Sagem the Oracle BES980UK, Instruction Bookle

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CoffEE mAKIng tIPS & PrEPArAtIon
PUrgIng tHE groUP HEAd
Before placing the portafilter into the group
head, run a short flow of water through the
group head by pressing the 1 CUP button.
This will purge any ground coffee residue
from the group head and stabilise the water
temperature prior to extraction.
InSErtIng tHE PortAfILtEr
Place the portafilter underneath the group
head so that the handle is aligned with
the INSERT position. Insert the portafilter
into the group head and rotate the handle
towards the centre until resistance is felt.
EXtrACtIng ESPrESSo
• Place pre-warmed cup(s) beneath the
portafilter spouts and press the 1 CUP or
2 CUP button for the required volume.
• As a guide, the espresso will start
to flow after 8–10 seconds (infusion
time) and should be the consistency
of dripping honey.
• If the espresso starts to flow after less
than 6 seconds the grind is too coarse.
This is an UNDER-EXTRACTED shot.
Adjust the Grind Size slightly finer.
• If the espresso starts to drip but doesn’t
flow after 15 seconds, then the grind is
too fine. This is an OVER-EXTRACTED
shot. Adjust the Grind Size slightly
coarser.
A great espresso is about achieving the
perfect balance between sweetness, acidity
and bitterness.
The flavour of your coffee will depend on
many factors, such as the type of coffee
beans, degree of roast, freshness, coarseness
or fineness of the grind.
Experiment by adjusting these factors
just one at a time to achieve the taste
of your preference.
EXtrACtIon gUIdE
EXtrACtIon
tyPES
grInd SHot
dUrAtIon
oVEr EXtrACtEd
(bitter • astringent)
Too
Fine
Over
45 secs
BALAnCEd
Optimum
Between
15-40secs
UndEr EXtrACtEd
(underdeveloped • sour)
Too
Coarse
Less than
15secs
tEXtUrIng mILK
The machine allows you to texture milk both
Automatically & Manually.
Automatic Hands free:
Allows you to texture milk to the required
level and temperature.
• Setting Milk Temperature: rotate
TEMP|TEXTURE dial to select required
milk temperature.
• Setting Milk Texture Level: press
TEMP|TEXTURE dial until the texture
level arrow flashes in STEAM LCD.
Rotate TEMP|TEXTURE dial to set
required texture level. This can be
changed during the texturing operation
if required.
• Always start with fresh cold milk.
• Choose the jug of an appropriate size for
the beverage(s) you are making.
• Ensure the tip of the steam wand is
covered up to the white seal (~25mm).
• Set the required Milk Temperature
& Texture level using the
TEMP|TEXTURE control dial.
• With the steam wand in the down
position over the drip tray, lift the
steam lever momentarily to remove any
condensed water from the system.
CoffEE mAKIng tIPS & PrEPArAtIon
• Insert steam wand into milk jug, resting
the milk jug on the drip tray and the
steam wand in the down position.
• Press down & release steam lever to start
automatic milk texturing.
• STEAM LCD will display the current
milk temperature during texturing
• Milk texturing will automatically
stop when the required temperature
is reached.
• Lift & remove steam wand from the
milk jug & wipe the wand & tip with
a damp cloth.
• Push the Steam Wand back to the
down position and the wand will
automatically purge.
• Tap the jug on the bench to collapse
any bubbles.
• Swirl the jug to polish and re-integrate
the texture.
• Pour milk directly into the espresso
• The key is to work quickly, before
the milk begins to separate into head
and body.
manual milk texturing
• The STEAM LCD will indicate milk
temperature during manual texturing,
but will NOT turn off the steam
automatically.
• Always start with fresh cold milk.
• Fill the jug just below the V at the
bottom of the jug spout.
• To remove any condensed water from
the system, place the Steam Wand in
the down position over drip tray,
momentarily lift the steam lever.
• Insert the steam tip 1–2cm below
the surface of the milk close to the
right hand side of the jug at the
3 o’clock position.
• Lift the steam lever to start the flow
of steam.
• Keep the tip just under the surface of the
milk until the milk is spinning clockwise,
producing a vortex (whirlpool effect).
• With the milk spinning, slowly lower the
jug. This will bring the steam tip to the
surface of the milk & start to introduce
air into the milk. You may have to gently
break the surface of the milk with the tip
to get the milk spinning fast enough.
• Keep the tip at or slightly below the
surface, continuing to maintain the
vortex. Texture the milk until sufficient
volume is obtained.
• Lift the handle of the jug to lower the
tip beneath the surface, but keep the
vortex of milk spinning. The milk is
at the correct temperature, 55°C–65°C
indicated on the STEAM LCD.
• Move the steam lever to the CLOSED
position BEFORE lowering the jug and
taking the tip out of the milk.
• Set the jug to one side, wipe the steam
wand and tip with a damp cloth. Push
the steam wand back towards the drip
tray to automatically purge the wand
of any residual milk.
• Tap the jug on the bench to collapse
any bubbles.
• Swirl the jug to polish and re-integrate
the texture.
• Pour milk directly into the espresso.
• The key is to work quickly, before the
milk begins to separate.