Breville BES200XL manual Troubleshooting chart, Coffees to try

Troubleshooting chart

Problem	Possible causes
Coffee does not run through	•	Machine is not turned on or plugged in
	•	Water tank is empty
	•	Selector control not in ‘Espresso’ position
	•	Coffee grind is too fine
	•	Too much coffee in the filter
	•	The filter is blocked (see Care and cleaning)
Coffee runs out too quickly	•	Coffee grind is too coarse
	•	Not enough coffee in the filter
Coffee runs out around the	•	Filter holder is not inserted in the brew head properly
edge of the filter holder	•	There are coffee grounds around the filter rim
	•	Too much coffee in the filter
	•	Coffee has been tamped too tightly
The machine has loud	•	Water tank is empty
pumping noise	•	Water tank is not securely in place
Coffee is too weak or watery	•	Coffee grind is not fine enough
		(use coffee ground for espresso machines)
Coffee is too cold	•	Machine not preheated
	•	Cups not preheated
	•	Milk not heated enough (if making a cappuccino or latté)
No crema	•	Coffee is not tamped (pressed) firmly enough
	•	Coffee grind is too coarse
	•	Coffee is not fresh
No steam is generated	•	Machine is not turned on
	•	Water tank is empty
	•	Selector control not in Steam position
	•	Steam wand is blocked (see Care and cleaning)
Milk is not foamy	•	Not enough steam
after frothing	•	Milk is not fresh and cold

Coffees to try

ESPRESSO

Intense and aromatic, an espresso or short black, as it’s also known, uses about 7g of ground coffee. It is served in a small cup or glass to a level of approximately 30ml.

LONG BLACK

A long black is generally served as a standard espresso with hot water added to taste.

FLAT WHITE

A single dose of espresso in a cup topped with steamed milk, 1⁄3 coffee and 1⁄3 milk.

CLASSIC CAFE LATTÉ

Traditionally the morning coffee of Italy and France, taken with pain au chocolate or sweet biscotti. This blend of 1⁄3 espresso to 2⁄3 milk is made with a single shot of espresso. Top with steamed milk, poured down the inside rim of the glass to give a creamy consistency and perfect layer of froth.

CAPPUCCINO

The real thing is served very light and luke warm with 1⁄3 espresso to 1⁄3 steamed milk and a generous final third of creamy froth. For added finesse, hold a piece of card over one half of the the cappuccino before dusting with chocolate.

MACCHIATO

A shot of espresso served short in a 70ml demitasse and stained with a dash of finely frothed milk.

MOCHA FRAPPE (serves two)

Ready in minutes this impressive refresher will delight chocolate and coffee drinkers alike. Melt two heaped teaspoons of quality chocolate bits into a double shot of espresso. Add 1⁄2 cup cold milk and 9 ice cubes and process in blender on a low speed to a smooth, velvety consistency. Pour evenly into two glasses and serve immediately.

ESPRESSO AFFOGATO

Totally irresistible, this sweet temptation is simply a single scoop of premium vanilla bean ice cream, drenched in espresso and, if desired, your favourite liqueur. To create a sense of occasion, serve ice cream in a martini glass with shots on the side.

CON PANNA

Meaning ‘with cream’ this heart warmer is a chic variation on old-fashioned Vienna Coffee. In a 90-120ml cup, dress a double shot of espresso with a dollop of fresh cream, whipped until glossy. Dust with cinnamon and serve immediately.

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