User manual GAGGIA CLASSIC COFFEE

[. . . ] Place an empty mug under the steam tube and open the steam valve part way to remove any accumulated water from the steam tube. Hold the pitcher with milk in it so that the end of the steam tube is below the surface of the milk but not so deep to block the air intake. As the froth forms, raise the pitcher so that the steam tube goes deeper into the pitcher over the air intake. When the froth is near the top of the pitcher, turn off the steam valve. [. . . ] The next time you purchase coffee for your espresso maker, experiment with one of the many kinds of coffee being sold. You may just find that it tastes better than the blend you have been using. A fine "espresso grind" for pumpdriven machines must be used. Be sure to ask for this when buying coffee or when having beans ground. Do not use a blade-type grinder because it makes too much coffee dust and produces an irregular grind. The mark of real espresso is its dark color, rich taste, and the light brown, natural froth called "crema" in Italian. Cappuccino is usually topped with cinnamon, nutmeg or chocolate shavings. Remember, it must be an "espresso grind" for pump-driven machines. It's best to store ground coffee or beans in an airtight container in the freezer of your refrigerator. Ground coffee readily picks up food flavors. lmpoitant to know. . . The taste of your coffee depends on the characteristics of the beans from which it is made, the type of bean, where it was grown and processed. The special flavor of a coffee bean is determined by many factors, but its taste and aroma are the result of the roasting process. Most coffees purchased from the supermarket are roasted to a moderate degree. Those beans are light in color and have a dry, rather than an oily surface. The coffee beans that are roasted for a longer period of time and at higher temperatures will be much darker in color. Darker beans will produce a more flavorful cup of coffee than the lightly-roasted beans. Preparation: 1. Remove the water reservoir cover (5) and fill with cold water to the MAX line indicated on reservoir (6). The water reservoir (6) can be removed by sliding it forward and then filling it. The reservoir can be removed after disconnecting the decompression duct (lob) by pulling it down. IMPORTANT: When replacing reservoir, be certain that suction tube is inside the reservoir and not kinked or blocked and the decompression duct is again in the original place by pushing it up. Insert plug (14) into a suitable wall outfet (see point (1) under "caution"). Make certain that the hot water/ brew switch (3) is in the "0" position. If you hear a noise it means the pump is on, turn it off immediately with the brew switch. [. . . ] After long periods of non-use, drain stale water from machine by turning hot water/brew switch to "I". However, do this only after you have filled reservoir with fresh water. NOTE: It is very normal for an espresso machine to emit steam and drip occasionally as the water pressure changes during use. Be certain to empty drip tray (1 Oa) as required. NOTE: Product failure due to scale accumulation is not covered by warranty. [. . . ]