Cremina/Moca owner`s book
Contents
1. OLYMPIA EXPRESS Cremina Moca owner s book Cremina Moca owner s book User manual Product information Tips for Baristas CREMINA MOCA N DATE OF PURCHASE Glarnerland 04 Fone 05 Dear Olympia Express owner From its roots in northern Italy the passion for the drink has gained popularity throughout the world Espresso for every one for the filter coffee drinkers in the European north to the tea nations of Asia Products get developed faster and become cheaper in order to cover the ever growing demand By purchasing an Olympia Express machine you have consci ously chosen to go down another path Highest coffee culture and coffee indulgence You are looking at a Handmade machine compact and elegant build from premium materials which do not include error prone electrics Take your time and dive into the fascinating world of coffee be inspired to learn the craft of a Barista using your machine to learn and to perfect your skills It starts with the choice of the bean the ideal grind setting the optimal temperature as well as the water pressure right through to the delicious frothed milk You will be reward ed with a multifaceted taste experience which you can vary to meet your gusto thanks to the great variety of espresso roasts and kinds o2. At the beginning of the 1990s for example Olympia Express was the first espresso machine manufacturer to exclusively use chrome steel tanks Although more expensive they offer higher quality And as there are no chrome steel parts available on the market which can meet the high standards of the engineers Olympia Express simply designs its own in its own workshop Through meticulous craftsmanship and accuracy the whole team strives to make the best espresso machines of all time every single day The same holds true for the design form follows function This basic design principle makes Olympia Express products a perfect example of Swiss design The concept of sustainability is an increasingly important issue in our society This has been the guiding principle for Olympia Express for decades Our machines are durable and repairable with 40 year old machines still working perfectly and being vintage machines they are much sought after among enthusiasts Of course more machines could be produced but that would mean compromising on the attention paid to quality and pre cision However drinking espresso is to some extent a cultural achievement Olympia Express has been upholding this culture for generations The passion for Italian espresso merges with the old tradition of Swiss craftsmanship resulting in a product which continues to delight its owner over and over again 01 Olympia Express 12 02 Cremina 40 year
3. However not only the inside of the Cremina is convincing Espresso machine purists are also thrilled with its outer ap pearance the massive chassis the sturdy casing and the fittings are of finest quality The front with its illuminated operation display as well as the grate and tray are made of high gloss pol ished stainless steel Frame and casing are elaborately lacquered with especially resistant powder coating 01 02 Owner s book 02 Cremina 17 01 02 Brew group chromed brass 03 Portafilter chromed brass 198 OLYMPIA EXPRESS Cremina d 18 01 01 Manometer 02 Boiler and pressure compensator bought my Olympia Cremina at Zabar s in New York 26 years ago and it has worked perfectly ever since then You deserve thanks and congratulations for such a fine product Olympia Express customer USA May 2007 19 The Rolls Royce among the one armed coffee bandits is reminiscent of the design and the material of a spartan Harley Davidson simple powerful engineering and clear outlines Everything is of the best highest quality stain less steel brass chrome Neue Z rcher Zeitung 2003 Technical Specifications Cremina Width Depth Height Weight Current supply Cable length Power input 7 87 in 10 63 in 12 99 in 24 lb 115V 60 Hz 5 25 in 1000 W Also available with 230 240 V 50 Hz 1000 W Owner s book 02 Cremina 20 Safety i
4. Repeat this action until portafilter and brew group have heated up two or three times 02 Owner s book 01 02 Place the portafilter 03 Pull down the lever in one movement in order to brew an espresso 4 Locking the portafilter In order remove the portafilter 6 gently turn the portafilter handle 10 to the left to release it out from the brew group 9 Now put a filter basket into the portafilter for one cup a for two cups b Fill the basket with espresso grind using the measuring spoon c or the measurement control in the espresso grinder For a single shot the basket will hold about 0 27 oz and a double 0 5307 Tamp the espresso grind clean any grind remains from the edges of the basket and from the bayonet mount Lock the portafilter back into the brew group 02 Cremina 24 5 Brewing the espresso Place 1 or 2 cups under the coffee spout 11 and slowly pull the lever upwards Wait a few seconds until a few drops of espresso flow from the spout Pull the lever carefully and slowly downwards in one movement fig 03 The hot water is then pushed through the grind and your first foamy aromatic espresso will pour gently into your cup The lever must be pulled down in line with the resistance thereby allowing the espresso to flow out steadily For bigger portions or two cups repeat the action a couple of times Cau tion Before taking off the portafilter 6 wait a moment about 30 seconds
