Capresso Espresso Maker Espresso Classic 114 User Manual

EspressoClassic Model #114  
EspressoClassic Luxe Model #113  
• Operating Instructions  
• Product Registration  
• Warranty  
 
IMPORTANT SAFEGUARDS  
When using electrical appliances, basic safety precautions should always be  
followed, including the following:  
1. Read all instructions.  
2. Do not touch hot surfaces. Use handles or knobs.  
3. To protect against fire, electric shock and injury to persons, do not immerse  
cord, plugs, or body of machine in water or other liquid.  
4. Close supervision is necessary when any appliance is used by or near  
children.  
5. Unplug from outlet when not in use and before cleaning. Allow to cool before  
putting on or taking off parts, and before cleaning the appliance.  
6. Do not operate any appliance with a damaged cord or plug or after the  
appliance malfunctions, or has been damaged in any manner. Return  
appliance to the nearest authorized service facility for examination, repair, or  
adjustment.  
7. The use of accessory attachments not recommended by the appliance  
manufacturer may result in fire, electric shock, or injury to persons.  
8. Do not use outdoors.  
9. Do not let the cord hang over the edge of a table or counter, or touch hot  
surfaces.  
10. Do not place on or near a hot gas or electric burner, or in a heated oven.  
11. Always attach plug to appliance first, then plug cord into the wall outlet. To  
disconnect, turn any control to OFF, then remove plug from wall outlet.  
12. Do not use appliance for other than intended use.  
13. Use extreme caution when disposing hot steam.  
14. For household use only.  
SAVE THESE INSTRUCTIONS  
SPECIAL CORD SET INSTRUCTIONS  
1. A short power supply cord is provided to reduce the risk resulting from  
becoming entangled in or tripping over a long cord.  
2 Longer extension cords are available and may be used if care is exercised in  
their use.  
3. If an extension cord is used,  
a. the marked electrical rating of the extension cord should be at least as great  
as the electrical rating of the appliance, and  
b. the longer cord shall be arranged so that it will not drape over the counter  
top or tabletop where it can be pulled on by children or tripped over.  
 
EspressoClassic  
User Components  
fig. 1  
1a  
1b  
2
3
4
6
5
6a  
inner screen  
see fig. 18  
7
8
9
11  
10a  
10b  
10c  
1a On/Off switch with red  
indicator light  
1b Selector switch for hot water  
or steam  
2 Lid for water container  
6a Cylinder (movable)  
7
8
9
Frother Tip (detachable)  
Drip tray with grid (removable)  
Porta filter  
10a Pod sieve  
3 Thermostat Light  
10b Small sieve, one cup  
10c Large sieve, two cups  
11 Measuring scoop with tamper  
4 Water container, removable  
5 Selector knob  
6 Hot Water / Frother System  
3.  
 
2
click  
t
1
fig. 2  
fig. 3  
remove  
excess  
tamp  
slightly  
fig. 4  
fig. 4a  
coffee pod  
Standby  
Brewing Coffee  
special pod sieve  
fig. 5  
fig. 6  
fig. 9  
Preheating for steam  
steam or hot water  
fig. 7  
fig. 8  
4.  
 
fig. 10  
fig. 11  
Steam  
Froth  
Tip  
fig. 12  
fig. 14  
fig. 15  
fig. 13  
1. lift  
2. pull  
fig. 17  
fig. 18  
fig. 16  
5.  
 
