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18
The flavor of your coffee will depend on many
factors, such as the type of coffee beans, degree
of roast, freshness, coarseness or fineness of
the grind.
Experiment by adjusting these factors just one
at a time to achieve the taste of your preference.
EXTRACTION GUIDE
EXTRACTION
TYPES
GRIND
SHOT
DURATION
OVER-EXTRACTED
(bitter • astringent)
Too
Fine
Over
40secs
BALANCED Optimum
Between
25-35secs
UNDER-EXTRACTED
(underdeveloped • sour)
Too
Coarse
Less than
20secs
HINTS & TIPS
If machine runs continuously for 30 minutes,
allow machine to cool for 3 minutes before
each use.
TEXTURING MILK
• Always start with fresh cold milk.
• Fill milk jug to below the spout position. At
a minimum, there should be enough milk to
cover the steam wand seal.
• To remove any condensed water from the
system, ensure the steam wand is in the down
position over the drip tray then touch the
Milk button, allow steam to flow for a few
seconds, then touch the Milk button to stop.
• When texturing milk automatically, ensure
the steam wand is fully down.
HINTS & TIPS
For optimum milk texturing performance it
is critical that the holes around the steam tip
are clear. Even partially blocked holes may
affect the ability of the steam wand to produce
sufficient foam.
Always wipe the wand and tip with a damp
cloth BEFORE returning the wand to the down
position. Wiping the wand will remove the
majority of milk and allow the automatic
purge feature to more effectively remove any
residual milk.
After texturing is complete
• Tap the jug on the counter-top to collapse
any bubbles.
• Swirl the jug to polish and re-integrate
the texture.
• Pour milk directly into the espresso.
• The key is to work quickly, before the milk
begins to separate.
For manual texturing
• Lift the steam wand and insert the steam tip
0.4-0.8 inch / 1-2 cm below the surface of the
milk close to the right hand side of the jug at
the 3 o’clock position. Enter manual frothing
mode by pressing and holding the 'Milk'
button (approx 2secs), and then start frothing
by touching the button.
• 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.
• Keep the tip at or slightly below the surface,
continuing to maintain the vortex. Texture
the milk until sufficient volume is obtained.
• Lift the handle of the jug to lower the tip
beneath the surface, but keep the vortex
of milk spinning. Use the touch screen
to monitor the milk temperature. We
recommend 131°F-149°F / 55°C–65°C.
• Touch the Milk button to stop steaming
BEFORE lowering the jug and taking the tip
out of the milk.
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