso needs no sugar, however, but sugar can
complete it. The taste of the espresso should be perfectly ba-
lanced between sweet and bitter. It should never taste burnt
or leave a bitter aftertaste. A watery tasting espresso without
the needed density is normally due to badly brewed espresso.
01
03
02
01 Perfect crema
02 Light and thin crema
03 dark brown crema with black
hole in the middle

3736
Owner’s book • 03 Espresso
Caffè macchiato
An espresso with a shot of frothed hot milk, a “maculate cof-
fee” because the milk leaves a small white spot on the espresso.
It is served hot in an espresso cup and looks just like a small
cappuccino.
Caffè mischio
Espresso mixed with hot chocolate and served with whipped
cream. An interesting alternative to latte macchiato.
Caffè moca
¹⁄3 espresso, ¹⁄3 hot milk, ¹⁄3 hot chocolate. Caffè moca is served
in a glass. It can be sweetened with sugar and served with
whipped cream.
Caffè ristretto
An espresso that has been made with very little water. Mostly
between 0.51oz and 0.76oz instead of the usual 0.85oz. Mainly
drunk standing at the bar.
Caffè shakerato
An espresso drink that—either with or without sugar—is
mixed in a cocktail shaker with ice cubes. Flavours such as
vanilla or caramel can be added as well as a shot of grappa or
amaretto.
Caffè sorbetto
Espresso that is frozen in ice cube trays and then be blended
in a mixer with added sugar and milk. The outcome is a soft
“mousse”, which is served in very cold glasses.
The Italian bar is a popular place to enjoy small refreshments:
the obligatory espresso, which in Italy is simply called “caffè”,
a glass of wine and of course hot debates about important or
sometimes less important things. Here, one can find the biggest
variety of coffee specialties. Have you ever tasted these?
Caffè americano
An espresso, which has been topped up with hot water.
Caffè brulot
Put brandy or cognac in a pre-warmed cup, place a sugar cube
in the middle and light it. Pour the shot of espresso over and
top off with some whipped cream.
Caffè creme
An espresso with a proper crema, but considerably more water.
This is the Swiss’ favourite drink.
Caffè corretto
An espresso, with an added shot of brandy, aniseed schnapps or
cordial.
Caffè doppio
A double espresso (about 1.69floz), served in an espresso cup.
Caffè freddo
A sweetened, espresso served cold.
Caffè latte
White coffee the Italian way. An espresso doppio and hot milk
is served together in either a glass or a bowl, usually without
froth.
Espresso richness.

Owner’s book • 04 First aid and more
3938
Cappuccino
¹⁄3 espresso, ¹⁄3 hot milk, ¹⁄3 froth. Topped with chocolate or
cinnamon, served in special cappuccino cups. The name cap-
puccino stems from the nutty-brown color, which reminds of
the frocks worn by the “Capuchin” monks. Rumor has it that
the cappuccino originated in Vienna. The Italians inherited the
“Capuchin” and used milk froth rather than whipped cream.
Cappuccino chiaro
A cappuccino that is being prepared with less espresso and
more hot milk.
Cappuccino scuro
A cappuccino that is being prepared with more espresso and
less milk.
Cappuccino freddo
A cappuccino served cold “on the rocks”.
Frappuccino
An espresso mixed with sugar and cream. Fill into a cooled
glass and add a few ice cubes. Basta!
Latte macchiato
A latte macchiato is served in a glass; at the bottom of the
glass is the hot milk, in the middle the espresso and on top the
colder milk froth.
04 First aid and more.
Troubleshooting with possible
disorders.
Inadequately brewed espresso grind
Appearance: Light, watery, coarse bubbled froth, thin crema and quickly
disappearing aroma.
Reason Suggested Solution
Espresso too coarse Grind the espresso finer
Espresso amount too little Increase the amount of espresso ground
Espresso tamped either too little or
not at all Tamp the espresso harder
Water temperature below 190.4°F Reset Boiler
The espresso flows out too quickly
(extraction time below 20 seconds)
Check the temperature and the pressure;
if o.k., grind the espresso finer. Increase
the espresso amount and/or tamp harder
Reason Suggested Solution
Espresso ground too fine Espresso needs to be ground
more coarsely
Espresso amount above 0.35oz Set the amount between 0.26– 0.32oz
Espresso tamped too hard Espresso needs to be tamped more softly
Water temperature above 197.6 °F Water pressure needs to be reset by
engineer
Espresso only drips out of the spout
(extraction time over 30 seconds)
Check temperature and pressure; if o.k.,
grind the espresso coarser, reduce amount
and/or tamp slightly softer
Overbrewed espresso grind
Appearance: Foam is dark or black, with a white spot or a black hole in the
middle, very thin, which dissolves towards the edge of the cup.Taste is
bitter without any aroma.