5. s Ars Vivendi Verlag Cadolzburg 2007 Simone Hoffman Rolf Bernhardt Die Welt des Kaffees Neuer Umschau Buchverlag GmbH Neustadt an der Weinstrasse 2007 NZZ Format Kaffee und Tee Die Filme DVD Art Nr 84507 www nzz format shop ch Martin Kienreich Dr Steffen Schwarz Luca Siermann FA9 Kaffee Fragen Antworten Ouintessenzen coffee media amp event Mannheim 2008 If you would like to find out more about new and exciting Olympia Express products please visit our website online Owner s book 47 Ideas and suggestions When developing our products we at Olympia Express think first and foremost about the needs and wishes of our cus tomers Hence if you have any ideas or would like to make suggestions or tell us about your experiences with this machi ne be they positive or negative we would look forward to hearing from you Have you had a special experience that connects you with your machine Share your story with other Olympia Express connoisseurs We will publish the most pleasant and interesting ones on our website Best wishes from Switzerland Your Olympia Express team Manufacturer Olympia Express SA Piazzale Ronca 4 6850 Mendrisio Switzerland T 41 91 6461555 F 41 91 6461569 info olympia express ch www olympia express ch The manufacturer reserves the right to make changes to the described characteristics performance technical data and accessories may be made Ol
6. o Ep 928 C ono O Foer Notes 50 id f Olympia Express is a Swiss manufacturer of exclusive espresso machines and grinders Looking back at an 80 year old tradition of product development and craftsmanship the small yet fine company is among the pioneers on the market for premium espresso ma chines The engineers and mechanics still live the spirit of the founder and pay close and loving attention to even the smallest of details They work with passion and Swiss precision The use of first class materials and com ponents developed by Olympia Express results in compact machines and grinders with a noble look unique quality and an extraordinary longevity Hand made and Swiss made the precondition for pure espresso delight Please visit our website www olympia express ch Swiss manufacturer of finest espresso machines Cremina Moca owner s book OLYMPIA EXPRESS
7. so that any remaining pressure can dissipate If you want to continue making espresso remove the portafilter empty the used grind into a bowl clean the portafilter and repeat the procedure Although the espresso should be finely ground it should not be too fine otherwise the espresso will flow very slowly If the grind is too coarse it will flow too quickly and no crema will be produced To keep your espresso velvety even when preparing many cups of espresso we suggest regularly cooling the portafilter under running cold water thereby minimizing any risk of over heating When the water in the level indicator has reached the bottom line the machine should be switched off immediately The boiler top should under no circumstances be opened as long as the machine is on or the remaining pressure has not been released trough the steam tab 3 After the machine has been refilled you can continue Just follow steps 1 to 5 Owner s book 25 Regulation maintenance and cleaning If you want to make espresso of the highest standard it is essential to clean the machine on a daily basis and to have regular maintenance inspections The steam wand 12 needs to release the remaining steam after every use and to be cleaned with a damp cloth To do this you open the steam tab 3 slightly The more calciferous the water the more the boiler has to be descaled We suggest you have your machine descaled by our local service providers a
8. the result is a perfect espresso You can judge this by the following criteria The first impression The color of the crema shows the caramelized natural sugars of the espresso bean Ideally the crema should be of a hazel color with shimmers of red irregular stripes fig 01 The crema should be three to four millimeters thick It should not include any big bubbles and last a minimum of three minutes without breaking up or decomposing If the crema is light thin contains big bubbles and disappears quickly it is a sign of insufficient use of the espresso grind fig 02 If the crema is dark brown or black with a white spot or it is too thin with the tendency to form a black hole in the middle the espresso grind has been exhausted fig 03 The aroma The espresso flavor consists of many different substances Af ter the extraction of the shot s the aroma should be intense but pleasant and slightly sweet The espresso should not be burned or taste wooden smell musky or like tobacco A touch of hazelnut can develop when a blend with a high Arabica percentage is used An unclear weak or lack of smell is a sign of poor use of the espresso A biting sour taste or too dominant smell means the espresso has been exhausted The taste A perfect espresso needs no sugar however but sugar can complete it The taste of the espresso should be perfectly ba lanced between sweet and bitter It should never taste burnt or leave a bitter af
