Sunbeam BARISTA PLUS EMM5400 Installation instructions

BARISTA MAX
GRINDER
MANUAL SHOT CLEAN
1. ALIGN
& INSERT
Let’s Get You Started
Espresso Extraction Guide
BARISTA PLUS
MAX
2.8 L
1 L
MIN
BARISTA MAX
GRINDER
MANUAL SHOT CLEAN
TWO CUP
20
MAX
2.8 L
1 L
MIN
INSERT
2. TURN
1. ALIGN
& INSERT
MAX
2.8 L
1 L
MIN
S
INSERT
THERMOBLOCK
58MM CAFÉ GROUP HEAD
S
INSERT
THERMOBLOCK
58MM CAFÉ GROUP HEAD
S
INSERT
THERMOBLOCK
58MM CAFÉ GROUP HEAD
S
BARISTA MAX
MANUAL SHOT
TAP & GO
GRINDER
CLEAN
GRINDER
TURN
CLOCKWISE =
FINER GRIND
FINER GRIND =
LONGER GRIND
TIME & SLOWER
EXTRACTION
TURN
ANTI-CLOCKWISE =
COARSER GRIND
COARSER GRIND =
SHORTER GRIND
TIME & FASTER
EXTRACTION
Tamp Force
10-15kg
Two Cup
20-22g
One Cup
13-15g
20
GRIND
SETTING
2.TURN TO SET
FRESH
GRIND
SETTING
ON / OFF
1 Min
Heat Up
THERMOBLOCK
58MM COMMERCIAL GROUP HEAD
TWO CUP
HOT
WATER
Fill with cold water from the tap and insert
into position. For best espresso results,
use room temperature filtered water.
Insert & turn Hopper to set Grind Setting.
As a starting point try Grind Setting 20.
Note: For further Grind Setting adjustment see Extraction Guide.
Fill with roasted
coffee beans.
Press ON/OFF BUTTON.
LIGHT pulses =
heating up.
Insert Two Cup
Filter Basket into
Group Handle.
Insert Group Handle
into Group Head ,
turn to centre.
Press TWO CUP BUTTON.
Allow water to run
through until it stops.
Turn DIAL to
HOT WATER and
run for 20 sec.
5. Start Up 6. Prime Machine
2. Insert Top Burr1. Wash & Dry Parts
3. Insert & Set Bean Hopper 4. Fill & Insert Water Reservoir
Everything you need to know after unboxing your
new coffee machine. Scan the QR Code to watch
the Quick Start Guide and other how-to videos. EMM5400
Wash the Milk Jug , One & Two Cup Filter Baskets , Group Handle ,
Bean Hopper , Top Burr , Tamper and Water Reservoir in warm
water with a mild detergent. Rinse & allow thorough air drying.
Use the two handles to insert Top Burr.
Arrows should align when seated correctly.
Place handles down , one on each side.
Note: Turning Group Handle might be tight for first few uses.

Making Your First Café Style Coee
RETURN
MAX
4°C
FILL
MAX
STEAM
PAUSE
FINGER
WIDTH
12
3
STEAM
60-70°C
HOT
WATER
ONE CUP TWO CUP
TWO CUP
ONE CUP
OR
INSERT
THERMOBLOCK
58MM CAFÉ GROUP HEAD
ONE CUP TWO CUP
OR
TAMP FORCE
10-15Kg
S
TAP & GO
CONICAL BURR GRINDER
S
TAP & GO
CONICAL BURR GRINDER
SLIDE IN
FROM ABOVE
INSERT
2. TURN
1. ALIGN
& INSERT
THERMOBLOCK
58MM COMMERCIAL GROUP HEAD
CENTRE
BANG
INSERT
1. TURN
2. REMOVE
PUSH
DOWN
4. Tamp
7. Espresso Extraction
2. Dose Coffee Grinds 3.
8.
1. Select Filter Baskets
Select either:
- 1 Cup (Single Shot) Filter Basket
- 2 Cup (Double Shot) Filter Basket
Press either:
- ONE CUP BUTTON = 30mL shot.
- TWO CUP BUTTON = 60mL shot.
6. Insert Group Handle5. Wipe Edge
9. Remove Coffee Cake
Extraction begins
and will
automatically stop.
Use the guide below to help you make café style coffee in under 3 minutes.
For help improving espresso extraction, see guide on back page.
Push down Group
Handle to grind
into Filter Basket.
For grind settings 16 - 20:
1 cup (single shot) = 13-17
secs grind time
2 cup (double shot) = 19-23
secs grind time
The higher the grind setting,
the shorter the grind time. The
lower the grind setting, the
longer the grind time.
For optimal extraction,
aim for 20 - 30 secs pour
time for both single shot
and double shot pours.
Group Handle will sit
flat , unsupported , in
the Grinding Cradle.
Insert Group Handle
into Grinding Cradle.
- One Cup = 13-15g coffee grinds.
- Two Cup = 20-22g coffee grinds.
Evenly tamp (press) grinds to level indicated.
Wipe away any
excess grinds to
clear edges.
Group Handle
should be in the
centre position.
Keep Group Handle
flat , align , insert &
turn into Group Head .
Remove spent
(used) coffee cake
from Group Handle.
Turn Group Handle
and remove from
Group Head.
Coffee Dose
Feedback
Shot / Pour
Time

