The Capresso EC100 produces
perfect espresso – coffee with a thick, foamy layer on top called “crema.” The
“crema” traps the fine aromatics and the light gaseous flavors that register on
the palate. The “crema” keeps flavor locked in that would otherwise escape.
The high pressure and short brewing time prevent the extraction of bitter oils
and release less caffeine than other brewing methods.
Whether you are brewing
a small 1 oz. shot of espresso or a larger cup of pressure brewed coffee, your
EC100 will produce the absolute freshest and most aromatic cup of “crema”
coffee possible. Not only will your EC100 make perfect espresso, but in seconds
the easy to use frothing system turns your espresso into a delicious cappuccino.
Experts consider brewing coffee under high pressure to be the ideal process to
extract maximum flavor and aroma. The difference between espresso and conventional
coffee is that espresso requires a shorter brewing time. This is also
the reason that espresso contains approximately 30% less caffeine than conventional
filter coffee. If possible, use thick-sided, pre-heated espresso/ cappuccino
cups which stay hot longer. Add the sugar before pouring espresso
into the cup or simply shake some sugar briefly into the cup, stirring just once
or twice, otherwise too much flavor escapes.