Breville the Bambino Plus User manual

the Bambino™Plus
Instruction Book - BES500

6
Components
A. 1.9L removable water tank
B. Control panel
1 CUP, 2 CUP and STEAM buttons
With preset shot durations or
programmable durations and volumes
C. MILK TEMP settings
Select from Warm, Ideal and Hot
D. MILK FOAM settings
Select from Low, Medium and High
E. Group head
F. 54mm stainless steel portafilter
G. Steam wand grip
H. Extra-tall cup clearance for tall mugs
I. Steam wand
With automatic milk texturing
J. Milk jug temperature sensor
K. Removable drip tray grid
L. Removable drip tray
With full indicator
A
B
E
L
F
H
C
G
I
J
K
D

7
C
D
E
F
G
B
A
H
ACCESSORIES
A. Stainless steel milk jug
With MIN and MAX markings
B. 54mm tamper
C. Steam wand tip cleaning tool
(Located under water tank)
D. The Razor™ precision trimming tool
E. Single Wall filter baskets (1 cup & 2 cup)
F. Dual wall filter baskets (1 cup & 2 cup)
G. Cleaning disc
H. Espresso cleaning tablets
I. Descaling powder
I

8
COMPACT FOOTPRINT
Cafe quality coffee in a compact machine.
AUTOMATIC HANDS FREE MILK
TEXTURING
Automatically textures milk to the selected
temperature and style from silky smooth latté to
creamy cappuccino. Automatic purge removes
residual milk from the steam wand when
returned to the downward position.
THERMOJET™ TECHNOLOGY
Innovative heating system achieves ideal
extraction temperature in 3 seconds.
PID TEMPERATURE CONTROL
Electronic PID temperature control for
increased temperature stability.
LOW PRESSURE PRE-INFUSION
Applies low water pressure at the start
of the extraction to gently expand grinds
for an even extraction.
VOLUMETRIC CONTROL
Preset 1 & 2 cup volumes, manual over-ride
or programmable shot volumes.
THE RAZOR™ DOSE TRIMMING TOOL
Patented twist blade trims down the puck
to the right level for precision dosing and
a consistent extraction.
Bambino™Plus
Features Assembly
BEFORE FIRST USE
Machine Preparation
Remove and discard all labels and packaging
materials attached to your machine. Ensure you
have removed all parts and accessories before
discarding the packaging.
Clean the drip tray, drip tray grid, portafilter,
filter baskets and milk jugs using warm water
and a gentle dish washing liquid. Rinse well and
dry thoroughly before use.

9
Functions
FIRST USE
1. Remove the water tank and fill with potable
water to the indicated MAX line. Replace
the water tank onto the machine.
2. Ensure that the drip tray is correctly
positioned on the machine.
3. Plug the power cord in the power outlet,
and the 1 Cup button illuminates.
2s
+
+OFF
4. Press the 1 CUP button and the machine
will commence its first use cycle.
5. Once complete, the machine will go
into ready mode and all lights will be
illuminated.
NOTE
The first use cycle is to rinse the machine and
prime the heating system.
TURNING OFF MACHINE
To turn the machine off, press the 1 CUP and
STEAM button simultaneously.
2s
+
+
OFF
FILLING THE WATER TANK
Lift the water tank from the machine. Remove the
water tank lid and add potable water to the water
tank, filling to the MAX marking indicated.
MAX
Replace the water tank onto the machine,
ensuring it is properly attached and sitting
flush against the back of the machine.
If the 1 CUP, 2 CUP and STEAM buttons
illuminate, the water tank has been
correctly attached.
The machine will detect when the water level is
low. The 1 CUP, 2 CUP and STEAM buttons will
not be illuminated.
2s
+
+OFF
When this occurs, add water to the water tank.
Once there is sufficient water, all buttons will be
illuminated and the machine can be used.
FILTER BASKETS
This machine includes both single and dual wall
1 Cup and 2 Cup filter baskets. Use the 1 cup filter
basket when brewing a single cup and the 2 cup
filter baskets when brewing 2 cups or a stronger
single cup or mug.
Adjust the grind amount and size when switching
from 1 cup to a 2 cup filter basket, or vice versa.
The provided filter baskets are designed for:
1 Cup filter basket = 8-11g
2 Cup filter basket = 16-19g

