Breville VCF125 Manual de usuario

Mini Barista Espresso Machine

VCF125

FEATURES OF YOUR MINI BARISTA

Mini BARISTA

Two CupsOne CupCleaning Pin

58mm Dual Wall Filter Baskets

Steam Wand

Dual Wall Filter

Basket Pin

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.

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.

FEATURES OF YOUR MINI BARISTA

DUAL

WALL

15 BAR

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.

- 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

Min

MAX

MIN

READY

INSERT

THERMOBLOCK

58MM CAFÉ GROUP HEAD

ONE CUP TWO CUP

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

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

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.

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

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.

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

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