Breville BES980 brochure Purging the Group Head, Inserting the Portafilter, Extracting Espresso

COFFEE MAKING TIPS & PREPARATION

COFFEE MAKING TIPS & PREPARATION

•To start the auto grind, dose & tamp function, rotate the portafilter to the right then gently guide back to the centre position. Grinding will commence.

•When the auto grind, dose & tamp function is complete, rotate the portafilter handle to the INSERT position and lower to remove.

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

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. Allow water to flow for

5 seconds, then press the 1 CUP button again to stop the flow of water. This will purge any ground coffee residue from the group head and stabilize the water temperature prior to extraction.

INSERTING THE Portafilter

Align portafilter handle with the INSERT position on the group head. Lift to insert portafilter into the group head and rotate towards the LOCK TIGHT position until resistance is felt.

EXTRACTING ESPRESSO

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

•As a guide, the espresso will start

to flow after 9–14 seconds (this includes pre-infusion time) and should be the consistency of warm dripping honey.

•If the espresso starts to flow before

9 seconds, the grind is too coarse. This is an UNDER-EXTRACTED shot. Adjust the grind size slightly finer.

•If the espresso starts to drip or flow after 14 seconds, then the grind is too fine. This is an OVER-EXTRACTED shot. Adjust the grind size slightly coarser.

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 or fineness of the grind.

Experiment by adjusting these factors just one at a time to achieve the taste of your preference.

EXTRACTION GUIDE

EXTRACTION	GRIND	SHOT
TYPES		DURATION
Over-ExtraCTed	Too	Over
(bitter • astringent)	Fine	45secs
balanced	Optimum	Between
		15-40secs
Under-ExtraCTed	Too	Less than
(underdeveloped • sour)	Coarse	15secs

TEXTURING MILK

The machine allows you to texture milk both automatically and manually.

Automatic Hands-Free Milk Texturing:

• Set Milk Temperature: Press the

SELECT dial to toggle to the milk

temperature function, as indicated by

the flashing milk temperature. Rotate

SELECT dial to the desired milk

temperature, then press the dial to

select.

• Set Milk Texture: Press the SELECT dial

to toggle to the milk texture function, as

indicated by the flashing milk texture

triangle. Rotate SELECT dial towards

'CAPP' for more texture or 'LATTE' for

less texture, then press the dial to select.

• Always start with fresh cold milk.

• Fill milk jug to below the spout position.

At a minimum, there should be enough

milk to cover the steam wand seal.

• To remove any condensed water from

the system, ensure the steam wand is

in the down position over the drip tray

then momentarily lift the steam lever.

• Lift steam wand & insert into milk jug.

Lower steam wand, ensuring it is fully

down. The milk jug should rest on the

drip tray.

• Press down & release steam lever to

start automatic milk texturing.

• Steam LCD will display the temperature

of the milk as it heats.

• Milk texturing will automatically

stop when the selected temperature

is reached.

• Lift & remove steam wand from the

milk jug.

• Wipe the wand & tip with a damp cloth.

HINTS & TIPS

For optimum milk texturing performance it is critical that the holes around the steam tip are clear. Even partially blocked holes may affect the ability of the steam wand to produce sufficient foam.

Always wipe the wand and tip with a damp cloth BEFORE returning the wand to the down position. Wiping the wand will remove the majority of milk and allow the automatic purge feature to more effectively remove any residual milk.

•Tap the jug on the counter-top 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.

Manual Milk Texturing

Auto milk texturing and auto shut-off are disabled during manual milk texturing mode.

• Always start with fresh cold milk.

• Fill milk jug to below the spout position.

• To remove any condensed water from

the system, ensure the steam wand is in

the down position over the drip tray then

momentarily lift the steam lever.

• 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 to start the flow

of steam.

• Keep the tip just under the surface of the

HINTS & TIPS

If machine is run continuously for

30 minutes, allow machine to cool for

3 minutes before each use.

Lower steam wand to the down position

and the wand will automatically purge.

milk until the milk is spinning clockwise,

producing a vortex (whirlpool effect).

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