Breville ESP4 - Manual (Page 7)

IT IS ESSENTIAL TO CLEAN
THE STEAM SYSTEM AFTER
EACH USE
• Ensure the Selector Control is in the
‘STANDBY’ position and the steam
pressure has been released.
• Remove the froth enhancer from the
steam tube and nozzle for cleaning and
wipe the steam tube and nozzle with a
damp cloth (fig A)
• Remove the steam nozzle from the steam
tube by unscrewing in a counter-
clockwise direction using the cleaning
tool provided (Fig B). Clean the steam
nozzle by removing it and letting water
run through it for about 10 seconds in the
direction opposite to the normal steam
flow. If the nozzle is still blocked clean it
with the other end of the cleaning tool
provided (Fig C).
• Turn the Selector Control to ‘STEAM’
and allow the appliance to produce steam
for 4-5 seconds to clear the steam tube.
The filter holder does not have to be
locked into position.
• Turn the Selector Control to ‘STANDBY’,
switch off at the power outlet, remove the
plug and allow the appliance to cool.
• Remove all steam pressure by following
the instructions on Page 11.
• After the steam pressure has been
released, remove the water tank cap and
discard the remaining water (always
empty the water tank between uses).
• The steam nozzle must be screwed back
onto the steam tube in a clockwise
direction and tightened using reasonable
force with the end of the cleaning tool
provided.
• The filter holder, stainless steel filters
and drip tray can be washed with soapy
water. The drip tray consists of 2 parts
and can be removed for easier cleaning.
(Fig D).
13
THE COFFEE
• Pre-ground coffee will only retain its
flavour for 1 week, provided it is stored in
an air tight container, in a cool, dark area.
• Whole coffee beans are recommended
and should be ground just before use.
• Coffee beans stored in an airtight
container will keep up to 1 month before
they begin to lose their flavour.
• Do not store in a refrigerator or freezer.
THE GRIND
• The coffee must be ground fine, but not
too fine (the correct grind should look
gritty, like sand or salt).
• If the grind is too fine, the water will not
flow though the coffee even under
pressure (this grind looks like powder
and feels like flour when rubbed
between fingers).
• If the grind is too coarse, the water flows
through the coffee too fast, preventing a
full flavoured extraction.
ESPRESSO
Intense and aromatic, an espresso, or short
black as it’s also known, uses about 7g of
ground coffee. It is served in a small cup or
glass to a level of approximately 35mm.
CAPPUCCINO
A cappuccino is very light and almost luke
warm. This has one-third espresso, one-
third milk and one-third foam. It is
traditionally drunk before noon.
CAFFE LATTÉ
Served in a glass with a serviette, a caffe
latté consists of one-third espresso, topped
with steamed milk and about 10mm of foam.
MACCHIATO
Traditionally served short, the macchiato is
also poured as a long black with a dash of
milk or a dollop of foam.
LONG BLACK
A long black is generally served with a
double shot of espresso.
RISTRETTO
Meaning restricted, a ristretto is an
extremely short espresso of approximately
15mm, distinguished by its intense flavour
and aftertaste.
12
COFFEE MAKING TIPS
fig 8
fig B fig C
CARE AND CLEANING
fig A
fig D
Do not place any of the
components in the dishwasher.
DRINKS TO TRY