Izzo Alex Duetto 2 User manual

Diagram

First of all, thank you for your business!
You are going to love your Alex Duetto 2 –it combines beauty, value, and great
brewing for making the best espressos, cappuccinos, and lattes you’ve ever
tasted! These instructions include hints that will help you get started quickly.
•Remove the machine from the box and screw the legs into the threaded
inserts on the base of the machine.
•Remove the water reservoir located under the top cup tray and rinse with
clean water.
•Before filling the reservoir with tap water, test your water for hardness using
the provided test strips. Fill a glass with cold tap water; dip the tip of the test
strip into water for one second, then pull the strip out of the water and hold it
horizontally for fifteen seconds. After fifteen seconds, compare the color of
the strip to the chart on the side of the package to determine how many
grains of hardness are in your tap water. Three grains or less of hardness is
acceptable.
Note: Should your water’s hardness level exceed three grains, contact us to
discuss your options for addressing this problem.
•Fill the reservoir with water being careful not to overfill and place it back in
the machine with both silicone hoses in the reservoir.
•Before plugging the machine in, verify the steam and hot water valves are
closed and the brew lever should be pointing straight down.
•Remove the drip tray and verify the gray water switch on the right is in the
reservoir position or it may result in damage to the pump.
•Plug the machine in and turn the main power switch to the on position. Your
pump will start filling the boiler in approximately three seconds.
•Open the steam knob to help prime the pump and speed up the initial fill
process. When the pump is done filling, close the steam knob.
Introduction
First Time Set Up

•When the pump stops, place either one of your portafilters into the group.
Next, lift the brew lever to start the pump and keep the lever up until water
comes out of the portafilter and then lower the brew lever.
•The coffee boiler should now be heating up. Keep the portafilter locked into
the group. You may hear some hissing and gurgling noises as the boiler
heats, this is normal.
•To use the steam boiler, turn on the black power switch. When the upper
gauge reaches 1 bar you will be able to use the steam and hot water
wands.
•The top gauge is your boiler pressure gauge. Proper pressure ranges are
from 1.0 to 1.5 bar maximum as a matter of desired steam pressure. Our
technicians set the boiler pressure to 1.2 bar before shipment.
•Although your machine may reach it’s operating boiler pressure in less than
ten minutes, it is not ready to make espresso. To make great espresso with
thick, rich crema, everything must be hot: the brew group, the portafilter,
and the cup you are brewing into. It will take between 30 and 40 minutes for
the group and portafilter to reach proper brew temperature.
•The boiler pressure cycles about 0.2 bar between the high and low point.
For example, if your machine is set so the maximum pressure is 1.2 bar the
heating element should come on at 1.0 bar and then turn off at 1.2 bar. This
on-off cycle will occur approximately once every minute and the heating
element will only be on for five to ten seconds to maintain pressure.
•Your machine is equipped with a low water shut off micro switch. If the
water level in the reservoir gets too low then an audible alert will sound
alerting you to refill the reservoir.
Normal Operation

• When plumbing the machine, we recommend that you install a filter and
Softening system to prolong the life of your machine.
• Connect the braided line to the bottom of the machine. (Figure 1).
Connect the other end to your filtered water supply.
• Pull out the drip tray and locate water switch on the right side (Figure 2)
Turn switch to the “Main Water” position. (Shown in reservoir position)
•Turn on water supply to machine and make sure there are no leaks.
Important:When you connect the machine to a water source you still
Must have water in the reservoir to weigh it down or the
Low water level alarm will beep.
How To Connect To A Water Source
Figure 1
Figure 2

The PID display will cycle back and forth to
show you the temperature of each boiler
as it is heating. The position of the decimal
point indicates which boiler the temperature
is being shown for. (See diagram to right)
With the machine on, simultaneously press and hold keys until the display
shows T1, then release both buttons. T1 is the coffee boiler temperature.
Press to see the current temperature setting. While the temperature is still
being displayed, press either arrow key to change the temperature setting.
The display will revert back to T1, then press to display T2 which is your steam
boiler temperature. Press to see the current temperature setting. While the
temperature is still being displayed, press either arrow key to change the
temperature setting.
After changing temperature, press to revert back to the normal display.
Warning: These settings allow the user to operate the machine in 15 or 20 amp modes.
Operating the machine in 20 amp mode on a 15 amp circuit could pose a fire hazard and
should never be done. Izzo, and/or it’s distributors assume no responsibility for misuse or
failure to follow these instructions
PID Controller
Instructions
Setting Temperature
Changing Settings And Modes
Turn the machine off, then press and
hold keys, while turning
the machine back on until the display
reads F.01, then release the keys.
Scrolls through the settings.
Selects parameter to change.
Turn the machine off and then back
on again to save the new settings.