9. 0 Min Kapazit t 18 Expresso Tassen mit einer F llung Dimensioni altezza 340 mm profondit 270 mm larghezza 190 mm Peso netto 10 Kg Contenuto della caldaia 1 3 Corrente elettrica 220 V 1000 W Tempo di riscaldamento preliminare 8 10 minuti Produzione circa 18 espressi per ogni riempimento della caldaia cremina 67 die Espresso Kaffeemaschine f r den Privatgebrauch La macchina per caff espresso ad uso domestico Sales brochure Olympia Cremina 1967 Owner s book 02 Cremina 14 OLYMPIA YPRES Cremina Owner s book 15 The classic lever operated espresso machine The Cremina is a classic lever operated espresso machine no ifs no buts It works with the proven pre infusion piston system lifting the lever draws a small amount of water into the piston chamber and forces it into the pressed ground coffee allowing it to expand Lowering the lever forces the hot water through the ground coffee This tried and tested extraction procedure coupled with the continually increasing experience of the individual Cremina owner guarantees a perfect espresso a composition of crema smell and taste a harmonious plea sure for the senses Even your ears will be delighted the only noise produced by your Cremina is the singing when the boiler heats the water Not only the New York Times and the Neue Z rcher Zei tung have considered the Cremina to be the best espr
10. Cremina 22 Getting started 1 Filling the boiler Open boiler top 1 and fill with fresh water not exceeding the top max of the water level indicator 2 The amount of water in the boiler is therewith close to 4 pints Close boiler top properly Close also the steam tab 3 as well turn to the right Connect the machine to the power supply Press the on off button 4 this will light up as will the control lamp 5 next to it indicating that the boiler is heating the water 2 Releasing air and heating up As soon as the control lamp 5 goes out after about 10 min utes and the pressure gauge 7 shows 0 7 bar open the steam tab 3 briefly allowing the air to be released out of the boiler The control lamp lights up once again briefly because the machine has to re heat the water to equal out the decrease in pressure When the lamp switches off the machine is ready for use The on off button is constantly lit but the control lamp switches on and off in doing so you can see that the boiler pressure regulation is working Depending on the boiler pressure the pressure regulator switches the boiler on or off allowing the water to be kept at a constant temperature and to prevent a waste in electricity 3 Preheat the brew group To preheat the portafilter 6 place it in the brew group 9 turn itto the right figs 01 and 02 and then lift and lower the lever briefly This action releases water that is then pushed through the piston
11. e Capuchin and used milk froth rather than whipped cream Cappuccino chiaro A cappuccino that is being prepared with less espresso and more hot milk Cappuccino scuro A cappuccino that is being prepared with more espresso and less milk Cappuccino freddo A cappuccino served cold on the rocks Frappuccino An espresso mixed with sugar and cream Fill into a cooled glass and add a few ice cubes Basta Latte macchiato A latte macchiato is served in a glass at the bottom of the glass is the hot milk in the middle the espresso and on top the colder milk froth 43 05 First aid and more Troubleshooting with possible disorders Inadequately brewed espresso grind Appearance Light watery coarse bubbled froth thin crema and quickly disappearing aroma Reason Solution Espresso too coarse Grind the espresso finer Espresso amount too little Increase the amount of espresso ground Espresso tamped either too little or Tamp the espresso harder not at all Water temperature below 190 4 F Reset Boiler The espresso flows out too quickly Check the temperature and the pressure extraction time below 20 seconds if o k grind the espresso finer Increase the espresso amount and or tamp harder Overbrewed espresso grind Appearance Foam is dark or black with a white spot or a black hole in the middle very thin which dissolves towards the edge of the cup Taste is bitter without any aroma Reason Solution Espresso need
12. e of normal abrasion the replacement of gaskets or damages or malfunctions due to chemical or electrochemical effects damages due to inap propriate handling or lack of due diligence all transport costs accidental damages including damages caused by lightning water or fire The warranty expires in case of Damages due to improper usage damages caused by the use of the product for unintended purposes or by defiance of the indications for use and maintenance of the product as speci fied in the manual and damages caused during its installation respectively the use of the product in defiance of the existing safety standards of the country the product is used in change or illegibility of the serial number damages caused by inap propriate repair done by unauthorized persons Mendrisio Christian Sagehorn Managing Director 05 First aid and more 09 00000 0 the brew group 7 Pressure gauge 10 Portafilter handle 11 Spout 15 Shower Part of 9 Brew group 12 Steam wand 13 Steam nozzle 14 Drip tray 8 Lever Boiler top 2 Water level indicator 3 Steam tab Control elements Front view 4 On Off button 5 Control lamp 6 Portafilter 1 EAN AM A AA o DO of gt 00 o gt So e 25 oo Pos Sc 282 o L
