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Resumen del manual
Thermoblock heating system Ensures the precise temperature is achieved. As espresso is made with hot rather than boiling water the thermoblock heats the water to 92°C (just below boiling point) for optimum extraction of oils from the coffee grinds. Temperatures above this will burn the coffee grinds. Crema system – Italian designed The dual-wall filter creates additional back pressure and the stabilising baffle produces a steady pour and maintains the temperature of the espresso. Secrets to the perfect cup With a Sunbeam pump espresso machine and a little experience, you can create cafe-quality coffee at home. Here are a few helpful suggestions: • The origin of the bean and roasting will affect the taste of the espresso, so test different brands and blends of coffee to find the one you like best. • The grind of the coffee is critical. Vary the degree of grinding to find the right fineness for the coffee beans being used. • A regular shot of espresso, the base of all cafe coffees is approximately 30mls. The shot of espresso is a concentrate, vary the quantity of milk and additional hot water to determine the strength and volume of the coffee. If you are using a large cup or mug you may require a double shot of espresso, rather than just a single shot depending on your taste. • Ensure your coffee grinds are ‘tamped’ evenly. ‘Tamping’ refers to the amount of pressure with which coffee grinds are packed into the filter. • If your espresso pours too slowly, tamp the coffee grind more lightly, or try a coarser grind. • If your espresso is thin and watery, tamp the coffee grinds harder, or try a finer grind. • Always use cold milk and a clean stainless steel jug when texturing milk. • Always use the freshest beans or ground coffee available and store in an airtight container in a cool, dry, dark place. • Whole coffee beans stay fresh longer than pre-ground coffee. • When grinding your own coffee, never grind more than you will use for immediate use. Once ground, the coffee will begin to loose it’s goodness. • Pre-warm cups prior to making an espresso, either by filling with hot water or placing on the warming plate. • Once prepared, serve coffee immediately. • Keep your espresso machine clean and thoroughly rinsed. Run water through the brewing head and flush the steaming nozzle in fresh water after each use. Easy steps for texturing milk Milk texturing is the steaming of milk to heat it and to create froth. Similar to making an espresso, perfecting the art of milk texturing takes time and practice. • Use fresh, cold milk and fill a stainless steel frothing jug to no more than ./. full. • The amount of milk you steam should be adequate for the coffees you are preparing. Keep in mind that the volume of milk will increase or ‘stretch’ during the texturing process. • Once you have activated the steam and inserted the steam nozzle into the jug, position the steam arm 1. cm from the side of the jug with the tip of the nozzle just below the surface of the milk. The jug needs to be at a slight angle with the steam arm resting on the spout of the jug. This will create a whirlwind motion in the milk. Note: You should hear a hissing sound. If you are creating large bubbles, raise the jug so that the nozzle tip is lowered deeper into the milk. • As the steam heats the milk, the milk will begin to rise. Follow the level of the milk by lowering the jug, always keeping the tip of the steam nozzle just below the surface. • Once the milk has stretched to double its original volume, lower the steam nozzle further into the milk and continue to heat the milk. This will give the milk a fine texture and not a mass of large aerated bubbles. • Cease steaming when the frothing jug becomes too hot to hold your hand against it. • With the frothing jug in hand, swirl and tap the jug until the milk becomes shiny and no bubbles remain, this ensures an even consistency. Pour the textured milk into your espresso as soon as possible. Frothing with the frothing attachment If you are just learning to texture/froth milk you may find it initially easier using the frothing attachment packed with the Cafe Crema™. Once you have had some practice in texturing/frothing milk, we recommend not to use the frothing attachment as you will have greater control of the texture and temperature of the milk. • Attach the frothing attachment to the steam arm (19). • Once you have activated the steam, insert the steam arm with the frothing attachment into the jug. Position the steam arm 1. cm from the side of the jug with the frothing attachment completely immersed in the milk, so the tip of the frothing attachment is held just above the base of the jug. • Hold the frothing attachment in this position until the milk has stretched to double its original volume. Cease steaming when the frothing jug becomes too hot to hold your hand against it. Important cleaning instructions for the steam wand/arm The steam arm/wand and froth enhancing attachment needs to be cleaned ea...