User manual BREVILLE 800ES

[. . . ] ESPRESSO MACHINE Breville Customer Service Centre TM Australian Customers Mail: Breville Customer Service Centre Locked Bag 2000 Botany NSW 2019 AUSTRALIA Customer Service: 1300 139 798 (02) 9384 9601 Customer Service askus@breville. com. au New Zealand Customers Mail: Breville Customer Service Centre Private Bag 94411 Greenmount AUCKLAND NEW ZEALAND Customer Service: 09 271 3980 0800 288 513 Customer Service askus@breville. com. au TM Phone: Fax Email Phone: Fax Email w w w. a u Breville is a registered trademark of Breville Pty Ltd. 98 000 092 928 Head Office Building 2, Port Air Industrial Estate, 1A Hale Street, Botany, NSW, 2019 Australia Tel 1300 139 798 20 Mono Place, Ellerslie, Auckland, New Zealand Private Bag 94411, Greenmount, Auckland Tel 09 271 3980 Model 800ES Issue 1/04 Due to continued product improvement, the products illustrated/photographed in this brochure may vary slightly from the actual product. CONTENTS 4 5 6 8 10 12 17 Congratulations About your espresso machine Breville recommends safety first Know your Breville 800 ClassTM Espresso Machine Assembling your Breville 800 ClassTM Espresso Machine Operating your Breville 800 ClassTM Espresso Machine How to froth milk for a cappuccino or Latté Using the hot water function Coffee making tips Care and cleaning Trouble shooting guide Coffees to try Recipes ESPRESSO MACHINE 20 21 24 28 32 36 3 Congratulations on the purchase of your new Breville 800 ClassTM Espresso Machine From its heavy-duty housing and professional-grade functionality through to its superior and easy operation, Breville's 800 Espresso Machine was designed for the true coffee connoisseur. In developing this booklet, our goal was to provide you with the fundamental point from which you can start to discover the incredible versatility of your 800ES; the Espresso Machine that delivers simply superior coffee. [. . . ] If the water flow is too fast, the coffee will be under extracted ­ the optimal flavour will not develop, the coffee will be watery and lack the thick crema on the top. The water flow can be adjusted by varying the pressure that the coffee is tamped (pressed down) in the Filter or by changing the grind of the coffee. THE GRIND If using a pre-ground coffee, ensure an espresso grind suitable for espresso/cappuccino machines is purchased. If grinding coffee beans, the grind should be fine but not too fine or powdery. The grind will effect the rate at which the water flows through the coffee in the Filter and therefore the taste of the coffee. 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 coffee will be over extracted, too dark and bitter, with a mottled and uneven crema on top. If the grind is too coarse the water will flow through the coffee too quickly. This will result in an under-extracted coffee lacking in flavour and without the thick crema on the top layer of coffee. NOTE: To enjoy an optimum flavoured espresso coffee, do not extract more than approximately 30ml (using the 1 cup filter holder) or for a double espresso do not extract more than 60ml (using a 2 cup filter holder). THE COFFEE Pre-ground coffee can be used and should be stored in an air-tight container, in a cool, dry area. Pre-ground coffee should not be kept for longer than 1 week as flavour will diminish. Whole coffee beans, freshly ground just before use, are recommended. Coffee beans should be stored in an air-tight container, in a cool, dry area but should not be kept for longer than 1 month as flavour will diminish. Do not refrigerate or freeze. 20 USING THE HOT WATER FUNCTION COFFEE MAKING TIPS 21 TAMPING THE COFFEE After measuring the ground coffee into the Filter it must be tamped (pressed down) using the flat end of the measuring spoon. The ground coffee should be tamped quite firmly. If the coffee is not tamped firmly enough, the water will flow through the water too quickly and the coffee will be under extracted. If the coffee is tamped too firmly, however, the water will flow through the coffee too slowly and the coffee will be over extracted. NOTE: The taste of your coffee will, of course, depend on personal preference and on many other factors such as the type of coffee bean used, the coarseness or fineness of the grind and the tamping pressure (pressed down). We recommend experimenting by varying these factors to achieve the coffee taste of your preference. 22 COFFEE MAKING TIPS 23 CARE AND CLEANING CLEANING THE STEAM WAND AND FROTHING ATTACHMENT · The Steam Wand and Frothing Attachment should always be cleaned after frothing milk. · Remove the Frothing Attachment and rinse in warm tap water. Ensure the two fine steam holes on either end of the Frothing Attachment are clear. Use the pin on the Cleaning Tool to unblock these holes. · Wipe the Steam Wand with a damp cloth, then with the Steam Wand directed back into the drip tray, briefly set the Selector Control to the `Steam' position and press the Hot Water button. This will clear any remaining milk from inside the Steam Wand. · Ensure the Selector Control is in the `Standby' position. Press the "on/off" button to off, switch off at the power outlet, unplug the power cord and allow the machine to cool. [. . . ] Serve immediately with freshly brewed coffee. DESSERTS 37 NOTES COFFEE, CINNAMON AND WALNUT MUFFINS Makes 12 RICH COFFEE ICING 2 cups icing sugar, sifted 1 tablespoon butter, softened 1 /4 cup strong espresso coffee, warm 1. Combine icing sugar, butter and half the coffee in a bowl, stir well and gradually add remaining coffee until a spreadable consistency is achieved. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 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