Making Your First Café Style Coee
RETURN
MAX
4°C
FILL
MAX
STEAM
PAUSE
FINGER
WIDTH
12
3
STEAM
60-70°C
HOT
WATER
ONE CUP TWO CUP
TWO CUP
ONE CUP
OR
INSERT
THERMOBLOCK
58MM CAFÉ GROUP HEAD
ONE CUP TWO CUP
OR
TAMP FORCE
10-15Kg
S
TAP & GO
CONICAL BURR GRINDER
S
TAP & GO
CONICAL BURR GRINDER
SLIDE IN
FROM ABOVE
INSERT
2. TURN
1. ALIGN
& INSERT
THERMOBLOCK
58MM COMMERCIAL GROUP HEAD
CENTRE
BANG
INSERT
1. TURN
2. REMOVE
PUSH
DOWN
For a detailed step by step coffee making guide see User Guide pages 10-13.
For coffee making tips see User Guide pages 14-17.
Visit Sunbeam Coffee Hub for online barista tutorials.
10. Prep Milk Jug 11. Before Texturing Milk
14. Purge & Clean Steam Wand
13. Milk Texturing12. Position Steam Wand
16. Clean Up15. Pour Milk
Barista Tip:
For best
milk texturing
results, ensure
steam has first
heated up
(STEAM LIGHT
fully ON).
You will hear
the Pump start.
Pour milk in one
steady motion.
Wipe Steam Wand
& Tip with a damp
cloth.
Turn DIAL to HOT WATER for 1-2 sec.
Milky water will come out of Steam Wand.
Return DIAL to vertical position.
Wash parts with
warm water.
Insert Steam Wand Arm at 12 o'clock.
Tip at 3 o'clock, finger width from edge
and just below the surface of the milk.
Some water
may come out of
the Steam Wand.
STEAM LIGHT is ON =
steam ready. Pause
steam by returning DIAL.
Fill Jug with cold milk just
below the bottom of the
Spout. Insert thermometer
into jug and attach clip.
Turn DIAL to STEAM.
STEAM LIGHT flashes
= heating up.
Turn DIAL back to
STEAM position to
start texturing milk.
Milk ready when Thermometer
reaches red optimal zone (60 -
70ºC) or when Milk Jug base is
too hot to touch for 3 secs.
Return DIAL to
vertical position.

BARISTA MAX
GRINDER
MANUAL SHOT CLEAN
1. ALIGN
& INSERT
Let’s Get You Started
Espresso Extraction Guide
BARISTA PLUS
MAX
2.8 L
1 L
MIN
BARISTA MAX
GRINDER
MANUAL SHOT CLEAN
TWO CUP
20
MAX
2.8 L
1 L
MIN
INSERT
2. TURN
1. ALIGN
& INSERT
MAX
2.8 L
1 L
MIN
S
INSERT
THERMOBLOCK
58MM CAFÉ GROUP HEAD
S
INSERT
THERMOBLOCK
58MM CAFÉ GROUP HEAD
S
INSERT
THERMOBLOCK
58MM CAFÉ GROUP HEAD
S
BARISTA MAX
MANUAL SHOT
TAP & GO
GRINDER
CLEAN
GRINDER
TURN
CLOCKWISE =
FINER GRIND
FINER GRIND =
LONGER GRIND
TIME & SLOWER
EXTRACTION
TURN
ANTI-CLOCKWISE =
COARSER GRIND
COARSER GRIND =
SHORTER GRIND
TIME & FASTER
EXTRACTION
Tamp Force
10-15kg
Two Cup
20-22g
One Cup
13-15g
20
GRIND
SETTING
2.TURN TO SET
FRESH
GRIND
SETTING
ON / OFF
1 Min
Heat Up
THERMOBLOCK
58MM COMMERCIAL GROUP HEAD
TWO CUP
HOT
WATER
New Burrs are bedding in during the first few uses.
The Grind Setting may require incremental adjustments
before you reach your optimum espresso extraction.
It is normal for the correct dose of coffee grinds to
appear overfilled in the Filter Basket before tamping.
Evenly tamp (press) coffee grinds to the level indicated.
Consistent Grind Dosage & Tamp Force
Adjust Grind to Improve Extraction
This guide will help to improve espresso extraction,
to achieve great tasting coffee, every time.
Pour^Extraction too fast
Pours for under 15 sec
Steady-flow extraction
Pours for 20-30 sec
Extraction too slow
Pours for 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
(Adjustable on grinder)
Too coarse Just right Too fine
Dosage^^^ Not enough grinds.
Grind for longer.
One Cup = 13-15g (13-17secs grind time)
Two Cup = 20-22g (19-23 secs grind time)
Too many grinds.
Grind for shorter.
Tamp
Not enough tamp force
Tamp firmer
Too much tamp force
Tamp lighter
^ Ensure coffee beans are fresh. ^^Old coffee beans no matter the Grind Setting will have a fast extraction and
will produce an under extracted tasting espresso. ^^^ Grind time estimates are based on grind setting 16-20.
The higher the grind setting, the shorter the grind time. The lower the grind setting, the longer the grind time.
Under Extraction Optimum Extraction Over Extraction
Just right-firm force
10-15Kg of force
3679_B_QSG
Grind Size^^