Good Guide To Great Coffee

Good Guide to

Great Coffee!

sales@gilkatho.com.au

www.gilkatho.com.au

Gilkatho Pty Ltd,

Unit 9, 43 Lang Pde

Gilkatho Pty Ltd

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

CONTENTS

Page 2

An Introduction To Coffee

The History of Coffee

There are many legends about the discovery of coffee. One of the oldest
tells of a young goatherd in Ethiopia in around 850 AD. He had noticed
that after eating a certain kind of berry, his goats would become
particularly lively. Monks then tried the fruit but were so disappointed by
the bitter flavour that they threw it into the fire. Soon, a delicious aroma
was wafting around their nostrils. 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.

Another legend relates how the Archangel Gabriel brought a dish of dark
elixir to the prophet Mohammed, who lay dying. He promptly arose, killed
40 warriors and then made love to a similar amount of women. A potent
brew indeed! Thanks to the divine power it gave him, he went on to

An introduction to coffee

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create the great Islamic empire. In Arabia, coffee was soon known far and
wide as the ‘wine of Islam’, first mentioned in a celebrated Arabic
manuscript of 1587. Next time you’re enjoying your coffee, enjoy the fact
that you are drinking history.

So what is the truth about coffee? Historians say coffee did indeed
originate in the Kaffa mountains of Ethiopia. The first written record of
coffee originates from 9

century Persian medical documents. Then in the

century, Avicenna, the famed doctor and philosopher wrote of its

effects on the human digestive system. It was the Arabs who in the early
16

century first roasted the coffee bean and created the delicious dark

beverage that is now enjoyed the world over. By the end of the 16

century, news of coffee had reached the trading centres of Italy. 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.

In the late 18

century, the era of revolutions, coffee had become a great

institution. 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, the slave trade. 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. This heritage still influences the world of coffee
today, South America and the Caribbean produce some of the worlds best
known coffee varieties.

Today, coffee is the most valuable agricultural resource on earth. That’s
right, not wheat, coffee! The coffee trade is worth US$15 billion per year.
Coffee is grown in 75 countries on 4 continents. 1.4 billion cups of coffee
are drunk every day, and 2 out of 3 people in the world enjoy coffee. In
some northern European countries the consumption figure tops 94%.

What is Coffee?

Coffee comes from the fruit of a bush that originated in Africa. While there
are many species of coffee plant only two are grown for consumption,
Arabica and Robusta. Arabica is the superior species. It provides a coffee
of a finer taste and lower caffeine level and is therefore the most valuable.
However it is also more difficult to cultivate, needing an altitude of at least
800 metres, 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. This variety is much more resilient, being able

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to grow at sea level, in higher temperatures and poorer soils. The trade-off
is that robusta has a coarser taste, higher caffeine levels and is worth
much less than Arabica. Robusta is mainly used in instant coffees and
blended with Arabica to form cheaper varieties of ground coffee. The best
coffee is still Arabica, but Robusta has ensured coffee has become much
more affordable and available than it would have been otherwise.

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. Caffeine is not as

simple as it seems. Chemically it is an alkaloid stimulant naturally

occurring in the coffee beans, which contain a rough average of about 4%

caffeine in proportion to their weight. Strangely while caffeine stimulates

your heart and lungs it actually relaxes your digestive system.

A Brief History Of Espresso Machines

The espresso machine produces the best coffee out of any other method, 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. Like
many great inventions in use today the story of espresso machines began
early last century. They’ve certainly come a long way since the strange
looking devices of yesteryear.

1901 Luigi Bezzera files a patent for a machine that contained a boiler
and four "groups". Each group could take varying sized filters that
contained the coffee. Boiling water and steam were forced through the
coffee and into the cup. Ambrogio Fumagelli claims that this was the birth
of espresso coffee.

1905 The Pavoni company begins manufacturing machines based on the
Bezzera patent.

1927 First espresso machine installed in the USA. 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, causing
a burnt flavour. Cremonesi developed a piston pump that forced hot (but
not boiling) water through the coffee. It is first installed at Achille Gaggia's
coffee bar but World War II prevented further development at that time.

1946 Gaggia begins manufacturing a commercial piston machine. The

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resulting coffee has a layer of foam or crema.

