Breville VCF125 User manual

Mini Barista Espresso Machine
VCF125

4
FEATURES OF YOUR MINI BARISTA
Mini BARISTA
Two CupsOne CupCleaning Pin
A
B
C
G
H
I
E
F
D
58mm Dual Wall Filter Baskets
Steam Wand
Pin
Dual Wall Filter
Basket Pin

5
FEATURES OF YOUR MINI BARISTA
A. Warming Plate with Tamper Home
Preheat cups and glasses which helps
retain the essential characteristics of true
espresso; aroma and a rich, sweet taste.
B. Button & Light
The LIGHT will illuminate & pulse to
indicate it is warming up. The LIGHT
stays fully illuminated when ready.
The machine will go to sleep after 20 mins,
the LIGHT is off.
C. Group Head - 58mm Commercial
Size
The larger size accepts more grinds, so you
can have a true café tasting coffee at home.
D. Group Handle - 58mm Commercial
Size
The wide size used in cafés for a more
even water flow & improved extraction
taste.
E. Steam and Hot Water Wand
Ball joint movement with silicone cover, so
you can move the wand to your desired
position without burning your fingers.
F. Accessories Storage Home
Area behind the Drip Tray, for storing the One
& Two Cup Filter Baskets & the Cleaning Pin.
G. Removable Drip Tray & Grill
Includes a Water Level Indicator which
floats through the Grill indicating when the
tray is full and requires emptying.
H. Removable 2L Water Reservoir
Push back the Lid & fill with room
temperature water, or remove the Water
Reservoir by opening the Lid, & lifting
upwards using the Handle located inside.
I. Dial with Auto Shot Control
58mm Tamper 350mL Milk Jug
Ready Light
Fully illuminated when ready.
Flashes when DIAL needs to be
returned to the vertical position.
One Cup
Pours 1 Shot Espresso - 30mL
then automatically stops.
Two Cup
Pours 2 Shots Espresso - 60mL
then automatically stops.
Steam Light
Fully illuminated when ready to steam.
Flashes when warming up to steam
temperature & when cooling down
(purging water) to coffee temperature.
Steam
Use to steam & texture milk.
Hot Water
Pours 200mL then automatically stops.
Use for long black coffee; & hot drinks
such as tea, instant soups & to heat
your cups prior to making espresso.

6
Thermoblock Fast Heating System
The thermoblock ensures quick heat up,
and a precise water temperature for the
best coffee extraction, and milk texturing.
The thermoblock is fitted with a PID
controller which continually monitors the
water temperature to ensure water is
always delivered to the coffee grinds at the
precise temperature needed.
An espresso is made with hot rather than
boiling water. The thermoblock heats the
water so that the espresso extracts at
92°C (just below boiling point) for optimum
extraction of oils from the coffee grinds.
Temperatures above this will burn the
grinds resulting in a bitter taste.
15 BAR Italian Pump
The thermoblock works in conjunction
with the pump to deliver the correct water
temperature at the correct pressure for
complete extraction of oils, coffee solids
and aroma.
The 15 BAR pump is fitted with a pressure
relief system, to limit the pressure to 15
bar (for protection from over-pressure).
After extraction, when the DIAL is
returned to the vertical READY position,
any remaining pressure will be released
(purged) into the Drip Tray.
Pre-Infusion
Small amounts of water are released
onto the tamped coffee grinds prior to the
steady flow of water, for a richer flavoured
espresso.
Italian Crema System
Dual Wall Filter Baskets create additional
back pressure creating a subtle aeration
for a great espresso extraction and steady
pour. They ensure a rich velvety espresso
with a signature layer of golden crema.
Dual Wall Filter Baskets are designed
for use with pre-ground grinds, however
they can also be used with freshly ground
grinds.
Auto Shot Volumetric Control
Auto Shot is the easiest way to create a
great espresso. Just select ONE or TWO
CUP on the DIAL, and it pours just the
right amount, then automatically stops.
Café 58mm Group Head & Handle
The Group Head and the Group Handle
are commercial sized, 58mm, just like your
local café.
The larger 58mm Group Handle holds
more coffee grinds, resulting in a true café
tasting coffee. The wider size ensures the
grinds are more evenly spread and easier
to fill, for improved flavour extraction.
The larger 58mm Filter Baskets allow
a more consistent grind compaction,
resulting in a better tasting coffee, and an
easier to empty spent coffee cake.
58
FEATURES OF YOUR MINI BARISTA
DUAL
WALL
15 BAR

