•When the base of the milk frothing jug becomes too hot to touch, set the ‘Selector Control’ to the ‘STANDBY’ position, stopping the steaming function before removing the milk frothing jug. A pumping noise will sound for a short time; do not be alarmed as there will be a five second delay prior to the machine carrying out the Auto-purge function.
•The optimum milk temperature is 60-65ºC. A thermometer could be used to achieve the correct temperature. Milk will begin to boil at around 72ºC. If the milk boils, or becomes too hot, the natural sweetness and texture of the milk will be affected.
•To avoid milk build up ensure steam wand is cleaned immediately after use.
•To eliminate larger bubbles, tap the milk frothing jug lightly on bench top to combine froth and steamed milk before pouring.
If less texture is required, remove the frothing attachment from the steam wand and steam the milk using the steam wand. To remove the frothing attachment, ensure it is cool then simply pull down and remove. 
•To refit the frothing attachment, ensure it is securely attached to the steam wand by inserting it onto the steam wand and pushing firmly upwards onto the rubber surround.
•Pour the steamed milk into each cup of freshly brewed espresso coffee and spoon in the frothing milk, in the following ratios:
Cappuccino | 1⁄3 | espresso |
| 1⁄3 | steamed milk |
| 1⁄3 | frothed milk |
Latté | 1⁄3 | espresso topped with |
| steamed milk and about 10mm |
| of frothed milk |
| (traditionally served in a glass) |
Always ensure that the frothing attachment has been firmly pushed onto the steam wand.
For best results use fresh cold milk. Always clean the steam wand and froth enhancer immediately after every use (refer to care and cleaning).
For brewing more coffee immediately after using the steam function, this machine features an auto-purge function. This ensures that ground coffee will not be burnt by the initial water flow from the Thermocoil being 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.
WARNING: MILK SHOULD NOT BE ALLOWED TO RUN OVER THE TOP OF THE FROTH ENHANCER, OTHERWISE IT WILL NOT FUNCTION PROPERLY. TO AVOID SPLATTERING OF HOT MILK, DO NOT LIFT THE STEAM NOZZLE ABOVE THE SURFACE OF THE MILK WHILE FROTHING. ENSURE THE SELECTOR CONTROL IS IN THE ‘OFF’ POSITION BEFORE REMOVING THE FROTHING JUG.
Tips On Making The Perfect Espresso
Don’t just rely on your coffee machine to do all the work. Making a good cup of coffee is: an art.
Warming Your Cup Or Glass
A warm cup will help maintain the coffee’s optimal temperature. Preheat your cup by storing on the cup warming tray or rinsing with hot water from the group head.
Warming The Filter Holder
A cold filter holder can drop the extraction temperature enough to significantly affect the quality of your coffee. Always ensure the filter holder is preheated by running hot water through it before tamping it with coffee.
Always wipe the filter and filter holder dry before tamping with ground coffee as moisture can encourage ‘drilling’ - this is when water bypasses the ground coffee during extraction.
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 créma 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 créma on the top layer of coffee.
The Right Measurement
A single espresso is made with ¼ ounce or 7g of coffee. A level measure of the tamp / spoon is the correct amount of coffee for a single espresso and 2 level measures for a double espresso. It is important to use the correct filter for the amount of coffee.
Tamping Correctly
Level the desired amount of coffee by gently tapping the side of the filter holder before pressing down firmly with the tamping end of the measuring spoon.
When packing for a double espresso it is important only to tamp after the second measure. Tamping between measures will create a layer in the coffee that can impede full extraction.
Purge The Group Head
Before inserting the filter holder, run some water through the group head. It will ensure that your machine has a last minute ‘clean through’ and stabilises the temperature prior to extracting.
Make sure to wipe off any excess coffee from the rim of the filter to ensure a proper seal is achieved under the group head.
