Magimix L Expresso Program
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ITALIAN ESPRESSO NATIONAL INSTITUTE
lthougt Italians are not coffee producers, Espresso is now one of the most successful symbols of made in Italy worldwide. Espresso is also among the products that are copied the most, often with very poor results. It is not rare for the word espresso, coupled as it may be with other words or symbols evoking the spirit of Italy, to conceal simple blends of poor quality coffee or even products that have nothing to do with the little cup that cheers people up by giving them long lasting and superfine pleasure. Therefore, on 6 July 1998 the Istituto Nazionale Espresso Italiano (Inei) was founded, with the specific aim of safeguarding and promoting Espresso. after three years of extensive research, conducted by the Istituto Internazionale Assaggiatori Caff (International Coffee Taster Institute) and by the Centro Studi e Formazione Assaggiatori (Research and Training Centre for Tasters) with the collaboration of the lectures from the Universities of Udine and Turin, and aiming at defining the quality expectations of those who order a cup of espresso. In a little more than one year, Inei obtained certification for espresso coffee with the mark Espresso Italiano (certificate of product conformity Csqa n. 214 - 24 September 1999, DTP 008 Ed.1). To guarantee consumers who choose to drink espresso at coffee bars bearing its mark, a strict technical specification was issued, requiring: the use of a certified coffee blend; the use of certified equipment (machine and grinder-dispenser); the use of licensed personnel. Compliance with the three conditions above, under the supervision of the experts from the Italian Espresso National Institute and of the auditors of the Certifying Body, is it possible to affer the consumer a coffee identified by the Espresso Italiano mark. Istituto Nazionale Espresso Italiano c/o Centro Studi - Via delle Tofane 14 - 25128 Brescia Tel. +397308 - Fax +300328 e-mail: email@example.com
Supplement to LAssaggio n.6 - September 1999 Authorisation: Autorizzazione del Tribunale di Brescia n.36 - 10 October 1995 Managing Director Luigi Odello Published by: Centro Studi e Formazione Assaggiatori s.c.a. r.l. Via delle Tofane 14, 25128 Brescia (Italy) Tel. +397308 - Fax +300328 Graphics and Layout Massimo Borghi Printed by: Artigianelli spa - Via Ferri, 73 - 25123 Brescia Luigi Odello - 1,29 i.i.
LEspresso Italiano Certificato
What is espresso?
It is the best way to obtain from knowledgeably roasted coffee beans all the pleasure that they are able to give. More practically, espresso is the drink-in-a-cup obtained by forcing adequately pressurised water through coffee powder. Espresso coffee should not contain any additive or flavouring and should be free of any artificially added water.
What is the Espresso Italiano Certificato?
It is the drink-in-a-cup conforming to the strict production specifications issued by the Italian Espresso National Institute and approved by a third-party Body operating in conformity with ISO standard 45011, and particularly the Csqa certificate n. 214 - 24 September 1999. It is mandatory for certified Italian espresso to be made from a blend of roasted grains of different origin, ground on the spot and treated in the machine so as to provide the drink with a well defined organooleptic profile, identified and controlled by the scientific rules of sensory analysis.
What are the sensory characteristics of the certified Espresso Italiano?
The sensory characteristics of Espresso Italiano are those set forth by the technical specifications for the sensory quality of the Espresso Italiano marked coffee. More precisely, Espresso Italiano in the cup and ready for consumption, must have the following profile:
Colour intensity Overall negative Overall positive Texture Aroma intensity
Astringency Bitterness Acidity
Roasting intensity Body
How was it possible to define sensory characteristics?
The decision on the quality of any product is silently pronounced by the consumer. To understand what customers expect when they order an espresso, the Istituto Internazionale Assaggiatori Caff, with the technical assistance of the Centro Studi e Formazione Assaggiatori, carried out thousands of consumer tests and laboratory tests to define what objective and measurable characteristics belong to the preferred types of espresso. These characteristics were then codified, along with the method to determine them.
How to determine whether the sensory characteristics conform to the certified profile?
Through a panel of expert tasters that carry out sensory analysis individually on the proper card called Trialcard Espresso Italiano. Data obtained from tasting is processed through special statistical tools that verify the reliability of the outcomes and judges.
