Espress Yourself…
THE NEW, INTEGRATED PROFI- COFFEE CENTER FROM KÜPPERSBUSCH
 Cappuccino, Latte, Macchiato, Espresso or just a cup of Joe, how we prepare and enjoy our coffee is truly a reflection of our inner-self. Now with the built-in, fully plumbed, totally automated, all stainless steel, self-cleaning Profi-Coffee Center, Küppersbusch will elevate your coffee experience to the purest form. The on-board computer, featuring "Touch-Me® " technology, is like having your own live-in Barista to control the complex process of coffee making while at the same time guiding you through an assortment of user-friendly programs. The Profi-Coffee Center from Küppersbusch …It's like having a coffee house in your kitchen.
A TRUE TWO-CUP, FULLY-AUTOMATIC MACHINE
As the core of the Profi-Coffee Center stems from the Küppersbusch Professional Series, it can brew two cups of coffee in just one go. With a simple touch of a finger you have a perfect cappuccino with out the need for additional frothing. What a fantastic time saving feature, especially when you have several guests.
TOUCH-ME® TECHNOLOGY
Touch-me® Technology puts you only a couple of button pushes away from your favorite coffeehouse concoction, or can assist you in customizing your own personal brew. The Profi-Coffee Center uses intuitive software and an easy-to-read digital display to place the mysteries of coffee squarely under your control. It lets a novice make a perfect macchiato, and lets the seasoned veteran set specific levels of grounds, milk, and water, even temperature, for each individual type of beverage. And when you're done, Profi-Coffee Center lends a hand as the integrated self-cleaning and calcium deposit removal programs enable regular, easy maintenance without ever having to take out the brewing unit.
HEIGHT-ADJUSTABLE COFFEE DISPENSER
No matter if you are using a small espresso cup or a larger mug for your morning coffee, any cup will fit under the adjustable coffee dispenser. This helps to avoid coffee splatters and guarantees a deliciously rich aroma.
TWO SEPARATE HEATING UNITS
The fully automatic, Profi-Coffee Center also has a constant, immediate hot water supply thanks to its two integrated boiler units, which eliminate the wait for hot water when you first turn on the machine in the morning or when you want a cup of coffee after someone else made tea.
GRINDER
In order for the selected coffee beans to perfectly develop their full aroma, they must first be ground to the optimal degree. The professional grade round grinder with its slow spinning stainless steel blades provides for the necessary mixture of fine particles and slightly more coarse powder.
The Profi-Coffee Center is an advanced coffee system with built-in simplicity for ease of use by either the amateur or consummate gourmet. Once again, Küppersbusch has orchestrated an intricate ballet of form, function and technology to create the very essence of personalized, modern living.
The Profi-Coffee Center as well as other Küppersbusch products are available only through Architects, Interior Designers and select Kitchen Specialists. For additional information regarding other intelligent cooking products please contact Küppersbusch USA at 800.459.0844 or visit our website at www.kuppersbuschusa.com
PROFI-COFFEE CENTER BY KUPPERSBUSCH
EKV 6800.0 M Metallic design (Stainless steel)
Features:
- Electronic push button controls
- Dot-matrix display in blue colour
- Halogen lighting
- Programmable for 6 sorts of coffee
- Real Cappuccino-function
- Safety cut-off
- Child-safety lock
- Separate water heater for coffee and hot water
- Automatic cleaning programmes
- Storage compartments for milk and cups
- Stainless steel drip tray
- Container for collection of coffee grounds
- Water storage container
- Easy refilling -telescopic glides
Technical data:
- Appliance dimensions W x D x H ca. 594 x 440 x 464 mm
- Niche dimensions W x D x H ca. 560 x 550 x 450 mm
Optional accessory:
For high-resolution images and additional product specifications, please visit our media center at www.kuppersbuschusa.com
Media Contact: Kevin M Henry
 310.770.4663
kevin.henry@kuppersbuschusa.com
THE HISTORY OF COFFEE
It is believed by most experts that the coffee plant was apparently discovered between 575 and 1000 AD in what is now Ethiopia by nomadic goat herders who noticed that their goats would begin to jump about after nibbling on small red berries. As time went by, these same herders began to chew on the berries to help them stay awake as the stood guard over their herds at night. In the 15th century coffee began to be brewed as a drink and took the Orient by storm: starting in Mecca it spread to Cairo, then to Syria and finally to Istanbul. Around 1600, coffee beans had reached Europe and about 1650 the first coffeehouse began to opened in Venice. By the 17th century, the growth of colonial outposts assured that coffee was traded and cultivated the world over. Today, coffee in its varied forms and incarnations is the global drink of choice.
TYPES OF COFFEE
Botanists distinguish more than 80 types of coffee plants, of which two are especially important for coffee production: Coffee Arabica and Coffee Robusta. Coffee Arabica accounts for some 75% of worldwide coffee production. It is planted at altitudes between 900 m and 2000 m and produces excellent quality coffee beans. Its caffeine content is between 1.1 and 1.7%. Coffee Robusta grows faster than Arabica and is a more resistant plant with greater yield, but is of lesser quality. Earthy and pungent Robusta coffee comprises some 25% of worldwide production. It is planted at altitudes between sea level and 600 m, mostly in the tropical regions of Africa, India and Indonesia. Its caffeine content is between 2 and 4.5%.
THE HARVEST
It takes three years from the sowing of the coffee seed for the first flowers to appear, and the first small crop can be picked only after 4 years. It takes another year until a normal yield can be expected.
THE PROCESS
There are two different methods of processing coffee: wet and dry.
Wet Processing
This method is used primary for good-quality coffee types. First the beans are left over night in swelling tanks so that the flesh of the fruit can be separated from the beans. Then the beans are fermented, a process that contributes markedly to the later taste of the coffee. Finally, they are washed clean and dried.
Dry Processing
The coffee beans are spread out on drying surfaces and left to dry for 2 to 3 weeks or they are dried for 2 to 4 days mechanically. After the drying phase the beans are put through a chopping machine and the resulting raw coffee cleaned and sorted.
TRADE
Most of the raw coffee is packed into 60-kg bags and shipped by sea to all corners of the world. The major coffee markets are in New York (for Arabica beans) and London (for Robusta beans).
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