WHO IS CAPRESSO?  
With its moveable cylinder you can  
select from "steaming only" (for lattes)  
or "steaming and frothing" (for cap-  
puccinos). The extra-long cylinder  
allows you to steam directly in tall  
latte glasses or in extra large pitchers.  
The separate hot water function  
With more than 20 years experience  
in coffee equipment for consumers,  
I founded Capresso, Inc. in 1994.  
My goal is to provide coffee makers  
and espresso/cappuccino machines  
for the customer who wants a superior  
product. Safety, reliability, performance, allows you to make a cup of hot tea  
and convenience are the cornerstones  
of Capresso quality. Our products are  
available through selected retailers  
who can provide expert advice and  
will treat you as a valued customer.  
For a listing of Capresso dealers near  
you, please check out our website:  
or instant soup in 30 seconds.  
Your EspressoClassic is a true coffee  
center. Using the EspressoClassic  
reduces the time and effort normally  
involved in making espresso and cap-  
puccino. The EspressoClassic comes  
equipped with two "regular" sieves as  
well as a "pod" sieve. Using coffee  
pods eliminates measuring coffee and  
facilitates clean-up.  
I hope you will enjoy your new  
Capresso product and will  
recommend it to your friends.  
Michael Kramm, President 2. CAPRESSO Plus Service™  
• HELP CALL 1-800-767-3554  
1. THE ESPRESSOCLASSIC  
Monday Friday 9AM to 9PM  
Saturday 9AM to 5PM  
Eastern Standard Time  
Email address:  
contact@capresso.com  
Fax: 201-767-9684  
COFFEE CENTER  
Coffee experts consider brewing cof-  
fee under high pressure to be the ideal  
process to extract maximum flavor  
and aroma. The EspressoClassic  
produces perfect espresso coffee  
Website: www.capresso.com  
with a thick, foamy layer on top called Our goal is to make sure that all of  
"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. For this reason,  
many European restaurants serve  
"crema" coffee only.  
our customers are satisfied with  
their Capresso purchase. If you  
need assistance, call the above  
number. Feel free to call any time. If  
you are connected to our voicemail,  
PLEASE DO NOT HANG UP. Leave  
your name, telephone number, and  
please say, "EspressoClassic" so we  
know what machine you are calling in  
reference to. Let us know the best  
approximate time to call you back, or  
email or fax us at anytime.  
Whether you are brewing a 1 oz. shot  
of espresso or a 12 oz. mug of coffee, Our unique CAPRESSO Plus Service  
your EspressoClassic produces the  
absolute freshest and most aromatic  
cup of "crema" coffee possible. Not  
only will your EspressoClassic make  
the perfect espresso, but within sec-  
onds the patented DualFrother system  
turns your espresso into a delicious  
cappuccino or latte.  
offers you the following within the first  
12 months (within the continental  
USA Only):  
Free troubleshooting via telephone  
Free repair or replacement if your  
EspressoClassic malfunctions,  
including shipping costs both ways  
and convenient UPS ARS label.  
7.  
 
3. EQUIPMENT  
locked position. (Do not force past  
the "LOCK" position!).  
j. Place a cup underneath porta filter.  
(fig. 11)  
The EspressoClassic comes with:  
Measuring scoop with tamper  
Porta filter  
Small sieve, one cup  
Large sieve, two cups  
Pod sieve  
Removable water container  
Instruction manual  
Mail Order form  
k. Turn selector knob to right "brewing  
coffee" position (fig. 6 )  
l. Allow 3-4 ounces of water to run  
through machine. Turn the selector  
knob left back to the "O"-position.  
(fig. 5).  
4. PLEASE DO NOT!  
6. AUTOMATIC WATER DISCHARGE  
INTO TRAY  
(Ignoring the following instructions  
may result in a VOID of your warranty  
protection)  
Do not use coffee pods in regular  
sieve; use in pod sieve only.  
Do not force the porta filter past  
the locked position.  
Do not attempt to steam/froth with  
out pre-warming first.  
Do not run the pump without water  
in the water tank.  
ATTENTION: The EspressoClassic  
heats the water in a stainless steel  
lined Thermoblock system. Whenever  
you return the selector knob back to  
the "O"-position within a few seconds  
the machine will start to make noise.  
This noise indicates that the machine  
is discarding a small amount of warm  
"rest" water from the Thermoblock  
into the drip tray. (The machine  
will do this automatically.) Doing this  
eliminates any stale water build-up.  
The drip tray holds approximately  
16 ounces of water and will overflow  
after about 20 cups of espresso.  
IMPORTANT: To avoid water overflow  
we recommend pulling out and empty-  
ing the tray after every 10 cups of  
espresso. (fig. 17).  
Do not try to run the appliance with  
a converter on other current or  
hertz (HZ) cycle.  
5. PREPARING THE MACHINE:  
a. Clean all parts.  
b. Lift lid over water tank.  
c. Use handle to remove water tank  
and fill with cold, fresh water (fig. 2).  
d. Insert water tank securely into  
place.  
7. ESPRESSO COFFEE  
e. Turn the machine on (fig.1; 1a). The  
red indicator light in the On/Off  
switch lights up.  
f. When the orange thermostat light  
located over the selector knob illu-  
minates, the machine has warmed  
up and is ready for use. (fig.1; 3)  
g. Place a sieve inside porta filter –  
DO NOT ADD COFFEE!  
An espresso is a highly concentrated  
coffee beverage (that is the reason, why  
most people add a bit of sugar to it!)  
Coffee bars use 7 to 8 grams of coffee  
per cup. The small sieve (fig. 1; 10b)  
holds 7 grams, the large sieve (fig. 1;  
10c) holds 15 grams of coffee. A cup  
or "shot"of espresso, as it is com-  
monly referred to, is no more than 1  
h. Insert porta filter into filter holder by to 1 1/2 oz. Actual brewing time is 20  
lining up arrow on thumb guard  
with INSERT line (fig. 3 ) Make sure  
the thumb guard is pulled back  
towards the handle.  
to 40 seconds. After brewing, the  
espresso should have a dense, foamy  
layer on top, called "CREMA." The  
crema indicates that the espresso is  
brewed correctly. It traps the aroma of  
the coffee underneath. The two most  
i. Lift up slightly and turn porta filter  
to the right until it CLICKS into  
8.  
 
