The Art Of Espresso Coffee - Lelit Pro Line - Mara PL62S User Manual

PRO Line - Mara - PL62S · PL62 · PL62T
06.

The art of espresso coffee

Contrary to what you might think, making a perfect Espresso is not that easy.
It takes experience, ability, passion and a little bit of curiosity. In this paragraph
we would like to share with you some of the basic rules for making a perfect cup
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of Espresso.
Suggested doses:
Ristretto (Strong) about 20 ml – Espresso about 30 ml – Lungo (Long) about 60 ml.
The "5 M's"
If you want to make perfect Espressos,
you should start by ensuring the five es-
sential factors which turn a simple cup
of coffee into an Espresso for connois-
seurs! These are the "5 M's"; in Italian:
miscela (blend), macinatura (grinding),
macchina (machine), manualità (skill) and
manutenzione (maintenance).
1- Miscela (Blend)
Good Espressos are always made with
a good blend of coffee. An Espresso
with the right taste requires a blend
of two types of coffee, Arabica and
Robusta. The first gives the coffee its
delicate aroma and the right amount
of acidity, while the second type gives
it its full taste, body and cream. The
quantities depend on your own taste.
Try out different combinations until
you find the blend you like best!
2- Macinatura (Grinding)
The grinder is a must for making good
Espresso. Coffee should always be
ground just before it is used so that it
preserves its taste and aroma. The Le-
lit grinders let you adjust the grinding
level to suit the coffee blend in order
to establish the correct extraction time
and amount of cream.
3- Macchina espresso
(Espresso machine)
Lelit coffee machines are designed
and built to let you adjust the water
pressure and temperature to your re-
quirements. The right balance of these
two factors allows you to extract from
the ground coffee not only the sub-
stances that provide its taste, but also
the insoluble particles that give your
Robusta
coffee body and aroma.
It is grown between 200/600 m
Spicy aroma
4- Manualità (Skill)
The beans have a round
Half of the result depends on how you
shape with a straight groove.
use the machine. A passionate expert
Caffeine between 1.8 ~ 4%
is an essential part of the Espresso
production chain and can enhance
the result to bring additional value to
the final product. Passion and practice
are, therefore, the secrets to learning
how to use the machine. You can ex-
periment with different blends of cof-
fee, grinding, pressing, water temper-
ature and pressure, not just to make
an Espresso, but to make the one that
is just right for you.
5- Manutenzione (Maintenance)
Daily maintenance, scheduled mainte-
nance and care of the machine will en-
sure the quality of the beverage and
the durability of the product you have
purchased.
A clean machine says a lot about your
passion for coffee making.
Coffee varieties
The choice of the blend is an essential
factor for making the ideal coffee for
your taste. There are a lot of different
varieties of coffee blends on the mar-
ket to choose from. The differences in
flavour, aroma and texture depend on
the quantities of the two varieties of
coffee that make the blend.
Arabica
This is a sweeter and more delicate
variety of coffee, with a rich aroma
and cream that is very thin, dense and
compact.
Arabica
It is grown between 900/2000 m
Rich aroma
The beans have an elongated oval
shape with an "S" shaped groove.
Caffeine between 0.9 ~ 1.7%
Robusta
This variety is woody, bitter, full-bod-
ied and spicy, with little aroma.
Its cream is more frothy and grey.
Robusta
It is grown between 200/600 m
Spicy aroma
The beans have a round
shape with a straight groove.
Caffeine between 1.8 ~ 4%
No variety of coffee can make an ideal
Lelit Espresso - English
EN
Espresso on its own.
The perfect Espresso has a top layer
of cream 2-3 mm thick, a nut brown
to dark brown colour, with reddish
tinges and light streaks, a harmonious
flavour, a strong, balanced aroma and
a sweet, long-lasting aftertaste.
It has a strong aroma with notes of
flowers, fruits, toast and chocolate.
These sensations can last just a mo-
ment or can persist for a few minutes
in your mouth. The taste is round and
well structured. The acid and bitter
perceptions are well balanced where-
as there is little or no astringency.
The ideal parameters to obtain this
type of coffee are:
7 ± 0,5 g. of ground coffee.
25 seconds to brew 30 ml.
88 / 92°C when brewing and 80°C in the
cup.
8 /10 bar pressure during extraction.
Even Arabica blends often contain a
small amount of Robusta, which is nec-
essary to enhance the cream and add
aroma and body to the espresso.
Blends made for coffee bars usually
contain 20% Robusta but in southern
Italy, where they prefer a stronger
taste, the percentage can reach 40-
50%.
At the end of the day, it's just a mat-
ter of taste...Experiment until you find
the blend you like best! Arabica
It is grown between 900/2000 m
Rich aroma
The beans have an elongated oval
shape with an "S" shaped groove.
Caffeine between 0.9 ~ 1.7%
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