13. e to time in order to avoid a bitter and rancid smell Owner s book 33 Technical Specifications Moca Width 4 33 in Depth 7 87 in Height 12 20 in Weight 11 02 lb Current supply 120 V 60 Hz Cable length 5 74 ft Power input 200 W Also available with 240 V 50 Hz 200 W 03 Moca 34 04 Espresso The importance of the water The quality of the water used is very important for the prepara tion of a good espresso It is important not to use hard water so the taste and the aroma of the ground beans can fully unfold The water hardness varies from region to region depending on the potassium salts solved in it A German hardness grade dh complies with the content of 0 35 oz limestone per 264 17 gal lons of water Many water filter manufacturers offer test cards helping you to find out about the composition of your tap water and what hardness grade it is We recommend a hardness grade from about 6 dh Us 0 336 ppm CaCO A normal water filter filters the limestone out of the water so that the aroma of the espresso can unfold fully Apart from the taste there is also another reason why you should not use hard water Limescale can cause crust formation in the pipes and the boiler and thus cause slow water flow Limescale blockage can also cause a reduction in temperature of the outflowing water and thus affect the outcome Owner s book 35 The importance of the bean Most available coffee blends sold con
14. esso machine in the world for more than 40 years we have been receiving fan mail from all around the world This is not just an honor for us but also for every owner who knows how to create the perfect espresso It does require some practice however but once you have reached the perfect espresso it will always be just that your very own espresso A minor yet subtle distinction and a true event for every espresso lover 02 Cremina 16 Built to last ages Take a look at the inside what you will encounter is nothing but stainless steel chrome brass and perfect manufacturing The brew group consisting of group head and portafilter as well as the steam wand and the steam nozzle are made of brass and are of course chromed and polished to a high gloss This increases the longevity of the machine and facilitates the cleaning The electric boiler made of chrome steel is filled by opening the top and has a capacity of 3 8 pints enough for 20 cups of classic espresso The high performance tubular he ating element has a thermal protection against overheating of the boiler In order to guarantee a perfect result and longevity the high tech gaskets used in the Cremina The default pressure is adjusted to between 0 7 and 0 8 bars and the brewing temperature to 198 F The Cremina leaves it to the skill of the barista to find the required nine bar pressure onto the portafilter by lowering the lever at just the right time
15. f milk This is how the relationship between you and the Olympia Maximatic will stay fascinating and long lasting Our espresso machines have been built with Schweizer for over 80 years They are to be found all over the world and thanks to the machines robustness also used in its most remote areas We are proud of the Machines reputation which it acquired over the decades and we support our Olympia Express Family with help and deeds This support we can also promise you But first we would like to ask you to read the User manual in quisitively and thorough Our machines have many characteris tics it is important to know them and you will be rewarded for using them We wish you much joy with your Olympia Express 06 How to get the most from this owner s book This manual aims not only like to make you feel proud but also to give you the information necessary for that ultimate espresso experience Our book includes a thorough user manual for the Espresso machine Cremina and the Espresso grinder Moca as well as the guarantee terms for your machine Furthermore you will be provided with important information on coffee beans water and the milk In addition to that you will find tips on espresso specialties and helpful hints for further reading Important Even if you would like to start straight away please read the safety instructions on pages 20 21 in order to enjoy your Olympia Express equipment for a lon
16. g time On the back cover of the book you will find a fold out page with an illustration of the Cremina This is to have the machine with all the control elements named in front of you when reading this book the elements are italicized Content 01 Olympia Express Luigi Bresaola A pioneer of Swiss espresso culture The spirit of the founder No compromise 02 Cremina 40 years of perfection The classic lever operated espresso machine Built to last ages Safety instructions Getting started Regulation maintenance and cleaning Steam 03 Moca The perfect grinder Grind setting dosage and other tips 04 Espresso The importance of the water The importance of the bean Perfect espresso in five steps Judging the result Espresso richness 05 First aid and more Troubleshooting Further reading on espresso Ideas and suggestions Certificate of guarantee 09 11 12 15 16 20 22 25 27 31 32 34 35 36 38 40 43 46 47 48 07 08 01 02 01 Rest Bar Grand Chene Lausanne 1940s 02 Olympia Buby 1961 03 Olympia Cremina 67 1970s 03 Owner s book 09 01 Olympia Express Luigi Bresaola A pioneer of Swiss Espresso Culture Already by the early 1930s Luigi Bresaola was designing the first espresso machines for caf s and restaurants in Switzer land He was an ingenious inven