7
Step 1. Remove Packaging
Ensure all packaging has been removed.
Important: Remove the red Plug found at
the base of the Water Reservoir.
Step 2. Position Machine
Ensure the espresso machine is always
positioned onto a dry, stable, flat horizontal
bench top.
Step 3. Wash Parts
Do not immerse the appliance, power cord
and plug in water or any other liquid. Wash
the 8 parts listed below in warm water with
a mild detergent.
- Stainless Steel Milk Jug
- Stainless Steel Drip Tray Grill
- Stainless Steel One Cup Filter Basket
- Stainless Steel Two Cup Filter Basket
Important: Below 4 parts are NOT
Dishwasher Safe:
- Group Handle
- Drip Tray
- Tamper
- Water Reservoir
Rinse and dry each part thoroughly then
place on the machine.
Step 4. Prime the Machine
Important: Priming must be completed
prior to first use.
• Fill Water Reservoir
- Push back the Lid to open.
- Fill with room temperature water.
or
- Remove the reservoir by opening the Lid,
& lifting upwards using the Handle inside.
- Fill with room temperature water from the
tap.
- Replace the Water Reservoir firmly into
position & close the Lid.
Note: Make sure that the Water Reservoir
is clean and free of any debris, as any fine
particles can block the water flow.
• Power
Ensure that:
- DIAL is in the vertical READY position.
- Insert the Power Plug into a 230-240V
AC power outlet & turn the power on.
- Press the BUTTON to start the
machine.
The LIGHT will illuminate & pulse to
indicate it is warming up.
When both the & READY LIGHTS are
fully illuminated, the machine is ready.
• Insert Group Handle
- Place the Two Cup Filter Basket in the
Group Handle.
- Insert the Group Handle into the Group
Head.
To ensure that the Group Handle is in the
correct position, align the Group Handle
with the 'INSERT' position located on the
left of the Group Head.
Insert the Group Handle flat against the
Group Head, then turn the Group Handle
right all the way to the centre position.
• Prime the Machine
- Turn the DIAL to the TWO CUP setting &
allow the water to run through.
READY LIGHT flashes when DIAL needs
to be returned to the vertical position.
- Do this once more.
Now the machine should be thoroughly
primed and ready to use.
If water does not run through the Group
Head, contact Breville Customer Care.
Details are on the back page.
BEFORE FIRST USE OF THE MINI BARISTA ESPRESSO MACHINE
READY

8
1
Min
MAX
2L
MIN
1L
READY
INSERT
THERMOBLOCK
58MM CAFÉ GROUP HEAD
ONE CUP TWO CUP
RETURN
RETURN
BARISTA
Turn DIAL to
HOT WATER.
Half fill cup with
hot water.
Turn DIAL to
ONE CUP
position.
Check for water
in reservoir.
Warm cup &
Tamper on top
Warming Plate.
Turn on.
Place cup on
benchtop & position
Steam Wand.
Select either:
- One Cup Filter Basket.
- Two Cup Filter Basket.
LIGHT pulses
= Heating up.
Return DIAL
to vertical
position.
READY LIGHT
flashes = return
DIAL.
Hold Group Handle
under Group Head
while water flows.
ON/OFF & READY LIGHTS are
both fully illuminated = Ready.
1. Start Up
2. Warm Cup
3. Select Filter Baskets 4. Warm Group Head, Handle & Filter Basket
COFFEE MAKING GUIDE FOR THE MINI BARISTA ESPRESSO MACHINE

