KitchenAid 97845, 5KES2102AFP User Manual

5KES2102A

ESPRESSO MACHINE INSTRUCTIONS ESPRESSO MACHINE SAFETY

TABLE OF CONTENTS

ESPRESSO MACHINE SAFETY Important safeguards �� 3

Electrical requirements �� 4

GETTING TO KNOW YOUR ESPRESSO MACHINE Parts and accessories �� 5

ASSEMBLING THE ESPRESSO MACHINE Preparing the Espresso Machine for use ��6

Washing the water reservoir ��6 Connecting the Espresso Machine �� 7

OPERATING THE ESPRESSO MACHINE

Rinsing and lling the boilers �� 7

Warming the boilers ��8 Brewing espresso �� 9 Frothing and steaming milk ��13 Dispensing hot water�� 15

TIPS FOR GREAT RESULTS

What is espresso? �� 16

Overextraction and underextraction�� 16

Before brewing: the elements of great espresso �� 16 Espresso brewing technique �� 17

Proper tamping technique �� 18 Espresso extraction technique �� 20 Barista tips �� 21 Preparing Cappuccino �� 21 Preparing Café Latte ��21 Glossary of espresso drinks �� 22

Glossary of Espresso Machine parts �� 23

CARE AND CLEANING

Cleaning the Espresso Machine �� 24 Cleaning the frothing arm and nozzle �� 24 Cleaning the housing, lters, drip tray, drip plate, reservoir, and pitcher �� 25 Cleaning the shower screen �� 26 Priming after long periods of non-use �� 27 Descaling ��27

TROUBLESHOOTING �� 29

For more information on this and other products, join us in the kitchen at www.kitchenaid.com.au.

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IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always be followed, including the following:

1. Read all instructions�

2. To protect against risk of electrical shock, do not put

Espresso Machine in water or other liquid�

3. Close supervision is necessary when any appliance is used by

or near children� Children shall not play with the appliance�

Cleaning and user maintenance shall not be made by

children without supervision�

4. This appliance is not intended for use by persons with reduced physical, sensory or mental capabilities, or lack of experience and knowledge, unless they have been given

supervision or instruction concerning use of the appliance in

a safe way and understand the hazards involved by a person responsible for their safety.

5. Unplug from the outlet when not in use, before putting on or taking off parts, and before cleaning. Allow to cool before putting on or taking off parts, and before cleaning.

6. Avoid contacting moving parts.

7. Do not use outdoors�

8. Do not let cord hang over edge of table or counter.

9. Do not place on or near a hot gas or electric burner, or in a

heated oven�

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10. The use of accessory attachments not recommended by the

appliance manufacturer may result in re, electric shock, or

personal injury�

11. Do not operate any appliance with a damaged cord or plug, or after the appliance malfunctions, or is dropped or damaged in any manner� Return appliance to the nearest

Authorized Service Facility for examination, repair, or

electrical or mechanical adjustment�

12. Always turn the appliance off, then plug cord into the wall

outlet� To disconnect, turn the appliance off, then remove plug from wall outlet�

13. This appliance is intended to be used in household and similar applications such as:

- staff kitchen areas in shops, ofces and other working

environments

- farm houses;

- by clients in hotels, motels and other residential type environments;

- bed and breakfast type environments

14. Use extreme caution when using hot steam�

SAVE THESE INSTRUCTIONS

Electrical requirements

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Voltage: 220-240 Volts A.C. only

Frequency: 50/60 Hz

Wattage: Max. 1300 W

NOTE: If the plug does not fit in the outlet, contact a qualified electrician� Do not modify the plug in any way� Do not use an adapter�

Do not use an extension cord� If the power supply cord is too short, have a qualified electrician or serviceman install an outlet near the appliance�

GETTING TO KNOW YOUR ESPRESSO MACHINEESPRESSO MACHINE SAFETY

Parts and accessories*

Espresso temperature gauge

Cup rail

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On/Off Power button

On indicator light

Espresso button

Brew head

Portalter

Frother temperature gauge

Filter baskets

Hot water button

Steam dial

Frothing arm

Water tank

Frothing nozzle

Drip plate (sits inside Drip tray)

Frothing pitcher

Coffee scoop and Shower-screen brush

Tamper

* For a glossary describing the parts of the Espresso Machine, see the “Tips for great

results” section�

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Preparing the Espresso Machine for use

Place the Espresso Machine on a clean,

1

dry, level surface�

Washing the water reservoir

Lift the reservoir slightly, then remove

1

by pulling the bottom of the reservoir

from the Espresso Machine�

Align the three rail posts with the holes

2

on top of the Espresso Machine� Then press the rail posts firmly into the holes�

Wash the reservoir in hot, soapy

2

water and rinse with clean water� The

reservoir can also be washed in the top

rack of the dishwasher�

Place the reservoir back into the

3

Espresso Machine, making sure the

water tubes are placed inside the reservoir. The ribs on the bottom

of the reservoir fit into the grooves

on the base of the machine.

