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SAFETY PRECAUTIONS FOR YOUR SUNBEAM ESPRESSO MACHINE
Sunbeam is very safety conscious when designing and manufacturing consumer products, but it is essential that the product user also exercise care when using an electrical appliance. Listed below are precautions which are essential for the safe use of an electrical appliance:
If you have any concerns regarding the performance and use of your appliance, please visit the Sunbeam Website or contact Sunbeam Consumer Care. Ensure the above safety precautions are understood.
The thermoblock ensures quick heat up, and a precise water temperature for the best coffee extraction, and milk texturing.
The thermoblock is fitted with a PID controller which continually monitors the water temperature to ensure water is always delivered to the coffee grinds at the precise temperature needed.
An espresso is made with hot rather than boiling water. The thermoblock heats the water so that the espresso extracts at 92°C (just below boiling point) for optimum extraction of oils from the coffee grinds. Temperatures above this will burn the grinds resulting in a bitter taste.
The thermoblock works in conjunction with the pump to deliver the correct water temperature at the correct pressure for complete extraction of oils, coffee solids and aroma.
The 15 BAR pump is fitted with a pressure relief system, to limit the pressure to 15 bar (for protection from over-pressure). After extraction, when the DIAL is returned to the vertical READY position, any remaining pressure will be released (purged) into the Drip Tray.
Small amounts of water are released onto the tamped coffee grinds prior to the steady flow of water, for a richer flavoured espresso.
Dual Wall Filter Baskets create additional back pressure creating a subtle aeration for a great espresso extraction and steady pour. They ensure a rich velvety espresso with a signature layer of golden crema.
Dual Wall Filter Baskets are designed for use with pre-ground grinds, however they can also be used with freshly ground grinds.
Auto Shot is the easiest way to create a great espresso. Just select ONE or TWO CUP on the DIAL, and it pours just the right amount, then automatically stops.
The Group Head and the Group Handle are commercial sized, 58mm, just like your local café.
The larger 58mm Group Handle holds more coffee grinds, resulting in a true café tasting coffee. The wider size ensures the grinds are more evenly spread and easier to fill, for improved flavour extraction.
The larger 58mm Filter Baskets allow a more consistent grind compaction, resulting in a better tasting coffee, and an easier to empty spent coffee cake.
Ensure all packaging has been removed.
Remove the red Plug found at the base of the Water Reservoir.
Ensure the espresso machine is always positioned onto a dry, stable, flat horizontal bench top.
Wash the 8 parts listed below in warm water with a mild detergent.
Below 4 parts are NOT DISHWASHER SAFE:
Rinse and dry each part thoroughly then place on the machine.
Priming must be completed prior to first use.
Check for water in reservoir.
Turn on.
ON/OFF LIGHT pulses = Heating up.
ON/OFF & READY LIGHTS are both fully illuminated = Ready.
Warm cup & Tamper on top Warming Plate.
Place cup on benchtop & position Steam Wand.
Turn DIAL to HOT WATER.
Half fill cup with hot water.
Return DIAL to vertical position.
Select either:
Turn DIAL to ONE CUP position.
Hold Group Handle under Group Head while water flows.
READY LIGHT flashes = return DIAL.
Wipe Filter Basket with a dry cloth.
Dose the Filter Basket with grinds.
Evenly tamp (press) grinds to level indicated.
Wipe edges to clear any excess grinds.
Keep Group Handle flat, insert into Group Head.
Turn Group Handle.
Group Handle should be in the centre position.
Empty hot water from cup.
Position cup on Drip Tray, under Group Handle.
Turn DIAL to either:
Extraction begins & will automatically stop.
READY LIGHT flashes = Pour finished. Return DIAL.
Leave Group Handle in Group Head, until after milk texturing.
Fill Jug with cold milk to just below the bottom of the spout.
Turn DIAL to STEAM. STEAM LIGHT flashes = Warming up.
Some water may come out of Steam Wand.
STEAM LIGHT is ON = Steam Ready. Pause steam by returning DIAL.
Pro Tip: For best milk texturing results, ensure steam has first warmed up (STEAM LIGHT fully ON). You will hear the Pump start.
Insert Steam Wand Tip just below the surface of the milk.
Steam Wand position:
Turn DIAL back to STEAM position to start texturing milk.
Texturing makes a smooth hissing noise.
Check milk is moving in a whirlpool action.
As milk level rises, lower Jug to keep Tip just below surface.
When desired micro-foam achieved, immerse Steam Wand half way.
Milk ready when Jug is too hot to touch for 3 secs.
