Breville BES900 brochure Extracting Espresso, Hints & Tips, Purging the Group Head, Texturing Milk

COFFEE MAKING TIPS & PREPARATION

COFFEE MAKING TIPS & PREPARATION

COFFEE DOSE and TAMPING

•Wipe coffee basket with a dry cloth.

•If using Single Wall filter baskets, grind just enough coffee to fill the coffee basket. You may need to experiment with how long the grinder needs to run to achieve the correct dose.

•Tap the portafilter several times to 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.

•Wipe excess coffee from the rim of the filter basket to ensure a proper seal in the group head is achieved.

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 8-10 seconds (infusion time) and should be the consistency of dripping honey.

•If the espresso starts to flow after less than 6 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 15 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 flavour of your coffee will depend on many factors, such as the type of coffee beans, degree of roast, freshness, coarseness

•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.

•Lift the steam lever.

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

•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.

•Lift the handle of the jug to lower the tip beneath the surface, but keep the vortex of milk spinning. The milk is at the correct temperature (60-65°C) when the jug is hot to touch.

•Move the steam lever to the CLOSED position BEFORE taking the tip out of the milk.

•Set the jug to one side, lift the steam lever to purge out any residual milk from the steam wand and wipe steam wand with a damp cloth.

•Tap the jug on the bench to collapse any bubbles.

•Swirl the jug to “polish” and re-integrate the texture.

•Pour milk directly into the espresso.

•The key is to work quickly, before the milk begins to separate.

HINTS & TIPS

•Always use freshly ground coffee for a superior flavour and body.

•Use freshly roasted coffee beans, with a ‘roasted on’ date and use within 2 weeks of ‘roasted on’ date.

•Store coffee beans in a cool, dark and dry container. Vacuum seal if possible.

•Buy coffee beans in small batches to reduce the storage time and store no more than one weeks supply at any time.

•Grind beans immediately before brewing as ground coffee quickly loses its flavour and aroma.

PURGING THE GROUP HEAD

•Before placing the portafilter into the group head, run a short flow of water through the group head by pressing and holding the 1 CUP button. This will purge any ground coffee residue from the group head and stabilise the temperature prior to extraction.

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.

TEXTURING MILK

•Always start with fresh cold milk.

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

•Position the steam tip above the drip tray and lift the steam lever to purge the steam wand of any condensed water.

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	30-40lbs	25-35 SEC
		18g** 2 CUP	(15-20kg)
UNDER EXTRACTED
	TOO COARSE	TOO LITTLE	TOO LIGHT	UNDER 20 SEC
UNDERDEVELOPED • SOUR

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