KitchenAid KES2102 User Manual

KES2102

INSTRUCTIONS INSTRUCTIONS

INSTRUCCIONES

WELCOME TO THE WORLD OF KITCHENAID®.

We’re committed to helping you create a lifetime of delicious meals for family and friends. To help ensure the longevity and performance of your appliance, keep this guide handy. It will empower you with the best way to use and care for your product. Your satisfaction is our #1 goal. Remember to register your product online at www.kitchenaid.com or by mail using the enclosed Product Registration Card.

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ESPRESSO MACHINE INSTRUCTIONS

TABLE OF CONTENTS

ESPRESSO MACHINE SAFETY

Important safeguards ................................................................................................. 4

Electrical requirements .............................................................................................. 5

GETTING TO KNOW YOUR ESPRESSO MACHINE

Parts and accessories ................................................................................................. 6

ASSEMBLING THE ESPRESSO MACHINE

Preparing the Espresso Machine for use .................................................................... 7

Washing the Water Reservoir..................................................................................... 7

Connecting the Espresso Machine ............................................................................. 8

OPERATING THE ESPRESSO MACHINE

Rinsing and lling the boilers ...................................................................................... 8

Warming the boilers ................................................................................................... 9

Brewing espresso ..................................................................................................... 10

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

WARRANTY .................................................................................................................. 30

English

PROOF OF PURCHASE & PRODUCT REGISTRATION

Always keep a copy of the itemized sales receipt showing the date of purchase of your Espresso Machine. Proof of purchase will assure you of in-warranty service. Before you use

your Espresso Machine, please ll out and mail your product registration card packed with

the unit, or register on-line at www.kitchenaid.com. This card will enable us to contact

you in the unlikely event of a product safety notication and assist us in complying with the

provisions of the Consumer Product Safety Act. This card does not verify your warranty. Please complete the following for your personal records:

Model Number ______________________________________________________________________

Serial Number ______________________________________________________________________

Date Purchased _____________________________________________________________________

Store Name ________________________________________________________________________

ESPRESSO MACHINE SAFETY

Your safety and the safety of others are very important.

We have provided many important safety messages in this manual and on your appliance. Always read and obey all safety messages.

This is the safety alert symbol.

This symbol alerts you to potential hazards that can kill or hurt you and others.

All safety messages will follow the safety alert symbol and either the word “DANGER” or “WARNING.” These words mean:

You can be killed or seriously injured

DANGER

WARNING

All safety messages will tell you what the potential hazard is, tell you how to reduce the chance of injury, and tell you what can happen if the instructions are not followed.

if you don't immediately follow instructions.

You can be killed or seriously injured if you don't follow instructions.

IMPORTANT SAFEGUARDS

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

1. Read all instructions.

2. Do not touch hot surfaces. Use handles or knobs.

3. To protect against re, electric shock and personal injury do not immerse cord,

plugs, or appliance in water or other liquids.

4. Close supervision is necessary when any appliance is used by or near children.

5. Unplug from outlet when not in use and before cleaning. Allow to cool before

putting on or taking off parts, and before cleaning.

6. Do not operate any appliance with a damaged cord or plug, or after appliance

malfunctions or has been damaged in any manner. Return the appliance to the nearest authorized service center for examination, repair or adjustment.

7. The use of accessory attachments not recommended by the appliance

manufacturer may result in re, electric shock, or personal injury.

8. Do not use outdoors.

9. Do not let cord hang over edge of table or counter, or touch hot surfaces.

ESPRESSO MACHINE SAFETYESPRESSO MACHINE SAFETY

10. Do not place on or near a hot gas or electric burner, or in a heated oven.

11. Always turn the appliance off, then plug cord into the wall outlet. To

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

12. Do not clean Espresso Machine with abrasive cleaners, steel wool, or other

abrasive materials.

13. Do not use appliance for other than intended household use.

14. Use extreme caution when using hot steam.

SAVE THESE INSTRUCTIONS

Electrical requirements

English

WARNING

Electrical Shock Hazard

Plug into a grounded 3 prong outlet.

Do not remove ground prong.

Do not use an adapter.

Do not use an extension cord.

Failure to follow these instructions can result in death, fire, or electrical shock.

Voltage: 120 Volts A.C. only Frequency: 60 Hz

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 MACHINE

Parts and accessories*

Espresso temperature gauge

Cup rail

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.

ASSEMBLING THE ESPRESSO MACHINE

Preparing the Espresso Machine for use

English

Place the Espresso Machine on a clean,

dry, level surface.

Washing the water reservoir

Lift the reservoir slightly, then remove

by pulling the bottom of the reservoir from the Espresso Machine.

Align the three rail posts with the holes

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

Wash the reservoir in hot, soapy

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

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.

ASSEMBLING THE ESPRESSO MACHINE

Connecting the Espresso Machine

WARNING

Electrical Shock Hazard

Plug into a grounded 3 prong outlet.

Do not remove ground prong.

Do not use an adapter.

Do not use an extension cord.

Failure to follow these instructions can result in death, fire, or electrical shock.

OPERATING 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 3 prong outlet.

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

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

expose the top, and fill with fresh cold water to the “max fill” line.

OPERATING THE ESPRESSO MACHINE

Warming the boilers

English

Make certain the steam dial is closed by

rotating it clockwise as far as possible.

Place a coffee cup underneath the brew

head. Do not attach the portafilter to the brew head.

Press and hold the On/Off power

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

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

nozzle of the frothing arm.

Slowly open the Steam dial by turning it

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 MACHINE

When the pitcher is about half full,

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,

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

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

basket. Use the small capacity basket for a single shot of espresso (1 oz.), and the large capacity basket for a double shot (2 oz.). The small capacity basket can be used with paper coffee pods*.