important factors for the right espres-  
so flow and the crema production are  
correct grind  
9. MAKING ESPRESSO  
a. Before making the first cup of  
espresso we recommend that you  
pre-warm the machine, filter holder,  
and cup. Otherwise you may run  
the risk that your first cup of espresso  
is not as hot as it could be.  
b. Insert and lock the filter holder  
without a sieve and place an empty  
cup underneath spout. Turn selector  
knob to the cup position (fig. 6). Let  
two or three ounces of water run  
into the cup. Turn the selector knob  
back to the "O"- position to stop  
the flow of water (fig. 5).  
c. Remove the porta filter, insert the  
sieve and slightly overfill the sieve  
with coffee. Use the tamper on the  
end of the measuring scoop and  
tamp (pack) the coffee slightly  
down (fig. 4 ). Do not tamp too hard!  
d. Remove any coffee from the rim of  
the sieve (fig. 4a).  
water temperature  
If the grind is too fine, no water or  
very little water will pass through the  
coffee. The result is no coffee or a bitter  
coffee without crema.  
CAUTION: Too much pressure!  
If no water or very little water passes  
through the machine, pressure will  
build up. Turn the selector switch  
back to the "O"-position and let sit for  
a minute. Then remove the porta filter  
very slowly, so that the excess pres-  
sure can escape. If you remove the  
porta filter too fast, hot ground coffee  
can jump out of the porta filter.  
If the grind is too coarse, water will  
pass through too fast. The result is a  
weak coffee with little crema.  
e. Insert the porta filter and turn to the  
right until it is in the locked position  
(you will here a "click" as it locks)  
(fig. 3).  
f. Place a cup underneath the porta  
filter and turn the selector knob to  
the coffee cup position. Once the  
desired amount of coffee has been  
dispensed into your cup, turn selec-  
tor knob back to the "O"-position.  
8. THE COFFEE GRIND  
It is very important that your coffee is  
ground correctly. Ask your local coffee  
store to grind your espresso about  
two to three settings coarser than  
usual. The vast majorities of coffee  
specialty houses have properly main-  
tained grinders and will be able to  
accommodate your request.  
(Supermarket grinders may not  
always be maintained properly. Like  
home blade grinders, they may produce  
a lot of coffee dust. Coffee dust clogs  
the sieve, even if the coffee looks  
coarse.) If you have problems with the  
flow-through of your coffee call:  
HELP CALL: 1-800-767-3554.  
g. Remove the cup, add sugar to  
taste, and enjoy immediately. (Do  
not let an espresso sit for a long  
period of time after brewing, as its  
temperature will drop rapidly.)  
10. CLEANING PORTA FILTER AND  
SIEVE AFTER EACH USE  
If you prefer to grind your own beans  
ALWAYS use a burr grinder. Capresso  
offers a range of Burr Grinders which  
will grind the coffee perfectly for your  
espresso pump machine.  
Before making the next espresso:  
a. Remove porta filter by turning it  
to the left toward the"INSERT"-  
position and release.  
b. Tilt thumb guard forward until top is  
over sieve and dump used coffee  
grinds into garbage (fig. 18 ). If you  
fail to place thumb guard over sieve  
it will fall into the garbage.  
9.  
 
