User manual BREVILLE BES820XL

[. . . ] At Breville, we know that coffee lovers will go to great lengths to refine the art of making coffee. They will experiment with flavors and adjust the tamp and grind of the beans in search for the perfect espresso. The Die Cast Programmable Espresso Machine caters for all levels of coffee making, from manual control to programmable coffee and from the novice through to the experienced barista. After extensive research and rigorous testing, this machine boasts key features such as custom set programming, a premium brew process and a quality espresso pressure gauge. [. . . ] If less texture is required, remove the frothing attachment from the steam wand and steam the milk using the steam wand. To remove the frothing attachment, ensure it is cool then simply pull down and remove. the frothing attachment can · Then fill the stainless steel frothing jug 1 /3 full with cold, fresh milk. The white steam light will start to flash indicating that the Thermoblock Heating System is heating and preparing to create steam. For improved results, purge the steam wand of water before placing into the milk. When the steam light stops flashing, quickly insert the steam wand into the jug of milk so that the froth attachment is just immersed into the milk. 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. When the milk starts to increase in volume, immerse the steam wand and/ or frothing attachment deeper into the jug to heat the milk. Hold the jug at an angle with one hand and place your other hand on the outer base of the stainless frothing jug. When the base of the jug becomes too hot to touch, set the Selector Control to the `Standby' position, stopping the steaming function before removing the jug. A pumping noise will sound for a short time, do not be alarmed as there will be a five second delay prior to the machine carrying out the Auto-purge function. Pour the steamed milk into each cup of freshly brewed espresso coffee and spoon in the frothing milk, in the following ratios: Cappuccino - 1/3 espresso, 1/3 steamed milk, 1 /3 frothed milk Latté - 1/3 espresso topped with steamed milk and approximately ½ inch frothed milk, traditionally served in a glass. When this occurs return the selector control to the `Standby' position. Hold the frothing jug at an angle so that steam wand and/or the frothing attachment sits just below the surface of the heating milk and the steam will move the milk around the inside of the jug in a circular motion. NOTE: The espresso machine features a swivel steam wand assembly so the position of the steam wand can be changed to a comfortable angle. NOTE: Always ensure that the frothing attachment has been firmly pushed onto the steam wand and connects with the rubber surround. For best results use cold fresh milk (low fat milk will froth easier). NOTE: For brewing more coffee immediately after using the steam function, this machine features an auto-purge function. This ensures that ground coffee will not be burnt by the initial water flow from the thermoblock being 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 flavored coffee is achieved. The espresso machine features a separate hot water function that can be used for making tea, hot chocolate and other warm drinks. [. . . ] To create a sense of occasion, serve ice cream in a martini glass with shots on the side. Meaning `with cream' this heart warmer is a chic variation on old-fashioned Vienna Coffee. In a 2-4 oz (90-120ml) cup, dress a double shot of espresso with a dollop of fresh cream, whipped until glossy. 11/2 cups mascarpone 11/4 cups cream 21/2 tablespoons confectionery sugar /4 cup finely granulated sugar 2 vanilla beans, cut lengthways 1 tablespoon gelatine 1 punnet fresh raspberries 1 tablespoon finely granulated sugar, extra /2 cup strong espresso coffee, cooled /2 cup Tia Maria or coffee liqueur /4 cup strong espresso coffee, cooled Combine mascarpone, cream and confectionery sugar in a large bowl. [. . . ]