Barista Training - Dualit BEAN TO GO Instruction Manual & Guarantee

CLEANING -
CONTINUED
*If you have trouble removing the Nozzle, call Customer Services on 01293 652500.
CLEAR VENTURI
13 14
HOLE
Use the bristles of the Twist the Steam Wand a
supplied Cleaning Brush to 1/8 turn towards the Coffee
clear and clean the venturi Nozzle (clockwise when
hole of the Steam Wand viewed from above) and pull
Metal Cover. downwards to remove. Do
not apply excessive force.*
16 STEAM WAND 17
INSTALL
Push Steam Wand up into Push the Steam Wand Metal
Steam Nozzle and align the slot Cover upwards onto the
in the Steam Wand with the Steam Wand until the top
pip on the Steam Nozzle. Twist of the Steam Wand Metal
1/8 turn away from the Coffee Cover is touching the top of
Nozzle (anti-clockwise when the Steam Wand.
viewed from above) to secure.
REMOVE AND CLEAR MILK
15
CLEAN STEAM NOZZLE
WAND
Use the bristles of the
supplied Cleaning Brush to
clear and clean the Nozzle of
the Steam Wand. Rinse with
warm water and wipe clean.
STEAM WAND 18 WIPE DOWN
METAL COVER MACHINE
INSTALL
Use a damp Cleaning Cloth
to wipe the machine clean.
26

BARISTA TRAINING

The Dualit Bean to Go machine brings coffee shop style coffee into your home. Let's start with
a quick training session and turn you, the coffee drinker, into a barista...
THE PERFECT COFFEE
You are looking for an espresso with a 2-3mm crema and a rich, dark brown colour
underneath (the exact colour will depend on the bean you have chosen).
It should have a taste that is full of flavour (whether mild and subtle or rich and strong) and
should not be bitter. It should stay hot at the bottom of the espresso.
Dualit recommend the following extraction volumes, however you can adjust the Lungo and
Espresso modes according to your personal preference (page 28).
DRINK COFFEE QUANTITY (g)
Espresso 9
Lungo 7
Double Shot 18
There are 6 components to making a great cup of hot coffee. Get all these right and you'll
have the perfect coffee, whether it's a straight shot of espresso or a 'combo' like a latte
or cappuccino.
THE RIGHT CHOICE OF COFFEE BEANS
1
There are two main types of bean; within each type there are numerous varieties that are
usually identified by their geographical region.
ARABICA
CAFFEINE Arabica usually carry a lower
caffeine content
TYPICAL FLAVOUR Clean, bright acidity and high
CHARACTERISTICS sweetness. Floral and citrus
character
The roast will affect the strength and flavour of the coffee. Generally the darker the roast the
stonger the coffee will be. Try beans from around the world. Much like wine, the soil, climate
and cultivation methods affect the taste of the coffee, producing anything from a mild, mellow
blend to a rich, dark roast.
Whole beans will keep for fourteen days in an air-tight container or 45 days in the freezer.
Divide a big bag of beans into several smaller containers before freezing so you only open
what you require. Never grind frozen beans.
OPTIMUM EXTRACTION VOLUME (ml)
35
70
80
ROBUSTA
Robusta usually carry a higher
caffeine content
Full bodied, pronounced
bitterness and low acidity.
Earthy and woody character
27