Return DIAL to vertical position.
Remove Jug from Steam Wand.
Turn DIAL to HOT WATER for 1-2 secs.
Milky water will come out of Steam Wand.
Return DIAL to the vertical position.
Wipe Steam Wand & Tip with a damp cloth.
Pro Tip: To keep optimum Steam Wand performance, always purge & clean the Steam Wand after texturing milk.
Tap Jug to release larger air bubbles.
Swirl Jug to blend milk & create a silky texture.
Pour milk in one steady stream.
When cooling to espresso temp, STEAM LIGHT flashes & water purges into Drip Tray. Keep Drip Tray in place.
Turn Group Handle & remove from Group Head.
Remove spent cake from Group Handle.
Check if the Drip Tray needs emptying.
Wash parts with warm water.
The way the espresso pours will tell you everything. Look out for:
Extraction time provides a good indicator 10-12g of the quality of the pour. The optimum time per shot varies between different bean types and between freshly & pre-ground One Cup coffee grinds. However, in general, the time will be between 20-30 seconds for both One & Two Cup shots.
The optimum shot contains 3 elements:
Heart: At the base - starts out dark brown.
Body: Blends with the heart - becomes a rich caramel with reddish reflections.
Crema: The layer on top of the body - dark golden.
You may need to vary the coffee grind size when using different beans.
Ensure beans or pre-ground grinds are fresh. Old pre-ground grinds and old beans, no matter the grind size, will not produce a good tasting espresso.
For best results, grind dosage should remain consistent:
One Cup: 10-12g - about 2 Tbsp.
Two Cups: 20-22g - about 1/4 metric cup.
Note: When using pre-ground bagged grinds, try using a 2 step dose & tamp method: Dose in half the grinds then tamp & repeat.
For best results, evenly tamp (press) grinds to the level indicated.
Note: Isolating changes to Grind Size & Tamp Force will assist in producing a consistent taste every time.
Note: If using Single Wall Filter Baskets (not supplied with the Mini Barista), pre-ground bagged grinds are too coarse.
There are extraction variations from bean to bean, and everyone's taste is different.
Use the below as a guide to improve your espresso technique, so it's just right for you.
^ When using pre-ground bagged grinds, use the Dual Wall Filter Baskets.
^^ Ensure beans or pre-ground grinds are fresh. Old pre-ground grinds & old beans, no matter the grind size, will not produce a good tasting espresso.
* When using pre-ground bagged grinds, try using a 2 step dose & tamp method: Dose in half the grinds then tamp & repeat.
** When using pre-ground bagged grinds try tamping a little harder, 15-20Kg of force.
Remember practice makes perfect.
Visit our Coffee Hub to see more - sunbeam.com.au/coffeehub
Milk texturing is the steaming of milk.
The steam only heats the milk. The milk also needs to be aerated (add air) to create the micro-foam, and needs to be blended well together. Milk that has been textured correctly has been heated to between 60-65°C, and has a thick, rich micro-foam with a silky sheen. It's all about the temperature, positioning of the Steam Wand and when you move the Milk Jug.
Add cold milk around 4°C into a chilled clean Stainless Steel Jug. Fill to the bottom of the spout.
Note: The volume of milk will increase or 'stretch' during texturing, so don't overfill the Jug.
A larger capacity Milk Jug is available for purchase from Sunbeam.
For best milk texturing results every time, ensure steam has warmed up before texturing milk. Steam is ready when STEAM LIGHT is fully ON. You will also hear the Pump start.
Place the Steam Wand Arm in the Jug spout at the 12 o'clock position, with the Steam Wand Tip in the milk at the 3 o'clock position. Keep the Steam Wand Tip just under the surface of the milk. This will create a whirlpool action.
How air is introduced to the milk 3 determines the consistency of the foam. If large gulps of air are added to the milk, the foam will have large bubbles. Introducing air to the milk in a controlled, gentle fashion indicated by a gentle hissing sound, will ensure the milk has fine aerated micro-foam.
Pro Tip: Milk Texturing Sounds
As the steam heats and textures the milk, the milk will stretch causing the level of the milk in the Jug to rise. As this happens follow the level of the milk by lowering the Jug, keeping the Steam Wand Tip just below the surface.
Create the amount of micro-foam you want. Cappuccinos traditionally have more micro-foam than a flat white.
(See Coffee Styles)
After you have created the amount of foam you want, immerse the Steam Wand half way down the milk level. This heats all the milk and pulls in milk instead of air. This ensures the milk and foam is blended together, making it denser and smoother.
