Making Your First Café Style Coffee
RETURN
MAX
4°C
FILL
MAX
STEAM
PAUSE
FINGER
WIDTH
12
3
STEAM
60-70°C
HOT
WATER
ONE CUP
TWO CUP
TWO CUP
ONE CUP
OR
INSERT
THERMOBLOCK
58MM CAFÉ GROUP HEAD
ONE CUP
TWO CUP
OR
TAMP FORCE
10-15Kg
S
TAP & GO
CONICAL BURR GRINDER
S
TAP & GO
CONICAL BURR GRINDER
SLIDE IN
FROM ABOVE
INSERT
2. TURN
1. ALIGN
& INSERT
THERMOBLOCK
58MM COMMERCIAL GROUP HEAD
CENTRE
BANG
INSERT
1. TURN
2. REMOVE
PUSH
DOWN
For a detailed step by step coffee making guide see User Guide pages 10-13.
For coffee making tips see User Guide pages 14-17.
Visit Sunbeam Coffee Hub for online barista tutorials.
10. Prep Milk Jug
11. Before Texturing Milk
14. Purge & Clean Steam Wand
13. Milk Texturing
12. Position Steam Wand
16. Clean Up
15. Pour Milk
Barista Tip:
For best
milk texturing
results, ensure
steam has first
heated up
(STEAM LIGHT
fully ON).
You will hear
the Pump start.
Pour milk in one
steady motion.
Wipe Steam Wand
& Tip with a damp
cloth.
Turn DIAL to HOT WATER for 1-2 sec.
Milky water will come out of Steam Wand.
Return DIAL to vertical position.
Wash parts with
warm water.
Insert Steam Wand Arm at 12 o'clock.
Tip at 3 o'clock, finger width from edge
and just below the surface of the milk.
Some water
may come out of
the Steam Wand.
STEAM LIGHT is ON =
steam ready. Pause
steam by returning DIAL.
Fill Jug with cold milk just
below the bottom of the
Spout. Insert thermometer
into jug and attach clip.
Turn DIAL to STEAM.
STEAM LIGHT flashes
= heating up.
Turn DIAL back to
STEAM position to
start texturing milk.
Milk ready when Thermometer
reaches red optimal zone (60 -
70ºC) or when Milk Jug base is
too hot to touch for 3 secs.
Return DIAL to
vertical position.
