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Tips
- The quality of the water strongly influences the quality of the flavours. Limescale and chlorine can alter the
taste of coffee. We recommend that you use the Claris Aqua Filter System cartridge, or water with low mineral
content, in order to preserve all the flavours of your coffee.
- When preparing drinks we recommend using preheated cups (by passing them under hot water) of a size
appropriate to the quantity you want to make. For your milk-based preparations, we recommend that you
use thick glass cups for an appetising result.
- The roasted coffee beans can lose their flavour if they are not protected. We advise you to use the amount
of beans equivalent to your consumption over 2-3 days and to choose 250g bags. Always store beans in an
airtight container in a cool, dry place. To achieve a good crema you should always use fresh beans.
- The quality of the coffee beans is variable and tastes are subjective. Arabica will give you fine, floral flavours
unlike Robusta which is higher in caffeine, more bitter and full-bodied. It is common to mix the two types of
coffee to get a more balanced coffee.
- We do not recommend the use of oily and caramelised beans as these can damage the machine.
- When using a new bean roast, start at the most coarse grind setting, and adjust to taste. Be careful of
flavoured beans or extra dark roast coffee as some beans become oily in the roasting process and can cause
blockages in the grinders. The finer the grind setting the slower the flow of coffee to your cup. Always make
a long coffee using a coarse grind.
- For a strong coffee you do not need a fine grind. Grinding fineness does not affect the strength of the coffee
– it is the type of bean (dark roast/light roast etc...). Dry beans on a fine grind will produce a powder – which
may block the system.
- Use fresh pasteurised, UHT, skimmed, semi-skimmed or whole milk from the fridge (3-5°C) for best results.
- The use of special milks: micro filtered, raw, fermented, enriched or plant milks such as rice, oat or almond
milk can give results that are less satisfactory in terms of quality and quantity of froth.
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