HOW TO USE YOUR ESPRESSO MACHINE

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Ginger Little
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1 HOW TO USE YOUR ESPRESSO MACHINE 1 Version

2 REASONS FOR CHOOSING A EXPOBAR ESPRESSO MACHINE An unbeatable combination: a reliable high-performance machine at a competitive price. Simple, tried and tested construction. No unnecessary frills that can go wrong and cause problems. Elegant design with high-polish stainless steel panels. Take-away models for brewing direct in tall latte glasses. Patented brewing group with built-in predampener and self-cleaning distribution sieve. See illustration and explanation on page 5. Separate tank systems. Each brewing group has its own 1.7-litre tank and element. PID sensor system for extreme temperature stability. Very high-power steam tank element excellent capacity for steam and tea water. Built-in electronic cleaning system for the brewing group. One-piece stainless steel spill tray no leaky joins. Stainless steel frothing wand with shield no burnt fingers. Pump built into machine for simple installation. Ergonomically angled chromed brass filter handles. 2

3 OUTLINE SKETCH 2-GROUPS PRINCIPLES OF BREWING The main components in an espresso machine are the brewing group, tank and pump. Cold water comes in from the mains and passes through a separate descaling filter, which collects calcium and magnesium salts in the water. The water then passes through a dirt filter which is built into the machine. The water then flows into the pressure pump, which raises the pressure to bar, and then via a doser turbine into the heat exchanger in the tank. The doser turbine decides how much water is needed for the selected amount of coffee. The cold water that s pushed into the heat exchanger expels the corresponding amount of hot water for the brewing group. A heat exchanger (one for each group) is used to ensure fresh, oxygen-rich water for the brew. It is also necessary for pressurising the brew-water. The water in the large tank is heated by an element and is used for tea water and steam production. The water and the steam in the large tank also heat the water in the heat exchangers.the hot water comes into the group through the brewing valve at C. It is then distributed across the coffee bed in the filter handle via the spreader and the distribution sieve in the group. Once the selected amount of coffee has been brewed, the brewing valve shuts off. The pressure in the filter handle is then let off into the drainage system via the check valve function in the brewing valve.when the machine is not being used the hot water constantly circulates through the brewing group and the heat exchanger by auto convection. This circulation keeps the group warm. 3

OUTLINE SKETCH OF A BREWING GROUP Dirt filter Flow valve Spreader Void Distribution sieve Coffee bed Brewing valve (three-way) Space for circulating hot water HOW THE BREWING GROUP WORKS When you

4 OUTLINE SKETCH OF A BREWING GROUP Dirt filter Flow valve Spreader Void Distribution sieve Coffee bed Brewing valve (three-way) Space for circulating hot water HOW THE BREWING GROUP WORKS When you press a brewing button, the brewing valve opens. The hot water around the flow valve is pressed into the brewing head via the blue channel. The spreader distributes the water into the void in the distribution sieve, dampening the coffee underneath the sieve. It then takes around two seconds to fill the void, and the coffee is predampened in the meantime. This is a crucial stage. The coffee has time to swell slightly before the water is pushed through it.this gives the espresso a wonderful crema and brings out all the fine flavours in the coffee. Once brewing is complete, the brewing valve is closed off to incoming water and opens to relieve the pressure in the filter handle. The coffee grounds which are always sucked up through the distribution sieve are drained off along with the depressurisation water. The void above the distribution sieve ensures that grounds do not get stuck in the sieve. It s self-cleaning! You can only produce a perfect crema with a clean distribution sieve. If the sieve is partially clogged, the brewing pressure is too high and the water does not spread evenly across the coffee bed. 4

HOW TO SET THE COFFEE GRINDER Expobar 30 Grind On Demand Express Portion Grinder for single and double doses. Crucial for a good espresso: fresh quality coffee, in the right amount and particle size.

ADJUSTING THE PARTICLE SIZE The grinder is pre-set to level five at the factory. Pull out the red grinder adjustment catch and move it left to level three.

0 seconds for a double (D) espresso.switch the grinder on using the ON/OFF switch on the back. Fill the bean container with fresh quality coffee for espresso.

If they weigh 75 grams in all that s 15 grams per portion, which is about right.