To reset the machine to it’s factory default settings, turn the machine off.
Press and hold the key while turning the machine back on.
When the display reads PrS then release the key.
Without pressing any keys cycle the machine off and then back on again.
Reset Default Settings
Alarm Codes
A1
A2
A3
A4
Channel 1 Unplugged – Check temperature sensor connections and
heater connections for coffee boiler.
Channel 1 Short Circuit – Check for broken or damaged temperature
sensor wire for coffee boiler. Repair or replace temperature sensor.
Channel 2 Unplugged – Check temperature sensor connections and
heater connections for steam boiler.
Channel 2 Short Circuit – Check for broken or damaged temperature
sensor wire for steam boiler. Repair or replace temperature sensor.
Default Settings
F.01
F.02
T1
T2
T3
E1
E2
E3
P
I
D
F
7
200
255
0
18
0
0
1.3
.06
1.5
Steam Boiler
Temperature Range
Fahrenheit
Bar
248
1
250
1.1
253
1.2
255
1.3
259
1.4
262
1.5
Maximum steam
pressure is limited to
1.5 bar for safety.

Golden rules according to Dr. Illy
Each 30ml espresso requires seven grams of finely ground coffee, tightly
compacted (approximately 30 pounds of pressure) and should take between 18
and 23 seconds to extract.
Great espresso made easy
Let me begin by explaining the three main variables of preparing great espresso.
1. Quantity of ground coffee
2. Tamp firmness
3. The grind
The quantity of ground coffee. Loosely fill the basket slightly mounding over the
top. Then lightly run your finger flat across the top of the basket, front to back and
then side to side to help fill in any voids. You will then compress (tamp) the
grounds with approximately 30 lbs of pressure.
Tamp firmness. The only thing you need to remember about tamping is
consistency. Don't press with five pounds of pressure in the morning and fifty
pounds of pressure when you come home from a tough day at work. If I apply
twenty pounds of tamp pressure and you apply thirty pounds, my grind will be
slightly finer than yours will, but we can both achieve the same result –great
espresso.
The last variable, the grind. Before discussing the grind, here’s a tip to make
this even easier. Take your double filter basket out of your double-spouted
portafilter and put it into the single-spouted portafilter. Why did I have you do this?
Simple –it is always easier to make double shots than single shots. This is
because doubles are more forgiving if you have slight variations in the two
previous variables: quantity of ground coffee and tamp firmness.
Espresso Tips And Technique

Adjust your grind so that when you activate the pump, the flow of coffee coming
out of the portafilter spout looks like the tapered tail of a mouse and has
approximately the thickness of ballpoint pen filler. Your pump pressure gauge
should read somewhere between 8 to 9 bar.
Now, last but not least, when is it done? The coffee tells you when it is finished;
simply observe the color of the crema. When the crema changes from a reddish
brown color to a lighter blond color, it is done; stop brewing by pressing the lever
all the way down. If you run the pump after the color has changed to light blond,
you will only dilute the coffee and extract undesirable bitters.
You have to admit that is a lot easier than using shot glasses and timers!
Tip: Get into the habit of disposing of the spent grounds immediately after
brewing espresso. After disposing of the grounds, return the portafilter to the
group and lift the lever up for three to five seconds to rinse away excess oils and
loose grounds. By regularly following this procedure, you will greatly reduce the
tar-like buildup on the dispersion screen that occurs if you allow coffee oils to dry
and bake on the hot group.
First, let’s talk about some of the first things you need to learn in order to become
‘Barista-like’ in your techniques.
Milk –Whole milk works best to steam, both in technique and in flavor! Lower fat
milks contain mostly water which will not foam well and will be almost tasteless when
steamed. After all your hard work you will be left with a less than desirable tasting
beverage.
Milk – Your whole milk needs to be as cold as possible to ensure the creamiest,
sweetest, and best tasting micro-foam. Once the milk has reached a temperature
between 150-160 degrees, you must stop the process. The longer amount of time
you have with the cold milk gives you that extra time to continue making the milk
creamy and sweet tasting. Milk heated above 160 degrees will be burnt and taste
terrible.
Steaming Milk

