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
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
Whole coffee beans, freshly ground just before use, are recommended. Coffee beans should be stored in an
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
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
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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