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ASSEMBLING THE ESPRESSO MACHINEASSEMBLING THE ESPRESSO MACHINE

Connecting the Espresso Machine

Insert the end of the electrical cord without

prongs into the cord receptacle in the back of

the Espresso Machine� Plug the other end of the cord into a grounded outlet�

OPERATING THE ESPRESSO MACHINE

English

Rinsing and lling the boilers

The boilers need to be filled and rinsed before the Espresso Machine is used for the first time. The boilers will also need to be filled when:

- the Espresso Machine is not used for a prolonged period

- the water reservoir runs dry during use (this can damage the Espresso Machine)

- multiple beverages are steamed without brewing espresso or dispensing hot water

Remove the reservoir and rinse with

1

fresh cold water, empty, and place back

onto the Espresso Machine�

IMPORTANT: Distilled water or mineral water can damage the Espresso Machine� Do

not use either to brew espresso.

Slide the water reservoir left or right to

2

expose the top, and fill with fresh cold

water to the “max fill” line.

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Warming the boilers

Make certain the steam dial is closed by

1

rotating it clockwise as far as possible.

Place a coffee cup underneath the brew

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head� Do not attach the portafilter to

the brew head.

Press and hold the On/Off power

2

button until the ON indicator lights up. The dual boilers will begin heating, and the Espresso and Hot Water functions will begin to operate.

Press the Espresso button to activate

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the water pump and fill the brewing boiler with water. After a few seconds, water will flow from the brew head.

When the cup is full, press the

Espresso button again to stop the water pump. The brewing boiler is

now ready for use�

Place the frothing pitcher under the

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nozzle of the frothing arm�

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Slowly open the Steam dial by turning it

6

counter-clockwise; press and hold the

Hot Water button to activate the water pump and fill the frothing boiler. After

a few seconds, water will start flowing from the nozzle�

OPERATING THE ESPRESSO MACHINEOPERATING THE ESPRESSO MACHINE

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When the pitcher is about half full,

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release the Hot Water button and close the Steam dial by rotating it clockwise until it stops. The frothing boiler is now

ready for use�

NOTE: Do not press the Espresso or Hot Water buttons without water in the reservoir.

Damage to the water pump may occur�

If no espresso is desired at this time,

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press the On/Off Power button to turn

the Espresso Machine off�

Brewing espresso

Brewing perfect espresso is a skill that takes time to learn on any manual Espresso Machine� Your first attempts may need perfecting in order to produce the perfect consistency, smooth flavor and golden crema you expect� Practice consistently for a couple of weeks

with this Espresso Machine, and you will soon produce a perfect cup every time. For better results when brewing espresso, see the “Tips for great results” section to fine tune your brewing technique.

Make certain the water reservoir has

1

an adequate supply of water (the water

level should be between the “max” and “min” fill lines).

*Paper coffee pods are available for purchase at specialty coffee shops, or online.

Select the small or large capacity filter

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basket. Use the small capacity basket for

a single shot of espresso (23�35 g), and

the large capacity basket for a double shot (56.7 g). The small capacity basket can be used with paper coffee pods*.

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Press the filter basket into the

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portafilter until it snaps into place� Do not fill with coffee at this time�

Position the portafilter underneath the

4

brew head and align the handle with

the arrow on the left side�

Raise the portafilter into the brew head

5

and tighten it with a firm twist to the right� When in place, the handle will point forward or slightly to the right�

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Press and hold the On/Off power

6

button until the ON indicator lights up.

OPERATING THE ESPRESO MACHINEOPERATING THE ESPRESSO MACHINE

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Wait until the Espresso Machine has

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reached operating temperature; this will take approximately 6 minutes� When

the boiler temperature gauge needle climbs into the “ready” zone, the Espresso Machine is ready to brew.

Using the tamper, tamp the coffee

9

down firmly with a twisting motion� Make sure the surface of the coffee is

as level as possible. See “Leveling” and “Tamping” chapters in the “Tips for

great results” section for details�

Remove the portafilter from the brew

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head by moving the handle to the left.

Place one level measure of ground coffee (or a paper coffee pod) in the

small filter basket, or two measures of ground coffee in the large filter basket.

Be sure to use a fine espresso-style grind for your coffee�

Sweep any excess grinds from the rim

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of the portafilter, and insert into the

brew head.

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Place one or two espresso cups

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on the drip plate under the spouts of the portafilter� Press the Espresso

button, and espresso will start to flow

into the cups�

NOTE: Do not remove the portafilter when brewing.

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When the desired amount of espresso

has been brewed (30 ml using the small filter basket or 59 ml using the large filter basket), press the Espresso button to stop brewing.

The Espresso Machine is equipped

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with a 3-way solenoid valve that instantly releases pressure in the

brew group when the water pump is switched off, so the portafilter can be removed immediately after brewing. Remove the portafilter by moving the

handle to the left� Knock the used

coffee grounds out of the filter basket

into a waste container�

NOTE: When knocking coffee grounds from the filter basket, avoid striking the portafilter handle�

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After removing the portafilter, place

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a cup under the brew head and press the Espresso button for a second or

two� This cleans the shower screen and flushes out any coffee oils and grounds that have migrated into the

brew head.