c. Remove sieve from porta filter and  
rinse with warm water to remove  
any used coffee grinds. Hold sieve  
up to light to check if the small  
holes are clean.  
**Using coffee pods might not pro-  
duce as much crema as brewing with  
ground coffee.**  
One coffee pod normally yields one  
serving. If you are making a double  
shot you must use two pods. DO  
NOT PLACE 2 PODS IN SIEVE AT  
THE SAME TIME: to brew a double  
shot, you must brew with one pod at  
a time, into the same cup.  
d. Rinse porta filter with warm water.  
11. CHOOSING THE RIGHT SIEVE  
Your EspressoClassic comes with 3  
different sieves. Two "regular" sieves  
and one "pod" sieve (see Chapter 12,  
"Using Pre-Packed Coffee Pods").  
The small (one cup) sieve holds  
approximately 7 grams of coffee. This  
is normally enough to make one  
espresso measuring 11/2 oz. or up to a  
6 oz. cup of "crema" coffee. The large  
(two cup) sieve holds approximately  
15 grams of coffee and will produce  
an extra strong single espresso, two  
espressos, or up to a 12 oz. cup of  
"crema" coffee.  
13. FROTHING AND STEAMING  
Use this feature to heat up liquids or  
to froth or steam milk for cappuccinos  
or lattes.  
Before you start:  
a. The removable parts of the frother  
(cylinder and black tip) are high preci-  
sion parts (see fig. 12,13, 14). Always  
keep these two parts clean and free  
of milk residue. The black tip has a  
Coffee is always dispersed from both hole on the bottom and two small  
spouts on the porta filter. When mak-  
ing one cup, be sure your cup is cen-  
tered underneath both spouts. (fig. 11).  
When making two espressos or two  
cups of coffee, be sure to place two  
cups underneath the porta filter (fig. 10).  
holes on the side connected by a  
small groove. Make sure that all three  
holes and the groove of the tip are  
completely free of hardened milk.  
Otherwise you wont get frothy milk  
(see chapter 14c for cleaning).  
b. Initially the frother tip is attached  
more than finger tight at the factory.  
Before first use, loosen the tip using a  
coin (see fig. 13). Make sure the tip is  
screwed on finger tight. If the tip is  
sitting loosely on the frother, steam  
and air will escape to the sides. You  
wont get frothy milk.  
12. USING PRE-PACKED COFFEE  
PODS  
The special "pod" sieve allows you to  
use pre-packed coffee pods (fig. 9).  
Please be sure to use the 45mm  
diameter pods with your  
EspressoClassic. (These are most  
commonly available.) Other sizes do  
not work with the EspressoClassic.  
FOR FROTHING: the cylinder of the  
frother should be pushed down  
ATTENTION: Some pods have a small (see fig. 12).  
tab that sticks out. Be sure to fold the  
tab under before inserting the pod  
into the pod sieve. (Failure to do so  
will result in water spilling out.)  
FOR STEAMING: the cylinder of the  
frother should be pushed up  
(see fig. 12).  
Some coffee pods have a large  
paper rim and a "down" and "up"  
marking. Cut around the outer rim of  
14. MAKING CAPPUCCINO  
Italian Cappuccino is the combination  
of one or two espressos with 3 to 6 oz.  
of hot frothed milk. With the  
3
the pod leaving about /8 of an inch  
around the coffee. Before cutting check EspressoClassic you can either pre-  
to see which sides goes face down. pare the coffee first and then froth the  
10.  
 
