Breville BES200 manual Coffee making tips

Operating your Breville Espresso/Cappuccino Machine continued

Coffee making tips

Auto Purge System

For brewing more coffee immediately after using the steam function, the BarVista Espresso/Cappuccino Machine features an auto-purge system. This ensures that the ground coffee will not be burnt by the initial water flow from the Thermoblock that could be too hot. Instead this water is automatically released internally into the Drip Tray ensuring that the internal thermostat is at optimal temperature for extracting coffee. Your coffee will always be extracted at this optimal temperature ensuring only the best flavoured coffee is achieved.

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.

ENSURE THE SELECTOR CONTROL IS IN THE ‘STAND BY’ POSITION BEFORE REMOVING THE FROTHING JUG.

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 affect 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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