17. n is used to dose and also to tamp the ground coffee 03 Moca 32 Grind setting dosage and other tips In order to obtain a perfect espresso the grind setting needs to be checked regularly and if necessary adjusted to avoid problems with too fine or too coarse espresso This procedure may be necessary a few times within a week if the meteorolo gical conditions humidity temperature etc change consider ably To regulate the grind setting twist the ring that sits above the espresso storage compartment to the printed indication needed whereby the bigger numbers mean coarser and the smaller numbers finer grind The optimal dosage for an espresso is 0 27 to 0 32 oz Alongside normal cleaning and maintenance as all machi nes need the grinding burrs need to be replaced at regular intervals This work has to be done by a professional and is required after about 2 21 to 3 31 hundredweights of ground espresso The grinding burrs definitely have to be replaced if the freshly ground espresso min 1 7602 is more than just lukewarm oily bubbles are visible on the surface of the espresso which appear from squashed beans or not thoroughly ground ones e the espresso grind is too fine powdery e the espresso grind even if the correct dose is used is wet after the espresso has been made The coffee beans contain a whole range of oils fats and waxes Therefore you should clean the Pyrex glass funnel from tim
18. nstructions Because we are convinced about the quality of our espresso machines we will give you a 3 year warranty on it Please read carefully the guarantee terms on page 48 For your own safety and in order not to invalidate your warranty rights please pay attention to the following safety instructions Read the instructions very carefully before you first start the machine Keep them close to the machine in case any questions should arise Please do never open the boiler top 1 when the machine is switched on and if the steam wand 12 has not been emptied completely Only open the boiler top when the machine is switched off 4 Also open the steam tab 3 in order to release built up pressure The apparatus can only be connected to AC power supply The al lowed voltage can be found on a plate on the bottom side of the machine Only specialists and authorized personnel are allowed to repair electrical goods When the machine is switched on your Cremina can get very hot Please only touch the machine at its handles and make other users aware of the threat of burns and scalds which can occur for exam ple through the leaking of hot water or the discharge of hot steam When faults occur while the machine is on and before all cleaning and maintenance work remove the plug from the power outlet Never yank the cable in order to pull out the plug nor touch it with wet hands This piece of machinery has not been designed for the use b
19. r tafilter with the right amount of espresso the ideal amount would be between 0 27 oz and 0 32 oz Not following these guidelines would mean that the same problems might occur as with the too coarse or too fine espresso grind Please pay attention to the right choice of basket If you select the wrong one the outcome can be frustrating Owner s book 37 The tamping The espresso in the portafilter basket has to be properly tamped down to provide the flowing water with the needed re sistance If the espresso is not tamped sufficiently the water will run through the grind without picking up the entire aroma if the espresso is tamped too hard the water flow can be very slow or not happen at all The suggested force to be tamping with is 55 12 Ib For training purposes we suggest that you use your bathroom scales with a little practice you will find out the perfect tamping pressure The extraction After tamping place the portafilter which holds the basket counterclockwise into the brew group If water or coffee spills out from the sides when you pull the lever down you have eit her put in too much espresso grind or the portafilter is sitting too loosely in the brew group Once it has been tightened pull the lever up slowly and then push it back down The result should be an aromatic delicious espresso with a beautiful hazel colored crema 04 Espresso 38 Judging the result If you have followed the instructions
20. reparation The espresso machine should be switched on 15 minutes before use so that the right temperature exists in all parts of the machine and the needed pressure has built up Since most parts only really heat themselves when the espresso is being made we suggest putting the portafilter with basket but without espresso into the brew group and letting water flow through by lifting and lowering the lever Repeat this action two to three times until the brew group and portafilter are hot The grinding For the use of the grinder please consider the advice offered to you later in this manual entitled The Moca the manual for your grinder The setting of the grinder is extremely important since it can alter the size of the grind If the beans have been ground too coarsely the water will flow through the grind too quickly and not all the desired aromatic parts will have been extracted The result is a thin espresso that is poor in aroma However if the grind is too fine the water will run through the coffee very slowly and the espresso will taste wooden and bitter Endless factors such as humidity air pressure and qua lity blend and roast temperature of the bean are of such high importance to the outcome that there is not the right grind setting The ideal grind setting is achieved when it takes 20 30 se conds to pull a single espresso shot The dosage After the grinding it is important to fill the basket in the po
