Breville VCF125 - Mini Barista Espresso Machine Manual

1. Warming Plate with Tamper Home
   Preheat cups and glasses which helps retain the essential characteristics of true espresso; aroma and a rich, sweet taste.
2. Button & Light
   The LIGHT will illuminate & pulse to indicate it is warming up. The LIGHT stays fully illuminated when ready. The machine will go to sleep after 20 mins, the LIGHT is off.
3. Group Head - 58mm Commercial Size
   The larger size accepts more grinds, so you can have a true café tasting coffee at home.
4. Group Handle - 58mm Commercial Size
   The wide size used in cafés for a more even water flow & improved extraction taste.
5. Steam and Hot Water Wand
   Ball joint movement with silicone cover, so you can move the wand to your desired position without burning your fingers.
6. Accessories Storage Home
   Area behind the Drip Tray, for storing the One & Two Cup Filter Baskets & the Cleaning Pin.
7. Removable Drip Tray & Grill
   Includes a Water Level Indicator which floats through the Grill indicating when the tray is full and requires emptying.
   
8. Removable 2L Water Reservoir
   Push back the Lid & fill with room temperature water, or remove the Water Reservoir by opening the Lid, & lifting upwards using the Handle located inside.
9. Dial with Auto Shot Control
   
   Ready Light
   Fully illuminated when ready. Flashes when DIAL needs to be returned to the vertical position.
   One Cup
   Pours 1 Shot Espresso - 30mL then automatically stops.
   Two Cup
   Pours 2 Shots Espresso - 60mL then automatically stops.
   Steam Light
   Fully illuminated when ready to steam. Flashes when warming up to steam temperature & when cooling down
   Steam
   Use to steam & texture milk.
   Hot Water
   Pours 200mL then automatically stops. Use for long black coffee; & hot drinks such as tea, instant soups & to heat your cups prior to making espresso.

Thermoblock Fast Heating System
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.

Pre-Infusion
Small amounts of water are released onto the tamped coffee grinds prior to the steady flow of water, for a richer flavoured espresso.

Italian Crema System

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 Volumetric Control

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.

Café 58mm Group Head & Handle

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.

BEFORE FIRST USE OF THE MINI BARISTA ESPRESSO MACHINE

Step 1. Remove Packaging
Ensure all packaging has been removed.

Remove the red Plug found at the base of the Water Reservoir.

Step 2. Position Machine
Ensure the espresso machine is always positioned onto a dry, stable, flat horizontal bench top.

Step 3. Wash Parts
Do not immerse the appliance, power cord and plug in water or any other liquid. Wash the 8 parts listed below in warm water with a mild detergent.

• Stainless Steel Milk Jug
• Stainless Steel Drip Tray Grill
• Stainless Steel One Cup Filter Basket
• Stainless Steel Two Cup Filter Basket

Below 4 parts are NOT Dishwasher Safe:

• Group Handle
• Drip Tray
• Tamper
• Water Reservoir

Rinse and dry each part thoroughly then place on the machine.

Step 4. Prime the Machine

Priming must be completed prior to first use.

• Fill Water Reservoir
  • Push back the Lid to open.
  • Fill with room temperature water. or
  • Remove the reservoir by opening the Lid, & lifting upwards using the Handle inside.
  • Fill with room temperature water from the tap.
  • R eplace the Water Reservoir firmly into position & close the Lid.
    Note: Make sure that the Water Reservoir is clean and free of any debris, as any fine particles can block the water flow.
• Power
  Ensure that:
  • DIAL is in the vertical READY position.
  • Insert the Power Plug into a 230-240V AC power outlet & turn the power on.
  • Press the BUTTON to start the machine.
    The LIGHT will illuminate & pulse to indicate it is warming up.
    When both the & READY LIGHTS are fully illuminated, the machine is ready.
    
• Insert Group Handle
  • Place the Two Cup Filter Basket in the Group Handle.
  • Insert the Group Handle into the Group Head.
    To ensure that the Group Handle is in the correct position, align the Group Handle with the 'INSERT' position located on the left of the Group Head. Insert the Group Handle flat against the Group Head, then turn the Group Handle right all the way to the centre position.
• Prime the Machine
  • Turn the DIAL to the TWO CUP setting & allow the water to run through.
    READY LIGHT flashes when DIAL needs to be returned to the vertical position.
  • Do this once more.
    Now the machine should be thoroughly primed and ready to use. If water does not run through the Group Head, contact Breville Customer Care.

