Compatible Brand:. Does not apply. Suitable For:. Espresso Machine. Back to home page Return to top. More to explore :. Condition: New. Ended: Nov 30, PST. Shipping: May not ship to Germany - Read item description or contact seller for shipping options. Seller: aricy87 31 Seller's other items. Quality Coffee Grinders. Any ideas where one can be found? Tip: Ensure the coffee tamp is dry because if it is wet the Italian espresso machines, Melbourne, Italian espresso machine Buying Guide and Free Training, Melbourne, manual espresso machines, Melbourne, manual espresso … Learn more about the Braun ET before you decide to buy.
It is the perfect starter machine for espressos, not covered in this manual, please. Manual machines work with ground coffee, with most models able to brew two shots of espresso at once. Coffee, Braun, Delonghi, Betty Crocker and other similar espresso makers that are steam powered.
Coffee Maker troubleshooting, repair, and service manuals. Quick Order. Back; Downloads. User Manual. Filling and Inserting the Portafilters Double spout portafilter with 2-cup sieve Bottomless portafilter with 1-cup bottomless sieve The EC PRO includes two espresso portafilters — one for convenience, one for control.
Use the large 2-cup sieve with the double spout portafilter. The large 2-cup sieve is pressurized and will produce a good crema by creating extra pressure within the sieve to enrich the crema. We recommend beginners use the double spout portafilter and 2-cup sieve to create the optimal brew, quickly and easily. Place the 2-cup sieve firmly inside of the double spout portafilter. TIP: Ensure the sieve is dry so no coffee sticks to it. Fill sieve with finely ground coffee until it is slightly overflowing.
Lightly tap portafilter up and down on a level surface to evenly distribute grounds then level the coffee with your fingers to fill in all open space inside the sieve. NOTE: Ground coffee should be similar texture to table salt or granular sugar. NOTE: Use the same amount of pressure it takes to remove a tight lid from a jar.
Wipe any coffee grounds from the rim of the sieve and the portafilter. Insert and lock the portafilter see chapter 4, e. It will allow the barista to visually see their technique and learn how to improve upon it by diagnosing the errors. When used correctly, the bottomless filter will produce a richer crema and a hotter brew. Take care when using the bottomless filter to avoid direct contact with the hot espresso.
Place the bottomless sieve firmly inside of the bottomless portafilter and ensure it is fully locked inside the portafilter. Fill with extra fine ground coffee until it is slightly overflowing and level the coffee with your fingers to fill in all open space inside the sieve. NOTE: Ground coffee texture should be finer than sugar, but not as fine as powdered sugar. The bottomless portafilter can be placed on the side of your countertop as shown on the right to create a level tamping surface.
Alternatively, a shot that is too dark can mean there is too much coffee grounds in the sieve or the grind is too fine. Use a conical burr grinder and experiment to fine the perfect grind. It can be too coarsely ground or not enough coffee is packed inside the sieve. Follow the instructions in Chapter 5b, a-d, on how to properly fill and tamp the coffee grinds.
There will be a thin, dark crema and the flavor will be harsh and very strong. This is caused by uneven tamping. Ensure to place even pressure on the ground coffee when tamping. The tiger stripes are formed by the contrasting light and dark colors of the crema flowing down the steam of espresso into the cup. The machine and your cup s should be pre-warmed as described in chapter 4. Ensure the ground coffee is properly tamped and place the portafilter securely onto the machine. TIP: Use two espresso cups or one large wide-mouthed cappuccino cup when using the double spout portafilter.
Use one espresso cup or one cappuccino cup when using the bottomless portafilter. Espresso will being to flow into your cup s. Hot water may still be on top of the coffee grinds in the sieve. Be careful. Dry the portafilter and sieve with a clean cloth. You are ready to prepare the next espresso. TIP: We recommend purging the brew head, Fig. Preparing Cappuccino Cappuccino is the combination of one or two shots of espresso with an equal or larger amount of hot milk and milk froth for Latte see chapter 8.
Any type of milk can be used when frothing. Whole milk will produce good microfoam small bubbles while low-fat and fat-free milk with produce large, airy bubbles in the froth. Non-dairy milks will not hold the froth as well but can be steamed and heated for lattes. NOTE: In choosing the size of pitcher ensure there is enough room for the milk to increase in volume by 2 to 3 times.
Never touch the metal part of the frothing wand, use the black silicone grip. Try to Then plunge the frothing wand all the way into the milk until the desired temperature is reached. Never remove the frothing wand from the milk while the Selector Dial is still in the steam position " ". NOTE: Carefully clean the frothing wand with a wet cloth immediately after frothing to avoid milk build up. Take care to avoid contact with hot parts. Right before pouring, roll the milk gently around the pitcher to incorporate the foam and the milk.
The milk should have a shiny, smooth surface that is free of any large bubbles. NOTE: After frothing, we recommended you allow the machine to cool down for at least 5 minutes before making espresso again.
This allows the machine to cool down from steaming temperature to the proper espresso brewing temperature. If multiple cappuccinos will be made, prepare all the espressos first into hot cups and then froth the milk after.
Place a large empty cup on the drip tray and turn the Selector Dial towards the cup symbol " ". Allow the cup to fill with water to empty the hot water from the boiler. Dry the portafilter well and the boiler should be at the correct temperature for espresso brewing. Preparing Latte Latte is the combination of one or two shots of espresso with an equal or larger amount of hot steamed milk without or very little froth.
Steaming Milk For best results always start with fresh, cold milk. Steam will be produced from the wand and will heat the milk.
Slowly move the pitcher around and heat to desired temperature. NOTE: Carefully clean the frothing wand with a wet cloth immediately after steaming to avoid milk build up. NOTE: After steaming, we recommended you allow the machine to cool down for at least 5 minutes before making espresso again.
If multiple lattes will be made, prepare all the espressos first into hot cups and then steam the milk after. Cleaning the Frothing Wand It is recommended to wipe the frothing wand clean with a damp cloth each and every time immediately after frothing or steaming milk to prevent build up.
Deep clean the frothing wand before turning OFF the machine to ensure cleanliness. The frothing wand may be hot! NOTE: If no steam comes out of the frothing wand, hardened milk may be built up inside of the frothing wand. See chapter 12, Troubleshooting on how to clean the blocked frothing wand.
Cleaning and Maintenance a Always disconnect the plug from the wall outlet and allow the appliance to cool down completely before cleaning. Wipe down the appliance housing with a damp cloth. NOTE: Do not clean with alcohol or solvent cleanser.
Danger of burning or scalding! Allow the appliance to cool down completely before cleaning. If any coffee particles are stuck in the small holes, they can be removed with a pin. Remove coffee residue with a stiff bristled brush. Ensure it is attached back onto the machine the same way after cleaning. See chapter 9. Clean the threads of the frothing tip with a hot damp cloth. Regularly inspect the opening of the frothing wand to ensure there is no milk build up.
Regularly inspect the o-ring of the frothing tip to guarantee its integrity. If there is any damage rips or tears to the o-ring call Customer Service to order a replacement. Screw the frothing tip with o-ring back onto the frothing wand. Decalcifying When making espresso, always use cold clean water. Using spring water or filtered water will slow down calcium build up.
We recommend decalcifying the machine after uses or at least every months. You can also use Capresso Cleaning Solution, available at www. Dissolve 1 packet of Capresso Cleaning Solution with 30 oz.
NOTE: Do not use vinegar as this will considerably shorten the life of the seal inside the brew head.
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