21. s most likely broken and needs to be replaced The sealing gaskets hinder the splashing of water while in use but needs to be changed as soon as water loss on the brew head is noticed The loss of water reduces the amount of pressure which is put on the coffee basket This reduces the quality of the final product The machine is fitted with a thermostatic safeguard which hinders the burnout of the boiling element if the machine is in use without any water If the safeguard has for some reason switched itself off please let us or our local service partner know immediately You can of course also send us your Cremina not only in the case of a defect but also for its regular check up To do so please order and use a big enough delivery box from us Owner s book 27 Steam Hot Water You can also use the steam to boil water or make tea To do this open the brew tab 3 slightly to release condensed water or remaining air before starting This will also prevent any suction of the fluid being heated up Put the end of the steam nozzle 12 into the filled cup or a different container Leave the steam tab opened until the desired temperature is reached Then close the tab again before removing the container or cup Hot milk without froth Fill the milk froth container with milk immerse the steam nozzle 12 in the milk Now turn on the steam tab and turn it off again before the boiling point is reached Close the tab first before p
22. s of perfection 1967 1996 2002 2008 We have every reason to celebrate Our Cremina has been around for more than 40 years In our rapidly developing world four decades seem like eter nity an achievement one can be proud of By the way our Cr emina is in good company take the Porsche 911 for example which already celebrated its 40th anniversary back in 2004 Now back to the beginning the Cremina was born towards the end of the wild 60s and in the 70s it was crowned as the best espresso machine in the world by the New York Times For nearly two decades the machine found an ever growing fan base In 1996 the machine was substantially overhauled and the success story continued True to the ethics of building the best espresso machine it was even further improved in 2002 In 2003 the Neue Zurcher Zeitung called it the Rolls Royce among the one armed bandits And the epic strive for perfec tion has not stopped Since 2008 our customers have been able to purchase the new Cremina the best Cremina ever We would like to wish you many delightful moments in her com pany the Cremina 13 ad FP a e L k BRESAOLA 0034 Morbio interiore PRES TICINO SUISSE TY 001 4 32 14 15 4 07 6 Masse H he 340 mm Tiefe 270 mm Breite 190 mm Nettogewicht 10 Kg Boilerinhalt 1 3 Liter Anschlusswert 220 V 1000 W Aufheizzeit zur Erreichung des Betriebsdruckes 9 1
23. s to be ground more coarsely Espresso amount above 0 35 0z Set the amount between 0 26 0 32 oz Espresso tamped too hard Espresso needs to be tamped more softly Water pressure needs to be reset by engineer Espresso only drips out of the spout Check temperature and pressure if o k extraction time over 30 seconds grind the espresso coarser reduce amount and or tamp slightly softer Owner s book 05 First aid and more 44 Problem The machine its control lamp and on off switch do not work The control lamp lights up but the water does not heat up Reason Encrusted filter Blocked portafilter Dirty shower 45 Solution Do not stock too much at once Open espresso packaging only before use Do not grind too much espresso Check the fuse The cable is not plugged in properly Machine is working but no espresso is flowing out Espresso flows out of the side of the portafilter Owner s book 05 First aid and more 46 Further reading on espresso Francesco und Riccardo Illy Kaffee Von der Bohne zum Espresso Arnoldo Mondatori Editore Mailand 1993 Thomas Leeb Ingo Rogalla Perfekt zubereitet Kaffee Espresso amp Barista TomTom Verlag Miinchen 2002 Vera de Blue Caffe Genuss amp Inspiration Werd Verlag AG Ziirich 2000 Sara Salvin Karl Petzke Espresso Kultur und K che H decke Verlag Weil der Stadt 1994 Walter Vogel Caffe per favore Die Welt des italienischen Caff
24. sist of two different coffee blends which differentiate in taste caffeine amount and shape Arabica beans have a rounded cut in the middle are longer and flatter The unroasted beans have an intense green color The cut on the Robusta bean on the other hand is very straight it is rounder and it is a little lighter in color with brown or grey shading Whereas the Robusta bean has high caffeine content the Arabica beans are milder and more aroma tic Even though common opinion suggests that pure Arabica blends are better than ones with a small proportion of Robusta beans it should be noted that a small Robusta part about 10 intensifies the taste and the aroma it also simplifies the espres so making procedure and compensates the traces of bitterness in Arabica beans Even though the roasted beans are enclosed in vacuum or valve packages and do not lose their characteristics for many months they are however at their best within the first 3 4 weeks We suggest a dry and airy place for storage Warmth light and strong aromas are to be avoided Espresso loses its aroma very quickly when exposed to air The refore the packaging should only be opened just before filling it into the grinder Because more taste is lost more quickly when the beans are grinded only grind as much as you need 00 0 01 Arabica bean unroasted roasted 02 Robusta bean unroasted roasted 04 Espresso 36 Perfect espresso in five steps The p
