Breville the Infuser Livret D'instructions page 20

PAGE HEADER..... COFFEE MAKING TIPS & PREPARATION
• If the espresso starts to drip but doesn't
flow after approximately 15 seconds,
then you have either over dosed the filter
basket and/or the grind is too fine. This is
an OVER EXTRACTED shot.
The flavor 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.
TEXTURING MILK
• There are two phases to texturing milk.
The first is stretching the milk to aerate
it and the second is swirling the milk
to make it silky smooth. These two
operations should blend into one.
• Always start with fresh cold milk.
• Fill the jug just below the "V" at the
bottom of the spout.
• Position the steam wand tip over the
drip tray and turn the STEAM/HOT
WATER dial to the steam position.
The STEAM/HOT WATER light will
flash to indicate the machine is heating
to create steam. During this time,
condensed water may purge from the
steam wand. This is normal. When
the STEAM/HOT WATER light stops
flashing the steam wand is ready for use.
NOTE
When the machine creates steam, a
pumping noise can be heard. This is
the normal operation of the 15 bar
Italian pump.
20
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• Before inserting the steam wand into
the milk, pause the steam by returning
the STEAM/HOT WATER dial back to
the STANDBY position. Quickly insert
the steam wand tip ¼-¾" (1-2cm) below
the surface of the milk, close to the right
hand side of the jug at the 4 o'clock
position. Then quickly turn the
STEAM/HOT WATER dial back to
the steam position. Pausing the steam
avoids the milk splashing out of the
jug (this pause function lasts for
6 seconds only).
• Keep the 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 tip to the
surface of the milk & start to introduce
air into the milk. You may have to gently
break the surface of the milk with the tip
to get the milk spinning fast enough.
• Keep the 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 of milk
spinning. The milk is at the correct
temperature (140-149°F or 60-65°C)
when the jug is hot to touch.
• Turn off steam BEFORE taking the tip
out of the milk.
• Set the jug to one side, immediately turn
steam on to purge out any residual milk
from the steam wand, then wipe steam
wand with a damp cloth.
• Tap the jug on the bench to collapse
any bubbles.
• Swirl the jug to "polish" and re-integrate
the texture.
• Pour milk directly into the espresso.
• The key is to work quickly, before the
milk begins to separate.