milk, or froth the milk first and then  
prepare the espresso directly into the  
cup which contains the frothed milk.  
that small water droplets are pumped  
into the Thermoblock system to be  
transformed into steam.  
g. When you have enough hot frothed  
milk, turn the selector knob back to  
the "O"position (fig. 5).  
h. You can now immediately brew  
your espresso coffee and combine  
it with the hot frothed milk for a  
wonderful cappuccino.  
14a. FROTHING MILK  
FOR CAPPUCCINO  
TIP: When frothing milk, make sure  
your container has enough room for  
the milk froth to expand, e.g. if you  
want to steam and froth 6 oz. of milk,  
your container should have at least a  
12 oz. capacity.  
TIP: For a novice it may be easier to  
steam and froth with a bit more milk.  
No milk will be wasted as it can be  
re-used again later. With practice you  
will be able to steam even small  
amounts of milk directly in your  
cappuccino cup and then add the  
espresso shot.  
14b. INCREASING TEMPERATURE  
OF FROTHED MILK  
If your frothed milk is not hot enough,  
proceed as follows: Move the cylinder  
of the frother up (fig. 12). Immerse the  
frother into the frothed milk and con-  
tinue steaming. Steam will increase  
the temperature of the milk without  
increasing the froth. Make sure that  
the milk does not start boiling. Boiling  
will destroy the froth on top of the milk.  
a.Fill a pitcher with cold milk.  
Note: Always start with cold milk.  
Skim milk (0% fat) will produce the  
most froth and will let you taste  
more of your espresso. 1% and 2%  
milk will give you a bit less froth.  
Regular milk (3% fat) will produce  
half or less than half the froth of  
skim milk.  
b.Press the selector switch on top of  
machine to the steam position  
(fig, 1; 1b).  
c. Turn selector knob to the pre-heating  
position (fig. 7). When the orange  
thermostat light illuminates, the  
system is ready to froth.  
d. Make sure the cylinder of the  
frother is pushed down (fig. 12).  
e. Immerse the frother into the milk so  
that the tip of the frother, including  
the small side holes is beneath the  
surface of the milk (fig. 15). Make  
sure that the frother tip does not  
touch the bottom of the pitcher.  
f. Turn the selector knob to the steam  
position (fig. 8). The machine will  
produce steam. Steam output is  
continuous.  
14c. CLEANING THE DUAL  
FROTHER  
Fast Cleaning:  
Cleaning the frother takes less than  
30 seconds. If you do not clean the  
frother after using milk, the milk will  
harden and the frother will not be able  
to create milk froth the next time you  
use it. It is also much more difficult to  
remove hardened milk at a later time.  
Clean the outside of the frother  
with a damp cloth.  
Hold a container underneath the  
frother. Press the selector switch on  
top of the machine to the hot water  
position  
(fig. 1, 1b).  
Turn the selector knob to the steam  
position (fig. 8). Let hot water run for  
several seconds through the frother.  
Thorough Cleaning:  
Unscrew the black tip (fig. 13 & 14).  
Make sure that all openings including  
the two small side holes and the  
groove are free of milk deposits.  
Replace cylinder and screw on tip  
finger tight.  
Note: During steaming you will hear a  
slight knocking noise. This indicates  
11.  
 
