Breville BES870XL Pre-Heating, Grind, Extracting Espresso, Purging the Group Head, Texturing Milk

PAgeCOFFEEheaderMAKING..... TIPS & PREPARATION

PAgeCOFFEEheaderMAKING..... TIPS & PREPARATION

PRE-HEATING

Heating your cup or glass

A warm cup will help maintain the coffee’s optimal temperature. Pre-heat your cup by rinsing with hot water from the hot water outlet and place on the cup warming tray.

Heating the portafilter and filter basket

A cold portafilter and filter basket can reduce the extraction temperature enough to significantly affect the quality of your espresso. Always ensure the portafilter and filter basket are pre-heated with hot water from the hot water outlet before initial use.

NOTE

Always wipe the portafilter and filter basket dry before dosing with ground coffee as moisture can encourage ‘channeling’ where water by-passes the ground coffee during extraction.

SELECTING a FILTER BASKET

Single Wall Filter Baskets

Use Single Wall filter baskets if grinding fresh whole coffee beans.

Single Wall filter baskets allow you to experiment with grind, dose and tamp to

Dual Wall Filter Baskets

Use Dual Wall filter baskets if using pre-ground coffee.

Dual Wall filter baskets regulate the pressure and help to optimize the extraction regardless of the grind, dose, tamp pressure or freshness.

1 CUP 2 CUP

NOTE

Regardless of whether you use Single Wall or Dual Wall filter baskets, use the 1 CUP basket when brewing a single cup and the 2 CUP basket when brewing two cups or a stronger single cup or mug.

The provided filter baskets are designed for:

1 CUP basket = approx. 8–10g.

If using pre-ground coffee, this is approx.

2 level scoops of the provided coffee scoop.

2 CUP basket = approx. 15–18g.

If using pre-ground coffee, this is approx.

3 level scoops of the provided coffee scoop.

If using freshly ground coffee, this is approx. 4 level scoops of the provided coffee scoop.

THE GRIND

If grinding coffee beans, the grind size should be fine but not too fine. The grind size will affect the rate at which the water flows through the ground coffee in the filter basket and the taste of the espresso.

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 espresso will be OVER EXTRACTED, dark in color and bitter in flavor.

If the grind is too coarse the water will flow through the ground coffee in the filter basket too quickly. The resulting espresso will be UNDER EXTRACTED and lacking in color and flavor.

COFFEE DOSE and TAMPING

Follow the instructions for:

1.Setting the Grind Size, page 13.

2.Setting the Grind Amount, page 13.

3.Selecting the Filter Size, page 13.

4.Automatic Dosing or Manual Dosing, page 13–14.

5.Tamping the Ground Coffee, page 14.

6.Trimming the Dose, page 14.

EXTRACTING ESPRESSO

•Place pre-warmed cup(s) beneath the portafilter and press the 1 CUP or 2 CUP button for the desired volume.

•Due to pre-infusion time, the espresso will not start to flow immediately.

•As a guide, the espresso will start to flow after 4–7 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 8 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 perfect balance between sweetness, acidity and bitterness. The flavor 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, see ‘Extraction Guide,’ page 25.

create a more balanced espresso.

1 CUP 2 CUP

The reason for this difference is that pre- ground coffee is often coarser and hence occupies more volume than coffee that is more finely ground.

NOTE

You may need to experiment with how much coffee is inserted into the filter basket or how long the grinder needs to run to achieve the correct dose. For example, when using a finer espresso grind with the Single Wall filter baskets, you may need to increase the grind amount to ensure the filter basket is correctly dosed.

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 stabilize 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 center until resistance is felt.

TEXTURING MILK

There are two phases to texturing milk. The first is stretching the milk to aerate it and the second is swirling the milk to make it silky smooth. These two operations should blend into one.

•Always start with fresh cold milk.

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

•Position the steam wand tip over the drip tray and turn the STEAM/HOT WATER dial to the STEAM position.

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