Breville BES920 brochure Coffee Making Tips & Preparation

COFFEE MAKING TIPS & PREPARATION

COFFEE MAKING TIPS & PREPARATION

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

•Tamp down firmly (using approx.

15 – 20kgs of pressure). The amount of pressure is not as important as consistent pressure every time.

NOTE

If the extraction is too fast, make the grind finer & repeat above steps.

If the extraction is too slow, make the grind coarser and repeat above steps.

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

• Keep the tip at or slightly below the

surface, continuing to maintain the

vortex. Texture the milk until sufficient

volume is obtained.

• Lift the handle of the jug to lower the tip

beneath the surface, but keep the vortex

of milk spinning. The milk is at the

correct temperature (60-65°C) when the

•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.

TRIMMING THE DOSE

•Insert the Razor™ dosing tool into the coffee basket until the shoulders of the tool rest on the rim of the basket. The blade of the dosing tool should penetrate the surface of the tamped coffee.

•Rotate the Razor™ dosing tool back and forth while holding the portafilter on an angle over the knock box to trim off excess coffee grinds. Your coffee filter basket is now dosed with the correct amount of coffee.

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

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 stabilise the temperature prior to extraction.

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 centre until resistance is felt.

EXTRACTING ESPRESSO

•Place pre-warmed cup(s) beneath the portafilter and press the 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, 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.

extraction guide

	GRIND	SHOT TIME
OVER EXTRACTED
	TOO FINE	OVER 40 SEC
BITTER • ASTRINGENT
BALANCED
	OPTIMUM	25-35 SEC
UNDER EXTRACTED
	TOO COARSE	UNDER 20 SEC
UNDERDEVELOPED • SOUR

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 1-2cm below the surface of the milk close to the right hand side of the jug at the

3 o’clock position.

•Lift the steam lever.

•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.

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 and the crema

dissipates.

HINTS & TIPS

•Always use freshly ground coffee for a superior flavour 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 week’s supply at any time.

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

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