Sunbeam TORINO User Manual page 8

Features of your Torino continued
Twin Pump and Triple Thermoblock System
True to commercial use, the Torino
has twin pumps, and a unique triple
thermoblock heating system, to deliver fast
water heat up and delivery at the correct
pressure. There is a dedicated pump and
2 dedicated thermoblocks for the espresso,
and a dedicated pump and 1 dedicated
thermoblock for the steam function.
Dedicated systems for each of the espresso
and steam functions, allow you to pour an
espresso and texture milk and at the same
time; helping to eliminate temperature
variations.
The thermoblock heating systems are lined
with stainless steel and fitted with PID
technology. The PID (proportional integral-
derivative) controller continually monitors
the water temperature to ensure water is
delivered to the coffee grounds at the precise
temperature needed.
Espresso Function
The Torino is fitted with a 15 BAR Italian
pump and two thermoblocks for the espresso
function, delivering the pressure required
for a complete extraction of oils, coffee
solids and aroma. Fitted with a pressure
relief system, it ensures that any remaining
pressure after the extraction is released
internally through to the drip tray, allowing
for quick, successive brews. The second
thermoblock for the espresso pour is located
inside the group head, ensuring the water is
at the exact temperature just before it meets
the coffee grinds.
Steam Function
A 4 BAR Italian pump and one thermoblock
is dedicated to the steam function, producing
instant steam pressure for texturing milk.
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Espresso Pressure 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 into the
group handle.
Optimum pour. When the needle is within the
target area on the gauge, it indicates a quality
serve of espresso has been made. A quality pour
has a slow, but flowing pour of espresso with
a consistency similar to that of warm dripping
honey. The crema is dark golden in colour.
Under-extracted. If the needle is before
the target area, this indicates the serve
of espresso is 'under-extracted' as it has
extracted too little of the essential oils,
flavours and colours from the coffee grinds.
This occurs when water passes too quickly
through the tamped coffee grinds and is
an indication that either the grind is too
coarse (so the water flows straight through
the grinds) or the filter basket has been
under-dosed (too little coffee in the basket).
It tastes flat and lacks flavour. The pour is
quick and light in colour and the resulting
crema is thin with a creamy light brown
colour.
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4
2
0
Under
Extracted
Pour
8
10
12
Optimum
Pour
14
16
Over
Extracted
Pour