Coffee & Other Drinks

Coffee & Espresso

This is at the heart of all the coffees made on the espresso machine. Knowing how to make the perfect espresso is crucial to the success of all other drinks.

  1. Ensure your cups are stored on top of your machine so they are warmed before use. A cold cup will draw all the heat from the espresso shot.

  2. Empty the group handle of old coffee cake into the knock-out drawer after each use, clean down with a brush and rinse the group head after every espresso shot.

  3. Dispense a single dose (8.2g; one pull of the flap) of freshly ground espresso blend coffee into single group handle. If preparing a double espresso shot, use the double handle and two shots of coffee (16.4g two pulls of the flap). Do not over fill your handle.

  4. Ensure an even surface and tamp the coffee using firm pressure. Release the pressure and make a twisting motion with the tamper to seal the coffee.

  5. Wipe any excess coffee grains from the rim of the handle. This will prevent the build-up of coffee grounds on the rubber seal in the group head.

  6. Press the switch to allow water to run through group head for a few seconds to flush out any old coffee grounds.

  7. Replace the group handle and press the pre-programmed single or double espresso button. You are aiming for water to run through the coffee for approx 26 seconds. If your extraction time is much longer or shorter than 26 seconds you will need to adjust your grinder.

  8. Ensure an even spread of crema on the top.

Cappuccino Milk

Pour sufficient cold milk (rule of thumb 1/3 of a jug) into the ‘belly jug’. Too little will make it hard to reach with the steam wand, and too much will cause the milk to overflow.

  1. Briefly open and close the steam valve to release any unwanted liquid (purge) – make sure the wand is pointing away from anyone when you do this.

  2. Place the steam wand under the surface of the milk.

  3. Fully open the steam valve, and move the nozzle towards the top of the milk - this gets air into the milk to make it expand.  You’ll need to lower the jug as the milk expands to ensure the tip of the steam wand stays on the surface of the milk to continue to pull air in. Make sure it is still in the milk and not above otherwise you will not get nice microfoam.

  4. When the thermometer reaches 40°C you should submerge the steam wand into the milk and not let any more air in. Continuing to add air to milk after this point creates a dryer and inferior product.

  5. Turn the steam valve off when the thermometer reaches 65°C.

  6. Immediately wipe the steam wand firmly with a clean damp cloth (ensure it is clean EVERYTIME) and purge again.

  7. Bang the jug on the metal edge of the work surface several times to burst any large bubbles.

  8. Swirl the jug in a circular motion on the counter, to 'polish' the milk. This ensures the foam and milk stays mixed leaving a shiny and smooth finish. Pour from side of jug.

Latte or Flat White

You are aiming to produce milk that has a tiny amount of foam, and still retains a shiny and smooth finish.

  1. Pour sufficient milk (rule of thumb 1/3 of a jug) into the ‘latte jug’.

  2. Briefly open and close the steam valve to release any unwanted liquid (purge) – make sure that the wand is pointing away from anyone when you do this.

  3. Place the steam wand under the surface of the milk.  Fully open the steam valve, and move the nozzle towards the top of the milk but still IN the milk - this gets air into the milk to make it expand. Only introduce air into the milk for a max of 2 of seconds.

  4. Submerge the wand so no more air is pulled in; position the nozzle to the side of the jug so the steam from the wand hits the side, moving the milk in a whirlpool motion. Heat until the 65°C.

  5. Immediately wipe the steam wand firmly with a clean damp cloth (cleaning PROPERLY) and purge again.

  6. Bang the jug on a work surface several times to burst any large bubbles.

  7. Swirl the jug in a circular motion on the counter, to 'polish' the milk. This ensures the foam and milk stays mixed leaving a shiny and smooth finish.

  8. It’s now ready to pour. You must pour confidently so the creamy consistency milk mixes with your espresso.

Mocha & Hot Chocolate Milk

Cleaning the Espresso Machine

Cleaning an espresso machine is very important, a dirty machine will affect the taste of the coffee. An espresso machine needs to be cleaned at the end of every day and rinsed during each coffee. 

  1. Remove the handle and flush the group head for 15 seconds using the manual button.

  2. Clean up around the group head edges with the head brush (NEVER brush the plate, you will damage it).

  3. Place the back flushing blanking disc into the group handle. Place ¼ teaspoon of Puly Caff powder into the blanking disk.

  4. Put the handle into the group head you wish to clean. Run the water into the handle for 5 seconds. Repeat this 5 times.

  5. Empty the remaining Puly Caff out of the handle and rinse. Put the handle back into the same group head. Run the water for 5 seconds. Repeat 5 times.

  6. Repeat stages 1-5 for each head.

  7. Once finished, remove all the baskets from the handles and clean them thoroughly in hot soapy water, ensuring all the coffee stains are removed. Do NOT soak the plastic handles or put them in the dishwasher. Never soak the heads for more than 10 minutes in coffee powder or soapy water.

  8. Once they are clean, dry, put back together store them in the heads on the machine.

  9. Ensure the steam wands are wiped and free from milk after every use, purge after every use and deep claen once a week.

  10. Wash and dry stainless steel drip tray on flat surface, so not to bend.

  11. Ensure all surfaces including the top, back and sides of the machine are wiped with a clean cloth and dried. Glass cleaner will give your machine a lovely shine.

 

Important – Do not use scouring pads or abrasive cleaning products on any part of the machine.