Sunbeam BARISTA PLUS EMM5400 Instrucciones de instalación

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

MAX

2.8 L

1 L

MIN

INSERT

2. TURN

1. ALIGN

& INSERT

MAX

2.8 L

1 L

MIN

INSERT

THERMOBLOCK

58MM CAFÉ GROUP HEAD

INSERT

THERMOBLOCK

58MM CAFÉ GROUP HEAD

INSERT

THERMOBLOCK

58MM CAFÉ GROUP HEAD

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

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

STEAM

60-70°C

HOT

WATER

ONE CUP TWO CUP

TWO CUP

ONE CUP

INSERT

THERMOBLOCK

58MM CAFÉ GROUP HEAD

ONE CUP TWO CUP

TAMP FORCE

10-15Kg

TAP & GO

CONICAL BURR GRINDER

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.

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

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

STEAM

60-70°C

HOT

WATER

ONE CUP TWO CUP

TWO CUP

ONE CUP

INSERT

THERMOBLOCK

58MM CAFÉ GROUP HEAD

ONE CUP TWO CUP

TAMP FORCE

10-15Kg

TAP & GO

CONICAL BURR GRINDER

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

MAX

2.8 L

1 L

MIN

INSERT

2. TURN

1. ALIGN

& INSERT

MAX

2.8 L

1 L

MIN

INSERT

THERMOBLOCK

58MM CAFÉ GROUP HEAD

INSERT

THERMOBLOCK

58MM CAFÉ GROUP HEAD

INSERT

THERMOBLOCK

58MM CAFÉ GROUP HEAD

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

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^^

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