English

Press the filter basket into the

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

Raise the portafilter into the brew head

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

Position the portafilter underneath the

brew head and align the handle with the arrow on the left side.

Press and hold the On/Off power

button until the ON indicator lights up.

OPERATING THE ESPRESSO MACHINE

Wait until the Espresso Machine has

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

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

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

of the portafilter, and insert into the brew head.

OPERATING THE ESPRESSO MACHINE

English

Place one or two espresso cups

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.

The Espresso Machine is equipped

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.

When the desired amount of espresso has been brewed (1 oz. using the small filter basket or 2 oz. using the large filter basket), press the Espresso button to stop brewing.

After removing the portafilter, place 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 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: an 11 ounce 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.

Press and hold the On/Off power

button until the ON indicator lights up.

Fill the frothing pitcher 1/3 full with

cold milk.

Wait until the Espresso Machine has

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

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.

OPERATING THE ESPRESSO MACHINE

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With the Steam dial closed,

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.

As the froth expands, it is necessary

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.

Slowly open the Steam dial by turning

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 1/4 inch below the milk’s surface.

Keep the pitcher tilted to maintain

a whirling motion in the milk. Steam the milk until it’s between 140 and 165 degrees Fahrenheit. (At these temperatures, the pitcher will be very warm to the touch.) Avoid scalding the milk, which occurs at 175 degrees.

NOTE: KitchenAid recommends using a standard kitchen thermometer to determine when the milk reaches 140°F -165°F when learning to steam milk. Typically the pitcher is almost too hot to touch when this temperature is reached.

To avoid splattering, close the Steam

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

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.

Press and hold the On/Off power

button until the ON indicator lights up.

With the frothing arm pointed into an

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

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

been dispensed, release the Hot Water button and close the Steam dial by turning it clockwise until it stops.

TIPS FOR GREAT RESULTS

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: one ounce of true espresso comes from exposing 1/4 ounce (7 grams) of finely ground and packed coffee to 195–205º F water under 130 lbs. (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.

English

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

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.

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

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.

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 195 and 205 degrees Fahrenheit. 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 200° F, 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 195º F, 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.

• 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 1/4 ounce (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

TIPS FOR GREAT RESULTS

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.

English

Proper tamping technique

The tamper handle should be grasped

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.

With the bottom of the portafilter

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.

After removing the tamper, some grinds

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

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

Apply a second, finishing tamp (also

called a polishing tamp). Press straight down on the coffee with about 35 pounds of pressure, then relax the force slightly (to about 20 pounds) and polish the coffee by turning the tamper completely around twice.

Measuring Tamping Pressure

20 pounds, 30 pounds – 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 twenty or thirty pounds of force is.

TIPS FOR GREAT RESULTS

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 (1 oz.) using the small lter

basket or a double shot (2 oz.) 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 11/2 ounces 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

English

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 6 to 7 ounce 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 (1 oz.) 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.

Preparing Café Latte

• A basic Café Latte is a single shot (1 oz.) of espresso topped with 8 to 10 ounces of steamed milk and about 1/4-inch of

foamed milk. Lattes are often avored

with 1 to 2 ounces 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 16 ounce 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.

TIPS FOR GREAT RESULTS

Glossary of espresso drinks

Americano

6 to 8 ounces of hot water added to a single shot of espresso. This makes a superb cup of coffee.

Café Latte

8 to 10 ounces of steamed milk added to a single shot of espresso. Lattes are often

avored with 1 to 2 ounces of syrup.

Café Mocha

A Café Latte with several ounces 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 6 to 7 ounce 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 Breve

Espresso with steamed half & half poured on top.

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 1.5 oz. using the

small lter basket, or 3 oz. 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 3/4 oz. using the small lter basket or 1.5 oz. using the large basket.

English

TIPS 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 (1-oz.) shot of espresso. The large lter basket

brews 2 oz. 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 11 ounce 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.

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

English

Turn off the Espresso Machine. Unplug

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

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

The frothing arm and nozzle should

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.

CARE AND CLEANING CARE AND CLEANING

WARNING

Electrical Shock Hazard

Plug into a grounded 3 prong outlet.

Do not remove ground prong.

Do not use an adapter.

Do not use an extension cord.

Failure to follow these instructions can result in death, fire, or electrical shock.

Plug into a grounded 3 prong outlet.

Turn on 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.

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

Wipe the Espresso Machine housing

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 portafilter in warm, soapy

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

CARE AND CLEANING

English

Wash the filter baskets, drip tray, drip

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.

Use the shower screen brush or a damp

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

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

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.

Wash the shower screen in warm,

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.

Place the shower screen into the

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

CARE 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.

Remove the reservoir, empty any stale

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

Fill the boilers with the fresh water. For

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

brew head. See “Cleaning the shower screen” section for instructions.

Make certain the water reservoir

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

CARE AND CLEANING

English

To catch the cleaning solution, place

a large cup under the brew head (do not attach the portafilter), and another under the frothing nozzle.

Press the ESPRESSO button and

dispense cleaning agent through brew head for 15 seconds; press the ESPRESSO button again to shut off.

Press and hold the ON/OFF power

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

Open the Steam dial by turning it

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

Press the ON/OFF power button to

turn the Espresso Machine off.

Wait 20 minutes, then repeat steps

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 CLEANING WARRANTY

Remove the water reservoir and rinse

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

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

If the problem cannot be xed with the

steps above, see the “Warranty” section.*

*DO NOT return the Espresso Machine to the retailer – they do not provide service.

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