Lelit Grace PL81T - Page 20

Lelit Espresso - English
EN
19
pressing, water temperature and pres-
sure, 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 ensure
the quality of the beverage and the dura-
bility 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 market
to choose from. The differences in a-
vour, 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 va-
riety of coffee, with a rich aroma and
cream that is very thin, dense and com-
pact.
Robusta
It is grown between 200/600 m
Spicy aroma.
Caffeine between 1.8 ~ 4%
Arabica
It is grown between 900/2000 m
Rich aroma.
Caffeine between 0.9 ~ 1.7%
Robusta
This variety is woody, bitter, full-
bodied and spicy, with little aroma.
Its cream is more frothy and grey.
Robusta
It is grown between 200/600 m
Spicy aroma.
Caffeine between 1.8 ~ 4%
Arabica
It is grown between 900/2000 m
Rich aroma.
Caffeine between 0.9 ~ 1.7%
No variety of coffee can make an ideal
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 avour,
a strong, balanced aroma and a sweet,
long-lasting aftertaste.
It has a strong aroma with notes of o-
wers, fruits, toast and chocolate. These
sensations can last just a moment 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 whereas there is little or no
astringency.
The ideal parameters to obtain this type
of coffee are:
7 ± 0,5 g. of ground coee.
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 ne-
cessary 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 matter of
taste…Experiment until you nd the
blend you like best!