5 HOW TO SET THE COFFEE GRINDER Expobar 30 Grind On Demand Express Portion Grinder for single and double doses. Crucial for a good espresso: fresh quality coffee, in the right amount and particle size. ADJUSTING THE HOLDER TO THE FILTER HANDLE If required, you can adjust the holder using the accompanying allen keys. The handle should stay in the holder even when you let go. ADJUSTING THE PARTICLE SIZE The grinder is pre-set to level five at the factory. Pull out the red grinder adjustment catch and move it left to level three. Release the catch and make sure it locks into place. ADJUSTING THE AMOUNT OF GROUND COFFEE The grinding time is pre-set at the factory to 2.0 seconds for a single (S) espresso and 4.0 seconds for a double (D) espresso.switch the grinder on using the ON/OFF switch on the back. Fill the bean container with fresh quality coffee for espresso. Open the shutter in the funnel and take out two portions using the double handle. The grinding system is now full. Take out five doses and weigh them on scales. If they weigh 75 grams in all that s 15 grams per portion, which is about right. If not, adjust the grinding time as follows: To adjust the time for a double espresso, press and hold the single and double buttons simultaneously for three seconds. The display shows MENU. Press the single button until DTI appears and increase or decrease the time using the double knob. Save the new setting by pressing both the single and double buttons simultaneously until SAVE appears in the display. Once you have the correct setting for a double espresso, do the same for a single. A single should take about half the time of a double, or just a little more. Go to the menu as above and press the single button until STI appears. Adjust the time using the single knob. Save as above. The menu also includes a counter. You can find details of this and other information about the grinder in the instruction manual included with the product. The grinding discs wear down with time, crushing the beans rather than grinding them. If this happens the coffee will not turn out well even if you have done everything else correctly. To check wear, remove the top section as shown in the instruction manual and check both grinding discs. The discs should normally last for 1,000-1,200 kg of coffee. Important! Clean the grinder regularly. For cleaning instructions, see page 13. 5

6 HOW TO MAKE AN ESPRESSO To make the perfect espresso, bear the following in mind: Coffee readily picks up flavours from other substances. It is therefore essential to keep the equipment clean and ensure the coffee is fresh. Don t grind more coffee than you will use within half an hour. Remove the filter handle from the brewing group and tap out the grounds. If the handle has been left a long time, run a little water through before removing it to make it easier to tap out the grounds. Wipe off any residual grounds from the filter using a dry brush or cloth. Avoid rinsing it with water. The handle should be dry.dose around grams of freshly ground coffee in the double handle or around grams in the single. Even out the coffee bed lightly using the coffee press and then tap the handle to bring down any coffee stuck on the side of the filter. Then press the coffee at about 20 kg of pressure. If you have a hand-held press, hold the handle on some bathroom scales to test how hard you need to press. Or place the whole grinder on the scales and press. To finish off the pressing process, turn it slightly to ensure a fine surface. It is important to adapt the particle size so you can press at 20 kg to produce a brewing time of around 25 seconds. The coffee will always be better if you grind coarser and press hard, rather than grinding finely and pressing gently. The finer the coffee particles, the less flavour in the coffee. Also be sure to press the coffee evenly. Pressing unevenly will make the coffee bed thinner on one side than the other. The water will take the easiest route, resulting in poor coffee extraction in the filter holder. Wipe off any coffee from the edge of the filter in the handle to prevent leakage during the brewing process.release a little water from the group to remove old coffee grounds from the distribution sieve before placing the handle in the group. Place warm, dry cups under the outlets and start brewing immediately. Otherwise the heat from the group will soon spoil the coffee.serve the coffee directly. The key to serving an espresso is speed hence the name espresso. Leave the filter handle and grounds in the group until the next brew to retain heat. 6

HOW TO FROTH THE MILK It is important to use fresh milk to produce a good froth. The fat content of the milk is up to you. A higher fat content will produce a creamier, more consistent froth.

7 HOW TO FROTH THE MILK It is important to use fresh milk to produce a good froth. The fat content of the milk is up to you. A higher fat content will produce a creamier, more consistent froth. Also, the fat acts as a carrier of the coffee s flavours. The ideal froth is creamy with small bubbles. Use a stainless steel jug which is slightly narrower at the top and has a handle. The size of jug depends on the number of servings you wish to make at one time, but a one-litre jug is generally about right. Half fill the jug with cold milk. Open the steam tap and release the condensate in the pipe. Then put the frothing wand nozzle deep into the jug and open the steam tap. Lower the jug until the wand nozzle is right at the surface, and adjust the steam tap to produce small fine bubbles on top of the milk. There should be a slight hissing sound and the bubbles should not be too large. If the bubbles are large, either the nozzle is too high in the milk or the steam pressure is too high. Keep your free hand on the jug. When you start feeling heat, raise the jug until the nozzle is a couple of centimetres beneath the surface. Find a place at the outer edge of the jug and tilt the jug slightly so the milk spins around inside. Now increase the steam pressure and you will find it easier.from this point do not bring the nozzle to the surface again, as this will immediately produce large bubbles. Carry on gauging the temperature with your hand on the jug. When you can no longer bear the heat, the milk is at the right temperature. The milk should never be hotter than 65 C or it will taste puddingy like gruel rather than tasting of milk. The froth is best at around 60 C. Check the temperature using a milk thermometer if you are uncertain. Once the frothing process is finished, close the steam tap and then remove the jug from the frothing wand. Immediately wipe off the milk from the wand using a damp cloth. Release a little steam to clear the nozzle holes. Don t forget to rinse the cloth frequently. Then rotate the jug in small circles until the milk rises up the sides of the jug. There should be a dip in the middle of the milk and the froth should be glossy. If there are some large bubbles on the surface, tap the jug lightly on the worktop. This will burst the bubbles and the milk will be smooth.producing a perfect froth takes a lot of practice. Try various steam pressures and holding the nozzle at different places in the milk jug. A little patience will eventually lead to success. 7

