Achieving Coffee Excellence with Your De'Longhi Coffee Maker

Magnifica Evo Coffee and Espresso Machine

By: De'Longhi How-To

Summary:

Fresh and well-stored coffee beans are essential for obtaining the best results with your De'Longhi coffee maker. To preserve the beans' freshness, it is recommended to use ceramic or airtight containers and store them in a cool, dark, and dry place. Avoid exposing them to air, moisture, heat, and light. Checking the freshness of the coffee beans is simple: if a dropped bean bounces, it's still good. Using fresh beans rather than pre-ground coffee will maintain the aroma and flavor for longer. Additionally, changing the water in the tank frequently and considering water hardness will affect the quality of the coffee beverage. Using filtered water or a water filter in the machine enhances both the quality and performance.

To create the highest quality frothy milk and foam, it is advised to use cold milk directly from the refrigerator. When utilizing the carafe with the LatteCrema System, semi-skimmed milk with 1.5% fat produces optimal results in terms of foam consistency, volume, and taste. Proper cleaning of the parts that come into contact with milk is essential to ensure the best-tasting milk beverage. De'Longhi provides a milk cleaning solution to eliminate residues and maintain machine hygiene. While soy, almond, and rice drinks can be used in the LatteCrema System, their protein content affects the results. It is not recommended to use other plant-based beverages, and for individuals with allergies, refrain from using milk and plant-based products in the same machine.

To achieve the perfect crema, use a cup with a conical-shaped base that allows the coffee to flow smoothly without disrupting the cream layer. Position the coffee dispenser close to the cup's top, and consider warming the cups beforehand either by rinsing them with warm water or using the warming plate on top of the machine. These tips will help you achieve coffee excellence with your De'Longhi coffee maker.

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