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If the coffee puck came out partially, the suction in the PuckSucker™ has been consumed.
The remaining bits of coffee ground will need to be removed manually.
Refer to coffee extraction tips below:
• Flow starts after 8-12 secs
• Flow slow like warm honey
• Crema is golden brown with
a fine mousse texture
• Espresso is dark brown
AFTER EXTRACTION
REMOVE USED GRINDS
Used grinds will form a coffee 'puck'.
If the puck is wet, refer to the 'Under
Extraction'section.
RINSE FILTER BASKET
Keep the filter basket clean to prevent
blockages. Without ground coffee in the filter
basket, lock the portafilter into the machine
and run hot water through.
UNDER EXTRACTION
INCREASE
ADJUST GRIND SIZE
GRIND AMOUNT
FINER
ADJUST & RE-TEST
Tamp using 10-15kgs of pressure.
The top edge of metal cap on the
tamper should be level with the top
of the filter basket AFTER tamping.
Remove the dosing funnel from the
portafilter then trim the puck to the
right level using the Razor™
precision dose trimming tool.
OVER EXTRACTION
ADJUST GRIND SIZE
COARSER
ADJUST & RE-TEST
10-15kg
www.breville.com
ANZ
DECREASE
GRIND AMOUNT
11
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