15. MAKING LATTE  
making sure that the mesh is free  
of coffee oils. Hold sieve up to light  
to check if the small holes are  
clean. Soak in a mild detergent and  
scrub lightly if necessary.  
Latte is similar to Cappuccino. The  
difference is that, in general, the milk  
added has very little or no froth on top.  
Make sure that the cylinder of the  
frother is in the "up" position during  
steaming (see fig. 12).  
The inner screen should also be  
cleaned. Use a coin to unscrew  
inner screen (fig. 18). Wipe inside  
clean and replace screen. Make  
sure to screw in securely.  
For detailed steaming instructions  
see chapter 14a.  
16. DISPENSING HOT WATER FOR  
TEA, SOUP, ETC.  
You may dispense hot water for  
making tea, instant soup, etc. through  
the frother.  
19. DECALCIFYING (With Vinegar)  
For prolonged use of your  
EspressoClassic it is necessary to  
decalcify the machine regularly.  
Calcium (limestone) found in drinking  
water will leave deposits in the  
machine that may cause clogging.  
a. Press the selector switch on top of  
the machine to the hot water  
position  
(fig. 1; 1b).  
We highly recommend that you decal-  
cify your machine at least twice a  
year or after about 400 uses (= 400  
espressos or 200 espressos plus 200  
frothing cycles).  
b. Place a cup or a glass underneath  
the tip of the frother.  
c. Turn the selector knob to the  
steam position (fig. 8).  
d. The machine will immediately dis  
- pense a fast stream of hot water.  
e. To stop the flow of water, turn the  
selector knob back to the "O"-  
position (fig. 5).  
Decalcifying Instructions:  
MACHINE IS OFF  
a. Before you start decalcifying  
remove the inner screen (fig. 18).  
b. Insert the porta filter without a  
sieve and place a large container  
underneath the porta filter.  
c. Fill the water container with three  
cups (24 oz.) of water and 1 1/2  
cups (12 oz.) of white household  
vinegar.  
d. TURN MACHINE ON and pump  
about 4 oz. of water through the  
portafilter. Stop and let machine  
rest for approx. 2 minutes. Repeat  
4 times.  
e. Now decalcify the frother.  
Place a container underneath the  
frother. Press the selector switch  
on top of the machine to the hot  
17. CLEANING  
CAUTION: Let the machine cool  
down before cleaning. For your safety  
we recommend unplugging the  
machine before cleaning. Never  
immerse the appliance in water or any  
other liquid. Never clean appliance  
under running water. Never use  
scouring agents. To clean:  
a. Wipe with a soft, damp cloth.  
b. Lift and pull out the drip tray (fig. 17).  
c. Clean the grid, drip tray, water tank,  
and filter holder under running  
water and dry thoroughly. Do not  
put drip try in the dishwasher.  
d. Rinse porta filter and sieves with  
warm, soapy water.  
water position  
and turn the  
selector knob to the steam position  
(fig. 8). Let about 4 oz. of water run  
through the steam tube. Then stop  
and let machine rest for approx. 2  
minutes. Repeat three or four  
times.  
18. CLEANING SIEVES AND INNER  
SCREEN  
Clean the sieves with warm water,  
12  
 
f. Clean water tank thoroughly, fill  
with fresh water and pump half of  
the water through the porta filter  
and half through the steam tube to  
eliminate any vinegar smell or taste.  
g. Replace the inner screen and the  
steam nozzle.  
21. TROUBLESHOOTING  
a. My coffee is not hot enough  
See chapter 9 (a).  
Drink your coffee immediately after  
brewing.  
For cappuccino or latte: make sure  
to increase the milk temperature  
chapter 14b).  
**If using a commercial decalcifying  
agent please make sure it is suitable  
for drip coffee makers and follow the  
manufacturer's instructions.**  
b. No coffee or very little coffee  
comes through the porta filter  
Make sure the water tank has water  
in it and that it is inserted properly.  
Make sure the selector knob  
points to the coffee cup position.  
The coffee may be ground too fine,  
use coarser coffee (chapter 7).  
The small holes of the sieve may be  
blocked, clean sieves (chapter 18).  
The inner screen may be blocked  
(chapter 18).  
20. DECALCIFYING WITH DURGOL  
Capresso and many European com-  
panies recommend "Durgol" a liquid  
decalcifying agent that removes  
calcium deposits up to 20 times  
faster than vinegar.  
Prepare the machine as described in  
Chapter 19 steps (a) and (b).  
Pour one cup of water, then one cup  
of Durgol into the water tank (total of  
16 oz.).  
a. Turn the machine on and pump  
about 4 oz. of water through the  
porta filter. Stop and let machine  
rest for approximately 2 minutes.  
Repeat one more time.  
c. Coffee runs very fast into the  
cups with very little crema  
Your coffee may be ground too  
coarse. Use a finer grind.  
Make sure the sieve is always filled  
completely with coffee.  
b. Now decalcify the steam tube.  
Place a container underneath the  
steam tube. Press selector switch  
on top of the machine to the hot  
d. Coffee does not flow into both  
cups at exactly the same rate  
Clean the porta filter and the sieve  
(chapter 18).  
Make sure the sieve is filled com-  
pletely and evenly.  
Coffee may be ground unevenly  
allowing water to pass through it  
faster on one side than through the  
other.  
water position  
and turn the  
selector knob to the steam position  
(fig. 8). Let about 4 oz. of water run  
through the steam tube. Then stop  
and let machine rest for approx. 2  
minutes. Repeat one more time.  
c. Clean water tank thoroughly by fill-  
ing half way with fresh water. Pump  
half of the water through the porta  
filter and half through the steam  
tube to eliminate Durgol residue.  
d. Replace the inner screen and the  
steam nozzle.  
e. I am not getting any crema or not  
enough crema  
Your coffee is not ground correctly.  
If the flow of coffee is too slow, use  
a coarser grind, if the flow of coffee  
is too fast, use a finer grind.  
When using pre-packed pods you  
normally get less crema than when  
using ground coffee. Make sure to  
use the pod sieve with pods.  
13.  
 
