Breville Duo-Temp Pro User manual

the Duo-Temp Pro ™
Instruction Book – BES810

6
PID TEMPERATURE CONTROL
Electronic PID temperature control for
increased temperature stability.
AUTO PURGE
Automatically adjusts water temperature
after steam for optimal coffee temperature.
THERMOCOIL HEATING SYSTEM
Integrated stainless steel water coil
accurately controls water temperature.
LOW PRESSURE PRE-INFUSION
Applies low pressure at the start of the
extraction to gently expand grinds for
an even extraction.
SWIVEL STEAM WAND
Easily adjusted to the ideal position for
texturing milk.
THE RAZOR™ PRECISION DOSE
TRIMMING TOOL
Trims the puck to the right level for
a consistent extraction
Features

7
I
K
J
L
A
C
D
E
F
G
H
B
A. POWER button surround illuminates
when machine is switched on.
B. Thermocoil heating system accurately
controls water temperature.
C. Integrated removable tamper for
tamping control.
D. Group head for easy positioning of
the portafilter.
E. 54mm stainless steel portafilter with
commercial style spouts.
F. Extra-tall cup height for coffee mugs
G. Drip tray full indicator
H. Removable drip tray
I. Cup warming tray
J. SELECT button for steam or hot water
K. Control Dial for espresso, steam
and hot water.
L. Swivel steam wand easily adjusts to
perfect position for texturing milk.
NOT SHOWN
• Removable 1.8L water tank filled from the
top with integrated water filtration.
• Storage tray located behind the drip tray
for storage of accessories.
CUSTOM DESIGNED ACCESSORIES
• Razor™ Precision Dose Trimming Tool
• Single wall filter baskets for freshly ground
coffee.
• Advanced dual wall filter baskets for
pre-ground coffee.
• Water filter
• Stainless steel milk jug
CLEANING ACCESSORIES
• Cleaning tool
• Silicon cleaning disk
• Cleaning tablets
• Descaling powder
Components

8
Functions
BEFORE FIRST USE
Machine Preparation
Remove and discard all labelling and
packaging materials attached to your
espresso machine. Ensure you have removed
all parts and accessories before discarding
the packaging. Clean parts and accessories
(water tank, portafilter, filter baskets and
jug) using warm water and a gentle dish
washing liquid and rinse well. Wipe the
outer housing and drip tray with a soft damp
cloth and dry thoroughly. Do not immerse
the outer housing, power cord or power plug
in water or any other liquid.
The water filter located inside the water tank
will need to be removed before washing the
water tank
Conditioning the Water Filter
• Remove filter from the plastic bag and
soak in a cup of water for 5 minutes.
• Rinse filter under cold running water.
• Insert the filter into the
filter holder.
• Set the dial date 2 months ahead.
• To install filter, push down to lock
into place.
• Slide the water tank into position and lock
into place.
NOTE
Do not clean any of the parts or accessories
in the dishwasher.
FIRST USE
Initial Start Up
• Fill tank with water
• Press POWER button
• A pumping sound will be heard. The
machine will reach operating temperature
and go into ‘Standby’ mode.
FLUSHING THE MACHINE
It is recommended to complete a water
flushing operation, without ground coffee, to
ensure the machine has been conditioned.
When the machine has reached ‘Standby’
mode, run the following 2 steps.
• Turn the Control Dial to the ‘Espresso’
position for 30 seconds.
• Turn the Control Dial to the ‘Steam’
position to activate steam for
10 seconds.
• Repeat this cycle several times.
NOTE
To purchase water filters contact Breville
Customer Service Centre
on 1300 139 798 (Australia) or
0800 273 845 (New Zealand).

9
• Wipe excess coffee from the rim of the
filter basket to ensure a proper seal in
the
group head is achieved.
TRIMMING THE DOSE
The Razor™ precision dose trimming tool
allows you to trim the puck to the right
level for a consistent extraction.
the Razor™
Precision dose trimming tool
Refer to Coffee Making Tips & Preparation,
page 12 for more details.
FILLING THE WATER TANK
• Ensure the water filter is securely fitted
inside the tank.
• Fill the water tank with cold tap water to
the maximum mark on the side of the tank
and slide the water tank back into position
at the back of the machine.
• Plug the power cord into power outlet and
switch On at power point.
• Press the POWER button. The POWER
button surround will flash while the
machine is heating. When the correct
temperature has been reached, all the
button surrounds on the control panel will
illuminate.
NOTE
Check the water level before use and
replace the water daily. The water tank
should be filled with fresh, cold tap water
before each use. Do not use de-mineralised
or distilled water or any other liquid.
COFFEE PREPARATION
Dose & Tamping the Ground Coffee
If using whole bean coffee ground directly
before extracting, use the Single Wall Filter
Baskets. If using Pre-ground coffee, use
the Dual Wall Filter Baskets. Insert the
correct Filter Basket into the portafilter.
Fill the Filter Basket with ground coffee,
tap down to collapse the coffee, then using
the integrated tamper, tamp down firmly
(approx.. 15-20kg of pressure).
It’s important to apply consistent pressure
every time.
• As a guide to dose, the top edge of the
metal cap on the tamper should be level
with the top of the filter basket AFTER the
coffee has been tamped. This will minimise
under or over dosing the coffee.