OPERATING THE ESPRESSO MACHINEOPERATING THE ESPRESSO MACHINE

Frothing and steaming milk

Frothing and steaming milk requires a bit of practice, but you’ll be surprised how quickly your skills will develop. The Espresso Machine gives you all the tools you need: a 325 ml

stainless steel pitcher shaped especially for frothing (with a spout perfectly designed for

latte art), a frothing arm that adjusts horizontally and vertically for a comfortable working position, a frothing nozzle designed to enhance frothing, and a Steam Dial that lets you

precisely control the volume of frothing steam�

English

Press and hold the On/Off power

1

button until the ON indicator lights up.

Fill the frothing pitcher 1/3 full with

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cold milk�

Wait until the Espresso Machine has

2

reached operating temperature; it may take approximately 6 minutes� When

the frothing boiler temperature gauge needle climbs into the “ready” zone,

the Espresso Machine is ready to froth�

With the frothing arm pointed into an

4

empty cup, open the Steam dial for a

moment to purge excess water from

the line. To open the Steam dial, turn

it slowly counter-clockwise� To close

the Steam dial, rotate it clockwise until

it stops�

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With the Steam dial closed,

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adjust the frothing arm so it’s in a comfortable working position, and submerge the tip of the frothing nozzle just below the surface of

the milk in the frothing pitcher�

Slowly open the Steam dial by turning

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it counter-clockwise� The further

the Steam dial is rotated, the greater volume of steam will be released. Tilt

the pitcher to one side to create a whirling motion in the milk, keeping the

tip of the frothing nozzle about 6.4 mm below the milk’s surface.

As the froth expands, it is necessary

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to lower the pitcher� This is called the stretching phase of frothing� When the

frothed milk has expanded to about 3/4

the volume of the pitcher, lower the frothing nozzle into the pitcher to finish steaming (heating) the milk�

To avoid splattering, close the Steam

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dial by turning it clockwise until it stops before removing the frothing arm from

the milk�

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Keep the pitcher tilted to maintain a

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whirling motion in the milk. Steam the milk until it’s between 60 and 73.9°C. (At these temperatures, the pitcher will be very warm to the touch.) Avoid scalding the milk, which occurs at 79.4°C.

NOTE: KitchenAid recommends using a standard kitchen thermometer to determine when the milk reaches 60°C -73.9°C when learning to steam milk� Typically the pitcher is almost too hot to touch when this temperature is reached�

OPERATING THE ESPRESSO MACHINE OPERATING THE ESPRESSO MACHINE

Dispensing hot water

Hot water can also be dispensed from the frothing arm. This provides a convenient way to make Americanos, tea, or hot chocolate. Filling a demitasse with hot water is also a great way to warm it before brewing espresso.

NOTE: Always dispense hot water into an empty container – dispensing into a cup or

pitcher containing other ingredients may cause splattering�

English

Press and hold the On/Off power

1

button until the ON indicator lights up.

With the frothing arm pointed into an

3

empty cup, open the Steam Dial by

turning it slowly counter-clockwise�

Then press and hold the Hot Water button to dispense water.

NOTE: Residual frothing steam may exit the nozzle before water dispenses. It may take several seconds for water to begin flowing from the nozzle.

Wait until the Espresso Machine has

2

reached operating temperature; this will take approximately 6 minutes�

When the frothing boiler temperature gauge needle climbs into the “ready”

zone, the Espresso Machine is ready to dispense hot water�

When the desired amount of water has

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been dispensed, release the Hot Water button and close the Steam dial by

turning it clockwise until it stops�

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What is espresso?

Espresso began as an attempt in the 1800s to quickly brew coffee on demand, by the

cup� The goal was to serve the freshest,

most flavorful coffee possible and avoid the burned, stale taste of coffee kept warm on a stovetop. To speed the brewing process,

coffee pioneers struck upon the idea of forcing water through the grounds under

pressure. Steam was initially used to supply the pressure, followed by compressed

air, lever operated pistons, and finally, the electric water pump�

Through the decades, the elements of

espresso brewing were tested and refined

Overextraction and underextraction

Brewing great espresso takes an understanding of what actually winds up in the cup when coffee is exposed to water� Roughly 30%

of a roasted coffee bean is made of water soluble compounds. 20% of those compounds

dissolve fairly easily, while the remaining 10%

take a little more work – which is a good thing, because that less-soluble 10% is acidic, bitter, and generally unpleasant. The goal of all

coffee making is to extract the easily dissolved oils and compounds while leaving the rest in the grounds�

If ground coffee steeps in water too long,

all the soluble compounds will be extracted, which makes for a very bitter brew. This

to produce the standards we have today:

28�35 grams of true espresso comes from exposing 7 grams of finely ground and packed coffee to 90�6-96�1º C water under

9 bars of pressure. In a brief 25 seconds,

most of the highly flavorful coffee aromas

and oils are extracted, while the more bitter compounds and off-tastes are left behind.

