JURA

KEY TECHNOLOGY
UNDERTAND HOW A JURS MACHINE WORKS

and you know why the coffee tasts better

 

PREPARATION OF MILK AND MILK FOAM, TEMPERATURE REGULATION

Coffee specialities such as cappuccino, latte macchiato and so on are prepared with milk or milk foam. JURA's innovative milk foam frothers use revolutionary fine foam technology to create a finely textured milk foam with a long-lasting consistency or to simply heat the milk to the desired temperature.

 

INTELLIGENT PRE BREW AROMA SYSTEM (I.P.B.A.S.©) AND PULSE EXTRACTION PROCESS (P.E.P.®)

I.P.B.A.S. is a pre-brew process that develops the maximum flavour from any blend or roast of coffee. The brewing unit is the central component of a fully automatic coffee machine. The Pulse Extraction Process is used to obtain the maximum aroma even with very small speciality coffees such as an espresso or ristretto. The water is pressed through the ground coffee in short bursts, optimising the extraction time.

 

INTELLIGENT WATER SYSTEM (I.W.S.®) WITH CLARIS SMART

Coffee contains 98% water. This means that fresh cold water is essential to achieving perfect coffee results. Heating the water causes calcium to be deposited. JURA offers an intelligent solution: the CLARIS plus filter cartridge.This protects the machine against calcium deposits and extends its lifetime.

 

THE AROMA-G3 GRINDER

The coffee beans are freshly ground each time to guarantee maximum flavour. You can adjust the grinder setting to select the fineness of the coffee powder you want. This affects the flow-through time of the water, the so-called extraction time. The finer the powder, the more intensive the flavour.

 

THE MAKING OF A SWISS ENGINEERED GRINDER

Attention to detail is expressed in many ways in every JURA product. One example is the precision aroma grinder that always freshly grinds the coffee beans to just the right fineness for the perfect coffee result. Even its design is a masterpiece of modern engineering in its own right.




Copyright © 2019 RICMAS International Pte. Ltd. • Singapore • August 25, 2019