Breville BES870CBXL, BES870XL Coffee Making Tips & Preparation, Hints & Tips, Extraction Guide

PAgeCOFFEEheaderMAKING..... TIPS & PREPARATION

COFFEE MAKING TIPS & PREPARATION

The STEAM/HOT WATER light will flash to indicate the machine is heating to create steam. During this time, condensed water may purge from the steam wand. This is normal. When the STEAM/HOT WATER light stops flashing the steam wand is ready for use.

NOTE

When the machine creates steam, a pumping noise can be heard. This is the normal operation of the 15 bar Italian pump.

• Before inserting the wand into the milk,

pause the steam by returning the dial

back to the STANDBY position. Then

within 8 seconds, insert the steam wand

tip ¼-¾” (1-2cm) below the surface of

the milk, close to the right hand side

of the jug at the 3 o’clock position and

quickly turn the dial back to the STEAM

position. Pausing the steam avoids the

milk splashing out of the jug (this pause

function lasts for 8 seconds only).

•Set the jug to one side. Immediately wipe the steam wand with a damp cloth. Then, with the steam wand tip directed over the drip tray, briefly turn steam on to clear any remaining milk from inside the steam wand.

•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

• 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

Extraction Guide

CORRECT EXTRACTION	UNDER EXTRACTION	OVER EXTRACTION
Within	Under	Over
Espresso Range	Espresso Range	Espresso Range

• Flow starts after 4–7 secs	• Flow starts after 1–3 secs	• Flow starts after 8 secs
• Flow slow like warm honey	• Flow fast like water	• Flow drips or not at all
• Crema is golden brown with a fine	• Crema is thin and pale	• Crema is dark and spotty
mousse texture	• Espresso is pale brown	• Espresso is very dark brown
• Espresso is dark brown	• Tastes bitter/sharp, weak and watery	• Tastes bitter and burnt
• Extraction takes 25–35 secs	• Extraction takes up to 20 secs	• Extraction takes more than 40 secs

• 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

On’ date. Ideally only grind directly

before the extraction to maximize

flavor.

• 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.

AFTER EXTRACTION

REMOVE USED

GRINDS

Used grinds will form a coffee 'puck'. If the puck is wet, refer to the 'Under Extraction' section.

RINSE FILTER

SOLUTIONS

TURN

GRIND SIZE FINER	INCREASE GRIND AMOUNT
Adjust & re-test	Adjust & re-test
	Tamp using 30–40lbs of

SOLUTIONS

TURN

GRIND SIZE COARSER	DECREASE GRIND AMOUNT
Adjust & re-test	Adjust & re-test
	Tamp using 15 kilos of

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

INSERT LOCK

BASKET

Keep the filter basket clean to prevent blockages. Without ground coffee in the filter basket, lock the portafilter into the machine and run hot water through.

	pressure. The top edge of
	metal cap on the tamper
	should be level with the
	top of the filter basket
	AFTER tamping.
ALWAYS TAMP TO LINE	Trim the puck to the
	right level using the
Adjust & re-test	Razor™ precision dose
	trimming tool.

	pressure. The top edge of
	metal cap on the tamper
	should be level with the
	top of the filter basket
	AFTER tamping.
ALWAYS TAMP TO LINE	Trim the puck to the
	right level using the
Adjust & re-test	Razor™ precision dose
	trimming tool.

spinning. The milk is at the correct

temperature (140-149°F or 60-65°C)

when the jug is hot to touch.

• Turn off steam BEFORE taking the tip

out of the milk.

	GRIND	GRIND DOSE	TAMP	SHOT TIME
OVER EXTRACTED
	TOO FINE	TOO MUCH	TOO HEAVY	OVER 40 SEC
BITTER • ASTRINGENT		USE RAZOR TO TRIM
BALANCED	OPTIMUM	8-10g (1 CUP)	30-40lbs	25-35 SEC
		15-18g (2 CUP)	(15-20kg)
UNDER EXTRACTED	TOO COARSE	TOO LITTLE	TOO LIGHT	UNDER 20 SEC
UNDERDEVELOPED • SOUR		INCREASE DOSE &
		USE RAZOR TO TRIM

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