25. t build up around its tip or the inside 02 Cremina 30 01 01 Dial for adjusting grind 02 Gringing burr 02 Owner s book 31 03 Moca The perfect grinder For a perfect espresso a first class choice in coffee blend is needed as well as good water and an espresso grinder that produces perfect espresso powder a machine that reliably and exactly delivers top results The Moca has been the perfect accompaniment to the Cremina since 1967 Understated but just as reliable precise and built of the same premium materials of course by hand No synthetic materials no plastic which could possibly affect the espresso aroma Only first class steel and genuine glass Typically Swiss made Its characteristics an electric espresso grinder with extremely smooth running grinding burrs made of hardened special steel It grinds quickly and continuously without heating up the beans By means of a dial the grind can be accurately adjusted with immaculately precise steps of far less than 1 8 inch The powerful 200 watt motor features a thermal overload protec tion The body consists of high gloss polished stainless steel to the front and the side frames of resistant powder coated steel Four rubber feet assure a firm position on any kind of surface The sealed Pyrex glass hopper can hold approximately nine ounces of espresso beans A flip top lid closes the high gloss polished container for the ground coffee The included spoo
26. t least once a year If you would prefer to do this yourself we suggest you fill the boiler half full with white wine vinegar and then top the boiler up to max with water Switch on the machine allowing the boiler to build up pressure and then leave it in this state for about two hours Release the vinegar water mixture by using the lever 8 and the steam tab This way the brew group 9 will also be cleaned Now switch the machine off At this point release the remaining pressure through the steam tab open the boilertop 1 and tip out any remaining wa ter Repeat this procedure once again with fresh water If the machine has been left switched off for a while rinse the boiler thoroughly with fresh water 02 Cremina 26 We suggest a thorough clean of all the coffee baskets to pre vent the holes from becoming blocked Use dishwashing liquid for this As soon as the basket holes get bigger or the baskets are squashed on the sides we suggest exchanging them for new ones After the baskets have been cleaned we also rec ommend cleaning the inside of the portafilter The shower 15 which sits in the brew group 9 is cleaned automatically through the daily cleaning of the brew group To check this let the water flow out of the brew group without the portafilter attached If the water flows consistently out of the shower it is clean However if the water flows out in constantly or splashes even though it has been cleaned it i
27. tertaste A watery tasting espresso without the needed density is normally due to badly brewed espresso 39 01 Perfect crema 02 Light and thin crema 03 dark brown crema with black hole in the middle A bitter tasting espresso with an intense taste and not much aroma plus an extreme aftertaste is normally the outcome of a too intensely brewed espresso grind Owner s book 04 Espresso 40 Espresso richness The Italian bar is a popular place to enjoy small refreshments the obligatory espresso which in Italy is simply called caff a glass of wine and of course hot debates about important or sometimes less important things Here one can find the biggest variety of coffee specialties Have you ever tasted these Caff americano An espresso which has been topped up with hot water Caffe brulot Put brandy or cognac in a pre warmed cup place a sugar cube in the middle and light it Pour the shot of espresso over and top off with some whipped cream Caff creme An espresso with a proper crema but considerably more water This is the Swiss favorite drink Caff corretto An espresso with an added shot of brandy aniseed schnapps or cordial Caff doppio A double espresso about 1 69 floz served in an espresso cup Caff freddo A sweetened espresso served cold Caff latte White coffee the Italian way An espresso doppio and hot milk is served together in either a glass or a bowl usually
28. tor and among the pioneers of his time As a draftsman and constructor he did not rest until his machines could not be further improved He simply adored the fine art of espresso making In the 1960s his son Luigi took over the company founded in Chiasso in 1928 In the meantime the small family enterprise also offered espresso machines for home use They were an enormous success Combined with their compact size it was their quality and reliability that caused a steadily increasing de mand for the machines from London to San Francisco from Chile to Singapore At times Olympia s workshop saw more than 100 employees When the company experienced a rocky patch during the 1980s and 1990s it stuck to its philosophy and today concentrates on the production of premium espresso machines and grinders It is a small fine company designing outstanding machines for connoisseurs 01 Olympia Express 10 01 Brewing group chromed brass 02 Boiler chrome steel I have had a Cremina 67 for some 17 years now and have never had a problem with the espresso machine The level of craftsmanship is quite incredible I love my espresso maker Olympia Express customer USA May 2007 01 Owner s book 11 The Spirit of the founder No compromise For more than 80 years perfect material and workmanship have been top priority at Olympia Express Each and every tiny detail is constantly rethought and if necessary optimized
