Olympia Express Cremina User manual

Cremina Owner’s Book
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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 every-
one, 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 consci-
ously 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 electrics. 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 reward-
ed with a multifaceted 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 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
characteristics – 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 infor-
mation 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 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, and
with the help of our literature recommendations on page 42
as well as our instructional videos, which can be found on our
homepage. We hope that this will encourage you to dive deep
into the world of coffee.
Important!
Even if you would like to start straight away, please read the
safety instructions on pages 08 to 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
Regulation, 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
Ideas and suggestions 43
Disposal / Recycling 44
In the middle of the book you will find an
illustration of the Cremina with all its parts
(these elements are italicized 2in the text).

0908
The Cremina espresso machine is designed to be used
in the home or in office kitchens. Please read care-
fully the guarantee terms on the enclosed postcard.
For your own safety and in order not to invalidate your
warranty rights, please pay attention to the following
safety instructions:
•Read the instructions very carefully before you first
start the machine. Keep them close to the machine
in case any questions should arise.
•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 when the machine is switched off 4. Also
open the steam tab 3in order to release built up
pressure.
•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
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.
Safety instructions.
•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.
•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.

1110
•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 before hand.
•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.
•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.
•The reset switch is located inside the machine and
must be reset by the service dealer.
The machine can only be used according to the ge-
neral guidelines in the manual. Misuse or technical
changes can be hazardous to your health and your
safety. Olympia Express does not take any responsibi-
lity if the security guidelines are breached.
Repair.
The repair and maintenance of Olympia Express
espresso 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
enthusiasts.
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 old tradition of Swiss craftsmanship, resulting in a product,
which continues to delight its owner over and over again.

1514
Owner’s book •02 Cremina
1967—1996—2002—2018. We have every reason to celebrate:
Our Cremina has been around for more than 50 years!
In our rapidly developing world, five decades seem like eter-
nity—an achievement one can be proud of. By the way, our Cr-
emina is in good company, take the Porsche 911, for example,
which already celebrated its 50th anniversary in 2013.
Now back to the beginning: the Cremina was born towards the
end of the wild 60s and in the 70s, it was crowned as the “best
espresso machine in the world” by the “New York Times”. For
nearly two decades, the machine found an ever-growing fan
base. In 1996, the machine was substantially overhauled, and
the success story continued. True to the ethics of building the
best espresso machine, it was even further improved in 2002.
In 2003, the “Neue Zürcher Zeitung” called it the “Rolls-Royce
among the one armed bandits”. And the epic strive for perfec-
tion has not stopped. Since 2018, our customers have been
able to purchase the new Cremina; the best Cremina ever.
We would like to wish you many delightful moments in her
company, the Cremina.
02 Cremina.
50 years of perfection.
Sales brochure «Olympia Cremina», 1967

1716
Owner’s book •02 Cremina
The classic lever-operated
espresso machine.
The Cremina is a classic lever-operated espresso machine;
no ifs, no buts. It works with the proven pre-infusion piston
system: lifting the lever draws a small amount of water into the
piston chamber and forces it into the pressed ground coffee,
allowing it to expand. Lowering the lever forces the hot water
through the ground coffee. This tried and tested extraction
procedure, coupled with the continually increasing experience
of the individual Cremina owner, guarantees a perfect espresso,
a composition of crema, smell and taste—a harmonious plea-
sure for the senses. Even your ears will be delighted: the only
noise produced by your Cremina is the singing, when the boiler
heats the water.
Not only the “New York Times” and the “Neue Zürcher Zei-
tung” have considered the Cremina to be “the best espresso
machine in the world”; for more than 50 years, we have been
receiving fan mail from all around the world. This is not just
an honor for us, but also for every owner, who knows how
to create the perfect espresso. It does require some practice,
however, but once you have reached the perfect espresso, it will
always be just that: your very own espresso. A minor, yet subtle
distinction and a true event for every espresso lover.

