Sunbeam EM6200 manual Features of your Sunbeam Espresso Vita continued, Push Button Control Panel

Features of your Sunbeam Espresso Vita (continued)

Push Button Control Panel

An easy to use control panel provides the choice of manual operation or utilising the programmed espresso pour lengths. The programmed espresso pour is set to 30mls per cup while the PROGRAM function allows users to personalise and save their own espresso volumes. The user is also able to personalise and save their own settings for coffee temperature, steam temperature and steam flow.

Espresso Gauge

The espresso gauge is an indicator of the quality of the espresso pour and should be used as a guide.

It measures the pressure or resistance created by water being pumped through the tamped coffee grinds in the group handle.

Whilst the needle is within the target area on the gauge it indicates that a quality serve of espresso has been made. This is indicated by a slow and steady pour of liquid espresso with a consistency similar to that of dripping honey. The crema should be dark golden in colour.

Should the needle fail to reach the target area this is an indication that the serve of espresso is ‘under-extracted’. This occurs when water passes too quickly through the tamped coffee grinds and is an indication that either the grind needs to be made finer or the filter basket has been under-dosed. The pour is quick and light in colour and the resulting crema is thin with a creamy light brown colour.

When the needle goes beyond the target area it is an indication that the serve of espresso is ‘over-extracted’. This occurs when the water passes very slowly through the tamped coffee grinds and is an indication that either the grind is too fine or the filter basket has been over-dosed. In this situation the hot water is in contact with the coffee grinds for too long thus creating a burnt and bitter tasting espresso. This is characterised by the espresso only slowly dripping during the entire pour and the crema is very dark.

Optimum

Pour

Under	Over
Extracted	Extracted
Pour	Pour

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