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