1961 Faema launches a pump based machine. Instead of a hand operated
piston the water is forced through the coffee by an electric pump. Water is
taken from the fresh water supply and travels through a tube that is
passed through the boiler and then through the coffee. This allows the
water to be at the optimal temperature (~200F), filtered and not have to
stay in the boiler for a long period. Almost all modern machines are
essentially this design.

2001 Today, 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.

(From

www.agt.net/public/coffee/history

)

How do espresso machines work?

Now you know the history of espresso machines, here’s a rundown on how
they work. Water is heated under pressures of up to 220kpa (the same
pressure as in a car tyre!) to a temperature of 90 degrees C. As the water
travels through the machine to the filter unit, which contains the ground
coffee, it cools by 5-8 degrees, reaching the optimum level for good
coffee. Experts agree this machine makes excellent coffee if used
correctly. (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.

“… espresso is a colloidal dispersion produced by emulsifying the insoluble
oils in ground coffee. These oils don't normally mix with water. Under
intense pressure (9-10 bars) generated by commercial espresso machines,
oils are extracted from ground coffee, formed into microscopic droplets,
and suspended in liquid coffee concentrate. It is this emulsification of oils
that distinguishes the espresso from strong coffee. It markedly alters the
properties of the beverage in terms of its mouthfeel, density, viscosity,
wetting power, and foam-forming ability. Volatile vapours produced during
espresso extraction hold coffee's aroma and are captured in tiny bubbles
of the crema. These aroma molecules, later released in the mouth as
espresso is consumed, find their way to the nose through the pharynx.
These oil droplets also attach themselves to the taste buds and slowly
release volatile compounds until after the espresso is long gone.”

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The Coffee Process – From Crop to Cup

Be ready for a great journey. In this chapter you’ll learn how coffee is
prepared, from when it is plucked from the bush to when its packed and
ready for you to buy.

Harvesting

Harvesting coffee can be done manually or by machine. The most crude
method is called stripping. Used in Brazil and Africa, everything is stripped
from the branches by hand, which means that not only are the ripe coffee
berries removed but also immature berries, leaves and twigs. This method
guarantees a high yield and is fast and easy to do. 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

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Intermediate methods are better than stripping. 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. However, when
some leaves and twigs are removed the quality of the beans is by no
means guaranteed.

The best method by far is picking, but this is also time consuming and
delicate. Workers pluck ripe berries by hand, repeating the process up to 7
times a year as more fruit gradually ripens. This method is used in Central
America and gives the best results by far.

Processing

After the coffee is harvested the bean must be extracted from its fleshy
berry coating. There are two methods of obtaining the green bean, dry
processing and wet processing. Each gives different final results.

In the wet processing method the berries are put to soak in water, only
hours after harvesting. When the berries are softened the pulp around the
beans is removed by a machine with special rotating disks. With most of
the pulp gone the beans are again placed in water, healthy beans sink but
diseased ones float and are skimmed off. The last remnants of pulp are
removed by 12 to 48 hours of constant stirring after fermenting. Then the
beans are washed again and dried, either mechanically or in the sun. The
final result is smooth and mild, an excellent coffee. However this is offset
by the cost and water consumption associated with the method. For this
reason its use is mainly restricted to high grade arabicas and asian
robustas.

Dry processing is the original and cheaper method and is used for most
robustas and some low grade Arabicas. The harvested berries are spread
out in the sun to dry. They are turned regularly to prevent the formation
of mould and ensure even drying. After 15 days the pulp has dried leaving
just a shell around the green bean which is easily removed. The resulting
coffee is full bodied but lacks true flavour.

After the beans have been processed there is another optional step called
polishing. The beans will still have a thin silvery skin if they were dry
processed. This can be removed to reveal the smooth green bean.
However this step is largely cosmetic and makes little difference to the
final product.

