Breville BES870 Coffee Dose and Tamping, Purging the Group Head, Inserting the Portafilter

COFFEE MAKING TIPS & PREPARATION

COFFEE MAKING TIPS & PREPARATION

COFFEE DOSE and TAMPING

•Wipe coffee basket with a dry cloth.

•Using Single Wall filter baskets, grind enough coffee to fill the coffee basket. You may need to experiment with the GRIND AMOUNT dial to achieve the correct dose.

•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.

•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.

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.

PURGING THE GROUP HEAD

•Before placing the portafilter into the group head, run a short flow of water through the group head by pressing 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 4–8 seconds (infusion time) and should be the consistency of dripping honey.

•If the espresso starts to flow after less than 3 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 10 seconds, then you have either over dosed the filter basket and/or the grind is too fine. This is an OVER-EXTRACTED shot.

A great espresso is about achieving the

TEXTURING MILK

There are two phases to texturing milk, stretching & heating. These two operations should blend into one with the goal being silky smooth textured milk at the correct temperature.

•Always start with fresh cold milk.

•Fill the jug just below the 'V' at the bottom of the spout.

•Position the steam tip over the drip tray and turn the STEAM/HOT WATER dial from STANDBY to steam and wait until the steam is flowing strongly.

•Turn the steam dial to the STANDBY position to pause the steam, then within 8 seconds, insert steam wand tip into milk and turn dial back to STEAM position.

•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.

•Keep the tip just under the surface of the milk until the milk is spinning clockwise, producing a vortex (whirlpool effect).

extraction guide	GRIND	GRIND DOSE	TAMP	SHOT TIME
OVER EXTRACTED
	TOO FINE	TOO MUCH	TOO HEAVY	OVER 40 SEC
BITTER • ASTRINGENT
BALANCED	OPTIMUM	10g** 1 CUP	15-20kg	25-35 SEC
		18g** 2 CUP
UNDER EXTRACTED
	TOO COARSE	TOO LITTLE	TOO LIGHT	UNDER 20 SEC
UNDERDEVELOPED • SOUR

perfect balance between sweetness, acidity and bitterness.

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.

•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.

•Keep the tip at or slightly below the surface, continuing to maintain the vortex. Texture the milk until sufficient volume is obtained.

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