Featuring an advanced pump boiler system and two filter choices, the commercial-grade Capresso EC PRO Professional Espresso and Cappuccino Machine is the ideal choice for brewing cafe quality espresso and cappuccino at home. The EC PRO is equipped with two filter options that allow coffee lovers at any skill level to prepare barista-quality espresso. The heavy-duty double spout espresso filter, designed for beginners, is convenient and easy to use, brewing one or two espressos at a time. The filter's sieve helps produce an ideal brew quickly and easily, by creating optimal pressure without having to perfect tamp or grind size. Ideal for expert home brewers and those looking to improve their barista skills, the EC PRO's bottomless espresso filter lets users brew barista style. Unlike the double spout filter sieve, the pressure in this sieve is built up based on grind size and tamp. The bottomless sieve produces a richer, thicker crema and a hotter brew because the espresso has less contact with the surfaces of the portafilter. Customer Service Team # 800-767-3554.Troubleshooting Blonding: A very light colored shot may be an indication that more coffee grounds need to be added to the sieve or the grind is too coarse. Alternatively, a shot that is too dark can mean there is too much coffee grounds in the sieve or the grind is too fine. Use a conical burr grinder and experiment to find the perfect grind. Under-extraction: Occurs when coffee is weak in taste. It can be too coarsely ground or not enough coffee is packed inside the sieve. Over-extraction: Occurs when boiler water is too hot. There will be a thin, dark crema and the flavor will be harsh and very strong. Ensure Coffee/Steam switch is in the coffee position and always allow the boiler to cool down after steaming. Channeling: The shot is not flowing evenly in one central stream and is spurting off to the sides. This is caused by uneven tamping. Be sure to place even pressure on the ground coffee when tamping. Tiger striping: Are the visual effects of a good extraction. The tiger stripes are formed by the contrasting light and dark colors of the crema flowing down the steam of espresso into the cup.
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