Lelit William - PL71 Manual Del Usuario página 16

Grinders Line - William - PL71
tenance and care of the machine will
ensure 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
16
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.
Robusta
This variety is woody, bitter, full-bod-
ied and spicy, with little aroma. Its
cream is more frothy and grey.
The blend selection is important for
creating the perfect coffee for your
Arabica
It is grown between 900/2000 m
Rich aroma.
Caffeine between 0.9 ~ 1.7%
Robusta
It is grown between 200/600 m
Spicy aroma.
Caffeine between 1.8 ~ 4%
palate. There are many blends in the
market. Differences in taste, perfume,
consistency depend from the propor-
tions of the two main coffee varieties.
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
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
Arabica
Italy, where they prefer a stronger taste,
It is grown between 900/2000 m
the percentage can reach 40- 50%.
Rich aroma.
At the end of the day, it's just a matter
Caffeine between 0.9 ~ 1.7%
of taste...Experiment until you find the
blend you like best!