f. There is some coffee residue in  
the bottom of my cup  
This is normal. With pressure  
brewed coffee you will always have  
some fine coffee powder in the  
bottom of your cup.  
store in a dark, airtight container.  
Do not store in freezer or refrigera-  
tor. Ground coffee has a very high  
oxidation rate and may take on fla-  
vors and aromas from other foods.  
If this bothers you, try pre-packed  
coffee pods (chapter 12). The paper  
cover acts like a filter.  
b. Should I use dark or light coffee  
beans?  
In Italy the beans for espresso are  
roasted to a light to medium color  
(no oils on the outside). That gives  
the espresso a rich, strong taste  
without bitterness.  
In the USA most specialty roasters  
roast the beans for espresso to a  
dark to very dark color with more or  
less oils on the outside. This gives  
the espresso a more intense and  
sometimes bitter taste. Many people  
prefer that type roast when drinking  
cappuccino or latte since the milk  
eliminates some or all of the bitter-  
ness.  
g. Water and coffee run down on  
the side of the porta filter  
Wipe the inner screen with a wet  
paper towel.  
Make sure that the rim of the sieve  
and the porta filter are free of coffee  
grounds before inserting into the  
machine.  
When using pre-packed coffee  
pods: trim the sides of the paper  
cover so that the paper does not  
extend outside of the sieve.  
h. When using the frother I am not  
getting sufficient froth  
Try both kinds and see what you  
like best.  
If you had sufficient froth before  
then some or all of the frother parts  
are not clean. See chapter 14c.  
The best froth is made with low or  
no fat milk. Using whole milk may  
result in a "weaker" froth.  
c. Can I use the same coffee for  
espresso and "crema coffee?"  
Yes, when you brew longer ("Crema  
coffee") the taste will be less intense.  
You can also brew an espresso and  
then add hot water. This is called a  
Coffee Americano.  
i. The frothed milk is not hot enough  
See Chapter 14b on how to increase d. Which coffee is better for cap-  
the milk temperature.  
puccino, "French Roast" or  
"Italian Roast"?  
22. FREQUENTLY ASKED  
QUESTIONS about...  
...Coffee  
This is totally up to you. Try it out.  
Normally the "French Roast" is  
roasted slightly longer and at a  
slightly higher temperature giving it  
a stronger and more bitter taste.  
a. Where and how should I store my  
coffee?  
Ideally coffee beans should be  
ground just prior to brewing.  
Whole coffee beans stay fresh for  
approximately two weeks. Store in  
a dark, airtight container. Do not  
store in freezer or refrigerator.  
Ground coffee loses flavor from  
the moment it is ground; be sure to  
e. Can I use coffee that is not  
labeled "espresso"?  
Yes you can. Make sure it is  
"Arabica" coffee or a blend with  
"Arabica" beans. "Robusta" beans  
are normally used for drip coffee  
and have less aroma.  
14.  
 