Why certify the sensory quality of Espresso Italiano?
Today, Espresso is one of the most successful expression of made in Italy in the food and drink sector, but this is exactly the reason why so often its name is misused to identify products that are not up to tradition and do not meet consumers expectations. Certification of the sensory quality has enabled the producers of blends and equipment to establish a new contract with the end user and a commitment to comply with certain requirements under the control of a watchdog: the Certyfing Body.
What are the contributing factors to obtain Espresso Italiano?
Espresso Italiano must be obtained from a certified blend, using certified equipment (machine and grinder-dispenser) and a licensed facility manager. If even just one of these elements is missing, espresso cannot be said to comply with the requirements set forth by the specification.
How can consumers find Espresso Italiano?
The bars and restaurants that exclusively use certified blends, certified equipment and licensed personnel can affix the Espresso Italiano Certificato mark to inform consumers that they can and must request an espresso with sensory characteristics that comply with those provided by the specification.
How can bars and restaurants obtain the Espresso Italiano mark?
The bars and restaurants that wish to obtain the Espresso Italiano mark can submit their application to the Istituto Nazionale Espresso Italiano, which will start a procedure to verify that all the conditions required by the technical specification for certification are in place.
How can an operator obtain the license to prepare Espresso Italiano?
By attending the courses organised by the Istituto Internazionale Assaggiatori Caff both in Italy and abroad, and by passing the final exam.
What characteristics in technical detail are required to obtain Espresso Italiano?
The product certification aims at considering the most important aspect: the satisfaction of the customers expectations of pleasure. However, the technical specification includes test rules that can be used to answer this question. The following are some important conditions to obtain Espresso Italiano though these alone would not be adequate to fulfil the quality requirements: Necessary portion of ground coffee 7 g 0,5 Exit temperature of water from the unit 88C 2C Temperature of the drink in the cup 67C 3C Entry water pressure 9 bar 1 Percolation time 25 seconds 2,5 seconds Viscosity at 45C > 1,5 mPa s Total fat > 2 mg/ml Caffeine < 100 mg/cup Millilitres in the cup (including foam) 25 ml 2,5
From a descriptive profile standpoint, what are the sensory characteristics of an Espresso Italiano?
On sight, Espresso Italiano has a hazel-brown to dark - brown foam characterised by tawny reflexes with a very fine texture (absence of large mesh and larger or smaller bubbles). The nose reveals an intense scent with notes of flowers, fruits, toasted bread and chocolate. All of these sensations are felt also after swallowing the coffee in the long lasting aroma that remains for several seconds, sometimes even for minutes. Its taste in round, substantial and velvet-like. Sour and bitter tastes are well balanced and neither one prevails over the other. There is no, or a barely perceptible, astringent taste.
Can Espresso Italiano be obtained from only one type of coffee?
Espresso Italiano is obtained, by definition and by tradition, through an expert blend of coffees of different origin. This is the only way to obtain the pleasant and rich aroma and the important and velvet body. The dif ference between an Espresso Italiano and a preparation obtained with the same methods but from one single coffee is similar to the dif ference to be found, in music, between a symphony and a solo perfor mance: the more pleasant one cannot be established in advance, but they are certainly different.
Should the type of coffee used in the preparation of espresso be better in quality than the types used for other preparations?
Cof fee is a fine pleasure and as such it should always be prepared from good raw materials, but if espresso is prepared according to the guidelines, it produces a remarkably higher extraction of both good and bad cof fee components. This is why the quality of the cof fee used for espresso should be totally faultless.
What is the milestone for the quality of espresso?
A person, with his/her knowledge, capabilities and motivation. It is indeed the operator who selects and manages the equipment and the blend, adjusts the equipment to the properties of the blend, and controls every step of the preparation process to make excellent espresso. This is why the Italian Espresso National Institute has been attaching so much importance to the operator.
How can the persons who prepares Espresso Italiano realise that the product is not in compliance with the conformity profile?
First of all from tasting: a well trained operator can give a comprehensive judgement on the little cups content simply by using his/her sense organs. However, if he does not wish to taste too many espressos in one day, he has also indirect control tools available: a good espresso, for example, is produced from the machine at a rate of one millilitre per second. It takes 25 seconds to fill a 25 millilitre cup (the correct dose).
