Breville Barista Touch BES880 Instruction Book page 11

EXTRACTION GUIDE
CORRECT EXTRACTION UNDER EXTRACTION
• Flow starts after 8-12 secs • Flow starts after 1-7 secs
• Flow slow like warm honey • Flow fast like water
• Crema is golden brown with a ne • Crema is thin and pale
mousse texture
• Espresso is pale brown
• Espresso is dark brown
• Tastes bitter/sharp, weak and watery
AFTER EXTRACTION
REMOVE USED
GRINDS
TURN
Used grinds will form
a coffee 'puck'. If the
puck is wet, refer to
the 'Under Extraction'
section.
Adjust & re-test
RINSE FILTER
BASKET
Hot Water
Keep the lter basket
clean to prevent
blockages. Without
LOCK TIGHT
ground coffee in the lter
basket, lock the
ALWAYS TAMP TO LINE
porta lter into the
machine and run hot Adjust & re-test
water through.
GRIND
OVER EXTRATED
Too fine
BITTER • ASTRINGENT
BALANCED Optimum
UNDER EXTRACTED Too coarse
UNDERDEVELOPED • SOUR
20
OVER EXTRACTION
• Flow starts after 13 secs
• Flow drips or not at all
• Crema is dark and spotty
• Espresso is very dark brown
• Tastes bitter and burnt
SOLUTIONS SOLUTIONS
TURN
Grind
15s
INCREASE DECREASE
GRIND AMOUNT GRIND AMOUNT
Adjust & re-test Adjust & re-test Adjust & re-test
Tamp using 15-20kgs Tamp using 15-20kgs
of pressure. The top of pressure. The top
edge of metal cap on the edge of metal cap on the
tamper should be level tamper should be level
with the top of the lter with the top of the lter
basket AFTER tamping. basket AFTER tamping.
Trim the puck to the Trim the puck to the
ALWAYS TAMP TO LINE
right level using the right level using the
Razor precision dose Adjust & re-test Razor precision dose
™ ™
trimming tool. trimming tool.
GRIND DOSE TAMP
Too much Too heavy
Use razor to trim
8–10g (1 cup) 15–20kg
15–18g (2 cup)
Too little Too light
Increase dose & use razor to trim
HINTS & TIPS
• Fresh, quality coffee beans will give you the
best possible extraction.
• We recommend quality 100% Arabica beans
with a 'Roasted On' date stamped on the bag,
not a 'Best Before' or 'Use By' date.
• Coffee beans are best consumed between
5–20 days after the 'Roasted On' date.
Ideally only grind directly before the
extraction to maximise flavour.
• Buy coffee beans in small batches to reduce
the storage time.
• Store coffee beans in a cool, dark and dry
container. Vacuum seal if possible.
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
Grind
smooth. These two operations should blend
into one.
15s
• Always start with fresh cold milk.
• Fill milk jug to below the spout position.
At a minimum, there should be enough milk
to cover the ring around steam wand.
• To remove any condensed water from the
system, ensure the steam wand is in the down
position over the drip tray then touch the
Milk button, allow steam to flow for a few
seconds, then touch the Milk button to stop.
• When texturing milk automatically, ensure
the steam wand is fully down.
HINTS & TIPS
For optimum milk texturing performance it
is critical that the holes around the steam tip
are clear. Even partially blocked holes may
affect the ability of the steam wand to produce
sufficient foam.
Always wipe the wand and tip with a damp
cloth BEFORE returning the wand to the down
position. Wiping the wand will remove the
majority of milk and allow the automatic purge
feature to more effectively remove any
residual milk.
After texturing is complete
• Tap the jug on the counter-top 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.
For manual texturing
• Lift the steam wand and insert the steam tip
1-2 cm below the surface of the milk close to
the right hand side of the jug at the 3 o'clock
position. Then start frothing by touching the
button once again.
• 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 handle of the jug to lower the tip
beneath the surface, but keep the vortex
of milk spinning. Use the touch screen
to monitor the milk temperature. We
recommend 55°C–65°C.
• Touch the Milk button to stop steaming
BEFORE lowering the jug and taking the
tip out of the milk.
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