10
EXTRACTING ESPRESSO
Insert the Portafilter into the Group Head
& lock into position. Turn the Control Dial
to the ‘Espresso’ position. A pumping noise
will be heard. After a few seconds, coffee will
begin to brew into the cup.
When sufficient coffee has flowed into
the cup, turn the Control Dial to ‘Standby’.
This will stop the flow of coffee. Breville
recommends approx. 30 sec of extraction.
NOTE
For optimal flavour when using a
1 CUP filter, you should extract approx.
30ml. When using a 2 CUP filter, you
should extract approx. 60ml.
LOW PRESSURE PRE-INFUSION
The low pressure pre-infusion gradually
increases water pressure to gently expand
grinds for an even extraction before
increasing to full pressure.
WARNING
The metal parts of the portafilter will be
very hot.
NOTE
If machine is run continuously for
30 minutes, allow machine to cool
for 5 minutes before each use.
TEXTURING MILK
The Duo Temp™ Pro is equipped with
a commercial style steam wand.
• Before inserting the steam wand into
the milk, it is recommended to purge
the steam wand.
• Turn the Control Dial to ‘Steam’.
• The ‘Steam’ LED will illuminate.
• It may take a few moments before the
steam appears.
• Pause the steam by returning the dial back
to the ‘Standby’ position. This will avoid
the milk splashing out of the jug.
• The Steam will Pause for 8 secs.
• Insert the wand into the milk and set the
Control Dial to the ‘Steam’ position to
texture milk.
• To stop the steam set the Control Dial
to the ‘Standby’ position and remove
the jug.

11
NOTE
When the espresso machine creates steam,
a pumping noise can be heard. This is
the normal operation of the 15 bar Italian
pump.
HOT WATER
The machine features a separate Hot Water
function that dispenses hot water from the
Steam Wand.
To use the Hot Water function:
• Press the ‘SELECT’ button and the
Hot Water LED will illuminate.
• Direct the spout outlet towards the
drip tray.
• Turn the Control Dial to ‘Steam’.
To turn the hot water off, turn the Control
Dial to the ‘Standby’ position.
NOTE
The machine will automatically default to
‘Steam’ when the appliance is first switched
on.
Both Steam and Hot Water functions cannot
be operated at the same time.
WARNING
Hot water may drip from the Steam Wand.
Always direct spout outlet towards the drip tray.
AUTO PURGE
For extracting espresso immediately after
using the steam function, this machine
features an auto-purge function.
The auto purge function ensures the
ground coffee will not be burnt by the initial
water flow from the thermocoil being too
hot. The water is automatically released
internally into the drip tray ensuring that
the thermocoil is at optimal temperature
for extracting espresso. Your espresso
will always be extracted at the optimal
temperature ensuring only the best flavours
are extracted.

12
COFFEE MAKING TIPS
AND PREPARATION
PRE-HEATING
Heating your cup or glass
A warm cup will help maintain the coffee’s
optimal temperature. Preheat your cup by
rinsing with hot water and place on the cup
warming tray.
Heating the portafilter and filter basket
A cold portafilter and filter basket can
reduce the extraction temperature enough
to significantly affect the quality of your
espresso. Ensure the portafilter and filter
basket are preheated with hot water before
initial use. Wipe the filter and portafilter
dry before dosing with ground coffee as
moisture can encourage channelling
where water by-passes the ground coffee
during extraction.
Single Wall Filter Baskets
The Single Wall filters (1 & 2 CUP) are
designed to be used with freshly ground
coffee and allow you to experiment with
grind, dose, and tamp to create a more
balanced espresso.
2 Cup1 Cup
The Single Wall filters have no markings
on the underside of the filter.
Advanced Dual Wall Filter Baskets
The Dual Wall filters (1 & 2 CUP) are
designed to be used with pre-ground coffee
and regulate the pressure to help optimise
extraction and crema regardless of the
grind, dose or tamp pressure.
2 Cup1 Cup
The Dual Wall filters have DUAL WALL
stamped on the underside of the filter.
The Grind
When grinding coffee beans, the grind size
should be fine but not too fine. The grind
size will affect the rate at which the water
flows through the ground coffee in the filter
basket and the taste of the espresso.
If the grind is too fine (looks like powder
and feels like flour when rubbed between
fingers), the water will not flow through the
coffee when under pressure. The resulting
espresso will be OVER EXTRACTED, dark
in colour and bitter in flavour.