What happens if an espresso is obtained in 15 or in 35 second?
The blend design generally ensures that, after duly grinding the blend, it yields 25 millilitres of coffee, by taking the best part of the substances present in a coffee bean (glucides, proteins, fat and aromatic components) and by leaving the less noble substances in the exhaust cake. If the extraction time lasts no longer than 15 seconds, it means that the hot water has not taken the right treasure with it and a part of precious substances has remained in the powered. In addition, the beverage is going to be unbalanced from a sensory standpoint. The espresso will be poor in body, more bitter than expected with a faint aroma. If it lasts 35 seconds the opposite is going to occur: the woody, unpleasant and pungent components will be extracted from the coffee powder. Obviously one might say that it takes less time to make 15 millilitres of coffee and it takes longer to make 35, as is done in certain countries: in both cases the preparation obtained will not present the requirements of Espresso Italiano.
What is the ideal cup for Espresso Italiano?
The ideal container is a white china cup, free of any inside decoration, elliptical in shape, truncated inside while it may or may not be bell-shaped outside, with 50 millilitre approximate capacity. This is the only cup whereby it is possilble to fully appreciate the look of the excellent foam, the precious smell and the warm and smooth taste of espresso.
How can one learn to taste Espresso Italiano?
To learn the espresso tasting method you can attend one of the many one-day license courses organised by Istituto Internazionale Assaggiatori Caff (c/o Centro Studi Via delle Tofane, 14 - 25128 Brescia) every year both in Italy and abroad.
What are Iiacs permanent training points?
The permanent training points (punti di formazione permanente or Pfp) are set up by Istituto Internazionale Assaggiatori Caff on the premises of coffee roasters, machine manufactures, hospitality operators (bars, hotels and restaurants) and all levels of schools to spread the culture and art both among operators in the coffee business and among careful consumers.
NATIONAL INSTITUTE OF COFFEE TASTERS
he Istituto Internazionale Assaggiatori Caff (Iiac), is a non-profit association that is financed through the associates shares only. It was founded in 1993 with the goal of developing and deploying a scientific method to give shape to the sensory value of coffee. Iiac immediately focused its attention immediately on espresso, as a sure symbol of made in Italy, and has developed one tasting method and one sensory analysis method. The former is described in detail in the book Coffee Tasting published in Italian and English, translated into Spanish and even published in Japanese. This tasting method is recognised by the International Coffee Organization and by important coffee producing countries like Columbia, where, in 1998, no fewer than five hundred people have attended the seminars on espresso tasting. Both tasting and sensory analysis are considered in depth in the book Espresso Italiano Tasting. Moreover, since its foundation, the Istituto Internazionale Assaggiatori Caff has held several training courses to release licenses, attended even by Japanese, Spanish, Americans, Australians and Germans. In 1999 Iiac defined the Espresso Italiano Specialist training course to license the operators of those bars offering Espresso Italiano Certificato. The Institute has an important scientific committee that plans research to guarantee innovation in the sector. Its members are University staff, well-known experts and professional. In line with this activity, the Institute provides assistance to University students who show an interest in coffee to draw up their graduation theses, organizes congresses, carries out thousands of consumer tests to identify quality models and sets up sensory analysis session on espresso.