When the ground coffee is fresh and the

brewing is done well, the pressurized brew

water emulsifies the coffee oils into the golden foam called crema, which crowns the espresso shot with ultimate flavor and aroma�

is called overextraction� The opposite of overextraction is underextraction, which occurs when coffee is not exposed to

the brew water long enough, leaving the

essential flavors and aromas locked in the grounds� Underextraction results in coffee that is weak in taste�

Whether brewed coffee is overextracted,

underextracted, or just right depends on several factors, including the ratio of coffee

to brew water, the fineness of the grind, the brewing temperature, and the length of time the water is in contact with the coffee. All

these factors are either directly or indirectly

affected by the barista’s technique.

Before brewing: the elements of great espresso

Before the espresso machine is even plugged

in, you’ll need several elements to produce

great coffee�

Fresh Coffee Beans

Great coffee can only come from fresh

coffee beans, properly roasted. Many baristas recommend buying beans roasted

no darker than a medium roast, the color of

which appears as an even chocolate brown.

This roast preserves the natural sugars and

avor of the bean, which sets the stage for excellent espresso. A medium roast is the darkest a bean can be roasted without oils

developing on the surface�

Darkly roasted beans – which appear dark

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brown or nearly black – look great, but the

extra roasting overwhelms the more delicate

coffee avors and caramelizes any sugars. A heavy “roasted” coffee avor, often bitter

and sharp, will predominate with a dark roast�

To preserve the freshness of coffee beans:

Keep beans in an opaque, air-tight

container and store them in a cool, dry place� Refrigeration is not recommended, as condensation tends to form on the

beans whenever the container is opened. Freezing can help preserve beans stored for an extended period, but it will also impair avor.

TIPS FOR GREAT RESULTSTIPS FOR GREAT RESULTS

Great Tasting Water

An often overlooked element of great espresso is the brew water. If you don’t enjoy the avor of your tap water, don’t use it to brew espresso – use bottled, puried water instead. Since it doesn’t take long for fresh water to acquire a “at” quality and taste, it’s also a good idea to change the water in the reservoir often and rell the boilers after a long period of non-use.

Do not use mineral water or distilled water –

they can damage the Espresso Machine�

Espresso brewing technique

Brewing Temperature

Water temperature and temperature consistency have a direct impact on the

avor of espresso. Great espresso comes from brewing at an optimum temperature, ideally between 90.6 and 93.3°C. Modern boilers and thermostats excel at producing and maintaining the right temperature, but

there is a complicating factor that is a major

concern for baristas: maintaining heat in the brew group.

If water is pumped from the boiler at a near perfect 93° C, but ows into a portalter that’s at room temperature, the water will cool dramatically – and the actual brewing temperature will be far less than what the best espresso requires. If the water temperature drops below 90.6º C, the espresso might still exhibit good crema, but it will acquire a distinctly bitter or sour note.

Proper Brewing Temperature:

• Always attach the portalter (with lter basket) to the brew head when the

espresso machine is heating� This warms

the lter.

• Always wait until the boilers are fully heated before brewing – approximately

6 minutes�

• Dose and tamp your coffee quickly, and

brew immediately. This prevents the portalter from cooling signicantly.

• Never rinse the portalter with cool water if you are brewing additional shots. After knocking the old grounds from the lter, wipe leftover grounds from the basket with a clean towel. Make sure the lter basket is dry before adding more

coffee�

The Right Grind – and Grinder

Espresso demands a very ne, very

consistent grind� Blade grinders and

inexpensive burr grinders usually fall short

when it comes to producing the grinds

needed for outstanding espresso. The best espresso requires a quality burr grinder which will maximize the avor and aroma of espresso by producing an extremely

consistent grind with very little frictional heating�

• Keep the empty portalter attached to

the brew head when you’re engaged in

other tasks, like grinding or frothing�

• Warm a cup or demitasse by placing

it on top of the Espresso Machine before brewing. Cups can also be heated instantly with a shot of steam from the frothing arm�

The Espresso Machine is designed to

provide an optimum brewing temperature. Dedicated dual boilers eliminate the temperature uctuations common with single boiler designs when alternating between brewing and frothing. The nickelplated brass brew group heats quickly, and is commercial-size for a very good reason: commercial-size groups retain heat better

than smaller groups� The Espresso Machine

does its part to provide the right brewing temperature. The rest is up to the barista!

Grinding

Great espresso demands the freshest coffee, and the freshest coffee is always ground immediately before brewing. The most delicate aromatic compounds in coffee go stale within a few minutes of grinding, so grind only as much as you

intend to brew immediately.