The Coffee Process – From Crop to Cup

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Grading and Sorting

After being processed, either wet or dry, and polished, green coffee beans
must be carefully sorted and graded to ensure a clean high quality
product. Today most of the sorting process is fully mechanized and
comprises seven stages. First, the beans are vacuumed with a machine
called a catador that removes any dirt and debris left after drying and
hulling. Secondly, a magnet removes stray pieces of metal such as nails
and wire. The beans are then placed on a series of wire screens to
separate coffee beans of different sizes. The largest size being 18 and the
smallest 8. This is important as the larger beans produce better quality
coffee. Next air is blown over the beans to remove any last bits of dirt and
dust. Then a colour sensing machine called a colorimeter detects any
under-ripe beans. It does this by sorting out the paler ones. A similar
device that uses UV light detects any rotten beans that are known as
‘stinkers’. Any beans that don’t pass the light tests are shot away by a
quick burst of compressed air. And lastly the beans are sometimes
examined by hand to remove any stray defective beans. The beans are
now ready for packing and exporting, the next instalment in our series on
coffee processing. With a process as complex as this its no wonder the
coffee we drink today is of such high quality.

Exporting and Storage

The sorted green beans are stored for 2 months up to five years. They’re
packed either in standard 60kg hessian sacks or otherwise in giant
containers. Storage in sacks is more expensive, but if some beans begin to
ferment only one sack is contaminated rather than an entire container.
Even storage poses risks to good coffee. Excessive heat and humidity over
long periods spoil the flavour.

Sea air at harbours can give coffee a salty taste, when this happens it is
described as Rioed because Brazilian coffee is often affected in this way.
Coffee beans can even have a banana flavour! If transported in banana
boats the strong odour infuses its way into the beans. The coffee is then
transported all over the world. All coffee producing nations, with the
exception of Brazil, export the vast majority of the annual crop.

The Coffee Process – From Crop to Cup

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Roasting

The most important step in coffee production. Without roasting coffee
would be a weak, excessively bitter infusion instead of the rich full
flavoured brew we all know and love. 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.

The traditional method guarantees quality and takes 15 to 23 minutes
depending on how dark a roast is desired. The green beans are fed into a
rotating drum and heated by a hot air generator. In the first ten minutes
from when the beans reach 160 degrees C. The proteins and sugars react
to form aromatic and coloured substances, this change is known as
Maillard reactions. 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 a further ten minutes the water
content and sugars disappear. The beans lose 20% of their weight but
gain in volume by 60%. Gas released by the heat creates a crackling noise
and master roasters can detect the degree of roast by this sound. The
roasted beans are dropped onto a grille and quickly cooled by unheated air
because otherwise they may actually ignite.

Industrial methods are quicker but produce a lower quality bean. 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. This method
doesn’t allow full flavour development but is sufficient for standard grade
coffee. The second method is known as flash roasting and only requires 90
seconds at a constant temperature of 800 degrees C.

After roasting the beans are placed in silos for 1 or 2 days to allow excess
gases to bleed off. Then all that is left is for the beans to be either
packaged whole, or pre-ground and ready to make your favourite type of
coffee.

Final Step – Brewing Espresso!

There are many ways to prepare a cup of hot delicious coffee. (See
Chapter 1- ‘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. Finely ground coffee was boiled several times
becoming strong with good body and flavour. However before drinking,
the grounds had to be allowed to settle and would form a layer at the
bottom of the cup.

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The drip pot was invented in France in 1800. It consists of a double
chambered china pot, with the chambers separated by a perforated
section. Water was poured in top, trickled over the coffee grounds in top
leaving the bottom full of coffee which was poured out through a spout.
The filter let some grounds through and was very difficult to clean
properly.

The Moka Express was invented in the 1950’s by the Italian company
Bialetti. 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
coffee it produces is said to be overextracted due to the very high
temperature it is brewed at. And if the Moka is made of aluminium this
tends to taint the coffee’s taste. Whatever the experts say, many people
do like the Moka Express and it still sells strongly today.

The cafetierie or bodum is the plunger coffee maker that can be found in
the home of almost all coffee lovers. Coarsely ground coffee is left to
infuse for 3 minutes, the plunger then pushes the filter down, compressing
the grounds at the bottom. When used properly this cheap, easy to use
device produces excellent coffee.

The electric coffee filter is another common home and office option for
coffee making. Water drips into the centre of the coffee and fails to
contact all of the grounds. As a result it makes mild, bland coffee with a
slightly acidic flavour. 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.