9
ONE
CUP
ONE CUP TWO CUP
INSERT
THERMOBLOCK
58MM CAFÉ GROUP HEAD
THERMOBLOCK
58MM CAFÉ GROUP HEAD
THERMOBLOCK
58MM CAFÉ GROUP HEAD
CENTRE
THERMOBLOCK
58MM CAFÉ GROUP HEAD
ALIGN & INSERT
INSERT INSERT INSERT
TWO
CUP
RETURN
TURN
OR
Group Handle
should be in the
centre position.
COFFEE MAKING GUIDE FOR THE MINI BARISTA ESPRESSO MACHINE
Keep Group
Handle flat, insert
into Group Head.
Empty hot
water from
cup.
Turn Group
Handle.
Turn DIAL to either:
- One Cup - 30mL pour.
- Two Cup - 60mL pour.
Evenly tamp (press) grinds to
level indicated.
Wipe Filter
Basket with a
dry cloth.
Wipe edges
to clear any
excess grinds.
READY LIGHT
flashes = Pour
finished. Return
DIAL.
Leave Group
Handle in Group
Head, until after
milk texturing.
Position cup on
Drip Tray, under
Group Handle.
Extraction
begins & will
automatically stop.
5. Dry Basket 6. Fill & Tamp
8. Position Cup7. Insert Group Handle into Group Head
9. Extraction
Fill the Filter
Basket with
grinds.

10
12
O’CLOCK
3
O’CLOCK
MAX
RETURN
60-65°C
PAUSE
Steam Wand
position:
- Arm at 12 o'clock.
- Tip at 3 o'clock.
10. Prep Milk Jug 11. Before Texturing Milk
12. Start Texturing Milk
13. Milk Texturing
Texturing makes
a smooth hissing
noise.
Check milk is
moving in a
whirlpool action.
Insert Steam
Wand Tip just
below the surface
of the milk.
Some water
may come
out of Steam
Wand.
STEAM LIGHT is
ON = Steam Ready.
Pause steam by
returning DIAL.
Fill Jug with cold
milk to just below
the bottom of the
spout.
Turn DIAL to
STEAM. STEAM
LIGHT flashes =
Warming up.
Pro Tip:
For best milk
texturing
results, ensure
steam has
first warmed
up (STEAM
LIGHT fully
ON). You will
hear the Pump
start.
Turn DIAL back to
STEAM position to
start texturing milk.
Milk ready when
Jug is too hot to
touch for 3 secs.
Return DIAL to
vertical position.
As milk level rises,
lower Jug to keep
Tip just below
surface.
When desired micro-
foam achieved,
immerse Steam
Wand half way.
Remove Jug
from Steam
Wand.
COFFEE MAKING GUIDE FOR THE MINI BARISTA ESPRESSO MACHINE

11
THERMOBLOCK
58MM CAFÉ GROUP HEAD
REMOVE
THERMOBLOCK
58MM CAFÉ GROUP HEAD
INSERT INSERT
PLEASE EMPTY TRAY
REMOVE
TURN
RETURN
BANG
COFFEE MAKING GUIDE FOR THE MINI BARISTA ESPRESSO MACHINE
14. Purge and Clean Steam Wand
15. Milk Finishing Touches 16. Thermoblock Auto Purge
17. Cleaning Up
Pour milk in
one steady
stream.
When cooling to espresso temp,
STEAM LIGHT flashes & water
purges into Drip Tray. Keep Drip
Tray in place.
Tap Jug to
release larger
air bubbles.
Swirl Jug to blend
milk & create a
silky texture.
Return DIAL
to the vertical
position.
Wipe Steam
Wand & Tip with
a damp cloth.
Turn DIAL to
HOT WATER
for 1-2 secs.
Milky water will
come out of
Steam Wand.
Pro Tip:
To keep
optimum
Steam Wand
performance,
always purge
& clean the
Steam Wand
after texturing
milk.
Remove spent
cake from
Group Handle.
Check if the
Drip Tray needs
emptying.
Turn Group Handle & remove
from Group Head.
Wash parts with
warm water.

