Breville BES900XL manual Extracting Espresso, Texturing Milk, Hints & Tips, Purging the Group Head

COFFEE MAKING TIPS & PREPARATION

COFFEE MAKING TIPS & PREPARATION

COFFEE DOSE and TAMPING

•Wipe filter basket with a dry cloth.

•If using Single Wall filter baskets, grind just enough coffee to fill the filter basket. You may need to experiment with how long the grinder needs to run to achieve the correct dose.

•Tap the portafilter several times to distribute the coffee evenly in the filter basket.

•Tamp down firmly (using approx.

30-40lbs or 15-20kg of pressure). The amount of pressure is not as important as consistent pressure every time.

•As a guide to dose, the top edge of the metal cap on the tamper should be level with the top of the filter basket after the coffee has been tamped.

•Wipe excess coffee from the rim of the filter basket to ensure a proper seal in the group head is achieved.

INSERTING THE Portafilter

Place the portafilter underneath the group head so that the handle is aligned with the INSERT position. Insert the portafilter into the group head and rotate the handle towards the center until resistance is felt.

EXTRACTING ESPRESSO

•Place pre-warmed cup(s) beneath the portafilter and press the MANUAL, 1 CUP or 2 CUP button for the required volume.

•As a guide, the espresso will start to flow after 8-10 seconds (infusion time) and should be the consistency of dripping honey.

•If the espresso starts to flow after less than 6 seconds you have either under dosed the filter basket and/or the grind is too coarse. This is an UNDER-EXTRACTED shot.

•If the espresso starts to drip but doesn’t flow after 15 seconds, then you have either over dosed the filter basket and/or the grind is too fine. This is an OVER-EXTRACTED shot.

A great espresso is about achieving the perfect balance between sweetness, acidity and bitterness.

The flavor of your coffee will depend on many factors, such as the type of coffee

TEXTURING MILK

•Always start with fresh cold milk.

•Fill the jug just below the “V” at the bottom of the spout.

•Position the steam tip above the drip tray and lift the steam lever to purge the steam wand of any condensed water.

•Insert the steam tip ¼-¾" (1-2cm) below the surface of the milk, close to the right hand side of the jug at the 4 o’clock position.

•Move the STEAM LEVER to the OPEN position.

•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 jug to lower the tip beneath the surface, but keep the vortex of milk spinning. The milk is at the correct temperature (140-149°F or 60-65°C) when the jug is hot to touch.

•Move the steam lever to the CLOSED position BEFORE taking the tip out of the milk.

•Set the jug to one side, lift the steam lever to purge out any residual milk from the steam wand and wipe steam wand with a damp cloth.

•Tap the jug on the bench 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.

HINTS & TIPS

•Always use freshly ground coffee for a superior flavor and body.

•Use freshly roasted coffee beans, with a ‘roasted on’ date and use within 2 weeks of ‘roasted on’ date.

•Store coffee beans in a cool, dark and dry container. Vacuum seal if possible.

•Buy coffee beans in small batches

to reduce the storage time and store no more than one weeks supply at

any time.

•Grind beans immediately before brewing as ground coffee quickly loses its flavor and aroma.

PURGING THE GROUP HEAD

•Before placing the portafilter into the group head, run a short flow of water through the group head by pressing and holding the 1 CUP button. This will purge any ground coffee residue from the group head and stabilize the temperature prior to extraction.

beans, degree of roast, freshness, coarseness or fineness of the grind, dose of ground coffee, and tamping pressure.

Experiment by adjusting these factors just one at a time to achieve the taste of your preference.

extraction guide	GRIND	GRIND DOSE	TAMP	SHOT TIME
OVER EXTRACTED
	TOO FINE	TOO MUCH	TOO HEAVY	OVER 40 SEC
BITTER • ASTRINGENT
BALANCED	OPTIMUM	10g** 1 CUP	30-40lbs	25-35 SEC
		18g** 2 CUP	(15-20kg)
UNDER EXTRACTED
	TOO COARSE	TOO LITTLE	TOO LIGHT	UNDER 20 SEC
UNDERDEVELOPED • SOUR

**Breville’s filter baskets have been designed for 10g/18g, a larger volume than the industry standard of 7g/14g. Using less than 10g/18g may affect the espresso produced.

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