29. ulling away the container otherwise the milk may splash out 02 Cremina 28 01 Pouring in the milk immerse the steam nozzle in open the steam tab 02 Steaming the milk lower the D 7 container slightly stretching 03 Mix the froth with the milk 149 F through rotation rolling Owner s book 29 Hot milk with froth The making of perfect milk froth comes in two steps the so called stretching and rolling For the stretching phase immerse the steam nozzle 13 into the milk and open the steam tab 3 fully When the milk slowly starts to create froth the container needs to be lowered slightly whereby the tip of the steam wand always has to be slightly below the milk surface When the volume has nearly doubled and reached 86 F the rolling phase can start The steam wand should be placed deeper into the milk to mix the created froth with the hot milk Through rotation the frothed milk will get finer and finer The big bubbles burst and the mixture will form to be a homoge neous fluid However the milk must not become too hot The ideal temperature can be checked by placing one hand on the container if is it more than hand warm but not hot the optimal temperature of 149 F has been reached Then close the steam tab and remove the container Immediately after the use release remaining steam from the steam wand and clean it with a damp cloth By doing so dirt and limestone will no
30. without froth Owner s book 41 Caff macchiato An espresso with a shot of hot milk a maculate coffee because the milk leaves a small white spot on the espresso It is served hot in an espresso cup and looks just like a small cap puccino Caff mischio Espresso mixed with hot chocolate and served with whipped cream An interesting alternative to latte macchiato Caff moca 1 3 espresso 1 3 hot milk 7 hot chocolate Caff moca is served in a glass It can be sweetened with sugar and served with whipped cream Caff ristretto An espresso that has been made with very little water Mostly between 0 51 0z and 0 76 oz instead of the usual 0 85 oz Mainly drunk standing at the bar Caff shakerato An espresso drink that either with or without sugar is mixed in a cocktail shaker with ice cubes Flavors such as vanilla or caramel can be added as well as a shot of grappa or amaretto Caff sorbetto Espresso that is frozen in ice cube trays and then be blended in a mixer with added sugar and milk The outcome is a soft mousse which is served in very cold glasses 04 Espresso 42 Cappuccino 1 3 espresso 1 3 hot milk 17 froth Topped with chocolate or cinnamon served in special cappuccino cups The name cap puccino stems from the nutty brown color which reminds of the frocks worn by the Capuchin monks Rumor has it that the cappuccino originated in Vienna The Italians inherited th
31. y people including children with physical disabilities coordination or psy chological difficulties People who do not have enough experience and or are untrained in using such appliances should refrain from using the machine unless it is being used under supervision by a person responsible for their safety and who knows how to use the machine themselves Owner s book 21 Never pull the cable over sharp corners and make sure that it is not squashed or bent Do not carry or pull the machine by its cable Only use approved extension cables Do not immerse the appliance in water Clean the machine with a dry or with a moist cloth Remove plug from the power outlet before hand Never switch on the machine when the water level has reached min or if the boiler is empty Damage to the boiler element could otherwise occur A thermostat secures overheating and excessive pressure If the thermostat breaks the electrical current the control lamp 5 goes out and only the on off button 4 remains lit Place the machine on a stable and dry surface Packaging such as plastic bags and foam should be stored out of reach of children as these materials can be a potential health hazard The machine can only be used according to the general guidelines in the manual Misuse or technical changes can be hazardous to your health and your safety Olympia Express does not take any responsibility if the security guidelines are breached 02
32. ympia Express continuously develops all models and types further All rights reserved OLYMPIA EXPRESS and CREMINA are regis tered trademarks of Olympia Express SA Copyright 2008 Olympia Express SA 05 First aid and more 48 General warranty conditions and certificate of guarantee Dear Olympia Express customer We sincerely thank you for buying this Olympia Express machine MODEL No Should your machine need repairing beyond the warranty peri od please contact your supplier or one of our service partners In order to avoid misunderstandings we recommend you read the manual carefully before contacting the supplier or service partner We provide a three year warranty for your Olympia Cremi na Moca from the date of purchase In case of defects due to material or processing errors within the warranty period our contractors will repair the machine under the following terms and without further charge for labor or replacement parts Olympia Express reserves the right to repair the machine at its own discretion or to replace it with a new one Services provided under guarantee conditions neither lead to an extension of the warranty period nor do they justify a new warranty period This warranty is only valid with this certificate of guarantee and proof of purchase invoice indicating the time of purchase the product and the supplier 49 This warranty does not cover Maintenance and repair within the scop
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