12
The way the espresso pours will tell you
everything. Look out for:
1. Extraction Time
Extraction time provides a good indicator
of the quality of the pour. The optimum
time per shot varies between different
bean types and between freshly & pre-
ground coffee grinds. However, in general,
the time will be between 20-30 seconds for
both One & Two Cup shots.
2. Type of Extraction
• Optimum Extraction
A quality pour has a steady flow with a
consistency similar to that of warm honey.
The resulting crema is dark golden. The
sweetest flavours and oils have been
extracted creating a rich tasting espresso.
• Under Extraction
The pour is quick and light in colour, the
resulting crema is thin with a creamy light
brown colour which quickly dissipates.
This occurs when too little of the essential
oils, flavours and colours from the coffee
grinds have been extracted. This creates a
sour tasting espresso.
• Over Extraction
There may be no pour, or it may be slow
and drip throughout the entire pour. The
resulting crema is very dark. This occurs
when too much of the essential oils,
flavours and colours from the coffee grinds
have been extracted. This creates a bitter
tasting espresso.
3. Look for Colour Change
The optimum shot contains 3 elements:
Heart: At the base - starts out dark brown.
Body: Blends with the heart - becomes a
rich caramel with reddish reflections.
Crema: The layer on top of the body - dark
golden.
Crema -
Body -
Heart -
4. Grinds
You may need to vary the coffee grind size
when using different beans.
Important: Ensure beans or pre-ground
grinds are fresh. Old pre-ground grinds
and old beans, no matter the grind size,
will not produce a good tasting espresso.
5. Grind Dosage
For best results, grind dosage should
remain consistent:
One Cup: 10-12g - about 2 Tbsp.
Two Cups: 20-22g - about 1/4 metric cup.
Note: When using pre-ground bagged
grinds, try using a 2 step Fill and stamp
method; Fill with half the grinds then tamp
& repeat.
6. Tamp Force
For best results, evenly tamp (press)
grinds to the level indicated.
Note: Isolating changes to Grind Size
& Tamp Force will assist in producing a
consistent taste every time.
TIPS FOR MAKING THE PERFECT CUP
Freshly Ground
Tamp Force
10-15kg
Pre-ground
Tamp Force
15-20kg
One Cup
10-12g
Two Cups
20-22g

13
7. Filter Baskets
• Dual Wall Filter Baskets
Supplied with the Mini Barista, these work
well with both pre-ground bagged grinds &
freshly ground grinds.
• Single Wall Filter Baskets
Are available for purchase from Breville.
Details are on the back page.
Note: If using Single Wall Filter Baskets
(not supplied with the Mini Barista), pre-
ground bagged grinds are too coarse.
Extraction Guide
There are extraction variations from bean to bean, and everyone’s taste is different.
Use the below as a guide to improve your espresso technique, so it’s just right for you.
UNDER EXTRACTION OPTIMUM EXTRACTION OVER EXTRACTION
Pour ^Quick flow
Under 15 sec
Steady flow
20-30 sec
No flow-drips
Over 35 sec
Colour Pale brown
Crema-light brown
Rich caramel
Crema-dark golden
Very dark brown
Crema-dark brown
Taste Sour, Acidic, Watery Rich, Sweet, Vibrant Bitter, Dry, Grainy
Grind ^^ Too coarse
Use a finer grind Just right Too fine Use a coarser grind
Dosage Not enough grinds
Use more grinds
One Cup: 10-12g
Two Cups: 20-22g
Too many grinds
Use less grinds
Tamp
Not enough tamp force
Tamp firmer*
Just right-firm pressure
10-15Kg of force**
Too much tamp force
Tamp lighter
^ When using pre-ground bagged grinds, use the Dual Wall Filter Baskets.
^^ Ensure beans or pre-ground grinds are fresh. Old pre-ground grinds & old beans, no matter the grind size,
will not produce a good tasting espresso.
* When using pre-ground bagged grinds, try using a 2 step Fill & tamp method:
Fill in half the grinds then tamp & repeat.
** When using pre-ground bagged grinds try tamping a little harder, 15-20Kg of force.
TIPS FOR MAKING THE PERFECT CUP
D
U
A
L
W
A
L
L
D
U
A
L
W
A
L
L
One Cup Two Cups
One Cup Two Cups