An indicator that correct milk temperature has been reached is when the Jug can only be held for approximately 3 seconds.
Pro Tip: Milk Temperature
Gently tapping the Jug on the benchtop helps release larger trapped air bubbles.
Swirling helps the milk and froth to combine for an even consistency and a silky appearance.
Pour from the Milk Jug into your cup in one steady motion.
After turning the DIAL to the vertical READY position and removing the Jug from the Steam Wand, place the Steam Wand over the Drip Tray and purge the Steam Wand to remove any milk that has been sucked up.
To purge turn the DIAL to the HOT WATER position for a few seconds, then return the DIAL to the vertical READY position.
Wipe the Steam Wand Arm and Tip with a clean damp cloth to remove any milk residue.
Remember practice makes perfect.
Visit our Coffee Hub to see more - sunbeam.com.au/coffeehub
Espresso is a concentrated, full bodied coffee with a stable layer of 'crema' on top. An espresso is the foundation of all café coffee.
A ristretto is an extremely short espresso, distinguished by its intense flavour and aftertaste.
A standard espresso with hot water added. The hot water is added first so that the 'crema' is maintained.
Con Panna, Italian for 'with cream', made up of an espresso topped with lightly whipped cream. It can also be dusted with cinnamon or drinking chocolate.
Macchiato, Italian for 'to stain or mark'. Traditionally served as a standard espresso with a dash of cold or textured milk and a small dollop of textured foam into the middle of the 'crema'.
An espresso with textured milk and a thin layer of textured foam milk on top. The wider cup will create the slim layer of foam, the signature of the flat white.
An espresso with textured milk and a finger width layer of textured foam milk on top. The narrower cup will create the thicker layer of foam.
An espresso with ⅓ steamed textured milk, topped with ⅓ creamy foam and a dusting of chocolate.
Made in a similar way to a cappuccino but with the addition of drinking chocolate. Simply stir the chocolate into the espresso prior to adding the steamed textured milk and foam.
Steamed textured milk with a layer of foamed milk.
It can also be dusted with chocolate.
The Mini Barista Espresso Machine features Auto Shot Volumetric Control. It pours just the right amount of espresso then automatically stops.
One Cup- Pours 1 Shot Espresso- 30mL
Two Cup- Pours 2 Shots Espresso- 60mL
You can adjust the pour volume to suit how you like your coffee.
If a Shot Volume Program isn't started within 1 minute of entering Shot Programming, the machine will exit back to the Ready state.
The espresso making process involves extracting oils out of coffee grinds. Deposits of grinds and oils build up over time affecting the taste of the coffee and operation of the espresso machine.
Purging water through the Group Head and Steam Wand, before and after making each coffee, is the easiest way to keep your machine clean.
(See Operating Guide)
Below parts are NOT DISHWASHER SAFE:
To prevent damage to the appliance do not use alkaline cleaning agents when cleaning the exterior. Use a soft cloth and a mild detergent.
Sunbeam Espresso Machine Cleaning Tablets (EM0020) are available for purchase from Sunbeam.
Empty the Drip Tray when required, if the red Water Level Indicator appears through the Grill, empty the Drip Tray immediately.
Wipe over the machine with a damp cloth and wipe dry. Do not use alkaline cleaning agents, abrasives or metal scourers, as these will scratch the exterior surface.
Do not immerse the machine in water.
A rubber seal is located in the Group Head and creates a seal against the Filter Basket when making an espresso.
When your espresso machine is not being used, we recommend that you do not leave the Group Handle inserted into the Group Head, as this will reduce the life of the seal.
Over time this seal loses its elasticity and may require replacement. The seal may need replacing when watery espresso leaks from around the Group Head, or if the Group Handle feels loose when fully rotated to the centre position.
Note: Contact Sunbeam should you think that the Group Head seal needs replacing. Do not attempt to change the seal without first consulting Sunbeam.
After continued use, your espresso machine may develop a build-up of mineral deposits, and therefore require occasional 'descaling'.
We recommend descaling your machine every 4-6 months, although this period will depend on the hardness of water and frequency of use.
You have 3 options:
The Descaling Program takes approximately 10 minutes to complete.
If the Descaling Program is not completed or stopped part way through any of the Descaling Steps, then you will need to start the Descaling Program again from the beginning.
If Descaling Step 1 isn't started within 1 minute of entering the Descaling Program, the machine will exit the Descaling Program, and go back to the Ready state.
The Descaling Program can be exited at any point if the DIAL is returned to the vertical Ready position.
