Hot Brew

Intense espresso, hot-brewed coffee and full-bodied, extended black coffee specialities: Hot Brew prepares these classics to perfection. To get the absolute maximum from the nuanced profile of the espresso, JURA has developed the Pulse Extraction Process, or P.E.P.. This optimises the extraction time and draws more flavour from the freshly-ground beans: for an outstanding barista-quality espresso. The coffee derives its exquisite, characteristic note from the standard brewing process. The lungo function ensures full-bodied, light and long specialities by adding hot water to the perfectly extracted coffee. All three specialities can be effortlessly adapted to individual taste preferences

Light Brew

The Light Brew is brewed at approx. 60 °C and prepared using less coffee than the classic Hot Brew. This creates an entirely new and unique taste profile, offering a smooth Light Brew that’s ready to drink. Connoisseurs appreciate the Light Brew for its light, airy and aromatic notes: not too hot, not too cold, just ready to drink.

Cold Brew

The Cold Extraction Process prepares genuine Cold Brew specialities at the touch of a button. While many conventional cold coffee drinks consist mostly of hot-brewed coffee which is then cooled, here extraction takes place with cold water, which is pulsed through at high pressure, while a more coarsely-ground coffee is used. The end result is a natural, energising and refreshing beverage in which the fruity aromas of the coffee can be fully enjoyed without being overwhelmed by a bitter taste. Anything else would just be a cold coffee.

Sweet Foam

Top chefs know that the secret of creating something truly special is to use pure, fresh ingredients that are expertly prepared. The same goes for exceptional speciality coffees. The Sweet Foam function flavours the milk foam during preparation using the syrup attachment, taking indulgence to a whole new level. By choosing the type and amount of syrup, you can customise the flavour and intensity to suit your personal preferences.

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