14
Milk texturing is the steaming of milk.
Key Elements to Textured Milk
The steam only heats the milk. The milk
also needs to be aerated (add air) to
create the micro-foam, and needs to be
blended well together. Milk that has been
textured correctly has been heated to
between 60-65°C, and has a thick, rich
micro-foam with a silky sheen. It’s all about
the temperature, positioning of the Steam
Wand and when you move the Milk Jug.
1. Fill Milk Jug
Add cold milk around 4°C into a chilled
clean Stainless Steel Jug. Fill to the
bottom of the spout.
Note: The volume of milk will increase or
’stretch’ during texturing, so don’t overfill
the Jug.
2. Steam Warm Up
For best milk texturing results every time,
ensure steam has warmed up before
texturing milk. Steam is ready when
STEAM LIGHT is fully ON. You will also
hear the Pump start.
3. Position
Place the Steam Wand Arm in the Jug
spout at the 12 o'clock position, with the
Steam Wand Tip in the milk at the 3 o'clock
position. Keep the Steam Wand Tip just
under the surface of the milk. This will
create a whirlpool action.
4. Sound
How air is introduced to the milk
determines the consistency of the foam.
If large gulps of air are added to the
milk, the foam will have large bubbles.
Introducing air to the milk in a controlled,
gentle fashion indicated by a gentle
hissing sound, will ensure the milk has fine
aerated micro-foam.
Pro Tip: Milk Texturing Sounds
• Screeching - Tip too deep, lower Jug.
• Smooth Hissing - Just right for latte.
• Gurgling - Tip not deep enough, raise
Jug.
5. Keeping Steam Tip Position
As the steam heats and textures the milk,
the milk will stretch causing the level of
the milk in the Jug to rise. As this happens
follow the level of the milk by lowering the
Jug, keeping the Steam Wand Tip just
below the surface.
12
O’CLOCK
3
O’CLOCK
TIPS FOR MILK TEXTURING
MAX
FILL
FINISHED
MAX

15
6. Amount of Foam
Create the amount of micro-foam you
want. Cappuccinos traditionally have more
micro-foam than a flat white.
(See Coffee Styles on the next page)
7. Immerse Tip
After you have created the amount of foam
you want, immerse the Steam Wand half
way down the milk level. This heats all
the milk and pulls in milk instead of air.
This ensures the milk and foam is blended
together, making it denser and smoother.
8. Correct Temperature
An indicator that correct milk temperature
has been reached is when the Jug can
only be held for approximately 3 seconds.
Pro Tip: Milk Temperature
• Under - If not heated long enough, it
will be warm with little texture.
• Optimum - between 60-65°C.
• Over - If heated for too long it will start
to boil around 72°C, and will have a
burnt taste with all texture lost.
9. Tap & Swirl the Jug
Gently tapping the Jug on the benchtop
helps release larger trapped air bubbles.
Swirling helps the milk and froth to
combine for an even consistency and a
silky appearance.
10. The Finishing Touches
Pour from the Milk Jug into your cup in one
steady motion.
11. Purging the Steam Wand
After turning the DIAL to the vertical
READY position and removing the Jug
from the Steam Wand, place the Steam
Wand over the Drip Tray and purge the
Steam Wand to remove any milk that has
been sucked up.
To purge turn the DIAL to the HOT WATER
position for a few seconds, then return the
DIAL to the vertical READY position.
12. Wipe Steam Wand
Wipe the Steam Wand Arm and Tip with
a clean damp cloth to remove any milk
residue.
TIPS FOR MILK TEXTURING
RETURN

