Dualit 85172, Instruction Manual & Guarantee

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THE GRIND
Espresso machines need the coffee to be finely ground as a coarser grind will affect the rate of
extraction. You’ll know when you’ve got it right because you’ll have a dense 2-3mm crema on
the surface of your coffee. You can adjust the grind setting on your appliance (page 21).
Too coarse: This will under-extract, giving you brown water but no flavour.
Too fine: This will over-extract, giving you a bitter flavour.
WATER
The perfect temperature for brewing coffee is just below boiling point. Boiling water will burn
the ground beans and the coffee will taste bitter. A lower temperature won’t extract the oils
or flavour from the bean.
Your Dualit coffee machine will heat the water to the perfect temperture every time you make
an espresso.
FROTHING OR STEAMING
GENERAL TIPS
• For best results use cold milk – semi-skimmed; the higher the fat content of the milk, the
lighter the froth will be.
• Don’t let milk boil – ideally it should reach 70-75°C. Once it reaches 79°C you will lose
the froth. Listen to the sound of the frothing; when it is ready the sound of the frothing will
become quieter. When the jug gets too hot to touch the milk is ready. You can also use a
thermometer.
• To avoid hot milk spillages when steaming, never fill the jug more than half way as the milk
volume will double when you froth.
• Operate the hot water (page 20) once you have finished making coffees to remove any
remaining milk residue from inside the Steam Wand.
• Clean the Steam Wand after each use - see page 25-26 for cleaning steps.
• If making coffee immediately after steaming, press the Hot Water Button to flush out excess
hot water, otherwise the quality of the extracted coffee may be affected.
WHAT IS STEAMING?
• Heating the milk using steam.
• For best results hold the jug still.
• Great for making lattes, mochas and hot chocolate, as dense froth is not required.
WHAT IS FROTHING?
• Combining the milk with air by slowly lowering the jug.
• Keep the jug slightly at an angle with the steaming wand, just under the surface of the milk.
• Perfect for making cappuccinos, babycinos and flavoured cinos.
THE CUP
An espresso shot in particular will get cold very quickly if poured into a cold cup. For this
reason your cups must be pre-warmed before EACH use (page 16).
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