STEAM
12
O’CLOCK
3
O’CLOCK
MAX
STEAM
RETURN
STEAM
60-65°C
PAUSE
Steam Wand position:
- Arm at 12 o'clock.
- Tip at 3 o'clock.
THERMOBLOCK
58MM CAFÉ GROUP HEAD
REMOVE
THERMOBLOCK
58MM CAFÉ GROUP HEAD
INSERT
INSERT
PLEASE EMPTY TRAY
REMOVE
TURN
HOT
WATER
RETURN
BANG
8
9
Coffee Making Guide for the Mini Barista Espresso Machine
10. Prep Milk Jug
11. Before Texturing Milk
14. Purge and Clean Steam Wand
12. Start Texturing Milk
15. Milk Finishing Touches
16. Thermoblock Auto Purge
17. Cleaning Up
13. Milk Texturing
Pour milk in one
steady stream.
When cooling to espresso temp,
STEAM LIGHT flashes & water purges
into Drip Tray. Keep Drip Tray in place.
Tap Jug to release
larger air bubbles.
Swirl Jug to blend milk
& create a
silky texture.
Return DIAL to the
vertical position.
Wipe Steam Wand
& Tip with a damp
cloth.
Turn DIAL to HOT
WATER for 1-2 secs.
Milky water will
come out of
Steam Wand.
Pro Tip:
To keep optimum
Steam Wand
performance,
always purge &
clean the Steam
Wand after
texturing milk.
Remove spent cake
from Group Handle.
Check if the
Drip Tray needs
emptying.
Turn Group Handle & remove from
Group Head.
Wash parts with
warm water.
Texturing makes
a smooth hissing
noise.
Check milk is
moving in a
whirlpool action.
Insert Steam Wand
Tip just below the
surface of the milk.
Some water
may come out
of Steam Wand.
STEAM LIGHT is ON =
Steam Ready. Pause
steam by returning DIAL.
Fill Jug with cold
milk to just below the
bottom of the spout.
Turn DIAL to STEAM.
STEAM LIGHT flashes
= Warming up.
Pro Tip:
For best
milk texturing
results, ensure
steam has first
warmed up
(STEAM LIGHT
fully ON).
You will hear
the Pump start.
Turn DIAL back to
STEAM position to
start texturing milk.
Milk ready when Jug
is too hot to touch for
3 secs.
Return DIAL to
vertical position.
As milk level rises,
lower Jug to keep Tip
just below surface.
When desired micro-
foam achieved, immerse
Steam Wand half way.
Remove Jug from
Steam Wand.
Coffee Making Guide for the Mini Barista Espresso Machine
EM4300_20EM1(ANZ).indd 8-9
2/18/20 3:49 PM