COFFEE MAKING GUIDE FOR THE MINI BARISTA ESPRESSO MACHINE

1. Start Up
   Check for water in reservoir.
   
   Turn on.
   
   LIGHT pulses = Heating up.
   
   ON/OFF & READY LIGHTS are both fully illuminated = Ready.
   
2. Warm Cup
   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.
   
3. Select Filter Baskets
   Select either:
   
   
   • One Cup Filter Basket.
   • Two Cup Filter Basket.
4. Warm Group Head, Handle & Filter Basket
   Turn DIAL to ONE CUP position.
   
   Hold Group Handle under Group Head while water flows.
   
   Turn DIAL to ONE CUP position.
   
5. Dry Basket
   Wipe Filter Basket with a dry cloth.
   
6. Fill & Tamp
   Fill the Filter Basket with grinds.
   
   Evenly tamp (press) grinds to level indicated.
   
   Wipe edges to clear any excess grinds.
   
7. Insert Group Handle into Group Head
   Keep Group Handle flat, insert into Group Head.
   
   Turn Group Handle.
   
   Group Handle should be in the centre position.
   
8. Position Cup
   Empty hot water from cup.
   
   Position cup on Drip Tray, under Group Handle.
   
9. Extraction
   Turn DIAL to either:
   
   • One Cup - 30mL pour.
   • Two Cup - 60mL pour

Extraction begins & will automatically stop.

READY LIGHT flashes = Pour finished. Return DIAL.

Leave Group Handle in Group Head, until after milk texturing.

10. Prep Milk Jug
    Fill Jug with cold milk to just below the bottom of the spout.
    
11. Before Texturing Milk
    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.
12. Start Texturing Milk
    Insert Steam Wand Tip just below the surface of the milk.
    
    Steam Wand position:
    Arm at 12 o'clock.
    Tip at 3 o'clock.
    
    Turn DIAL back to STEAM position to start texturing milk.
    
    Texturing makes a smooth hissing noise.
    
    Check milk is moving in a whirlpool action.
    
13. Milk Texturing
    As milk level rises, lower Jug to keep Tip just below surface.
    
    When desired microfoam 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.
    

14. Purge and Clean 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.
15. Milk Finishing Touches
    Tap Jug to release larger air bubbles.
    
    Swirl Jug to blend milk & create a silky texture.
    
    Pour milk in one steady stream.
    
16. Thermoblock Auto Purge
    When cooling to espresso temp, STEAM LIGHT flashes & water purges into Drip Tray. Keep Drip Tray in place.
    
17. Cleaning Up
    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.
    

TIPS FOR MAKING THE PERFECT CUP

The way the espresso pours will tell you everything. Look out for:

1. Extraction Time
   Extraction time provides a good indicator of the quality of the pour. The optimum time per shot varies between different bean types and between freshly & preground coffee grinds. However, in general, the time will be between 20-30 seconds for both One & Two Cup shots.
2. Type of Extraction
   • Optimum Extraction
     A quality pour has a steady flow with a consistency similar to that of warm honey. The resulting crema is dark golden. The sweetest flavours and oils have been extracted creating a rich tasting espresso.
   • Under Extraction
     The pour is quick and light in colour, the resulting crema is thin with a creamy light brown colour which quickly dissipates. This occurs when too little of the essential oils, flavours and colours from the coffee grinds have been extracted. This creates a sour tasting espresso.
   • Over Extraction
     There may be no pour, or it may be slow and drip throughout the entire pour. The resulting crema is very dark. This occurs when too much of the essential oils, flavours and colours from the coffee grinds have been extracted. This creates a bitter tasting espresso.
3. Look for Colour Change
   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.
4. Grinds
   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.
5. Grind Dosage
   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 Fill and stamp method; Fill with half the grinds then tamp & repeat.
6. Tamp Force
   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.
7. Filter Baskets
   • Dual Wall Filter Baskets
     Supplied with the Mini Barista, these work well with both pre-ground bagged grinds & freshly ground grinds.
     
   • Single Wall Filter Baskets
     Are available for purchase from Breville.
     
     Note: If using Single Wall Filter Baskets (not supplied with the Mini Barista), preground bagged grinds are too coarse.

Extraction Guide
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.