Dosing

Dosing is the process of measuring ground

coffee into the lter basket. A single shot of espresso requires 7 grams of coffee – a double shot, twice that. If lled level with nely ground coffee, the scoop included

with the Espresso Machine is a near perfect measure for one shot of espresso�

Accomplished baristas usually don’t bother making precise measurements when dosing: they simply ll the basket nearly to the brim

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and sweep any excess coffee from the lter with their ngers, leaving exactly what they need. After you’ve had some experience

dosing, leveling, and tamping your coffee,

you’ll be able to consistently dose your coffee by sight, just like the pros.

If you’re dosing coffee without the aid of

a measuring scoop, it is important not to

overll the lter basket. Coffee needs room to expand when brewing. If the coffee is

crushed against the shower screen, it will prevent an even dispersion of water across

the lter, leading to uneven extraction and

poor espresso�

Here’s how to tell if you’re overfilling the filter basket:

• Fill the basket, level the coffee, and apply a

good tamp (see the next section, “Proper

tamping technique”)�

• Attach the portalter to the brew head,

then remove it immediately�

• If the coffee in the portalter has an

imprint of the shower screen or the shower screen screw, there is too much

coffee in the lter basket!

Leveling

Leveling the coffee after it has been dosed into the lter is a critical technique for great espresso. If the coffee isn’t evenly distributed in the lter, tamping the coffee

will create areas of high and low density�

The high pressure brew water will inevitably follow the path of least resistance, owing

heavily through the low density coffee – overextracting the bitter coffee compounds – and owing lightly through the higher density coffee, underextracting the avorful

essences� This uneven extraction results in

thin, weak, bitter espresso.

To Level Coffee In the Filter Basket:

• Make sure the lter basket is dry before adding coffee; moisture in the basket will

create a path of least resistance for the

brew water.

• After dosing the lter with coffee, level the coffee by sweeping a nger back and forth over the lter. Do not sweep in one direction only – this will cause the coffee to pile up on one side of the basket and

produce uneven extraction� Try to impart

a slight bowl shape to the coffee, with the

center lower than the sides�

• Make certain there are no gaps between

the coffee and the sides of the lter.

Tamping

Tamping compresses the coffee into a level disc (also called a puck) that provides uniform resistance to the high-pressure

brew water. Properly leveled and tamped

coffee will produce an even extraction of

coffee compounds – and great espresso. Coffee that is tamped too softly will be deformed by the brew water, resulting in uneven extraction, a fast brewing time, and

mediocre espresso� Coffee tamped too

rmly will slow the brewing time, making for a bitter, overextracted beverage.

Proper tamping technique

The tamper handle should be grasped

1

like a doorknob, with the base of the

handle firmly against the palm� When tamping, try to keep the tamper, wrist,

and elbow in a straight line.

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With the bottom of the portafilter

2

resting on a solid surface, gently press the tamper into the coffee with the goal of creating a level surface� Remove the

tamper from the filter basket with a

slight twisting motion�

TIPS FOR GREAT RESULTSTIPS FOR GREAT RESULTS

English

After removing the tamper, some grinds

3

may stick to the side of the filter basket. Tap the portafilter gently on the table

to jostle loose grinds onto the tamped coffee disc� Do not tap too hard, or the tamped coffee will dislodge or fracture�

Inspect your tamp� The coffee disc

5

should be smooth and level with no gaps between the side of the filter basket and the coffee.

Apply a second, finishing tamp (also

4

called a polishing tamp)� Press straight

down on the coffee with about 2.4 bars

of pressure, then relax the force slightly

(to about 1.4 bars) and polish the coffee by turning the tamper completely

around twice�

Measuring Tamping Pressure

1.4 bars, 2.0 bars – how do you know how

much tamping force you are actually using? Do

what the baristas do: use a bathroom scale! Place a scale on a table or countertop, and

tamp your coffee on top of it� Pretty soon, you will develop a feel for how much 1�4 or 2�0

bars of force is.

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Espresso extraction technique

Shot Volume

The brew group and boilers are heated. The fresh coffee has been ground, dosed into the portalter, expertly leveled, and precisely tamped. Now comes the moment of truth: brewing!

For the best espresso, never extract more

than a single shot (30 ml) using the small

lter basket or a double shot (59 ml) using

the large one� Brewing more will overextract

the coffee and result in thin, bitter espresso. As it pours, perfect espresso is a deep

reddish brown with a thick texture like

honey running off a spoon� It often forms what are called mouse-tails, or thin syrupy

streams. As increasingly bitter and acidic

compounds are extracted, the espresso pour

will begin to lighten; in some cases, the pour will become almost white. Expert baristas

will watch the pour carefully and quickly stop

brewing if it starts to lighten. Espresso Ristretto is espresso brewed with

less than normal shot volume� Prepare the

espresso machine to brew a double shot, but stop brewing when only 44 ml have been extracted. What you’ve done is restrict the pour to include only the most avorful and least bitter coffee oils and essences.

Extraction Rate

Decades of experience have shown that the

best espresso – whether a single or a double shot – takes about 20–25 seconds to brew.

