Sunbeam Cafe Series EM7100 Instruction/Recipe Booklet page 7

Features of your Café Series
Required Espresso Pressure
The 15 BAR Italian pump produces the
required pressure for brewing espresso
consistently. Fitted with a pressure relief
system, ensures that any remaining pressure
after the extraction is released into the drip
tray, allowing for quick, successive brews.
Espresso Temperature
Independent thermoblock heating systems
are lined with stainless steel and fitted
with PID technology. The PID proportional-
integral-derivative technology controls the
thermoblock to deliver water temperature
precisely.
Twin Pump & Thermoblock
True to commercial use, the unique twin
pumps and twin thermoblocks allows the
coffee maker to texture milk and pour an
espresso simultaneously.
Espresso Gauge
The espresso gauge is an indicator of the
quality of the espresso pour and should be
used as a guide.
It measures the pressure or resistance
created by water being pumped through the
tamped coffee grinds in the group handle.
Whilst the needle is within the target area on
the gauge it indicates that a quality serve of
espresso has been made. This is indicated by
a slow, but flowing pour of espresso with a
consistency similar to that of dripping honey.
The crema should be dark golden in colour.
Espresso Machine continued
®
Should the needle fail to reach the target
area this is an indication that the serve of
espresso is 'under-extracted'. This occurs
when water passes too quickly through the
tamped coffee grinds and is an indication
that either the grind needs to be made finer
or the filter basket has been under-dosed.
The pour is quick and light in colour and the
resulting crema is thin with a creamy light
brown colour.
Under
Extracted
Pour
When the needle goes beyond the target area
it is an indication that the serve of espresso
is 'over-extracted'. This occurs when the
water passes very slowly through the tamped
coffee grinds and is an indication that either
the grind is too fine or the filter basket has
been over-dosed. In this situation the hot
water is in contact with the coffee grinds
for too long thus creating a burnt and bitter
tasting espresso. This is characterised by
the espresso only slowly dripping during the
entire pour and the crema is very dark.
Optimum
Pour
Over
Extracted
Pour
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