User manual BREVILLE BES830XL

[. . . ] Assembling Your Breville Die-Cast Programmable Espresso Machine Operating Your Breville Die-Cast Programmable Espresso Machine - A MINUTE TO LEARN "Pressurized" Dual Wall Filters for Beginners Eliminates the guesswork for fast and easy to make espresso - PERFECTING YOUR SKILLS "Non-Pressurized" Single Wall Filters for Aspiring Baristas Experiment with grind size, grind amount and tamp At Breville, we know that espresso lovers will go to great lengths to refine the art of making espresso. They will experiment with flavors and adjust the grind of the beans and the tamp in search for the perfect espresso. The Die-Cast Programmable Espresso Machine caters for all levels of coffee making, from manual control to programmable espresso and from the novice through to the experienced barista. After extensive research and rigorous testing, this machine boasts key features such as custom set programming, a premium brew process and a quality espresso pressure gauge. [. . . ] To empty the used grounds, turn the portafilter upside down in a bin and gently knock out the grounds. Discarding of used grounds in a sink can cause drains to become blocked. With the filter still in place, hold the portafilter underneath the group head, press and hold down the one cup button to release hot water. Insert the portafilter back into the group head to dry out and keep warm. NOTE: PRE-BREW FUNCTION When a single or double coffee is selected, the machine will pump water momentarily, followed by a pause then continues to pump the water through to the ground coffee in the portafilter. The ground coffee is moistened by a small amount of water before full extraction then expands resulting in greater pressure build-up to extract all the oils and full flavor from the ground coffee. NOTE: You may notice that the espresso coffee in the filter holder is still wet after extraction. Due to the high water pressure created by the dual-wall filter, a small amount of water will remain with the grounds after extraction. NOTE: If steam starts coming from the steam wand before it is immersed in the milk, pause the steam by turning the Selector Control back to the `Standby' position. STEP 1 - STRETCHING THE MILK Hold the jug so the tip of the steam wand is just below the surface of the milk and with your free hand engage the steam. Every so often lower the jug so the steam wand just breaks the surface of the milk and makes a `hissing' sound. Stretching the milk will increase the volume, so lower the jug as the milk rises to ensure the tip remains just above the surface of the milk. There are two phases to texture milk: Stretching the milk to aerate it and swirling the milk to make it silky smooth and the right temperature. NOTE: The espresso machine features a swivel steam wand assembly so the position of the steam wand can be changed to a comfortable angle. When you get the balance right the milk should end up forming a `meringue-like' consistency that has a glassy sheen to it. Remove any excess air bubbles by gently knocking the jug against a hard flat surface and pour the milk down the inside of your chosen cup or glass to make your desired espresso variation. Lastly, run the Steam function briefly to remove any residual milk in the steam wand tip. When this occurs return the selector control to the `Standby' position. NOTE: For extracting more espresso immediately after using the steam function, this machine features an auto-purge function. This ensures that ground espresso will not be burnt by the initial water flow from the thermoblock being too hot. Instead this water is automatically released internally into the drip tray ensuring that the internal thermostat is at optimal temperature for extracting espresso. Your espresso will always be extracted at this optimal temperature ensuring only the best flavored espresso is achieved. [. . . ] ESPRESSO AFFOGATO Totally irresistible, this sweet temptation is simply a single scoop of premium vanilla bean ice cream, drenched in espresso and if desired, your favorite liqueur. To create a sense of occasion, serve ice cream in a martini glass with shots on the side. In a 2-4 oz (90-120ml) cup, dress a double shot of espresso with a dollop of fresh cream, whipped until glossy. 11/2 cups mascarpone 11/4 cups cream 21/2 tablespoons confectionery sugar /4 cup finely granulated sugar 2 vanilla beans, cut lengthways 1 tablespoon gelatine 1 punnet fresh raspberries 1 tablespoon finely granulated sugar, extra /2 cup strong espresso coffee, cooled /2 cup Tia Maria or coffee liqueur /4 cup strong espresso coffee, cooled Combine mascarpone, cream and confectionery sugar in a large bowl. [. . . ]