Istituto Internazionale Assaggiatori Caff c/o Centro Studi - Via delle Tofane 14 - 25128 Brescia (Italy) Tel. +397308 - Fax +300328 e-mail: firstname.lastname@example.org
Istituto Nazionale Espresso Italiano
c/o Centro Studi Via delle Tofane 14 - 25128 Brescia (Italy) Tel. +397308 - Fax +300328 e-mail: email@example.com
Accessories for Current Models
Le Mini Plus Code 4mm Grating disc 6mm Grating disc 4mm Slicing disc 6mm Slicing disc French/stir fry disc Parmesan disc Julienne disc Juice extractor Disc rack Funnel 2mm Slicing/ grating disc Pusher RRP
Compact 2100 Code RRP
Compact 3100 Code RRP
Cuisine Systeme 4100 Code RRP
Cuisine Systeme 5100 Code RRP
17252VA 17255CH 102348WH 17276CH 17272VA 17143WH -
10.50 12.95 4.95 4.95 4.95 7.50 8.95 3.50 5.95 10.95 14.50 22.95 22.95 22.95 -
13.95 13.95 13.95 13.95 13.95 13.95 13.95 32.95 15.95 5.95 15.50 6.95
Mini bowl Mini bowl blade Spatula Disc support Storage box Bowl lid Work bowl
10.95 12.50 3.50 6.95 15.50 15.50 24.95 -
17723WH 17090CH 17133
10.95 12.50 3.50 6.95 15.50 15.50 24.95 24.95 22.95
10.95 12.50 3.50 6.95 15.50 16.95 29.95 23.95
10.95 12.50 3.50 6.95 15.50 16.95 32.95 24.95
Midi bowl - Kit Double bladed knife Dough blade Egg whisk Citrus press
20.95 10.95 16.95
25.95 6.95 14.95 24.95
26.95 6.95 14.95 24.95
27.95 7.50 14.95 26.95
28.95 7.95 14.95 26.95
CH = Chrome
WH = White
VA = Vanilla
BBS LTD 01252 727755
Food Processors Selection Magimix
Model Model Description Code RRP
99.95 119.95 Le Duo Fruit and Vegetable Juicer 14428 white 14412 chrome 12426 129.95 Two in one Juice Extractor and Citrus Press. Pours directly into a glass. Magimix commercial grade induction motor guaranteed five years. White Primrose Lavender Blue Sage Green Chrome/Charcoal Satin Steel/ Charcoal Professional technology. Stainless steel bulb thermostats, very accurate temperature control. Special cold zone doubles oil life. 18/10 stainless steel body goes in the dishwasher. 4.5 litre Extra large capacity 2500 watts with timer 3.0 litre Family size 2000 watts 1.5 litre Small compact, ideal for small quantities or specialist cooking. 1250 watts. Professional Blender Commercial grade motor tackles the toughest jobs. Simple two speed operation, heavy duty I litre glass goblet. 450 watts. 57017 11020
Le Mini Plus
Perfect for those who have big ideas but little space. Standard features include a 1.7 litre dishwasher safe Lexan work bowl which copes happily with 11/2 lbs of pastry. 400 wattcommercial grade induction motor.
This larger Compact with its 2.5 litre work bowl is ideal for normal 1-4 person cooking. Powered by a 650 watt commercial grade motor it will handle 2 lbs of pastry or 2 pints of thick soup. 12427 149.95 Professional System Deep Fryers
99.95 99.95 99.95 99.95 119.95 119.95
Compact 3100 Chrome 12432 149.95
This Special Edition 3100 has a unique chromed finish. It has the features of the 3100 but has in addition a french fry/stir fry disc.
Compact 3100 Satin 16457 149.95
All the benefits of 3100 Chrome but in a satin finish.
Cuisine Systems 4100 White
99.95 89.95 74.95 139.95
For 1-6 people or regular entertaining the 4100 has an extra large 3 litre main work bowl which will handle 2 lbs of meat, 21/2 lbs of pastry or 21/2 pints of thick soup. Powered by an 800 watt commercial grade induction motor, comes with new MIDI bowl. The 4100 also has a citrus press. 16557 Steamer 179.95 179.95 Cordless Jug Kettle NEW 169.95 T190 Slicer
All the benefits of 4100 but with a chrome finish.
All the benefits of 4100 but with a satin steel finish.
A tough practical slicer built to professional standards. 9cm blade. Up to 2cm cut. 120 watts. Stainless steel, concealed element limits furring or scaling. l.5litre capacity. Easy fit base - left or right hand 360 central connection. Stainless steel. Two large trays (one with a removable base for larger items).
Cuisine Systeme 5100
The ultimate workhorse with the real capacity for batch cooking or large scale entertaining, its 3.7 litre bowl will simply process 3 lbs of meat, 31/2 pints of thick soup or an 8 egg cake. Very powerful 950 watt motor. Comes with a citrus press and french fry/stir fry disc. Now comes with NEW midi bowl. 16558 199.95 Magimix Nespresso Coffee Makers
Chrome Privilege 5100
This is the Magimix flagship. All the benefits of the large capacity 5100 but in a sparkling chromed finish. It also has an extra 4mm grating disc. Now comes with new MIDI bowl. 16561 229.95 M300 Digital Automatic with Clock / Timer
Technically sophisticated but very simple. Uses a sealed capsule containing fresh ground coffee. 19 bar pump. Two year guarantee.