But the best method of all in terms of finished product is the modern
espresso machine.

The Coffee Process – From Crop to Cup

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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. Also take a look
at the next chapter of this book for how to brew the perfect cup using an
espresso machine.

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. Badly stored coffee will go off
quickly, spoiling your enjoyment and wasting your money. The best way to
store whole or ground beans is in an airtight glass jar. Air and moisture
are the biggest causes of coffee spoilage and a glass jar protects from
both. Glass is also handy because it won’t absorb the aroma of stored
beans, ensuring that your coffee won’t be tainted by the aroma of a

TIPS AND TRICKS FOR GOOD COFFEE

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different variety of bean. Keep the jar in a cool dark place, sunlight affects
coffee too. Also, don’t freeze your coffee. This will destroy important
flavours and if the container sweats when taken out of the freezer this will
expose the coffee to moisture.

When you purchase your coffee the type of packaging you buy it in goes a
long way to ensuring freshness. The very best method is tinned coffee
followed in descending order by soft vacuum packs, hard vacuum packs
and lastly standard airtight pouches. But if you consume your coffee
quickly, don’t worry about the more expensive options. Correct storage
and packaging is a simple step to take towards attaining the perfect cup.

The Cup And The Brewing Temperature

Coffee is best ‘brewed’ between 86 – 94 degrees C. Any hotter and you
will burn the coffee and produce a burnt taste in the final beverage. Any
lower and most Australians will say it is too cold.

The maximum temperature is an adjustment of your coffee brewer. For
Jura Impressa users, check that the ‘Temperature’ setting of each drink
button is set to ‘high’.

Make sure you are using warmed cups. Use the cup warmer on top of
your brewer or heat your cup with hot water before you make the coffee.

A cold porcelain cup will take 10-15 degrees C of temperature from the
drink. Use thin cups to keep coffee hot. Thick cups absorb more heat, so
delicate china is best to keep your cuppa piping hot. If using an auto-
frothing attachment on your coffee maker, check that the milk flow is not
too fast.

By adjusting the milk flow, you can adjust the temperature of the milk.
The faster it flows, the lower the resulting temperature. Experiment with
the flow rate. Remember that you do not want to boil the milk but it is
sufficient to ‘heat’ the milk.

Above all, give yourself time to sit down and enjoy your finished drink.

The Water

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Good quality water is essential to the perfect coffee. Ideally you should
use filtered water (see chapter on Jura Machines). Experts say you should
go as far as using pure mineral water, but lets face it, that’s a very
expensive option.

The Grind

The grind varies from coarse for a plunger to flour-like for Turkish coffee.
Ensure the grind is even to ensure smooth water flow and pack it down
well. Moisten the coffee with cold water first to bring out maximum
flavour. At least 7g of coffee is needed for each 210ml of water. But note
that too much coffee will make your drink more bitter and obviously too
little gives a pale and tasteless result.

Sugar

Connoisseurs say sugar masks the true taste of coffee, but most of us
mere mortals enjoy a sweet drink. When using sugar avoid brown and
coloured sugars. White sugar dissolves better and won’t destroy the ‘head’
on your espresso.

Miscellaneous

Serve coffee straight away, reheating gives coffee a nasty stale flavour.
Keep your coffee machine clean, residues can taint an otherwise great
drink (see chapter on Jura machines). Finally, choose a good brand of
coffee, that is a freshly roasted, good quality Arabica. For example,
anything in the Lazumba range.

TIPS AND TRICKS FOR GOOD COFFEE

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Making Great Coffee—The Traditional Way

A training guide for using an espresso machine to make the best coffee
possible.

Maintaining quality

Clean the group handles of used coffee with hot water during the day.
Back wash the machine with Espresso Cleaner at the end of every day.
See your Cleaner Package for instructions. Soak the group handles once a
week in warm water and Espresso Cleaner.

Making the great coffee

Great coffee is 80% passion, 20% science. Take pride in the enjoyment
you will bring to yourself and others.