10
SINGLE WALL FILTER BASKETS
Single Wall filter baskets should be used when
grinding fresh whole coffee beans roasted less
than 30 days. These allows you to experiment
with grind, dose and tamp to create a more
balanced espresso.
1 CUP 2 CUP
1 CUP 2 CUP
DUAL WALL FILTER BASKETS
Dual Wall filter baskets should be used when
using pre-ground coffee and older beans that are
past the 30 day roast date. These regulate the
pressure and helps to optimise the extraction
regardless of the grind, dose and tamp pressure
or freshness.
1 CUP 2 CUP
1 CUP 2 CUP
NOTE
Use Razor™ dose trimming tool to precisely
control the dose of ground coffee AFTER
you tamp.
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 the
fingers), the water will not flow through the
coffee even when under pressure. The resulting
espresso will be OVER EXTRACTED, dark in
colour and bitter in flavour.
If the grind is too course, the water will flow
through the ground coffee in the filter basket
too quickly. The resulting espresso will be
UNDER EXTRACTED and lacking in colour
and flavour.
COFFEE DOSE AND TAMPING
• Insert the filter basket into the portafilter.
• Grind enough coffee to fill the filter basket.
• Tap the portafilter several times to collapse
and distribute the coffee evenly in the
filter basket.
• Using the tamper, tamp down firmly (approx.
15–20kgs of pressure). The amount of pressure
is not as important as the consistent pressure
every time.
• As a guide, the top edge of the cap on
the tamper should be level with the top
of the filter basket AFTER the coffee has
been tamped.
NOTE
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. Stale coffee may pour too
quickly from the portafilter spouts and taste
bitter and watery.
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

11
• Insert the Razor™ tool into the coffee basket
until the shoulders of the tool rest on the rim of
the 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 grinds.
Your coffee filter is now dosed with the correct
amount of coffee.
• Wipe excess coffee from the rim of the filter
basket to ensure a proper seal is achieved in
the group head.
PURGING THE GROUP HEAD
Before placing the portafilter into the group head,
run a short flow of water through the group head
by pressing the 1 CUP button. This will 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.
LOCK
INSERT
Place your cup/s under the portafilter on the
drip tray.
EXTRACTING ESPRESSO
• As a guide the espresso will start to flow after
8-12 seconds (infusion time) and should be
the consistency of dripping honey.
• If the espresso starts to flow after less than
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, the grind is too fine.
This is an OVER EXTRACTED shot.
PRE-PROGRAMED SHOT VOLUME
– 1 CUP
Press the 1 CUP button once, the button will flash
indicating that it has been selected. A preset
single espresso volume of approximately 30mls
will be extracted. The machine will automatically
stop once the pre-set volume has been extracted.
2s
+
+OFF
PRE-PROGRAMED SHOT VOLUME
– 2 CUP
Press the 2 CUP button once, the button will flash
indicating that is has been selected. A preset
single espresso volume of approximately 60mls
will be extracted. The machine will automatically
stop once the pre-set volume has been extracted.
2s
+
+OFF
NOTE
Pressing the 1 CUP or 2 CUP buttons during
a programmed espresso will immediately
stop the extraction.
MANUAL PRE-INFUSION AND SHOT
VOLUME
Press and hold the 1 CUP or 2 CUP button
for the desired pre-infusion time. Release the
button to start the extraction. Press the flashing
button again to stop the extraction.

12
NOTE
Prior to texturing milk, it is recommended to
momentarily purge the steam wand. To do this
press the STEAM button to start purging and
press it again to stop.
TO TEXTURE MILK
• Start with fresh cold milk.
• Fill the milk jug to between the min and
max position.
• Lift the steam wand and insert into the milk jug.
• Lower the steam wand, ensuring it is fully down.
• The milk jug must rest on the milk temperature
sensor located on the drip tray and the milk
should cover the steam wand tip.
MIN
MAX
MILK
SHOULD
COVER
THIS PART
• Press the MILK TEMP and MILK FOAM
buttons to select the desired settings.
• Press the STEAM button, the button will flash
while texturing.
• The milk texturing will stop automatically
when the selected milk temperature is reached.
• Lift the steam wand to remove the milk jug.
• Wipe the wand and tip with a clean damp cloth.
• Lower the steam wand to the down position
and the steam wand will automatically purge.
CAUTION: BURN HAZARD
Pressurised steam can still be released, even
after the machine has been switched off.
Children must always be supervised.
PROGRAMMING SHOT VOLUME
Press and hold the 1 CUP and 2 CUP buttons
for 2 seconds, the buttons will illuminate
and flash.
2s
+
+OFF
To set the 1 CUP volume:
• Press the 1 CUP button to start the extraction.
• Press the 1 CUP button again to stop the
extraction. The modified volume will be saved.
To set the 2 CUP volume, follow the above
steps but select the 2 CUP button to start and
stop the extraction.
SETTING THE MILK TEMPERATURE
The machine has 3 milk temperature settings;
1 – Warm
2 – Ideal
3 – Hot 1
2
3
1
2
3
When turning on the espresso machine, the
milk temperature setting will default to the last
chosen setting. Press the MILK TEMP button
until the desired temperature is illuminated.
SETTING THE MILK FOAM
The machine has 3 milk foam settings;
1 – Low
2 – Medium
3 – High
1
2
3
1
2
3
When turning on the machine, the milk foam
setting will default to the last chosen setting.
Press the MILK FOAM button until the desired
foam setting is illuminated.
TEXTURING MILK
Different brands and types of milk and milk
alternatives will texture differently. You may
need to adjust the foam level according.