In-between each of the Descaling Steps there is a maximum of 5 minutes allowed to start the next step before the Descaling Program will exit.
The Steam Wand and Group Head now need to be purged clean with fresh water to remove descaling solution.
The ON/OFF LIGHT will be fully illuminated and the READY LIGHT will flash to show the Descaling Program has finished.
PROBLEM | Possible Cause | What To Do |
Group Handle comes off during espresso pour. | Group Handle is not attached correctly, or has not been tightened sufficiently. | Ensure all three tabs of the Group Handle are fully inserted into the Group Head, & rotated to the centre position. See Operating Guide Section. |
Espresso squirts out of the Group Head during pour | Coffee grind is too fine. | Change to a coarser grind. |
Coffee grinds tamped too hard. | Tamp the grinds more lightly. | |
Top edge of filter is not free of coffee grinds. | Clean around the top edge of the filter and wipe the Group Head clean. | |
Espresso trickles down the side of the Group Handle | The Group Head is dirty. | Wipe with a damp cloth. Clean the seal including the bayonet corner areas with a brush to remove grinds. |
Group Head rubber seal is damaged or worn. | Contact Sunbeam Customer Care. | |
No coffee pours | No water in the Water Reservoir. | Fill reservoir with water. Run water through the machine without a Filter Basket to ensure it is fully primed. |
Group Head may be blocked. | See Descaling Section. | |
The Dual Wall Filter Baskets may be blocked. | Use the Cleaning Pin to unblock the Filter Basket. | |
The coffee grounds are too fine or tamped down too hard. | Empty the Filter Basket and rinse under water to clean. Wipe the group head with a cloth. Refill the filter with grinds and tamp. | |
Coffee pours out in drips (Over Extracted) | Grinds are too fine. | Change to a coarser grind. |
Coffee tamped too hard. | Tamp the grinds more lightly. | |
Machine has scale build up. | See Descaling Section. | |
Espresso does not have any Crema (Under Extracted) | Beans are old or pre-ground grinds are dry. | Use fresh beans and grinds. Be sure to store pre-ground grinds in an airtight container. |
Grinds not compacted enough. | Tamp more firmly. | |
Grinds too coarse. | Use a finer grind coffee. | |
Uneven cup filling | Uneven tamping or obstruction in the pouring spouts. | Ensure coffee is tamped evenly and check there is nothing obstructing the pouring spouts. |
Spent Coffee Cake is wet | Dual Wall Filter Baskets can keep the Coffee Cake wet. | Keep Group Handle in Group Head until milk texturing is finished. This will give more time for the water to dissipate. |
Espresso tastes burnt | Type of coffee being used. | Try different brands of coffee. |
Using steam function just before pouring an espresso shot. | Allow time for the thermoblock to purge steam and cool down before pouring a shot of espresso. The STEAM LIGHT should have finished flashing & the READY LIGHT should be fully illuminated. | |
Coffee is too cold | Milk may not be heated enough. | Ensure that milk is heated properly during texturing, but be sure not to heat too much and boil the milk. See Milk Texturing Section. |
No steam from the Steam Wand | Steam Wand Tip is blocked. | See Care & Cleaning. |
No water in the Water Reservoir. | Fill reservoir with water. Run Hot Water through the Steam Wand to ensure water flows. | |
Not enough froth when texturing | Milk may not be fresh. | Ensure the milk being used is fresh. |
Milk temperature is too warm. | Ensure you start texturing with milk that is around 4°C. | |
Type of Jug being used. | For best texturing results use a chilled Stainless Steel Milk Jug. | |
Milk has been boiled. | Start again with fresh, chilled milk. Heat till the Jug can only be held for approximately 3 second, 60-65°C. | |
The milk is making bubbles rather than micro-foam. | Ensure the Steam Wand Tip is positioned correctly. It should be just below the surface of the milk. Tap the Jug on the benchtop when finished to release larger trapped air bubbles. | |
Milk is not taking in enough air. | Keep the Steam Wand Tip just under the surface of the milk. This will help to introduce air to the milk to create micro-foam. | |
Pump makes an unusually noise | No water in reservoir. | Fill the Water Reservoir. |
Water Reservoir not correctly positioned. | Place the Water Reservoir firmly into the back of the unit. | |
Red Plug from the packaging may still be inserted. | Remove the red Plug found at the base of the Water Reservoir. |
If this guide does not solve your query, contact Sunbeam Customer Care.
Here you can download full pdf version of manual, it may contain additional safety instructions, warranty information, FCC rules, etc.
Download Sunbeam Mini Barista EM4300 - Espresso Machine Manual
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