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 3.8 pints—enough for 20 cups of classic espresso. The high
performance tubular heating element has a thermal protec-
tion against overheating of the boiler. In order to guarantee a
perfect result and longevity, the gaskets used in the Cremina
are made of high-tech material. The default pressure is adjusted
to between 0.7 and 0.8 bars and the brewing temperature to
198°f. The Cremina leaves it to the skill of the barista to find
the required nine bar pressure onto the portafilter by lowering
the lever at just the right time.
However, not only the inside of the Cremina is convincing.
Espresso machine purists are also thrilled with its outer ap-
pearance: 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 tray are made of high-gloss pol-
ished stainless steel. Frame and casing are elaborately lacquered
with especially resistant powder coating.
01
02
Built to last
ages.
03
01, 02 Brew group, chromed brass
03 Portafilter, chromed brass

2120
Owner’s book •02 Cremina
0201
Technical Specifications:
Cremina Width 7.87 in
Depth 10.63 in
Height 12.99 in
Weight 24 lb
Current supply 120 V / 60 Hz ¹
Cable length 5.25 in
Power input 1000 W
¹Also available with 240 V / 50 Hz / 1000 W (European-Version)
01 Manometer
02 Assembly of the brew group
“I bought my Olympia Cremina at Zabar’s in New York
26 years ago, and it has worked perfectly ever since then.
You deserve thanks and congratulations for such a fine
product.” (Olympia Express customer, USA, May 2007)
“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 0.27oz and a double 0.53oz. 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 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 4 pints. Close boiler
top properly. 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
next to it, 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 0,7 bar, open the
steam tab 3briefly, allowing the air to be released out of the
boiler. The control lamp lights up once again briefly, because
the machine has to re-heat the water to equal out the de-
crease in pressure. When the lamp switches 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 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 lift and lower the
lever 8briefly. This action releases water that is then pushed
through the piston. Repeat this action until portafilter and
brew group have heated up (two or three times). To preheat the
cups, place them on the top of your Cremina.
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 slowly pull
the lever upwards. Wait a few seconds, until a few drops of
espresso flow from the spout. Pull the lever carefully and
slowly downwards in one movement (fig. 03). The hot water is
then pushed through the grind and your first foamy aromatic
espresso will pour gently into your cup.
The lever must be pulled down in line with the resistance,
thereby allowing the espresso to flow out steadily. 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,
empty the used grind into a bowl, clean the portafilter and
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
under running cold water, thereby minimizing any risk of over-
heating. When the water in the level indicator has reached the
bottom line, the machine should be switched off immediately!
The boiler top should under no circumstances be opened as
long as the machine is on or the remaining pressure has not
been released trough 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 3 slightly.
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 and use it as described 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.
Regulation, maintenance and
cleaning.

2726
Owner’s book •02 Cremina
We suggest a thorough clean of all the coffee baskets, to pre-
vent the holes from becoming blocked. Use 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 rec-
ommend cleaning the inside of the portafilter.
The shower 15, which sits in the brew group 9 , is cleaned
automatically 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 in-
constantly 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
Cremina, 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 3 slightly 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; other-
wise, 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,
immerse the steam nozzle 13 into the milk and open the steam
tab 3 fully. 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 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
optimal temperature of 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
color. 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 color 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 compensates
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. The-
refore, 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 prepara-
tion 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, depending on
the potassium salts solved in it. A German hardness grade (°dh)
complies with the content of 0.35oz limestone per 264.17 gal-
lons 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 33lb. For training
purposes, we suggest that you use your bathroom scales, with
a little practice you will find out the perfect tamping pressure.
The extraction
After tamping, place the portafilter, which holds the basket,
counterclockwise 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, pull
the lever up slowly, and then push it back down.
The result should be an aromatic, delicious espresso with a
beautiful hazel-colored 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 lifting and lowering the lever. Repeat this action
two to three times until the brew group and portafilter are hot.
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 qua-
lity, 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 se-
conds 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 (0.27 oz an 0.32 oz
for a single and 0.53oz for a double shot). Not following these
guidelines would mean that the same problems 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.

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 color of the crema shows the caramelized natural sugars
of the espresso bean. Ideally, the crema should be of a hazel
color with shimmers of red irregular stripes (fig. 01). The crema
should be three to four millimeters 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 flavor consists of many different substances. Af-
ter 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 hot milk, a “maculate coffee”
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 cap-
puccino.
Caffè mischio
Espresso mixed with hot chocolate and served with whipped
cream. An interesting alternative to latte macchiato.
Caffè moca
¹⁄3espresso, ¹⁄3hot milk, ¹⁄3hot 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. Flavors 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’ favorite 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
¹⁄3espresso, ¹⁄3hot milk, ¹⁄3froth. 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.