User manual BREVILLE 800ESXL

[. . . ] © Copyright Breville Pty Ltd 2007 Due to continual improvements in design or otherwise, the product you purchase may differ slightly from the one illustrated in this booklet. Breville recommends safety first Know your Breville Die Cast SeriesTM Espresso Machine Assembling your Breville Die Cast SeriesTM Espresso Machine Operating your Breville Die Cast SeriesTM 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 Coffee Variations Recipes French Spanish From its superbly crafted and sensitive temperature control through to its professionally styled casing, your Die Cast Series Espresso Machine represents a perfect balance of functionality, reliability and absolute style. 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 800ESXL; the Espresso Machine that delivers simply superior coffee. Our hope is that with each page, you gain increasing pleasure from your 800ESXL and its ability to help you create a wonderfully broad range of flavor-rich coffees. [. . . ] Pour the steamed milk into each cup of freshly brewed espresso coffee and spoon in the frothed milk, in the following ratios: Cappuccino - 1/3 espresso, 1/3 steamed milk, 1 /3 frothed milk Latté - 1/3 espresso topped with steamed milk and about 1/4 inch (1cm) of frothed milk (traditionally served in a glass) When the red `Heating' light stops flashing, quickly insert the Steam Wand into the jug of milk so that the Froth Attachment is just immersed into the milk. limit the extraction of hot water to 2 quarts (2 liters) each use. The machine is not designed to make whole pots of coffee and tea. NOTE: If the machine remains switched `On', the last button function used will stay illuminated. To change to the steam function, simply press the Steam button so that the steam light surround illuminates and turn the Selector Control to the `Steam' position. Making a good cup of coffee is an art that is simple to achieve. Here are some tips to help you make the perfect coffee. 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 flavor 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 flavor will diminish. WATER FLOW When brewing coffee, make sure the water flows through the Coffee Filter at the correct rate. If the water flow is too slow the coffee will be over extracted and will be very dark and bitter, with a mottled and uneven crema on top. If the water flow is too fast, the coffee will be under extracted ­ the optimal flavor 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 affect 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 flavor and without the thick crema on the top layer of coffee. [. . . ] Combine the mascarpone, cream and icing sugar in a large bowl. Dip the sponge fingers into the coffee mixture a few at a time. Layer half the sponge fingers evenly into the base of 4 dessert bowls or glasses. Spread the layered sponge fingers with half of the cream mixture. [. . . ]