Hints & Tips - Breville the Dual Boiler BES920 Manual De Instrucciones

Place the portafilter underneath the group
head so the handle is aligned with the INSERT
position. Insert the portafilter into the group
head and rotate to the right until the handle
is securely locked in place. Rotating past the
center will not damage the silicone seal.
EXTRACTING ESPRESSO
• Place pre-warmed cup(s) beneath the
portafilter and press the MANUAL, 1 CUP or
2 CUP button.
• As a guide, the espresso will start to flow
after 8–12 seconds (this includes pre-infusion
time) and should be the consistency of
dripping honey.
• If the espresso starts to flow before 7 seconds
you have either under dosed the filter basket
and/or the grind is too coarse. This is an
UNDER-EXTRACTED shot.
• If the espresso starts to drip or flow after
12 seconds, then you have either overdosed
the filter basket and/or the grind is too fine.
This is an OVER-EXTRACTED shot.
A great espresso is about achieving the
perfect balance between sweetness, acidity
and bitterness.
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, dose of ground coffee, and
tamping pressure.
Experiment by adjusting these factors just one
at a time to achieve the taste of your preference.
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 ¼-¾" (1-2cm) below the
surface of the milk, close to the right hand
side of the jug at the 3 o'clock position.
• Move the STEAM LEVER to the
OPEN position.
• 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 (140–150°F or 60–65°C) when
the jug is hot to touch.
• Move the STEAM LEVER to the CLOSED
position BEFORE taking the tip out of
the milk.
• Set the jug to one side. Wipe the wand & tip
with a damp cloth. Position the steam tip
above the drip tray and lift the steam lever to
purge out any residual milk.
• 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.
HINTS & TIPS
• Fresh, quality coffee beans will give you the
best possible extraction.
• We recommend quality 100% Arabica beans
with a 'Roasted On' date stamped on the bag,
not a 'Best Before' or 'Use By' date.
• Coffee beans are best consumed between
5–20 days after the 'Roasted On' date. Ideally
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