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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.
To enjoy an optimum flavoured espresso coffee,
do not extract more than approximately 30ml
(using the 1 cup filter holder) or for a double
espresso do not extract more than 60ml (using a
2 cup filter holder).
Note
The coffee
Pre-ground coffee can be used and should be stored in
an air-tight container, in a cool, dry area. Pre-ground
coffee should not be kept for longer than 1 week as
flavour will diminish. Do not refrigerate or freeze.
Whole coffee beans, freshly ground just before use,
are recommended. Coffee beans should be stored in
an air-tight container, in a cool, dry area but should
not be kept for longer than 1 month as flavour will
diminish. Do not refrigerate or freeze.
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 Filt
er or b
y 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 affect 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.
If the grind is too coarse the water will flow through
the coffee too quickly. This will result
in an under-extracted coffee lacking in flavour and
without the thick crema on the top layer
of coffee.
Tamping the coffee
After measuring the ground coffee into the Filter it
must be tamped (pressed down) using the flat end
of the measuring spoon. The ground coffee should
be tamped quite firmly.
If the coffee is not tamped firmly enough, the water
will flow through the water too quickly and the
coffee will be under extracted. If the coffee is tamped
too firmly, however, the water will flow through the
coffee too slowly and the coffee will be over extracted.
The taste of your coffee will, of course, depend
on personal preference and on many other
factors such as the type of coffee bean used, the
coarseness or fineness of the grind and the
tamping pressure (pressed down). We recommend
experimenting by varying these factors to
achieve the coffee taste of your preference.
Note
Coffee making tips
11
Operating your Breville Espresso/Cappuccino Machine continued
Auto Purge System
For brewing more coffee immediately after using the
steam function, the BarVista Espresso/Cappuccino
Machine features an auto-purge system. This ensures
that the 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.
10
LIQUID SHOULD NOT BE ALLOWED TO RUN OVER THE TOP OF THE FROTH ENHANCER,
OTHERWISE IT WILL NOT FUNCTION.
TO AVOID SPLATTERING HOT MILK, DO NOT LIFT THE STEAM NOZZLE ABOVE THE SURFACE OF
THE MILK WHILE FROTHING.
ENSURE THE SELECTOR CONTROL IS IN THE ‘STAND BY’ POSITION BEFORE REMOVING THE
FROTHING JUG.