13
Coffee Dose and Tamping
• Wipe coffee basket with a dry cloth.
• If using Single Wall filter baskets,
grind enough coffee to fill the coffee
basket. You may need to experiment
with the amount of coffee to achieve
the correct dose.
• Tap the portafilter several times to
distribute the coffee evenly in the
filter basket.
• Tamp down firmly (using approx.
15-20kgs of pressure). It’s important to
apply consistent pressure every time.
• As a guide to dose, the top edge of the
metal cap on the tamper should be level
with the top of the filter basket AFTER the
coffee has been tamped. This will minimise
under or over dosing the coffee.
• Wipe excess coffee from the rim of the
filter basket to ensure a proper seal in the
group head is achieved.
TRIMMING THE DOSE
The Razor™ precision dose trimming tool
allows you to trim the puck to the right
level for a consistent extraction.
Dose the Portafilter with freshly ground
coffee and tamp down with between
15-20kg of pressure.
the Razor™
Precision dose trimming tool
Insert the Razor™ into the coffee basket until
its shoulders rest on the rim of the filter
basket. The blade of the dosing tool should
penetrate the surface of the tamped coffee.
Rotate the Razor™ dosing tool back and forth
while holding the portafilter on an angle over
the knock box to trim off excess coffee.
Your coffee filter basket is now dosed with the
correct amount of coffee.
NOTE
When using the 1 CUP Single Wall Filter
basket, you may need to make the grind
finer and also decrease the grind amount
to ensure a correct dose and extraction.
EXTRACTION GUIDE
OPTIMUM 8-11g (1 CUP)
16-19g (2 CUP) 25-30 SECBALANCED
GRIND TAMPGRIND DOSE SHOT TIME
TOO FINE TOO MUCH TOO HEAVY OVER 35 SEC
OVER EXTRACTED
BITTER •ASTRINGENT
TOO COARSE TOO LITTLE TOO LIGHT UNDER 20 SEC
UNDERDEVELOPED •SOUR
UNDER EXTRACTED
15-20kg

14
PURGING THE GROUP HEAD
Before placing the portafilter into the group
head, run a short flow of water through
the group head, turning the Control Dial
to the ‘Espresso’ position. This will purge
any ground coffee residue from the group
head and stabilise the temperature prior
to extraction.
INSERTING THE PORTAFILTER
Place the portafilter underneath the group
head so that the handle is aligned with the
INSERT position. Insert the portafilter
into the group head and rotate the handle
towards the centre until resistance is felt.
EXTRACTING ESPRESSO
• Place pre-warmed cup(s) beneath the
group head and turn the Control Dial to
the ‘Espresso’ position until the required
volume is reached.
• As a guide, the espresso should start to
flow after 8-12 seconds (infusion time) and
should be the consistency
of pouring honey.
• If the espresso starts to flow before
7 seconds you have either under dosed the
filter basket and/or the grind is too coarse.
This is an UNDER EXTRACTED shot.
• If the espresso starts to drip but doesn’t
flow after 12 seconds, you have either over
dosed the filter basket and/or
the grind is too fine. This is an
OVER EXTRACTED shot.
• A great espresso is about achieving the
perfect balance between sweetness, acidity
and bitterness.
• The flavour 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 and
dose of ground coffee.
• Experimenting by adjusting these factors
just one at a time can help to achieve the
taste of your preference.
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 tip over the drip tray
and turn the Control Dial to STEAM
position, purging any condensed water.
• Turn the Control Dial to ‘Standby’ position
to pause the steam, insert steam wand tip
into milk and turn dial to STEAM position.
• Insert the steam tip 1-2cm below the
surface close to the right hand side of the
jug at the 3 o’clock position.
• Keep the tip just under the surface 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 and 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.
• Lower the tip beneath the surface,
but keep the vortex of milk spinning.
The milk is at the correct temperature
(60-65°C) when the jug is hot to touch.