Remove the handle from machine and empty ‘puck’ into receptacle. Wash
and then wipe the inside of the group handle to remove used coffee &
water. Add the required dose of coffee (set at 7 grams per dose) Tamp the
coffee powder to produce a cake, twist as you remove the handle. Too
light and the water will flow too fast. Too hard and the coffee will be
bitter. The level of tamping will determine the pour time, about 20-25
seconds for a single espresso. Wipe the rim of the handle of excess coffee.
This gives a better pressure seal and preserves the group head seals.

MAKING GREAT ESPRESSO THE TRADITIONAL WAY

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Frothing Milk

Fill the jug to the required amount using the freshest milk possible. ‘Heat’
the milk, don’t boil it. Boiling produces a burnt taste. Keep your hand on
the metal milk jug to judge the temperature, its ready at the moment it
becomes too hot to touch. Use cold milk, which allows time for the milk to
‘froth’ before it is fully heated. Warmed milk will not froth enough before
it boils. Pour milk into cappuccinos in one action. Allow room in the jug for
cold milk to expand and froth.

Various Hints and Tips

Check the pour time of an espresso is 20-25 seconds. Use a watch with a
second hand to time this. Develop your tamp pressure to achieve this
time. Keep the handles in the group heads when not in use. This keeps
the metal handles warm.

Clean handles of used coffee with hot water before each preparation. This
process will also pump fresh water of the right temperature into the group
head.

For consistent quality, keep only enough ground coffee in the doser for the
next half hour.

Ensure ground coffee completely covers the doser compartments.

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What Coffee Was That?

Wondering what the café menu is on about or maybe you just want to try
something new. Check out this list of some of the more well-known and
well-loved types of coffee.

Cappuccino

Cappuccino is known in Australia as equal parts espresso, steamed milk
and froth. Many coffee shops will add more milk than this to produce
larger takeaway cappuccinos. For a drink in the right proportion, stick to
one third of each.

Macchiato

Cafe Macchiato is a shot of espresso (served in a demitasse cup) topped
off with velvety smooth steamed milk. The ratio is about 80% coffee to
20% milk. Many Italians add a teaspoon of sugar. Put another way, this is
a serving of espresso coffee with a small dollop of milky foam on top

WHAT COFFEE WAS THAT?

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Caffe Latte

A Caffe Latte is a single shot of espresso with steamed milk. The milk is
steamed, not frothed to produce a smooth texture. There is no frothed
milk in this drink. A Caffe Latte should have approximately 120 –150 ml of
milk in it. (Note: ordering a Latte in an Italian restaurant may get you a
glass of milk so be sure to order Caffe latte.)

Ristretto

This very short and sweet coffee is a normal amount of ground espresso
coffee that has been stopped short. Water quantity will be around 20-25
ml compared to a normal shot of espresso being 30ml. The taste will
consist of the ‘sweetest’ coffee given that these are the sensations that
are first extracted from coffee.

Short Black

Strictly speaking a short black is 30 mls of espresso coffee served in a
demitasse cup. Many Australian establishments serve short black between
30 – 60 mls and it can be ordered as either ‘short black’ or ‘espresso’.

And now for some more unusual varieties…

Espresso Con Panna

This exotic sounding brew is a traditional Italian specialty. It’s simply a
single shot of espresso with a dollop of whipped cream on top. Remember,
always insist on real whipped cream, the artificial tinned product won’t
work when used in coffee.

Hammerhead

This brew definitely lives up to its name. To make a Hammerhead, draw a
shot of espresso into a regular coffee cup and then top it up with drip
coffee. 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.

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Hints For Jura Coffee Machine Owners

So you’re lucky enough to own a Jura machine. Or maybe you’re thinking
of joining the Jura club. The following information proves just how easy it
is to have café style coffee in your home or office.

Keeping prying fingers at bay.

You can do away with all of those helpful people in the office or venue who
want to make ongoing adjustments to the coffee, water, temperature and
other great settings that are possible on the Jura range of Automatic
machines. On S & X series Jura machines (S90, S95, X90, X95, X100)
you can now effectively ‘Lock’ the keypad from unintentional adjustment.
Here’s how:

Turn the machine 'off' with its Power button but leave it plugged into

the wall socket.

Simultaneously press and hold the 'P' and the '-' keys on the

programming keypad. They are one on top of the other. Release when
the machine beeps and the display will temporarily show 'STOP'.

