Sunbeam TORINO, User Manual

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7
Features of your Torino continued
Over-extracted. When the needle goes beyond
the target area it indicates that the serve of
espresso is ‘over-extracted’ as it has extracted
too much of the essential oils, flavours and
colours from the coffee grinds. This occurs when
the water passes very slowly through the tamped
coffee grinds and is an indication that either
the grind is too fine (so that it is difficult for the
water to pass through) or the filter basket has
been over-dosed (too much coffee in the basket).
In this situation the hot water is in contact with
the coffee grinds for too long which creates a
burnt and bitter tasting espresso. There may be
no pour, or it may be slow and drip throughout
the entire pour. The crema is very dark.
Shot Clock
The shot clock provides another indicator of the
quality of the pour. The optimum time per shot
varies between different bean types. However in
general:
·
Single shot = 20 – 35 seconds
· Double shot = 50 - 65 seconds
Manual Pour Arm
You can use the manual arm if you like your
shot shorter or longer than the standard pour,
or if you like to change the duration of the
pour for different bean types which require
different brew lengths.
Commercial Size Group Head & Group Handle
The exterior of the Torino, is inspired from the
traditional, high polished commercial Italian
machines, and the iconic Italian e61 group
head. The group head and 58mm group handle
are designed to commercial specifications
using brass and stainless steel components
for durability, and to help bring a professional
espresso experience to your home.
The sloping group handle has been designed by
Sunbeam for an easier, more ergonomic use;
and to provide a more even tamp. The angle of
the handle provides a more ergonomic action
when attaching and removing the handle from
the group head. The sloping handle also allows
you to rest the group handle on the bench
whilst keeping the filter basket level, making
it easier to produce an even tamp, ensuring an
even extraction. The tamping pad on the under-
side of the group handle basket allows you to
position the group handle on the edge of your
bench top when tamping.
Pre-Infusion
Pre-infusion is pre-programmed into the
Torino. Pre-infusion warms and wets the
coffee grounds under low pressure to bring
the particles together to form one cake/ puck,
before full water pressure is applied. This
helps to prepare the bean oils for extraction
to deliver greater body and sweetness to the
espresso. It also allows the cake to bloom
(expand) into the shower head so there is an
even surface for an even pour.
Drip tray and grill
The large capacity drip tray is lined with
plastic, preventing staining from espresso
oils, lightweight for easy removal and
designed with no dirt traps for simple wipe
down cleaning.
Single floor filter baskets
These are the most common style of filter
baskets. As the name implies, these baskets
have a single floor. If you hold these up to
the light, you can see many small holes.
The smaller single filter is used for a single
cup of coffee, and the larger double filter
is used for two cups of coffee, or one single
'double strength' cup of coffee. Suitable
dosage varies from bean to bean. However in
general the dose for a single filter is between
10-12g, and double flter is 18-20g.