If your espresso is brewing much faster or slower than 20–25 seconds, and your tamping technique is good, adjust the grind! Grind ner for a slower extraction rate, and coarser

for a faster one� Keep the dose and tamp the same�

Coffee is sensitive to the ambient humidity and will absorb moisture readily. This

will affect the extraction rate� In a humid environment, the extraction rate will slow down; in dry conditions, the extraction rate

will speed up. You may nd yourself adjusting the grind according to the season – or the day’s weather.

Some grinders do not allow the ne

adjustments necessary to correct the

extraction rate. The best solution is to invest in a quality burr grinder. If this isn’t possible,

experiment with the tamping pressure� Tamp with less force for a faster pour, and more force for a slower one�

The Golden Crema

A mark of ne espresso is crema, the dense golden foam of emulsied coffee oils that captures the essence of coffee avor. Good crema should be thick and cling to the side of the cup when it’s tilted; the best crema should be able to support a sprinkling of sugar for

nearly 30 seconds�

Troubleshooting Espresso As It Brews

As it pours, if your espresso… … has more of a cinnamon color, instead of

being deep brown:

• make sure your brew group and boilers are fully heated

• use a less acidic blend of coffee

…is whitish with thin brown streaks:

• review your tamping technique – the tamped coffee has fractured, or a gap has

developed between the coffee and the side of the lter basket

…is thin and fast-owing:

• review your tamping technique – the tamp may not be rm enough to provide an even resistance to the brew water

• use a ner grind

• check coffee freshness

…barely dribbles out the portalter:

• review your tamping technique – the tamp could be too rm

• use a coarser grind

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TIPS FOR GREAT RESULTSTIPS FOR GREAT RESULTS

Barista tips

When brewing multiple shots:

• Use a towel to clean and dry the lter basket before lling with coffee. This will

help to achieve even coffee extraction�

To maintain the proper brewing

temperature, it is important to keep the

brew group warm, so:

• Do not rinse the portalter with tap water – doing so will cool the lter. It’s best to

wipe leftover grounds from the lter

with a towel�

• When you’re busy with other tasks, like grinding coffee or frothing milk, keep the

empty portalter warm by attaching it to the brew head.

Preparing Cappuccino

• The Italian word Cappuccino is derived from Capuchin, an order of monks who wear garments the color of this most

popular espresso drink. A standard Cappuccino is a combination of steamed milk and espresso that’s capped with a layer of frothed milk; it’s usually served in a bowl-shaped cup of 177 to 207 ml volume.

• Clean the frothing arm and nozzle

immediately after use. See “Care and

Cleaning” section�

• Lower fat milks are generally easier to

froth. Skim milk can be tricky because it

froths very easily, with a tendency to form

large bubbles and dry peaks that mar its

texture� Ultimately, the choice of milk is a matter of experimentation and taste� The most important factors in producing a superior froth are experience and good

refrigeration: the colder the milk you use, the better.

• To prepare Cappuccino, froth and steam

the milk before brewing the espresso.

This allows the froth to gel slightly and fully separate from the milk� Once the milk is prepared, brew a single shot (30 ml) of espresso into a Cappuccino cup, then pour the frothed and steamed milk into the cup with a gentle shaking

motion. For a show-stopping ourish, top

your Cappuccino with nutmeg, cinnamon, chocolate powder, or chocolate shavings�

English

Preparing Café Latte

• A basic Café Latte is a single shot (30 ml) of espresso topped with 237 to 296 ml of

steamed milk and about 6 mm of foamed milk. Lattes are often avored with 30 to 59 ml of syrup, the most popular being

almond and hazelnut� If you use chocolate syrup and garnish the drink with whipped

cream and chocolate shavings, you’ll have that chocolate and coffee lover’s dream,

the Café Mocha�

• To prepare a Café Latte, you will need a pitcher larger than the one supplied with

the Espresso Machine. A 473 ml capacity pitcher is perfect. Fill the pitcher 1/2 full

with cold milk� The steaming technique for Lattes is almost the same as Cappuccino, except the goal is to impart a velvety texture to the milk while minimizing froth� Keep the frothing nozzle deeper in the milk so the milk

volume expands more slowly. No large bubbles or froth should form.

• Once the milk is prepared, brew the

espresso into a Latte mug, add the syrup

if any, and gently ll with steamed milk.

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Glossary of espresso drinks

Americano

177 to 237 ml of hot water added to a single

shot of espresso. This makes a superb cup

of coffee�

Café Latte

237 to 296 ml of steamed milk added to a single shot of espresso� Lattes are often

avored with 30 to 59 ml of syrup.

Café Mocha

A Café Latte with 59 to 100 ml of chocolate

syrup added, and usually topped with

whipped cream and chocolate akes. It can also be prepared without syrup using

steamed chocolate milk�

Cappuccino

A standard Cappuccino is a combination of steamed milk and espresso that’s capped with a layer of frothed milk; it’s usually served in a bowl-shaped cup of

177 to 237 ml volume� Powdered cocoa or cinnamon may be sprinkled on top as a garnish�

Classic Cappuccino

Classic Cappuccino is common in Italy, and is simply espresso topped with frothed milk�

Doppio

A double shot of espresso.