The keypad functions are now locked. Turn back on and check that

Hints For Jura Coffee Machine Owners

Page 19

it is so. No programming function and no cleaning function.

To enable the keypad and allow the cleaning cycle and programming, once
again turn off the machine but this time press and hold 'N' and '+' keys.
The display will flash ‘OK’. Power back on and the keypad will work as
normal.

Maintaining Your Machine

You’ll be pleased to know maintaining your machine is almost as easy as
making coffee with it. Maintenance is very important for the upkeep of
your fully automatic coffee and espresso machine.

It is necessary so that your machine stays in tip-top condition and works
perfectly. Every Jura machine needs maintenance that not only keeps the
machine running smoothly but also ensures continued quality in your
favourite brew. Jura recommend that you have your machine overhauled
every 3,000 to 5,000 brewing cycles (approx. 4,000 - 7,000 cups of
coffee) or every 2 to 3 years in the event of less intensive use.

There is a visible counter on machines with text displays that tells you how
many brew cycles have been completed. On all other machines simply
calculate the number of cycles by counting how many cleaning tablets
you’ve used. 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.

You can carry out minor maintenance consisting of descaling, changing the
water filter and cleaning your machine according to the instructions given
on the display. But a full overhaul requires professional attention.

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. Remember to budget
about 3.5 cents per cup brewed for the maintenance costs and its always a
good idea to hold on to the original packaging for your machine.

This will ensure maximum safety during transport. Lastly, even if your
model goes out of production, Jura ensures spare parts will be available
for at least seven years afterwards. Keep your machine in optimum
condition and you’ll be able to make the perfect cup of coffee for years to
come.

Hints For Jura Coffee Machine Owners

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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. Additionally the filter
will largely remove chlorine residue and eliminate to a great extent
harmful substances e.g. lead and other heavy metals. The Claris filter
used in the Jura Impressa coffee machines consist of ion [organic]
exchangers and activated charcoal. They generate a chemical reaction but
do not contain chemical additives. The activated charcoal is made of
organic material, mostly of wood or nutshells. This charcoal removes any
flavour and odour reducing chlorine residue. The Claris water filter is
designed to remove 75% of the carbon hardness, 85% of chlorine, 90% of
the lead, 67% of the aluminum and 70% of lindane where present.
Minerals and fluorides which are so important for good health are not
filtered out.

To achieve this, the filter uses the professional ‘upstream’ method. In
contrast to the principle of gravitation the water flows through the filter at
a constant speed. The granules are whirled up and uniformly utilised. The
upstream principle is applied industrially (e.g. in waterworks). In Claris
this upstream principle has been miniaturised and has a patent pending.

Healthwise, 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 small investment in
water quality designed into every Jura coffee machine leaves you with
fresh, clean water ready to enjoy the taste of your favourite coffee beans.
Supplies of Claris water filters are available through Gilkatho.

Hints For Jura Coffee Machine Owners

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Decalcifying Process

The build-up of lime scale inside the internal pipes of your coffee machine
can cause your water flow to completely block. That’s definitely not a
good thing. To avoid this happening the Jura range of coffee makers
include a reminder program to ensure you keep your system in good
order. The frequency with which you need to ‘descale’ your coffee machine
is determined by the hardness of the water you use. The harder the water
– the more often you have to descale. To check the water hardness use
the Aquadur strip that is included with the Jura purchase. The Jura
descaling process takes about ½ hour to run and uses two tablets. These
tablets are larger and different from the Jura cleaning tablets which are
used to clean the brew chamber. If you are using a Claris water filter you
do not need to run the descaling program. The Jura Impressa models
allow you to preset the required frequency of descaling so the system will
remind you when descaling is needed. In the city, this is generally every
300 litres of water used through the system. Descaling procedures are
outlined in the Frequently Asked Questions—‘FAQs’ section of our website.

Warranty Issues

The Jura Impressa machines are covered by a 12 month manufacturers
warranty which covers defects in manufacture and component failure.
Ensuring good quality water and avoiding scale build up is out of the
manufacturer’s control and not covered in the warranty.

Hints For Jura Coffee Machine Owners

Page 22

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