User manual BREVILLE 800ES

[. . . ] ESPRESSO MACHINE Breville Customer Service Centre TM Australian Customers Mail: Breville Customer Service Centre Locked Bag 2000 Botany NSW 2019 AUSTRALIA Customer Service: 1300 139 798 (02) 9384 9601 Customer Service askus@breville. com. au New Zealand Customers Mail: Breville Customer Service Centre Private Bag 94411 Greenmount AUCKLAND NEW ZEALAND Customer Service: 09 271 3980 0800 288 513 Customer Service askus@breville. com. au TM Phone: Fax Email Phone: Fax Email w w w. 98 000 092 928 Head Office Building 2, Port Air Industrial Estate, 1A Hale Street, Botany, NSW, 2019 Australia Tel 1300 139 798 20 Mono Place, Ellerslie, Auckland, New Zealand Private Bag 94411, Greenmount, Auckland Tel 09 271 3980 Model 800ES Issue 1/04 Due to continued product improvement, the products illustrated/photographed in this brochure may vary slightly from the actual product. CONTENTS 4 5 6 8 10 12 17 Congratulations About your espresso machine Breville recommends safety first Know your Breville 800 ClassTM Espresso Machine Assembling your Breville 800 ClassTM Espresso Machine Operating your Breville 800 ClassTM Espresso Machine How to froth milk for a cappuccino or Latté Using the hot water function Coffee making tips Care and cleaning Trouble shooting guide Coffees to try Recipes ESPRESSO MACHINE 20 21 24 28 32 36 3 Congratulations on the purchase of your new Breville 800 ClassTM Espresso Machine From its heavy-duty housing and professional-grade functionality through to its superior and easy operation, Breville's 800 Espresso Machine was designed for the true coffee connoisseur. In developing this booklet, our goal was to provide you with the fundamental point from which you can start to discover the incredible versatility of your 800ES; the Espresso Machine that delivers simply superior coffee. Our hope is that with each page, you gain increasing pleasure from your 800ES and its ability to help you create a wonderfully broad range of flavour-rich coffees. [. . . ] Refer to Care and Cleaning on Page 20. NOTE: If steam starts coming from the Steam Wand before it is immersed in the milk, pause the steam by turning the Selector Control back to the `Standby' position. This will avoid the steam pressure blowing milk out of the jug. NOTE: For brewing more coffee immediately after using the steam function, the 800ES features an auto-purge function. This ensures that ground coffee will not be burnt by the initial water flow from the thermoblock that could be too hot. Instead this water is automatically released internally into the Drip Tray ensuring that the internal thermostat is at optimal temperature for extracting coffee. Your coffee will always be extracted at this optimal temperature ensuring only the best flavoured coffee is achieved. NOTE: The 800ES features a Swivel Steam Wand assembly so the position of the Steam Wand can be changed to a comfortable angle. WARNING: MILK SHOULD NOT BE ALLOWED TO RUN OVER THE TOP OF THE FROTHING ATTACHMENT, OTHERWISE IT WILL NOT FUNCTION PROPERLY. TO AVOID SPLATTERING OF HOT MILK, DO NOT LIFT THE END OF THE FROTHING ATTACHMENT ABOVE THE SURFACE OF THE MILK WHILE FROTHING. ENSURE THE SELECTOR CONTROL IS IN THE `STANDBY' POSITION BEFORE REMOVING THE FROTHING JUG. 18 HOW TO FROTH MILK FOR A CAPPUCCINO OR LATTÉ HOW TO FROTH MILK FOR A CAPPUCCINO OR LATTÉ 19 USING THE HOT WATER FUNCTION COFFEE MAKING TIPS The 800ES features a separate Hot Water function that can be used for making tea, hot chocolate and other warm drinks. To use the Hot Water function, remove the Frothing Attachment from the Steam Wand. Press the Hot Water button then turn the Selector Control to `Steam' . Place a jug or cup underneath the Steam Wand to collect the hot water). To turn the hot water off, turn the Selector Control to the `Standby' position. The more the amount of water is extracted the cooler it becomes. NOTE: If the machine remains switched `On', the last button function used will stay illuminated. To change to the steam function, simply press the Steam button so that the steam light surround illuminates and turn the Selector Control to the `Steam' position. Refer to Steam Button/Hot Water Button information on Page 19 Making a good cup of coffee is an art that is simple to achieve. Here are some tips to help you make the perfect coffee. WATER FLOW When brewing coffee, make sure the water flows through the Coffee Filter at the correct rate. If the water flow is too slow the coffee will be over extracted and will be very dark and bitter, with a mottled and uneven crema on top. If the water flow is too fast, the coffee will be under extracted ­ the optimal flavour will not develop, the coffee will be watery and lack the thick crema on the top. The water flow can be adjusted by varying the pressure that the coffee is tamped (pressed down) in the Filter or by changing the grind of the coffee. THE GRIND If using a pre-ground coffee, ensure an espresso grind suitable for espresso/cappuccino machines is purchased. If grinding coffee beans, the grind should be fine but not too fine or powdery. The grind will effect the rate at which the water flows through the coffee in the Filter and therefore the taste of the coffee. If the grind is too fine (looks like powder and feels like flour when rubbed between fingers), the water will not flow through the coffee even when under pressure. The resulting coffee will be over extracted, too dark and bitter, with a mottled and uneven crema on top. [. . . ] To serve, top the custards, when set with the raspberries and coffee mixture. Serve immediately with freshly brewed coffee. DESSERTS 37 NOTES COFFEE, CINNAMON AND WALNUT MUFFINS Makes 12 RICH COFFEE ICING 2 cups icing sugar, sifted 1 tablespoon butter, softened 1 /4 cup strong espresso coffee, warm 1. Combine icing sugar, butter and half the coffee in a bowl, stir well and gradually add remaining coffee until a spreadable consistency is achieved. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 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