Espresso Con Panna

Espresso topped with a dollop of whipped cream�

Espresso Lungo

Espresso “pulled long” – that is, brewed

with a greater than normal shot volume� This technique produces caffeine-heavy espresso which is thinner, lighter-colored,

and less full-bodied than normal. To make Espresso Lungo, brew 44 ml using the small lter basket, or 89 ml using the large lter basket. Use a slightly coarser grind to keep the brewing time between 20–25 seconds; extending the brewing time beyond 30

seconds will make the Espresso Lungo

excessively bitter.

Espresso Lungo is often used to make

stronger-tasting Americanos or Lattes.

Espresso Macchiato

Espresso with a dab of steamed milk added to the top�

Espresso Ristretto

An espresso “pulled short” – that is, brewed with less than normal shot volume to maximize avor and minimize bitterness. For ristretto, simply brew about 22 ml using the small lter basket or 44 ml using the large basket.

Espresso Breve

Espresso with steamed half & half poured on top�

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TIPS FOR GREAT RESULTSTIPS FOR GREAT RESULTS

Glossary of Espresso Machine parts

Brew group

The part of the Espresso Machine that holds

all the working parts that allow you to brew your drink. There are two brew groups on your Espresso Machine. The rst holds the On/Off Power button, the On indicator light, the Espresso button, the brew head, and the shower-screen. The portalter attaches to this brew group. The second brew group holds the Hot Water button, the steam dial, and the frothing arm/nozzle.

Brew head

The round area that allows you to attach

the portalter when brewing espresso.

Shower-screen and Shower-screen brush

Water comes through the shower-screen at a precise speed in order to extact a perfect

shot of espresso from the lter basket. The shower-screen brush allows you to gently clean the shower-screen between uses so that the water ow is not blocked.

Portafilter

The portalter holds the lter basket lled with espresso grounds in place on the brew

head, and has a long handle for ease of use�

Filter baskets

The small lter basket brews one (30 ml) shot of espresso. The large lter basket brews 59 ml of espresso.

Tamper

This tool is used to compress or “polish” your espresso grounds in the lter basket.

Frothing arm and Frothing nozzle

The frothing arm and nozzle allow you to make steamed milk for espresso drinks� The arm adjusts horizontally and vertically, allowing you to position the nozzle in a comfortable working position. The nozzle is designed to enhance frothing�

Steam dial

Precisely controls the pressure and volume of steam coming through the frothing nozzle�

Frothing pitcher

The 325 ml stainless steel pitcher is shaped especially for frothing milk, and has a spout designed for latte art�

Espresso temperature gauge

This gauge reads the temperature of your

espresso brewing boiler, which must be

heated to the right temperature to extract a shot of espresso�

Frother temperature gauge

This gauge reads the temperature of your

steam boiler, which must be heated to the

right temperature to produce steam for frothing milk�

Drip plate and Drip tray

The drip plate sits inside the drip tray and catches any spilled espresso while the machine is in use�

Cup rail

The top of the Espresso Machine is a good

place to warm your espresso cups before

making espresso� The cup rail will keep cups from falling off the top while warming�

English

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Cleaning the Espresso Machine

Keeping the Espresso Machine clean is vital to brewing the best espresso possible. You might notice that your machine is taking longer to brew, or the brew head is spewing or sputtering. These can be signs that it’s time to clean your Espresso Machine. Stale coffee oils on the portafilter, filter baskets, and shower screen will ruin the flavor of the most expertly prepared coffee, and any milk left on the frothing arm should be removed for best performance and taste.

Cleaning the frothing arm and nozzle

Turn off the Espresso Machine� Unplug

1

the Espresso Machine from the wall outlet, or disconnect power� Let the Espresso Machine, and any attached parts or accessories, cool�

Wipe the frothing arm and nozzle with

3

a clean damp cloth� Do not use an abrasive scouring pad.

The frothing arm and nozzle should

2

always be cleaned after milk is frothed.

Remove the frothing sleeve from the

frothing nozzle by pulling it downward. The frothing sleeve can be washed

in warm, soapy water� Make sure any openings in the sleeve are free of residue�

Plug into a grounded outlet and turn on

4

the Espresso Machine; let the boilers

reach operating temperature� Point the frothing arm into an empty cup and momentarily open the steam dial to run steam through the frothing nozzle� This will clean the nozzle tip�

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CARE AND CLEANINGCARE AND CLEANING

Cleaning the housing, lters, drip tray, drip plate, reservoir, and pitcher

English

Wipe the Espresso Machine housing

1

with a clean damp cloth and dry with

a soft cloth. Do not use abrasive

cleansers or scouring pads when cleaning the Espresso Machine, or any part or accessory�

Wash the filter baskets, drip tray, drip

3

plate, water reservoir, and frothing pitcher in the top rack of a dishwasher,

or by hand in warm, soapy water. If washing by hand, be sure to rinse with

clean water and dry with a soft cloth�

Wash the portafilter in warm, soapy

2

water and rinse with clean water� Dry with a soft cloth� Do not wash the portafilter in a dishwasher�

Use the shower screen brush or a damp

4

cloth to brush or wipe coffee grounds from the brew head gasket and

shower screen�

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Cleaning the shower screen

Once every 75 to 100 shots of espresso, the shower screen should be removed from the brew head to clean thoroughly.