	UNDER EXTRACTION	OPTIMUM EXTRACTION	OVER EXTRACTION
Pour ^	Quick flow Under 15 sec	Steady flow 20-30 sec	No flow-drips Over 35 sec
Colour	Pale brown Crema-light brown	Rich caramel Crema-dark golden	Very dark brown Crema-dark brown
Taste	Sour, Acidic, Watery	Rich, Sweet, Vibrant	Bitter, Dry, Grainy
Grind ^^	Too coarse Use a finer grind	Just right	Too fine Use a coarser grind
Dosage	Not enough grinds Use more grinds	One Cup: 10-12g Two Cups: 20-22g	Too many grinds Use less grinds
Tamp	Not enough tamp force Tamp firmer*	Just right-firm pressure 10-15Kg of force**	Too much tamp force Tamp lighter

^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 Fill & tamp method: Fill in half the grinds then tamp & repeat.

**When using pre-ground bagged grinds try tamping a little harder, 15-20Kg of force.

TIPS FOR MILK TEXTURING

Milk texturing is the steaming of milk.

Key Elements to Textured 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.

1. Fill 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.
   
2. Steam Warm Up
   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.
   
3. Position
   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.
   
4. Sound
   How air is introduced to the milk 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
   • Screeching - Tip too deep, lower Jug.
   • Smooth Hissing - Just right for latte.
   • Gurgling - Tip not deep enough, raise Jug.
5. Keeping Steam Tip Position
   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.
   
6. Amount of Foam
   Create the amount of micro-foam you want. Cappuccinos traditionally have more micro-foam than a flat white. (See Coffee Styles on the next page)
7. Immerse Tip
   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.
   
8. Correct Temperature
   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
   • Under - If not heated long enough, it will be warm with little texture.
   • Optimum - between 60-65°C.
   • Over - If heated for too long it will start to boil around 72°C, and will have a burnt taste with all texture lost.
9. Tap & Swirl the Jug
   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.
   
10. The Finishing Touches
    Pour from the Milk Jug into your cup in one steady motion.
11. Purging the Steam Wand
    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.
    
12. Wipe Steam Wand
    Wipe the Steam Wand Arm and Tip with a clean damp cloth to remove any milk residue.
    

COFFEE STYLES TO TRY

Espresso (Short Black)

Espresso is a concentrated, full bodied coffee with a stable layer of 'crema' on top. An espresso is the foundation of all café coffee.

• Espresso glass (90mL)
• Single or double shot of espresso (30mL-60mL)

Ristretto

A ristretto is an extremely short espresso, distinguished by its intense flavour and aftertaste.

• Espresso cup (30mL)
• Half a single shot of espresso (15mL)

Long Black (Americano)

A standard espresso with hot water added. The hot water is added first so that the 'crema' is maintained.

• Cup (190mL)
• Hot Water (to preference)
• Single or double shot of espresso (30mL-60mL)

Con Panna

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.

• Cup (190mL)
• Single or double shot of espresso (30mL-60mL)
• Lightly whipped cream - dusted cinnamon.

Macchiato

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'.

• Espresso glass (90mL)
• Single or double shot of espresso (30mL-60mL)
• Dash of cold or textured milk & small dollop of textured foam.

Flat White

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.

• Wide cup (190mL)
• Single or double shot of espresso (30mL-60mL)
• Textured milk & foam.

Latte

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.

• Glass or Cup (220mL)
• Single or double shot of espresso (30mL-60mL)
• Textured milk & foam.

Cappuccino

An espresso with ⅓ steamed textured milk, topped with ⅓ creamy foam and a dusting of chocolate.

• Cup (190-240mL)
• Single or double shot of espresso (30mL-60mL)
• ⅓ Textured milk, ⅓ textured foam - dusted with chocolate.

Mocha

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.

• Cup or tall glass (190-240mL)
• Single or double shot of espresso (30mL-60mL)
• Drinking chocolate (to preference)
• ⅓ Textured milk, ⅓ textured foam.

Babyccino

Steamed textured milk with a layer of foamed milk. It can also be dusted with chocolate.

• Small cup (90mL)
• No shot of espresso
• Textured milk & textured foam - dusted with chocolate.

SHOT VOLUME PROGRAMMING

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.

Preparing for Shot Programming

• Check Water Reservoir
  Ensure there is enough water in the Water Reservoir.
  
• Power
  Ensure that:
  • Operating DIAL is in the vertical READY position.
  • The Power Plug is inserted into the outlet and turned on.
  • The machine is ON and in the Ready state.
    
    
    If a Shot Volume Program isn't started within 1 minute of entering Shot Programming, the machine will exit back to the Ready state.
    One Cup - Shot Volume Program
  • Press & hold the BUTTON for 4 seconds or until a flashing light combination between the ON/OFF & READY LIGHTS begins.
    
