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BR8017 BES400_Book_Amend.qxp
7/8/06
4:02 PM
Operating your Breville Ikon Espresso Machine
•
When the jug becomes too hot to touch, turn the
steam control dial to the 'OFF' position and then
press the
button to stop the steaming function
before removing the jug.
Steam Control Dial should always be positioned
in the 'OFF' position when steam is not required.
Steam will automatically turn off after 3 minutes
of steaming.
Note
•
Pour the steamed milk to each cup of freshly
brewed espresso coffee and spoon on the frothed
milk in the following ratios:
1
1
Cappuccino -
⁄
espresso,
⁄
steamed milk,
3
3
1
⁄
frothed milk
3
1
Latté -
⁄
espresso topped with steamed
3
milk and about 10cm of frothed milk
(traditionally served in a glass)
•
After each steaming operation direct the Steam
Wand back into the Drip Tray. Turn the Steam
Control Dial towards the 'MAX' position and press
the
button and hold down until a solid stream
of water exits from the Steam Wand.
LIQUID SHOULD NOT BE ALLOWED TO RUN OVER THE TOP OF THE FROTH ENHANCER,
OTHERWISE IT WILL NOT FUNCTION.
TO AVOID SPLATTERING HOT MILK, DO NOT LIFT THE STEAM NOZZLE ABOVE THE SURFACE OF
THE MILK WHILE FROTHING.
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Page 12
continued
Always ensure that the Froth Enhancer has been
firmly pushed onto the steam wand. For best
results use fresh cold milk (lite milk will froth
easier). Always clean the steam wand and froth
enhancer immediately after every use (refer to
care and cleaning).
Note
Standby Mode
As an energy saving feature, the Ikon Espresso
Machine will go into 'standby mode' after a period of
45 minutes of total inactivity and will switch itself off
following a further 2 hrs untouched. During 'standby'
mode the insert power symbol button will be the
only button lit. To reactivate simply press either the
coffee or steam buttons.
Coffee making tips
Making a good cup of coffee is an art that is simple
to achieve. Here are some tips to help you make the
perfect coffee.
To enjoy an optimum flavoured espresso coffee,
do not extract more than approximately 30ml
(using the 1 cup filter holder) or for a double
espresso do not extract more than 60ml (using
a 2 cup filter holder).
Note
The coffee
Pre-ground coffee can be used and should be
stored in an air-tight container, in a cool, dry area.
Pre-ground coffee should not be kept for longer than
1 week as flavour will diminish. Do not refrigerate
or freeze.
Whole coffee beans, freshly ground just before use,
are recommended. Coffee beans should be stored in
an air-tight container, in a cool, dry area but should
not be kept for longer than 1 month as flavour will
diminish. Do not refrigerate or freeze.
Water flow
When brewing coffee, make sure the water flows
through the Coffee Filter at the correct rate.
If the water flow is too slow the coffee will be over
extracted and will be very dark and bitter, with a
mottled and uneven crema on top.
If the water flow is too fast, the coffee will be under
extracted – the optimal flavour will not develop, the
coffee will be watery and lack the thick crema on
the top.
The water flow can be adjusted by varying the
pressure that the coffee is tamped (pressed down)
in the Filter or by changing the grind of the coffee.
The grind
If using a pre-ground coffee, ensure an espresso grind
suitable for espresso/cappuccino machines is purchased.
If grinding coffee beans, the grind should be fine but
not too fine or powdery. The grind will effect the rate at
which the water flows through the coffee in the Filter
and therefore the taste of the coffee.
If the grind is too fine (looks like powder and feels like
flour when rubbed between fingers), the water will not
flow through the coffee even when under pressure. The
resulting coffee will be over extracted, too dark and
bitter, with a mottled and uneven crema on top.
If the grind is too coarse the water will flow through the
coffee too quickly. This will result in an under-extracted
coffee lacking in flavour and without the thick crema on
the top layer of coffee.
Tamping the coffee
After measuring the ground coffee into the Filter it
must be tamped (pressed down) using the flat end of
the measuring spoon. The ground coffee should be
tamped quite firmly.
If the coffee is not tamped firmly enough, the water
will flow through the water too quickly and the
coffee will be under extracted. If the coffee is
tamped too firmly, however, the water will flow
through the coffee too slowly and the coffee will be
over extracted.
The taste of your coffee will, of course, depend
on personal preference and on many other
factors such as the type of coffee bean used,
the coarseness or fineness of the grind and
the tamping pressure (pressed down). We
recommend experimenting by varying
these factors to achieve the coffee taste of
your preference.
Note
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