Using an allen wrench, remove the

1

screw at the center of the shower

screen by turning it counter-clockwise.

Once the screw is free, the shower

screen should drop from the brew head.

Place the shower screen into the

3

brew head with the smooth side facing down, and attach with the shower screen screw� Turn the screw clockwise until snug�

Wash the shower screen in warm,

2

soapy water, and rinse with clean water� Do not wash the shower screen in a dishwasher�

NOTE: When the shower screen is attached, the center screw should be flush with the surface of the screen� If it is not, remove the screen, turn it over, and re-attach�

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CARE AND CLEANINGCARE AND CLEANING

Priming after long periods of non-use

For the best tasting espresso, prime the Espresso Machine with fresh water after a long period of non-use. Priming will also ensure that the boilers are filled and the Espresso

Machine is ready to operate�

English

Remove the reservoir, empty any stale

1

water, replace, and fill the reservoir with fresh water to the max fill line�

Fill the boilers with the fresh water. For

2

instructions, see “Rinsing and filling the boilers” section.

Descaling

Calcium deposits (“scale”) from water will build up in the Espresso Machine over time and may impair espresso quality. Scale should be removed every four months; local

hard-water conditions may require more frequent descalings� Use a packaged descaling

agent or appropriate decalcification tablets to remove scale. These can be found online, or at coffee specialty shops. KitchenAid does not recommend using vinegar and water

solutions or home remedies in place of a commercial descaler for the Espresso Machine�

Remove the shower screen from the

1

brew head. See “Cleaning the shower

screen” section for instructions�

Make certain the water reservoir

2

is empty� Following the directions on the descaling agent packet, mix the descaling solution and add it to the reservoir�

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To catch the cleaning solution, place

3

a large cup under the brew head (do

not attach the portafilter), and another under the frothing nozzle�

Press and hold the ON/OFF power

4

button until the ON indicator lights up. It is not necessary for the boilers to heat before proceeding to the

next step�

Press the ESPRESSO button and

5

dispense cleaning agent through

brew head for 15 seconds; press the ESPRESSO button again to shut off.

Press the ON/OFF power button to

7

turn the Espresso Machine off�

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Open the Steam dial by turning it

6

counter-clockwise, then press and hold the HOT WATER button for 15 seconds to dispense cleaning agent through the frothing arm and nozzle�

Wait 20 minutes, then repeat steps

8

4–7. Every 20 minutes, keep repeating steps 4–7 until nearly all the solution in the reservoir has been run through the

Espresso Machine� Do not allow the reservoir to run completely dry�

NOTE: After each repetition, be sure to

check that there is enough water in the

reservoir by easily pulling the reservoir out to the side, before starting another cycle.

CARE AND CLEANINGCARE AND CLEANING

English

Remove the water reservoir and rinse

9

with fresh water, then replace and fill with fresh water to the max fill line� Press and hold the ON/OFF power

button until the ON indicator lights

up, and flush the Espresso Machine

by quickly dispensing the contents of the reservoir, alternating between the brew head and frothing arm. Do

not allow the water reservoir to run completely dry�

TROUBLESHOOTING

1. If the power light remains off and the

boilers fail to heat when the On/Off power button is pressed:

• Check to see if the Espresso Machine is plugged in; if it is, unplug the Espresso

Machine, plug it back in, and press the ON/OFF power button again. If the

Espresso Machine still does not operate,

check the fuse or circuit breaker on the

electrical circuit the Espresso Machine is connected to and make certain the circuit is closed�

2. If coffee does not ow from the

portalter, the…

• water reservoir may be empty, or the brewing boiler may not be lled

• reservoir siphon hose may be kinked or improperly placed

• shower screen may require cleaning

• Espresso Machine may need to be descaled

• coffee may be too nely ground

• coffee may be too rmly tamped

Attach the shower screen to the

10

brew head. See “Cleaning the shower

screen” section for instructions� Be sure to add additional fresh water to the reservoir for brewing.

3. If the water pump is noisy, the…

• water reservoir may be empty

• reservoir siphon hoses may be kinked

or improperly placed

• boilers may not be lled

4. If water leaks from the portalter…

• the portalter may not be properly attached to the brew head

• coffee grinds may be clinging to rim of portalter or brew head gasket

• the brew head gasket may be dirty or worn

5. If little steam or froth is being

produced, the…

• frothing boiler may not be at operating temperature

• steam dial may not completely open

• frothing nozzle may be need to be cleaned

• water reservoir may be empty, or the

frothing boiler may not be lled

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