  • Insert a One Cup Filter Basket into the Group Handle & fill with coffee grinds then tamp. Place in the Group Head.
    
  • Turn the DIAL to the ONE CUP position. The & READY LIGHTS will continue to flash once every few seconds.
    
    Espresso will start to pour.
  • When you reach your desired 1 Shot Volume, return the DIAL to the vertical READY position.
    
    The espresso pour will stop. The new 1 Shot Volume has been programmed. The Programming Mode has finished and returned to the Ready state.

Two Cup - Shot Volume Program

• Press & hold the BUTTON for 4 seconds or until a flashing light combination between the & READY LIGHTS begins.
  

• Insert a Two Cup Filter Basket into the Group Handle & fill with coffee grinds then tamp. Place in the Group Head.
  
• Turn the DIAL to the TWO CUP position. The & READY LIGHTS will continue to flash once every few seconds.
  
  Espresso will start to pour.
• When you reach your desired 2 Shot Volume, return the DIAL to the vertical READY position.
  
  The espresso pour will stop.
  The new 2 Shot Volume has been programmed. The Programming Mode has finished and returned to the Ready state.

Restore Default One & Two Cup - Shot Volumes

• Press & hold the BUTTON for 4 seconds or until a flashing light combination between the & READY LIGHTS begins.
  
• Turn the DIAL to the position.
  
  All LIGHTS will flash together 3 times.
  The Default Volumes has been restored. The Programming Mode has finished.
• Return the DIAL to the vertical Ready position.
  

CARE & CLEANING

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)

Do not immerse the appliance or power cord or plug in water or any other liquid.

Below parts are NOT Dishwasher Safe:

• Group Handle
• Drip Tray
• Tamper
• Water Reservoir

To prevent damage to the appliance do not use alkaline cleaning agents when cleaning the exterior. Use a soft cloth and a mild detergent.

Cleaning Tablets
Espresso Machine Cleaning Tablets can be purchased online.

Cleaning Drip Tray
Empty the Drip Tray when required, if the red Water Level Indicator appears through the Grill, empty the Drip Tray immediately.

• Weekly
  Clean the Drip Tray and Grill with warm water and a little non-abrasive washing up liquid, rinse and dry.
  Note: Over time it is normal for the inside of the Drip Tray to be stained by the oils in the coffee grinds.

Cleaning Warming Plate & Exterior
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.

Cleaning Group Handle & Filter Basket

• Every Time
  Wash after each use by rinsing them with warm water under the tap.
• Regular Intervals
  In warm soapy water using a mild detergent.

Cleaning Group Head

• Every Time
  Run water through before making an espresso. (See Operating Guide)
• Weekly
  • Purge water through by turning the DIAL to the setting.
  • Return DIAL when it has finished running.
  • Wipe around the inside rim with a damp cloth & brush.
    

Cleaning Filter Baskets

• 2-3 Months
  • Soak the Filter Basket overnight in the Milk Jug with warm water & add one Cleaning Tablet.
    
  • In the morning rinse the Jug & Filter Basket under running water ensuring all traces of the cleaning tablet has been removed.
  • Place Filter Basket into Group Handle (without coffee) & insert into Group Head.
  • Turn the DIAL to the ONE CUP setting. Water will pour through.
  • Return DIAL to the vertical position.
• Unblocking Filter Baskets
  If the Dual Wall Filter Basket becomes clogged with coffee grinds:
  • Insert the 'Filter' Cleaning Pin in the exit hole. (Cleaning Pin located in the 'Accessories' storage area under the Drip Tray).
    
  • Place Filter Basket into Group Handle (without coffee) & insert into Group Head.
  • Turn the DIAL to the ONE CUP setting. Water will pour through.
  • Return DIAL when finished.- Repeat if needed.

Cleaning Steam Wand

• Every time
  • After texturing milk purge the Steam Wand by turning the DIAL to HOT WATER for just 1-2 secs.
  • Wipe the Steam Wand with a damp cloth. (See Operating Guide )
• 2-3 Months
  • Soak the Steam Wand overnight in the Milk Jug with warm water & add one Cleaning Tablet.
    
  • In the morning remove the Jug & rinse ensuring that all traces of the solution have been removed.
  • Wipe Steam Wand & Tip with a damp cloth ensuring that all traces of the cleaning tablet have been removed.
  • Run Hot Water through the Steam Wand for 40 secs.
• Unblocking Steam Wand
  • Insert the 'Steam' Cleaning Pin up the Steam Wand Tip hole. (Cleaning Pin located in the 'Accessories' storage area under the Drip Tray).
  • Run Hot Water through the Steam Wand.
    