...the Espresso Machine  
Classic machine, model #113 and  
#114. This warranty is in effect for  
one year from the date of initial con-  
sumer purchase, and is limited to the  
United States of America. This war-  
ranty covers all defects in materials or  
workmanship (parts and labor) includ-  
ing UPS ground transportation both  
ways, if necessary.  
f. Can I fill other liquids into the  
water tank, such as milk or  
sweetened water?  
No, you will destroy the pump and  
the Thermoblock system.  
g. Can I use distilled water?  
Yes, although distilled water is free  
of important minerals and may give  
your coffee a different taste. You can  
also use "reverse osmosis" water.  
The warranty DOES NOT cover:  
Any machine not distributed by  
CAPRESSO within the United States.  
Any machine not purchased from  
and Authorized CAPRESSO Dealer.  
Commercial use of the machine.  
Damage caused by accident,  
abuse, negligence, misuse, improper  
operation or failure to follow  
instructions contained in this manual.  
Any service or alteration performed  
by an unauthorized person, company,  
or association.  
h. Can I use the machine overseas  
with a converter?  
We do not recommend it. The  
machine is designed for 120 volts/  
60Hz. Other voltage and Hz cycles  
might damage the machine. Also,  
Capresso's warranty covers the  
United States only (see chapter 23).  
i. Can I send the machine to another  
country with 120-volt/60Hz con-  
figuration?  
Yes, but in case the machine needs  
service the transportation costs will  
not be covered by Capresso. Our  
warranty is limited to the United  
States (see chapter 23).  
Other limitations and exclusions:  
Any implied warranties including fit-  
ness for use and merchantability are  
limited in duration to the period of the  
express warranty set forth above and  
no person is authorized to assume for  
CAPRESSO any other liability in con-  
nection with the sale of the machine.  
CAPRESSO expressly disclaims lia-  
bility for incidental and consequential  
damages caused by the machine. The  
term "incidental damages" refers to  
the loss of the original purchasers  
time, loss of the use of the machine  
or other costs relating to the care and  
custody of the machine. The term  
"consequential damages" refers to  
the cost of the repairing or replacing  
other property which is damaged  
when this machine does not work  
properly. The remedies provided  
under this warranty are exclusive and  
in lieu of all others.  
j. I have a small grinder with a  
blade. Can I use this grinder to  
grind my coffee for this machine?  
Try it. In most cases blade grinders  
will create too much "coffee dust".  
It will clog the fine holes in the  
sieve. The water will not be able to  
pass through the coffee. A burr  
grinder gives you a more consistent  
grind (chapter 8).  
k. How long can I leave the  
machine on?  
The EspressoClassic is in standby  
when not in use. You can leave it  
on all day long.  
This warranty gives you specific  
legal rights. Rights may vary from  
state to state.  
23. LIMITED WARRANTY  
This warranty covers your Espresso-  
15.  
 
CAPRESSO EspressoClassic  
Product Registration  
Please complete this registration after you have used your machine for a  
few days. Your information will help us to better serve you in the future.  
Thank you for buying from CAPRESSO.  
Please print clearly  
Last Name_________________________________________________________________  
First Name_______________________________________________ Male Female  
Address___________________________________________________________________  
City_________________________________________State_______Zip________________  
Your Email Address_________________________________________________________  
Purchased from:  
Specialty store Mail order Department store Internet company  
Received as gift  
Name of retailer_____________________________________________________________  
Purchase Date_______________ Purchase Price $_____________  
Reasons for buying this product:  
Concept/Features  
Saw it on TV  
Print advertising  
Retailer recommendation  
Recommended by a friend  
Do you use an espresso/cappuccino machine regularly?:  
Yes No  
I drink (mark all that apply):  
Regular coffee Cappuccino  
Latte  
Espresso  
Hot Chocolate  
What other espresso machine did you use before?:  
None Krups Salton Gaggia DeLonghi  
Other:______________________________  
Would you like more information about our products?: Yes No  
Your annual household income:  
Under $50,000 $50,000 $100,000 $100,000 $250,000 $250,000 +  
Your age group: Under 25 2540 4145 46-55 56-65 65 +  
Any suggestions on how we can improve this product?  
___________________________________________________________________________  
___________________________________________________________________________  
Would you recommend this product to your friends?: Yes No  
Mail to CAPRESSO Inc., P.O. Box 775, CLOSTER, NJ 07624  
or FAX to: (201) 767-9684.  
16.  
 
CAPRESSO CUSTOMER SERVICE  
81 Ruckman Road  
Closter, New Jersey 07624  
HELP CALL: 1-800-767-3554  
Fax: 201-767-9684  
Email address: contact@capresso.com  
81 Ruckman Road, Closter, NJ 07624  
201-767-3999 Fax: 201-767-9684  
Customer Service: 1-800-767-3554  
Email: contact@capresso.com  
17.  
 

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