16
COFFEE STYLES TO TRY
Espresso (Short Black)
Espresso is a concentrated, full bodied coffee with a stable layer
of ‘crema’ on top. An espresso is the foundation of all café coffee.
• Espresso glass (90mL)
• Single or double shot of espresso (30mL-60mL)
Ristretto
A ristretto is an extremely short espresso, distinguished by its
intense flavour and aftertaste.
• Espresso cup (30mL)
• Half a single shot of espresso (15mL)
Long Black (Americano)
A standard espresso with hot water added. The hot water is
added first so that the ‘crema’ is maintained.
• Cup (190mL)
• Hot Water (to preference)
• Single or double shot of espresso (30mL-60mL)
Con Panna
Con Panna, Italian for ‘with cream’, made up of an espresso
topped with lightly whipped cream. It can also be dusted with
cinnamon or drinking chocolate.
• Cup (190mL)
• Single or double shot of espresso (30mL-60mL)
• Lightly whipped cream - dusted cinnamon.
Macchiato
Macchiato, Italian for ‘to stain or mark’. Traditionally served as
a standard espresso with a dash of cold or textured milk and a
small dollop of textured foam into the middle of the ‘crema’.
• Espresso glass (90mL)
• Single or double shot of espresso (30mL-60mL)
• Dash of cold or textured milk & small dollop of textured foam.

17
COFFEE STYLES TO TRY
Flat White
An espresso with textured milk and a thin layer of textured foam
milk on top. The wider cup will create the slim layer of foam, the
signature of the flat white.
• Wide cup (190mL)
• Single or double shot of espresso (30mL-60mL)
• Textured milk & foam.
Latte
An espresso with textured milk and a finger width layer of
textured foam milk on top. The narrower cup will create the
thicker layer of foam.
• Glass or Cup (220mL)
• Single or double shot of espresso (30mL-60mL)
• Textured milk & foam.
Cappuccino
An espresso with ⅓steamed textured milk, topped with ⅓
creamy foam and a dusting of chocolate.
• Cup (190-240mL)
• Single or double shot of espresso (30mL-60mL)
• ⅓Textured milk, ⅓textured foam - dusted with chocolate.
Mocha
Made in a similar way to a cappuccino but with the addition of
drinking chocolate. Simply stir the chocolate into the espresso
prior to adding the steamed textured milk and foam.
• Cup or tall glass (190-240mL)
• Single or double shot of espresso (30mL-60mL)
• Drinking chocolate (to preference)
• ⅓Textured milk, ⅓textured foam.
Babyccino
Steamed textured milk with a layer of foamed milk.
It can also be dusted with chocolate.
• Small cup (90mL)
• No shot of espresso
• Textured milk & textured foam - dusted with chocolate.

18
The Mini Barista Espresso Machine
features Auto Shot Volumetric Control.
It pours just the right amount of espresso
then automatically stops.
One Cup- Pours 1 Shot Espresso- 30mL
Two Cup- Pours 2 Shots Espresso- 60mL
You can adjust the pour volume to suit how
you like your coffee.
Preparing for Shot Programming
• Check Water Reservoir
Ensure there is enough water in the Water
Reservoir.
• Power
Ensure that:
- Operating DIAL is in the vertical READY
position.
- The Power Plug is inserted into the outlet
and turned on.
- The machine is ON and in the Ready
state.
Important: If a Shot Volume Program isn’t
started within 1 minute of entering Shot
Programming, the machine will exit back to
the Ready state.
One Cup - Shot Volume Program
- Press & hold the BUTTON for
4 seconds or until a flashing light
combination between the ON/OFF &
READY LIGHTS begins.
- Insert a One Cup Filter Basket into the
Group Handle & fill with coffee grinds
then tamp. Place in the Group Head.
- Turn the DIAL to the ONE CUP position.
The & READY LIGHTS will continue to
flash once every few seconds.
Espresso will start to pour.
- When you reach your desired 1 Shot
Volume, return the DIAL to the vertical
READY position.
The espresso pour will stop.
The new 1 Shot Volume has been
programmed. The Programming Mode has
finished and returned to the Ready state.
SHOT VOLUME PROGRAMMING
MAX
2L
MIN
1L
READY
LIGHT
HOLD
4 SEC
READY
ONE CUP