HOW TO MAKE PATTERNS IN THE MILK Once you have learnt to steam the milk to a nice even froth, you can start making patterns on your

LET S START WITH A CLASSIC CAPPUCCINO Begin by carefully pouring the milk in the middle of the cup.

The milk should go through the crema and raise the whole crema slightly in the cup.

Continue until the cup is full and you have a white froth with a brown circle of crema around it.

When the milk froth breaks through the crema after a while, rock the jug from side to side while moving it towards you.

Another technique is to push the milk froth out of the jug, which will give you a more scattered leaf pattern.

HOW TO MAKE A HEART Start as with the leaf.

8 HOW TO MAKE PATTERNS IN THE MILK Once you have learnt to steam the milk to a nice even froth, you can start making patterns on your cappuccinos and lattes. It s not as hard as it looks. However, you must have a perfect froth and a good crema on the coffee. LET S START WITH A CLASSIC CAPPUCCINO Begin by carefully pouring the milk in the middle of the cup. The froth should roughly have the consistency of drinking yoghurt. The milk should go through the crema and raise the whole crema slightly in the cup. When the milk froth breaks through the crema, start pushing out more froth into the middle of the cup in gentle forward movements. Continue until the cup is full and you have a white froth with a brown circle of crema around it. AND NOW THE LEAF To make a leaf you will need a milk jug with a spout. Begin by carefully pouring the milk in the middle of the cup. When the milk froth breaks through the crema after a while, rock the jug from side to side while moving it towards you. Finish off with the stalk by running the milk back through the leaf. Another technique is to push the milk froth out of the jug, which will give you a more scattered leaf pattern. If you would like more contrast in the pattern, try shaking a little cocoa powder onto the crema before adding the milk. HOW TO MAKE A HEART Start as with the leaf. When the milk breaks through the crema start rocking the jug from side to side, but without moving forwards or backwards. Once the pile of froth is your preferred size, run the milk through the it to produce the dip and tip of a heart. A slightly thicker froth may be best when making a heart. Try it out a few times to find the right consistency. Most people are right-handed, so remember to ensure the pattern is the right way up for serving. There are various ways of making patterns but these represent a good basic technique. The more you practice the more you will develop your own technique, and you will soon be producing masterpieces of latte art. 8

9 A BASIC COFFEE MENU Single Espresso Ristretto Caffè Lungo Double Espresso Caffè Macchiato Latte Macchiato Café au Lait Caffè Latte Cappuccino Caffè Mocca/ Moccaccino Caffè Creme Americano Approx ml of coffee made in an espresso machine using about 7 grams of espresso coffee. Approx ml of coffee made in an espresso machine using about 7 grams of espresso coffee. Approx ml of coffee made in an espresso machine using about 7 grams of espresso coffee. Approx ml of coffee made in an espresso machine using about 14 grams of espresso coffee. A single espresso with a dash of hot or cold milk. Usually hot. Hot milk with a little froth on top, served in a large glass into which a single espresso is carefully poured. Should be white on top. Regular strong fine-ground coffee of Caffè Lungo with hot milk. Half and half. A double espresso served in a tall glass, with hot milk and a little frothed milk on top. Add the milk carefully so the crema stays right to the top. A single espresso with hot frothed milk, served in a cappuccino cup. A double espresso, about a tablespoon of chocolate sauce and hot frothed milk. Begin with the chocolate sauce, then the milk and froth. To finish, carefully pour in the espresso. This ensures it doesn t mix with the milk but is held in a layer beneath the froth. Regular coffee made in an espresso machine. The beans should be more coarsely ground so as not to over-extract the coffee. A double espresso diluted to the top of a larger cup with water. Most of the milk-based drinks can be made in various sizes, but the proportions should still be the same. 9

EVERY DAY 1. FILTERS AND HANDLES Remove the filters from the filter handles. Place them in a plastic or metal bowl filled with hot water and a little CQ cleaning detergent.

check that the rounded edges of the filters have not been damaged. 2. BREWING GROUP Once the handles have been placed in the bowl, clean the brewing group. Press one of the doser buttons.

You can clean this gasket using a specially angled cleaning brush. Also take care to clean the bayonet coupling which holds the filter handle firmly in the group. 3.

