9
PRESET SHOT VOLUME- 2 CUP BUTTON
Press the 2 CUP button once to extract a double shot of espresso at
the preset volume (approx. 60ml) using a low pressure pre-infusion.
The machine will stop after the preset volume has been extracted
(see fig.
12 ).
RE-PROGRAMMING SHOT VOLUME- 1 CUP / 2 CUP BUTTON
1. To begin programming, press the Programme button once. The
machine will beep once and the Programme button will begin to flash.
This indicates the machine is in programming mode.
2. Press 1 CUP button or 2 CUP to start espresso extraction as preferred.
Press 1 CUP or 2 CUP button again once desired volume of espresso
has been extracted. The machine will beep twice to indicate the new
1 CUP volume has been set.
RESETTING DEFAULT VOLUMES
To reset the machine to the default 1 CUP and 2 CUP shot volumes, press
and hold the PROGRAM button until the machine beeps three times.
Release the PROGRAM button. The machine will return to its original
default volume settings and default espresso water temperature
(see ‘Advanced Temperature Mode’).
MANUAL SHOT VOLUME
• Manually control low pressure pre-infusion time and shot volume without
re-programming the preset shot volume. Press and hold the 1 CUP or
2 CUP button.
• The extraction will enter low pressure pre-infusion until the button is
released. When the 1 CUP or 2 CUP button is released, extraction will
continue at full pressure. Press the 1 CUP or 2 CUP button again once
the desired volume of espresso has been extracted (see fig.
13 ).
NOTE
For optimal flavour when using a 1 CUP filter basket, you should extract
approx. 30ml. When using a 2 CUP filter basket, you should extract approx.
60ml.
ESPRESSO PRESSURE GAUGE
LOW PRESSURE PRE-INFUSION
The gauge will be positioned in the pre-infusion zone at the start of the
extraction indicating the machine is in low pressure pre-infusion mode and
it will gradually increase water pressure to gently expand grinds for an even
extraction before increasing to full pressure (see fig.
14 ).
IDEAL ESPRESSO ZONE
The gauge needle, should be positioned anywhere within the solid grey
zone during extraction, to indicate the ideal pressure (see fig.
15 ).
• Flow starts after 4-7 secs
• Flow slow like warm honey
•
Crema is golden brown with a fine mousse texture
• Espresso is dark brown
• Extraction takes 25-35secs
UNDER EXTRACTED ZONE
• The gauge needle, when positioned in the lower zone during extraction,
indicates the espresso has been extracted with insufficient pressure
(see fig.
16 ).
•
This occurs when the water flow through the ground coffee is too fast and
results in an under extracted espresso that is watery and lacks crema
and flavour.
• Causes for under extraction include the grind being too coarse and/or
insufficient coffee in the filter basket and/or under tamping.
• Flow starts after 1-3 sec
• Flow fast like water
• Crema is thin and pale
• Espresso is pale brown
• Tastes bitter/sharp, weak and watery
• Extraction takes up to 20 secs
OVER EXTRACTED ZONE
The gauge needle, when positioned in the upper zone during extraction,
indicates the espresso has been extracted with too much pressure
(see fig.
17 ).
This occurs when the water flow through the ground coffee is too slow and
results in an over extracted espresso that is very dark and bitter with
a mottled and uneven crema.
• Flow starts after 8 secs
• Flow drips or not at all
• Crema is dark and spotty
• Espresso is very dark brown
• Tastes bitter and burnt
• Extraction takes more than 40 secs
NOTE
Ensure the dose is consistent by using the Razor
™
to trim off any
excess grinds.
ADJUSTING CONICAL BURRS
Some types of coffee may require a wider grind range to achieve an ideal
extraction or brew. A feature of your Barista Express™ is the ability to
extend this range with an adjustable upper burr. We recommend making
only one adjustment at a time. (see fig.
18 ).
1. Unlock hopper.
2. Hold hopper over container & turn dial to release beans into container.
3. Align hopper into position.
4. Run grinder until empty.
5. Remove hopper.
6. Remove upper burr.
7. Remove wire handle from both sides of the burr.
8.
Move adjustable top burr, 1 number, coarser or finer.
9. Align the number with the handle opening.
10. Insert wire handle from both sides of the burr.
11.
Push upper burr firmly into position.
12. Lock upper burr.
13. Align hopper into position.
14. Lock hopper.
15. Check your extraction.
TEXTURING MILK
• Position the steam wand tip over the drip tray.
• Turn the STEAM/HOT WATER dial to the STEAM position. The STEAM/
HOT WATER light will flash to indicate the machine is heating to create
steam. During this time, condensed water may purge from the steam
wand. This is normal.
•
When the STEAM/HOT WATER light stops flashing the steam wand is
ready for use.
• Before inserting the wand in to the milk, pause the steam by returning
the dial back to the STANDBY position. Then within 8 seconds, insert the
steam wand tip (l-2 cm) below the surface of the milk, close to the right
hand side of the jug at the 3 o’clock position and quickly turn the dial back
to the STEAM position. Pausing the steam avoids the milk splashing out
of the jug (this pause function lasts for 8 seconds only).
• 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.
