Sunbeam EM7100 Instruction/Recipe Booklet page 13

The Espresso Pour Tips
Great coffees start with freshly roasted beans
that will deliver a sweet espresso that will be
rich in texture, body and aroma. Controlling
each part of the coffee making process is the
real secret.
• Never extract any more than 30mls of
espresso.
• Always purge water from the group head
before locking in the group handle with
coffee, this will dislodge any ground coffee
residue from the group head.
The way the espresso pours will tell you
everything. What you are looking for is;
1. Infusion time; when pressurised water is
being forced through the ground coffee.
2. Colour of the espresso; should be dark
brown.
3. Resistance; looking for a thickness, or a
nice ooziness like dripping honey, with
resistance at about 2/3 from the spouts
to the bottom of the cup. It's going to fall
and pull back up.
4. Even extraction; not extremely tight at the
beginning or pouring excessively fast at
the end.
5. Look for colour change; when the espresso
changes from a dark brown to a creamy
or light colour the sweetest flavours and
oils have been extracted and this usually
happens around the 25-30ml mark, after
which the espresso pour is finished.
Steam
To activate the steam, turn the steam dial on
by turning anti-clockwise. This will open the
steam function with an instant and constant
supply of powerful steam for texturing milk.
To turn the steam off, turn the steam dial to
the OFF position.
Tip: To ensure optimum steam performance
we recommend that at the end of texturing
milk, wipe the tip of the steam wand clean of
any milk residue.
Hot Water
To activate the hot water function, turn the
hot water dial on by turning anti-clockwise.
This will dispense an instant flow of hot water.
Tip: This feature is ideal for pre-warming
cups/glasses or for making a Long Black.
Figure 3
Figure 4
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