Breville BES840XL Instruction Booklet page 11

CoffEE MAKInG tIPS & PREPARAtIon
CoffEE doSE And tAMPInG
• Wipe filter basket with a dry cloth.
• Fill the filter basket with freshly
ground coffee. The provided filter
baskets are designed for:
1 CUP basket = approx. 8-10g.
a)
This is approx. 2 level scoops of the
provided coffee scoop.
2 CUP basket = approx. 15-18g.
b)
If using pre-ground coffee, this is
approx. 3 level scoops of the provided
coffee scoop.
If using freshly ground coffee, this is
approx. 4 level scoops of the provided
coffee scoop.
The reason for this difference is that
pre-ground coffee is often coarser
and hence occupies more volume
than coffee that is more finely
ground.
notE
You may need to experiment with
how much coffee is inserted into
the filter basket or how long the
grinder needs to run to achieve the
correct dose. For example, when
using a finer espresso grind with
the Single Wall filter baskets, you
may need to increase the grind
amount to ensure the filter basket is
correctly dosed.
• Tap the portafilter several times to
distribute the coffee evenly in the
filter basket.
• Tamp down firmly (using approx.
30-40lbs or 15-20kg of pressure).
The amount of pressure is not as
important as consistent pressure
every time.
As a guide to dose, the top edge of the
metal cap on the tamper should be level
with the top of the filter basket AFTER the
coffee has been tamped with 30-40lbs (15-
20kg) of pressure.
20
• Wipe excess coffee from the rim of
the filter basket to ensure a proper
seal in the group head is achieved.
PURGInG thE GRoUP hEAd
Before placing the portafilter into the
group head, run a short flow of water
through the group head by pressing
the 1 CUP button. This will purge any
ground coffee residue from the group
head and stabilize the temperature prior
to extraction.
InSERtInG thE PoRtAfILtER
Place the portafilter underneath the
group head so that the handle is aligned
with the INSERT position. Insert the
portafilter into the group head and rotate
the handle towards the center until
resistance is felt.
EXtRACtInG ESPRESSo
• Place pre-warmed cup(s) beneath the
portafilter and press the 1 CUP or 2
CUP button for the desired volume. A
great espresso is about achieving the
perfect balance between sweetness,
acidity and bitterness.
• Due to pre-infusion time, the espresso
will not start to flow immediately.
• As a guide, if the espresso starts to
flow before approximately 5 seconds,
you have either under dosed the filter
basket and/or the grind is too coarse.
This is an UNDER EXTRACTED shot.
PAGE hEAdER..... CoffEE MAKInG tIPS & PREPARAtIon
• If the espresso starts to drip but
doesn't flow after approximately 15
seconds, then you have either over
dosed the filter basket and/or the
grind is too fine. This is an OVER
EXTRACTED shot.
The flavor of your coffee will depend
on many factors, such as the type of
coffee beans, degree of roast, freshness,
coarseness or fineness of the grind, dose
of ground coffee, and tamping pressure.
Experiment by adjusting these factors
just one at a time to achieve the taste
of your preference.
tEXtURInG MILK
• There are two phases to texturing
milk. The first is stretching the milk
to aerate it and the second is swirling
the milk to make it silky smooth.
These two operations should blend
into one.
• Always start with fresh cold milk.
• Fill the jug just below the "V" at the
bottom of the spout.
• Position the steam wand tip over the
drip tray and turn the STEAM/HOT
WATER dial to the steam position.
The STEAM/HOT WATER light
will flash to indicate the machine is
heating to create steam. During this
time, condensed water may purge
from the steam wand. This is normal.
When the STEAM/HOT WATER
light stops flashing the steam wand is
ready for use.
notE
When the machine creates steam, a
pumping noise can be heard. This is
the normal operation of the 15 bar
Italian pump.
• Before inserting the steam wand
into the milk, pause the steam by
returning the STEAM/HOT WATER
dial back to the STANDBY position.
Quickly insert the steam wand tip
¼-¾" (1-2cm) below the surface of
the milk, close to the right hand side
of the jug at the 4 o'clock position.
Then quickly turn the STEAM/
HOT WATER dial back to the steam
position. Pausing the steam avoids
the milk splashing out of the
jug (this pause function lasts for
6 seconds only).
• Keep the tip just under the surface
of the milk until the milk is spinning
clockwise, producing a vortex
(whirlpool effect).
• With the milk spinning, slowly lower
the jug. This will bring the steam tip
to the surface of the milk & start to
introduce air into the milk. You may
have to gently break the surface of
the milk with the tip to get the milk
spinning fast enough.
• Keep the tip at or slightly below
the surface, continuing to maintain
the vortex. Texture the milk until
sufficient volume is obtained.
• Lift the jug to lower the tip beneath
the surface, but keep the vortex of
milk spinning. The milk is at the
correct temperature (140-149°F or
60-65°C) when the jug is hot to
touch.
• Turn off steam BEFORE taking the
tip out of the milk.
• Set the jug to one side, immediately
turn steam on to purge out any
residual milk from the steam wand,
then wipe steam wand with a damp
cloth.
• Tap the jug on the bench to collapse
any bubbles.
• Swirl the jug to "polish" and re-
integrate the texture.
• Pour milk directly into the espresso.
• The key is to work quickly, before the
milk begins to separate.
21