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PAGE HEADER.....
OPERATING YOUR BREVILLE PRODUCT
STEP 10:
Texturing Milk
• Always start with fresh cold milk.
• Fill the jug just below the “V” at the bottom
of the spout.
• Position the steam tip above the drip
tray and lift the steam lever to purge the
steam wand of any condensed water.
• Insert the steam tip 1-2cm below the
surface of the milk close to the right hand
side of the jug at the 3 o’clock position.
• Lift the steam lever.
• 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. The milk is at the correct
temperature (60-65°C) when the jug is hot
to touch.
OPTIMUM 25-35 SECBALANCED
GRIND SHOT TIME
TOO FINE OVER 40 SEC
OVER EXTRACTED
BITTER
•
ASTRINGENT
TOO COARSE UNDER 20 SEC
UNDERDEVELOPED
•
SOUR
UNDER EXTRACTED
EXTRACTION GUIDE
• Move the steam lever to the CLOSED
position BEFORE taking the tip out of the
milk.
• Set the jug to one side, lift the steam lever
to purge out any residual milk from the
steam wand and wipe steam wand with a
damp cloth.
• Tap the jug on the bench 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 and the crema
dissipates.
HINTS & TIPS
• Always use freshly ground coffee
for a superior flavour and body.
• Use freshly roasted coffee beans,
with a roasted-on date and use within
3 weeks of roasted-on date.
• Store coffee beans in a cool, dark
and dry container. Vacuum seal if
possible.
• Buy coffee beans in small batches to
reduce the storage time and store no
more than one week’s supply at
any time.
• Grind beans immediately before
brewing as ground coffee quickly
loses its flavour and aroma.
OPERATING YOUR BREVILLE PRODUCT
THE DUAL BOILER™ FEATURES
LCD INTERFACE
Display modes
3 modes can be displayed on the LCD screen:
Shot Temp, Shot Clock or Clock.
Press UP or DOWN arrow to change the
display mode between shot clock & clock.
Shot clock will be displayed during an
extraction. Shot temp will be displayed in
STANDBY mode.
1. Shot Temp
Displays selected extraction temperature
(default set at 93°C), but can be changed from
86°C - 96°C. See ‘Extraction Temperature’,
page 26.
2. Shot Clock
Temporarily displays duration of last espresso
extraction in seconds.
3. Clock
Temporarily displays current time (default set
at 12.00am if time has not been set).
GENERAL OPERATION
1 CUP
Press 1 CUP once to extract a single shot
of espresso at the pre-programmed duration
(30secs). The extraction will start using the
low pressure pre-infusion.
The machine will stop after 1 CUP volume has
been extracted and will return to STANDBY
mode.
2 CUP
Press 2 CUP button once to extract a double
shot of espresso at the pre-programmed
duration (30secs). The extraction will start
using the low pressure pre-infusion.
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