Lelit PL62S - Maintenance; Coffee Varieties

PRO Line - Mara - PL62S · PL62 · PL62T
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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
avour, 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.
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%
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%
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%
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
owers, 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 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 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 nd
the blend you like best!