19
SHOT VOLUME PROGRAMMING
Two Cup - Shot Volume Program
- Press & hold the BUTTON for
4 seconds or until a flashing light
combination between the & READY
LIGHTS begins.
- Insert a Two Cup Filter Basket into the
Group Handle & fill with coffee grinds then
tamp. Place in the Group Head.
- Turn the DIAL to the TWO CUP position.
The & READY LIGHTS will continue to
flash once every few seconds.
Espresso will start to pour.
- When you reach your desired 2 Shot
Volume, return the DIAL to the vertical
READY position.
The espresso pour will stop.
The new 2 Shot Volume has been
programmed. The Programming Mode has
finished and returned to the Ready state.
Restore Default One & Two Cup - Shot
Volumes
- Press & hold the BUTTON for
4 seconds or until a flashing light
combination between the & READY
LIGHTS begins.
-Turn the DIAL to the position.
All LIGHTS will flash together 3 times.
The Default Volumes has been restored.
The Programming Mode has finished.
- Return the DIAL to the vertical Ready
position.
READY
LIGHT
HOLD
4 SEC
READY
LIGHT
HOLD
4 SEC
TWO CUP

20
The espresso making process involves
extracting oils out of coffee grinds.
Deposits of grinds and oils build up over
time affecting the taste of the coffee and
operation of the espresso machine.
Purging water through the Group Head
and Steam Wand, before and after making
each coffee, is the easiest way to keep your
machine clean. (See Operating Guide page
8-11)
Important: Do not immerse the appliance
or power cord or plug in water or any other
liquid.
Important: Below parts are NOT
Dishwasher Safe:
- Group Handle
- Drip Tray
- Tamper
- Water Reservoir
CAUTION: To prevent damage to the
appliance do not use alkaline cleaning
agents when cleaning the exterior. Use a
soft cloth and a mild detergent.
Cleaning Tablets
Espresso Machine Cleaning Tablets can
be purchased online.
Cleaning Drip Tray
Empty the Drip Tray when required, if the
red Water Level Indicator appears through
the Grill, empty the Drip Tray immediately.
• Weekly
Clean the Drip Tray and Grill with warm
water and a little non-abrasive washing up
liquid, rinse and dry.
Note: Over time it is normal for the inside
of the Drip Tray to be stained by the oils in
the coffee grinds.
Cleaning Warming Plate & Exterior
Wipe over the machine with a damp cloth
and wipe dry. Do not use alkaline cleaning
agents, abrasives or metal scourers, as
these will scratch the exterior surface.
Cleaning Group Handle & Filter Basket
• Every Time
Wash after each use by rinsing them with
warm water under the tap.
• Regular Intervals
In warm soapy water using a mild detergent.
Cleaning Group Head
• Every Time
Run water through before making an
espresso. (See Operating Guide page 8-11)
• Weekly
- Purge water through by turning the DIAL
to the setting.
- Return DIAL when it has finished running.
- Wipe around the inside rim with a damp
cloth & brush.
Cleaning Filter Baskets
• 2-3 Months
- Soak the Filter Basket overnight in the
Milk Jug with warm water & add one
Cleaning Tablet.
- In the morning rinse the Jug & Filter
Basket under running water ensuring all
traces of the cleaning tablet has been
removed.
- Place Filter Basket into Group Handle
(without coffee) & insert into Group Head.
-Turn the DIAL to the ONE CUP setting.
Water will pour through.
- Return DIAL to the vertical position.
• Unblocking Filter Baskets
If the Dual Wall Filter Basket becomes
clogged with coffee grinds:
- Insert the 'Filter' Cleaning Pin in the
exit hole. (Cleaning Pin located in the
'Accessories' storage area under the Drip
Tray).
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CARE & CLEANING
ESPRESSO
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CLEANING
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21
- Place Filter Basket into Group Handle
(without coffee) & insert into Group Head.
- Turn the DIAL to the ONE CUP setting.
Water will pour through.
- Return DIAL when finished.
- Repeat if needed.
Cleaning Steam Wand
• Every time
- After texturing milk purge the Steam