13
NOTE
When the machine creates steam, a pumping
noise can be heard. This is normal operation.
NOTE
Use only the supplied stainless steel milk jug to
froth milk using this machine. The use of other
containers may lead to dangerous conditions.
MANUAL MILK TEXTURING
Auto milk texturing and auto shut-off are
disabled during manual milk texturing.
• Fill the milk jug to between the MIN and
MAX markings.
• Lift the steam wand and insert into the milk
jug with the steam wand tip 1-2cm below the
surface of the milk, close to the right-hand
side of the jug at a 3 o’clock position.
• Press the STEAM button to begin texturing
2s
+
+OFF
• Keep the steam wand 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 wand tip to the
surface of the milk and start to introduce air
into the milk.
• Gently break the surface of the milk with the
tip to get the milk spinning fast enough.
• Keep the steam wand 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 spinning. The
milk is at the correct temperature (60-65°C)
when the jug is hot to touch.
• When texturing is complete, press the
STEAM button.
• Remove the steam wand from the milk jug.
• Wipe the wand and tip with a clean damp cloth.
• Lower the steam wand to the down position and
the steam wand will automatically purge.
STEAM WAND PURGING
After texturing milk, the steam wand must be
returned to the lowered position and allowed to
automatically purge. Not doing so, could result in
the steam wand blocking.
If the steam wand remains in the raised position,
the machine will display a lower steam wand
alert; illuminating the MILK TEMP and MILK
FOAM lights in a downwards pattern, identifying
that the steam wand needs to be lowered.
To manually commence the steam wand purge,
with the steam wand lowered, press and hold the
STEAM button for 5 seconds.
STEAM WAND BLOCKED
During milk texturing, if the machine detects that
the steam wand is blocked, it will immediately
stop operating and the STEAM button light will
be off. Both the milk temperature and milk foam
lights will fully illuminate and flash. These lights
will flash until a steam tip clean cycle has been
complete, see 'Cleaning the Steam Wand' for
further instructions.
HOT WATER OPERATON
Hot water through the steam wand:
When machine is on ‘ready mode’, press 1 CUP
and MILK FOAM buttons, and hot water flow will
start through the steam wand. Press any button to
stop hot water flow.
2s
+
+
+
OFF
WARNING
Cup temperature is at 90°C (194°F). Be careful in
handling hot beverages.

14
EXTRACTION TIPS
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, dose of ground coffee and tamping pressure.
Experiment by adjusting these factors just one at a time to achieve the taste of your preference.
• Flow starts after 8–12 secs
• Flow slow like warm honey
• Crema is golden brown with a ne
mousse texture
• Espresso is dark brown
SOLUTIONS SOLUTIONS
Tamp using 15–20kgs
of pressure. The top
edge of metal cap on the
tamper should be level
with the top of the lter
basket AFTER tamping.
Trim the puck to the
right level using the
Razor
™ precision dose
trimming tool.
• Flow starts after 1- 6 secs
• Flow fast like water
• Crema is thin and pale
• Espresso is pale brown
• Tastes bitter/sharp, weak and watery
• Flow starts after 12 secs
• Flow drips or not at all
• Crema is dark and spotty
• Espresso is very dark brown
• Tastes bitter and burnt
REMOVE USED
GRINDS
Used grinds will form
a coffee 'puck'. If the
puck is wet, refer to
the 'Under Extraction'
section.
RINSE FILTER
BASKET
Keep the lter basket
clean to prevent
blockages. Without
ground coffee in the lter
basket, lock the
portalter into the
machine and run hot
water through.
AFTER EXTRACTION
CORRECT EXTRACTION UNDER EXTRACTION OVER EXTRACTION
Tamp using 15–20kgs
of pressure. The top
edge of metal cap on the
tamper should be level
with the top of the lter
basket AFTER tamping.
Trim the puck to the
right level using the
Razor
™ precision dose
trimming tool.
ALWAYS TAMP TO LINE
Adjust & re-test
ALWAYS TAMP TO LINE
Adjust & re-test
EXPERIMENT WITH GRIND:
• Grind needs to be ner
for a slower extraction.
• Ensure you are controlling dose
with the Razor™.
Adjust & re-test
EXPERIMENT WITH GRIND:
• Grind needs to be coarser
for a faster extraction.
• Ensure you are controlling dose
with the Razor™.
Adjust & re-test
LOCK TIGHT
GRIND GRIND DOSE TAMP
OVER EXTRATED
BITTER • ASTRINGENT
Too fine Too much
Use razor to trim
Too heavy
BALANCED Optimum 8-11g (1 cup)
16–19g (2 cup)
15–20kg
UNDER EXTRACTED
UNDERDEVELOPED • SOUR
Too coarse Too little
Increase dose & use razor to trim
Too light