Also take care to clean inside the nozzle (particularly important for TurboCreme nozzles). If you do not wipe off the wand after each use, the milk will dry on.

If the machine is turned off or cools for any other reasons, underpressure is formed in the tank. This underpressure can suck milky water into the tank, leading to a costly clean-up.

10 EVERY DAY 1. FILTERS AND HANDLES Remove the filters from the filter handles. Place them in a plastic or metal bowl filled with hot water and a little CQ cleaning detergent. Also place the handles in the bowl, without letting the plastic parts into the solution. The next morning the coffee grounds will have softened up enough to make cleaning easy with a washing-up brush.check that the rounded edges of the filters have not been damaged. 2. BREWING GROUP Once the handles have been placed in the bowl, clean the brewing group. Press one of the doser buttons. As hot water runs out of the group, it is easy to clean the distribution sieve using a washing-up brush. The group also contains a gasket that seals onto the filter in the handle. You can clean this gasket using a specially angled cleaning brush. Also take care to clean the bayonet coupling which holds the filter handle firmly in the group. 3. FROTHING WAND Unscrew the nozzle at the end of the frothing wand and place it in the bowl with the filter handles. By the next morning it will be easy to remove any dried-on milk. Also take care to clean inside the nozzle (particularly important for TurboCreme nozzles). If you do not wipe off the wand after each use, the milk will dry on. You must then rub the milk off with a wet cloth. Never soak the frothing wand in a glass of water overnight! If the machine is turned off or cools for any other reasons, underpressure is formed in the tank. This underpressure can suck milky water into the tank, leading to a costly clean-up. Also, never leave the milk jug on the spill tray with the frothing wand in and an open steam tap. If you then close the tap and do not remove the jug immediately, milk will get sucked up into the pipe and quite quickly clog the steam valve again involving a costly remedy. 4. SPILL BOWL Remove the spill tray and check the spill bowl underneath the hole is clean. Use a washing-up brush to remove any coffee grounds. Then pour in a little water and check that it runs through the hose. If not, detach the hose and blow it through to clean. 5. SPILL TRAY Wash up the spill tray by hand and replace it on the machine. NB! The spill tray is not dishwasher safe. 10

CLEANING YOUR ESPRESSO MACHINE Once a week 1. BREWING GROUP Your machine came with a black rubber disc. Place it in the double filter in the filter handle and add a teaspoon of CQ cleaning detergent.

brewing valve. Repeat the procedure until only clean water ends up in the spill bowl. Remove the handle and rinse off any residual detergent.

Take it apart and clean the insides with a cloth, dampened with a neutral washing-up detergent. Dry carefully and place to one side. Empty the doser of all ground coffee (applies to CQ 90/100).

11 CLEANING YOUR ESPRESSO MACHINE Once a week 1. BREWING GROUP Your machine came with a black rubber disc. Place it in the double filter in the filter handle and add a teaspoon of CQ cleaning detergent. Attach the filter handle into the brewing group. Switch off the machine, and press and hold the double espresso button. Switch the machine on again and the automatic cleaning process will begin. Brewing begins and ends five times. The water and the partially dissolved cleaning detergent are pulled back through the distribution sieve and brewing group, and end up in the spill bowl, thus cleaning the sieve, the ducts and the brewing valve. Repeat the procedure until only clean water ends up in the spill bowl. Remove the handle and rinse off any residual detergent. Replace the handle and repeat the cleaning process with water only to rinse the system. 2. COFFEE GRINDER Empty the coffee funnel of all beans. Take it apart and clean the insides with a cloth, dampened with a neutral washing-up detergent. Dry carefully and place to one side. Empty the doser of all ground coffee (applies to CQ 90/100). Note which number the grinder is set to and re-set it to medium-coarse. Pour CQ Grinder Cleaner directly into the grinder. Use g of cleaner (1 lidful). Start the grinder and let it run until empty. Grind a handful of beans to clear the grinder of detergent. Then empty the doser (applies to CQ 90/100) of cleaner and ground coffee.grind another handful of beans to complete the cleaning process. Don t forget to return the grinder to its right grind setting. Clean the grinder parts and doser with a soft brush or a small hard brush. Then clean the inside of the doser (applies to CQ 90/100) with a damp cloth and a little detergent. Dry thoroughly! Replace the funnel. Coffee Queen cleaning detergent for espresso machines Product code Contains: See pack for details. 11 Coffee Queen Grinder Cleaner Product code E Contains: A patented recipe of corn grains and pharmaceutical binder.

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Micro Casa Semiautomatica

Micro Casa Semiautomatica Training Manual Contents Overview 1 Models 1 Specifications 1 Features 1 Available accessories 1 Package contents 2 Semiautomatic parts 3 Assembly 4 Operating instructions 4 Starting