Satin Finish Pnviledge 5100
Same specification as chrome but with a satin finish.
Ice cream makers
39.95 54.95 M150 Manual M250 Automatic 11047 White 11140 Chrome 49.95 69.95 NEW M200 Auto Eject
Chrome front. Stainless steelbody and lop. Stainless steel bottom tray and full gauge. Electronic controls for pre-set time, on/off, number of cups and water hardness. 1.8 litre removable water tank. 2 Espresso cups/saucers. 40 capsules. Cappuccino Venturi spout. Satin stainless steel body. Stainless steel bottom tray and full gauge. Electronic controls and neons. 1.8 litre removable water tank. 2 Espresso cups/saucers. 40 capsules. Cappuccino Venturi spout.
299.95 299.95 159.95
Le Glacier 1.1 litre Ice cream maker (1.5pts)
So easy to use. Just pre-freeze the bowl in the freezer, remove and put on the lid, switch on, pour in the mixture and 20 minutes later perfect soft ice cream or fresh fruit sorbet. 3 different sizes for differing family needs.
11119 Satin Steel 11170 Chrome 11118 Matt black body. Stainless steel bottom tray. 3 position manual control. 1.2 litre removable water tank. 2 Espresso cups/saucers. 40 capsules. Cappuccino Venturi spout.
Le Glacier 1.5 litre Ice cream maker (2pts)
Now with stainless steel bowls and new easy to store motor housing.
11048 White 11042 Chrome White 22001 225.00
Gelato Chef 2200 fully automatic ice cream maker Satin 22003 285.00
Black and silver body with stainless steel drip tray. Matt black tray and capsule holder. Capsule ejector and used capsule reservoir. 2 Espresso cups/saucers. 40 capsules. Cappuccino Venturi spout. Also in red. Magimix Robot Caf Coffee Machine
A semi-professional machine which allows you to make several batches or flavours. Fully automatic ice cream maker with butt in compressor; no need to pre-freeze bowl - even simpler to use.
Satin steel body with black polished surround. Fully automatic coffee system, which will grind beans or use pre-ground coffee. Simple to use controls to determine strength, quality and one cup or two. The machine flashes when beans are needed, the water tank is empty, descaling or rinsing is required, even when the drip tray needs emptying. The complete beans to coffee system. Venturi steam spout. Black body with polished chrome front. Quick and simple to use, just choose your favourite ground coffee, compact it in the holder and press the button. Venturi steam spout. LExpresso Filter Automatic All the benefits of the Lexpresso Automatic but with 10 cup filter coffee jug. Venturi steam spout.
Ice Creams & Sorbets (Jacki Passmore)
128 pages of simple and exotic recipes (hardback).
Satin 11155 5.99
Ices The Definitive Guide
A fabulous collection of over 200 recipes from around the world (softback).
Simply Ices (Tessa Heywood)
78 pages of tempting ice creams and sorbets. Delicious indulgencies to be enjoyed anytime - anywhere! (hardback)
La Cafetiere Filter Coffee Maker 12.99
Polished aluminium and black body. Simple to use with I x 4 filters and measuring spoon. 10 cup capacity and automatic non-drip.
The Ice Cream Maker Book (Rosemary Moon)
Rosemary Moons delicious ideas for all kinds of exotic home made ice creams, sorbets and frozen yoghurts. 128 page hardback.
Order from BBS Ltd
Juicing For Health (Julie Stafford)
Over 200 recipes for fruit it vegetable juices, soups and sorbets. 178 pages.
Happy Days with the Naked Chef (Jamie Oliver)
Jamies 3rd book 320 pages.
For first item add 3.95 towards handling and 50p per subsequent item. To order using credit cards or for advice phone: Send cheques to: BBS Ltd., P0 Box 110, Farnham, Surrey l3UlO 4XL We also repair products - in or out of guarantee. Telephone for details. Use - www.magimix-spares.co.uk - to order on our website
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