Wand by turning the DIAL to HOT WATER
for just 1-2 secs.
- Wipe the Steam Wand with a damp cloth.
(See Operating Guide page 10-11)
• 2-3 Months
- Soak the Steam Wand overnight in
the Milk Jug with warm water & add one
Cleaning Tablet.
- In the morning remove the Jug & rinse
ensuring that all traces of the solution have
been removed.
- Wipe Steam Wand & Tip with a damp
cloth ensuring that all traces of the
cleaning tablet have been removed.
- Run Hot Water through the Steam Wand
for 40 secs.
• Unblocking Steam Wand
- Insert the 'Steam' Cleaning Pin up the
Steam Wand Tip hole. (Cleaning Pin
located in the 'Accessories' storage area
under the Drip Tray).
- Run Hot Water through the Steam Wand.
• Steam Wand Remains Blocked:
- Unscrew the Steam Wand Tip & soak
overnight in the Milk Jug with warm water
& add one Cleaning Tablet.
- In the morning rinse the Jug & Steam
Wand Tip under running water ensuring
all traces of the cleaning tablet have been
removed.
- Use the Cleaning Pin to clean the Steam
Tip.
- Screw the Steam Wand Tip back into the
Steam Wand Arm.
- Run Hot Water through the Steam Wand
for 40 secs.
Group Head Rubber Seal
A rubber seal is located in the Group
Head and creates a seal against the Filter
Basket when making an espresso.
Important: When your espresso machine
is not being used, we recommend that you
do not leave the Group Handle inserted
into the Group Head, as this will reduce
the life of the seal.
Over time this seal loses its elasticity and
may require replacement. The seal may
need replacing when watery espresso
leaks from around the Group Head, or if
the Group Handle feels loose when fully
rotated to the centre position.
Note: Contact Breville should you think
that the Group Head seal needs replacing.
Do not attempt to change the seal without
first consulting Breville.
ESPRESSO
MACHINE
CLEANING
TABLETS
STEAM
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CARE & CLEANING
FILTER
INSERT
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After continued use, your espresso
machine may develop a build-up of mineral
deposits, and therefore require occasional
‘descaling’.
We recommend descaling your machine
every 4-6 months, although this period
will depend on the hardness of water and
frequency of use.
Descaling Solution
You have 2 options:
A. Espresso Machine Descaling Tablets or
liquid.
or
B. White vinegar & warm water.
Descaling Program
The Descaling Program takes
approximately 10 minutes to complete.
Important: If the Descaling Program is not
completed or stopped part way through
any of the Descaling Steps, then you will
need to start the Descaling Program again
from the beginning.
Preparing for Descaling
• Fill Water Reservoir with Solution
A. Fill Water Reservoir with 1 Litre of warm
water add one Descaling Tablet. Allow
tablet to fully dissolve.
or
B. In an empty Water Reservoir add half
a cap full of Liquid Descaler. Fill Water
Reservoir with 1 Litre of warm water.
Allow solution to mix thoroughly.
or
C. In an empty Water Reservoir add 1½
tablespoons of white vinegar. Fill Water
Reservoir with 1 Litre of warm water.
Allow solution to mix thoroughly.
- Place the Water Reservoir into position.
• Place Containers
Place a 1 Litre container under Group
Head and another 1 Litre container under
the Steam Wand.
• Power
Ensure that:
- Operating DIAL is in the vertical READY
position.
- The Power Plug is inserted into the outlet
and turned on.
- The machine is ON and in the Ready
state.
• Access the Descaling Program
- Press & hold the BUTTON for
4 seconds or until a flashing light
combination between the ON/OFF &
READY LIGHTS begins.
Important: If Descaling Step 1 isn’t
started within 1 minute of entering the
Descaling Program, the machine will exit
the Descaling Program, and go back to the
Ready state.
Important: The Descaling Program can be
exited at any point if the DIAL is returned
to the vertical Ready position.
DESCALING: GROUP HEAD & STEAM WAND
READY
LIGHT
HOLD
4 SEC
1L
1L
BARISTA
READY