• Steam Wand Remains Blocked:
  • Unscrew the Steam Wand Tip & soak overnight in the Milk Jug with warm water & add one Cleaning Tablet.
    
  • In the morning rinse the Jug & Steam Wand Tip under running water ensuring all traces of the cleaning tablet have been removed.
  • Use the Cleaning Pin to clean the Steam Tip.
  • Screw the Steam Wand Tip back into the Steam Wand Arm.
  • Run Hot Water through the Steam Wand for 40 secs.

Group Head Rubber Seal
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 Breville should you think that the Group Head seal needs replacing. Do not attempt to change the seal without first consulting Breville.

DESCALING: GROUP HEAD & STEAM WAND

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.

Descaling Solution
You have 2 options:

1. E spresso Machine Descaling Tablets or liquid. or
2. White vinegar & warm water.

Descaling Program
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.

Preparing for Descaling

• Fill Water Reservoir with Solution
  1. Fill Water Reservoir with 1 Litre of warm water add one Descaling Tablet.
     Allow tablet to fully dissolve. or
  2. In an empty Water Reservoir add half a cap full of Liquid Descaler. Fill Water Reservoir with 1 Litre of warm water.
     Allow solution to mix thoroughly. or
  3. In an empty Water Reservoir add 1½ tablespoons of white vinegar. Fill Water Reservoir with 1 Litre of warm water.
     Allow solution to mix thoroughly.
     Place the Water Reservoir into position.
• Place Containers
  Place a 1 Litre container under Group Head and another 1 Litre container under the Steam Wand.
  
• Power
  Ensure that:
  • Operating DIAL is in the vertical READY position.
  • The Power Plug is inserted into the outlet and turned on.
  • The machine is ON and in the Ready state.
    
• Access the Descaling Program
  • Press & hold the BUTTON for 4 seconds or until a flashing light combination between the ON/OFF & READY LIGHTS begins.
    

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.

Step 1. Steam Wand Descaling

• To start the Descaling Program turn the DIAL to the position. The & LIGHTS will now start a flashing combination once every few seconds.
  The Pump will start and hot water will run from the Steam Wand. Over a 2 minute period the Pump will make different noises. When the hot water has stopped being released from the Steam Wand, this step has finished.
  The flashing light combination will change to the & READY LIGHTS.
• Move to Step 2.
  
  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.

Step 2. Group Head Descaling

• To continue turn the DIAL directly to the ONE CUP position (do not stop at the ready position).
  The & READY LIGHTS will continue a flashing combination once every few seconds.
  The Pump will start and hot water will run from the Group Head. Over a 2 minute period the Pump will make different noises. When the hot water has stopped being released from the Group Head, this step has finished.
  The flashing light combination will change to the&LIGHTS.
• Move to Preparing for Purge section.

Preparing for Purge
The Steam Wand and Group Head now need to be purged clean with fresh water to remove descaling solution.

• Rinse Water Reservoir
  Remove the Water Reservoir & rinse thoroughly under running water, ensuring that all traces of the descaling solution have been removed.
• Fill Water Reservoir
  Fill the Water Reservoir to the 'MAX' line with clean water and replace.
• Empty Containers
  Empty water from the containers and replace.
  • Move to Step 3.

Step 3. Steam Wand Purge

• To continue turn the DIAL directly to the STEAM position (do not stop at the ready position).
  The&LIGHTS will continue a flashing combination once every few seconds.
  The Pump will start and hot water will run from the Steam Wand. Over a 2 minute period the Pump will make different noises. When the hot water has stopped being released from the Steam Wand, this step has finished.
  The flashing light combination will change to the & READY LIGHTS.
• Move to Step 4.

Step 4. Group Head Purge

• To continue turn the DIAL directly to the ONE CUP position (do not stop at the ready position).
  The & READY LIGHTS will continue a flashing combination once every few seconds.
  The Pump will start and hot water will run from the Group Head. Over a 2 minute period the Pump will make different noises.
  When the hot water has stopped being released from the Group Head, the Descaling Program has finished.

Complete
The LIGHT will be fully illuminated and the READY LIGHT will flash to show the Descaling Program has finished.

• Return the DIAL to the vertical READY position.
• Empty water from the containers.

Documents / Resources

Download manual

Here you can download full pdf version of manual, it may contain additional safety instructions, warranty information, FCC rules, etc.

Download Breville VCF125 - Mini Barista Espresso Machine Manual