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Great scan but please note that it is entirely in GERMAN.
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High quality scan of the manual, very quick and easy download and very important, a truly honest price. thanks
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Minden rendben, de két megjegyzés, az ábrák nehezen kivehetők és a fizetés után 24 órát kell várni a letöltésre.
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Manual correct, and complete. Downloads cleanly. Format of manual was presumably difficult to PDF to A4, but works reasonably well.
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This was a hard to find manual. When I did find it , some sites wanted way too much for the file.
Owner-manual .com had it for a really reasonable price. Not only that but it was sent very quickly and was a quality scanned document, unlike some others I purchased from a different site.
Good job guys!!
Larry
TECHNIQUES OF A BARISTA
What is Espresso?
Espresso began as an attempt in the 1800s to quickly brew coffee on demand, by the cup. The goal was to serve the freshest, most flavorful coffee possible and avoid the burned, stale taste of coffee kept warm on a stovetop. To speed the brewing process, coffee pioneers struck upon the idea of forcing water through the grounds under pressure. Steam was initially used to supply the pressure, followed by compressed air, lever operated pistons, and finally, the electric water pump. Through the decades, the elements of espresso brewing were tested and refined to produce the standards we have today: one ounce of true espresso comes from exposing 1�4 ounce (7 grams) of finely ground and packed coffee to 195�205º F water under 130 lbs. (9 bars) of pressure. In a brief 25 seconds, most of the highly flavorful coffee aromas and oils are extracted, while the more bitter compounds and off-tastes are left behind. When the ground coffee is fresh and the brewing is done well, the pressurized brew water emulsifies the coffee oils into the golden foam called crema, which crowns the espresso shot with ultimate flavor and aroma.
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