Hints & Tips - Breville the Barista Express Manual De Instrucciones

A great espresso is about achieving the perfect
balance between sweetness, acidity and bit-
terness. 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, see 'Extraction Guide,'
page 21.
TEXTURING MILK
There are two phases to texturing milk.
The first is stretching the milk to aerate it and
the second is swirling the milk to make it silky
smooth. These two operations should blend
into one.
• Always start with fresh cold milk.
• Fill the jug just below the "V" at the bottom
of the spout.
• Position the steam wand tip over the drip
tray and turn the STEAM/HOT WATER
dial to the STEAM position. The STEAM/
HOT WATER light will flash to indicate the
machine is heating to create steam. During
this time, condensed water may purge from
the steam wand. This is normal. When the
STEAM/HOT WATER light stops flashing
the steam wand is ready for use.
NOTE
When the machine creates steam, a pumping
noise can be heard. This is the normal
operation of the 15 bar Italian pump.
• Before inserting the wand into the milk,
pause the steam by returning the dial back to
the STANDBY position. Then within
8 seconds, insert the steam wand 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 and quickly turn the dial back to the
STEAM position. Pausing the steam avoids
the milk splashing out of the jug (this pause
function lasts for 8 seconds only).
20
• 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 jug to lower the tip beneath the
surface, but keep the vortex of milk spinning.
The milk is at the correct temperature
(140-149°F or 60-65°C) when the jug is
hot to touch.
• Turn off steam BEFORE taking the tip out
of the milk.
• Set the jug to one side. Immediately wipe the
steam wand with a damp cloth. Then, with
the steam wand tip directed over the drip tray,
briefly turn steam on to clear any remaining
milk from inside the steam wand.
• 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 only grind directly before the
extraction to maximize flavor.
• Buy coffee beans in small batches to reduce
the storage time.
• Store coffee beans in a cool, dark and dry
container. Vacuum seal if possible.