Frothing Pitcher – Keeping your stainless steel pitcher in the freezer is another tip
which helps keep the milk at its coldest. The size of your pitcher is relative to the
size and number of drinks you will be preparing at the time.
Amount of Milk – Too little milk in your frothing pitcher will cause splashing when
you turn on the steam arm; too much milk will cause overflow and make a huge
mess. The pitcher must be filled between 1/3 and ½full to have the maximum
capacity for properly steaming milk. If your pitcher has a spout, fill it to half an inch
below where the spout starts.
Stretching the milk –Refers to the initial heating of the milk and the forceful
introduction of air into the milk (using the steam wand pressure) – stretching the
consistency of the milk. Stretching continues until the milk reaches an approximate
temperature of 100 degrees (body temperature).
Texturizing the milk – Refers to the next phase of frothing whereby the steam wand
is submerged in the milk and the pressure continues to roll the milk. The process
breaks down the large air bubbles into tiny air bubbles which then creates the
smooth and creamy texture that is most desirable.
As you face your espresso machine, point the steam arm over your drip tray and
open up the steam valve in order to purge out any unwanted water that may have
collected inside the wand due to condensation –you do not want that added to your
delicious beverage! Next, position the steam arm so it is facing directly toward you
and slightly angle it 45 degrees from the base.
Holding your half-filled steam pitcher with the handle facing you, submerge the tip of
the steam wand approximately an inch below the surface of the cold milk. Your
pitcher bottom should be parallel with the countertop. The steam arm should gently
rest in the spout of the steam pitcher. Now slightly tilt the pitcher left, keeping the
arm away from the side of the pitcher. Open the steam valve completely and
position the pitcher so the tip is just below the surface of the milk. This action
Technique

creates the ‘stretching’ of the milk –in other words, adding air to the milk. When
done properly, the sound you hear at this point resembles ‘sucking’. You continue
this until the milk reaches an approximate temperature of 100 degrees.
After your milk has reached this ‘body temperature’, submerge the tip of the steam
arm approximately one inch below the surface of the milk. This process continues to
roll the milk over itself again and again –breaking the large air bubbles into tiny air
bubbles –resulting in a new, creamy and sweeter, texture of the milk. When your
milk has reached approximately 155 degrees –turn the steam valve off.
•When turning the steam valve off, always keep the tip under the surface of the
milk for approximately 3 seconds. If you pull it out too soon, you will destroy
the nice velvety micro-foam.
•While texturizing the milk, if you lower the tip too far into the milk you create
turbulence rather than rolling. Turbulence will not make micro-foam.
•If there are a few bubbles in the milk after you have finished, wait 5-10
seconds to allow all the remaining bubbles to surface, then simply tap the edge
of the pitcher on the counter and swirl the milk slightly and they will disappear.
This is often a good time to purge your steam arm and wipe it down.
•Be sure to keep your steamed milk moving/swirling until you are ready to pour
since milk has a natural tendency to separate.
Backflushing is a vital maintenance procedure you must follow to help keep your
machine running flawlessly for years to come. There are two types of
backflushing: one with plain water, and the other with espresso machine cleaner.
Helpful Tips
Regular Maintenance

Plain water backflushing should be done at least once a week, however if you
are so inclined, feel free to backflush with plain water as often as you like.
To backflush, you use the portafilter’s blank insert (the round stainless steel disk
without holes). To remove your single or double portafilter basket, use the blank
portafilter insert. Turn it upside down and use its edge to pry the basket out of
one of your portafilters. (If you always make double espressos, you may choose
to keep the blank portafilter insert in your other portafilter so you always have one
ready.) Next, place the blank insert into the portafilter and slap it hard with the
palm of your hand to secure it in place. To perform a plain water backflush, place
the portafilter into the group and snug it firmly. Next, raise the brew lever all the
way up for 15 seconds, and then lower it all the way down. Water will forcefully
discharge out of the bottom of the group into the drip tray; this is normal. Repeat
three to five times.
Backflushing with espresso machine cleaner is the same procedure as above
with a few minor differences. The first difference is backflushing with espresso
machine cleaner only needs to be done approximately once a month or every 35-
50 espressos. I don't recommend backflushing with cleaner more often than once
every three weeks since overuse will remove oils that lubricate the brew lever and
valves. You can water backflush as often as you prefer.
To begin, place 1/3 of a teaspoon of espresso machine cleaner into the blank
portafilter insert, then lock the portafilter into the group. Now follow the same
procedure as above until the cleaner is dissolved and the water runs clear (about
5-10 flushes). Remove the portafilter from the group and rinse thoroughly, then
take a damp cloth and wipe the underside of the group. After you have finished
this procedure, I recommend you pull a shot of espresso and dispose of it to cure
the group. You're finished and ready for another month of espresso.
Note: I only recommend using either Urnex Full Circle Equipment Wash, Cafiza,
or Puro Cafe because they are specially formulated for this purpose. The use of
other cleaners may affect the performance of your machine and could even
damage it.

Enjoy your espresso machine and remember, should you have any
questions, either visit our website or contact us through phone or email.
Please remember: Save the shipping carton and all the packing material
that came with your machine. This is very important should you need to
return your machine to us. If you do need to send your machine back for
any reason, you must first call our service department.
Thank you again for your business.
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