Page 1
1. ALIGN
& INSERT
Before First Use
BARISTA MAX
MAX
2.8 L
1 L
MIN
TWO CUP
ON /OFF
1 Min
Heat Up
20
MAX
2.8 L
1 L
MIN
INSERT
2. TURN
1. ALIGN
& INSERT
MAX
2.8 L
1 L
GRIND
SETTING
2.TURN TO SET
FRESH
HOT
WATER
THERMOBLOCK
58MM CAFÉ GROUP HEAD
S
INSERT
TWO CUP
Fill with cold water from the tap and insert
into position. For best espresso results,
use room temperature filtered water.
Insert & turn Hopper to set Grind Setting.
As a starting point try Grind Setting 20.
Note: For further Grind Setting adjustment see Extraction Guide.
Fill with roasted
coffee beans.
Press ON/OFF BUTTON.
LIGHT pulses
=
heating up.
Insert Two Cup
Filter Basket into
Group Handle.
Insert Group Handle
into Group Head
,
turn to centre.
Press TWO CUP BUTTON.
Allow water to run
through until it stops.
Turn DIAL to
HOT WATER and
run for 20 sec.
5. Start Up 6. Prime Machine
2. Insert Top Burr1. Wash & Dry Parts
3. Insert & Set Bean Hopper
4. Fill & Insert Water Reservoir
Use below information to help with first time set up.
For more information see User Guide pages 8-9.
EM5300
Wash the Milk Jug, One & Two Cup Filter Baskets, Group Handle,
Bean Hopper, Top Burr, Tamper and Water Reservoir in warm
water with a mild detergent. Rinse & allow thorough air drying.
Use the two handles to insert Top Burr.
Arrows should align when seated correctly.
Place handles down, one on each side.
Note: Turning Group Handle might be tight for first few uses.
Page 2
ONE CUP
TWO CUP
TWO CUP
ONE CUP
OR
S
INSERT
THERMOBLOCK
58MM CAFÉ GROUP HEAD
ONE CUP
TWO CUP
OR
TAMP FORCE
10-15Kg
Quick Coffee Making Guide
TAP & GO
GRINDER
TAP & GO
GRINDER
SLIDE IN
FROM ABOVE
INSERT
2. TURN
1. ALIGN
& INSERT
THERMOBLOCK
58MM CAFÉ GROUP HEAD
CENTRE
S
INSERT
BANG
INSERT
1. TURN
2. REMOVE
FINGER
WIDTH
12
3
HOT
WATER
PUSH
DOWN
3. Tamp
6. Espresso Extraction
2. Dose Coffee Grinds1. Select Filter Baskets
Select either:
- One Cup Filter Basket.
- Two Cup Filter Basket.
Press either:
- ONE CUP BUTTON = 30mL shot.
- TWO CUP BUTTON = 60mL shot.
5. Insert Group Handle4. Wipe Edge
7. Remove Coffee Cake
Extraction begins
and will
automatically stop.
Use below guide to help you make your first cup of coffee.
For help improving espresso extraction see guide on back page.
Push down Group
Handle to grind into
Filter Basket.
Group Handle will sit
flat, unsupported, in
the Grinding Cradle.
Insert Group Handle
into Grinding Cradle.
- One Cup = 13-15g coffee grinds.
- Two Cup = 20-22g coffee grinds.
Evenly tamp (press) grinds to level indicated.
Wipe away any
excess grinds to
clear edges.
Group Handle
should be in the
centre position.
Keep Group Handle
flat, align, insert &
turn into Group Head
.
Remove spent
(used) coffee cake
from Group Handle.
Turn Group Handle
and remove from
Group Head.
Page 3
RETURN
MAX
4°C
FILL
MAX
STEAM
PAUSE
FINGER
WIDTH
12
3
STEAM
60-65°C
HOT
WATER
For a detailed step by step coffee making guide see User Guide pages 10-13.
For coffee making tips see User Guide pages 14-17.
Visit Sunbeam Coffee Hub for online barista tutorials.
8. Prep Milk Jug 9. Before Texturing Milk
12. Purge & Clean Steam Wand
11. Milk Texturing10. Position Steam Wand
14. Clean Up13. Pour Milk
Barista Tip:
For best
milk texturing
results, ensure
steam has first
heated up
(STEAM LIGHT
fully ON).
You will hear
the Pump start.
Pour milk in one
steady motion.
Wipe Steam Wand
& Tip with a damp
cloth.
Turn DIAL to HOT WATER for 1-2 sec.
Milky water will come out of Steam Wand.
Return DIAL to vertical position.
Wash parts with
warm water.
Insert Steam Wand Arm at 12 o'clock.
Tip at 3 o'clock, finger width from edge
and just below the surface of the milk.
Some water
may come out of
the Steam Wand.
STEAM LIGHT is ON =
steam ready. Pause
steam by returning DIAL.
Fill Milk Jug with cold
milk just below the
bottom of the spout.
Turn DIAL to STEAM.
STEAM LIGHT flashes
= heating up.
Turn DIAL back to
STEAM position to
start texturing milk.
Milk ready when Milk
Jug base is too hot to
touch for 3 sec.
Return DIAL to
vertical position.
Page 4
1. ALIGN
& INSERT
Before First Use
Espresso Extraction Guide
TWO CUP
20
MAX
2.8 L
1 L
MIN
INSERT
2. TURN
1. ALIGN
& INSERT
MAX
2.8 L
1 L
S
INSERT
THERMOBLOCK
58MM CAFÉ GROUP HEAD
S
INSERT
THERMOBLOCK
58MM CAFÉ GROUP HEAD
S
INSERT
THERMOBLOCK
58MM CAFÉ GROUP HEAD
( )
TURN
CLOCKWISE
FOR
FINER GRIND
SLOWER
EXTRACTION
( )
TURN
ANTI-CLOCKWISE
FOR
COARSER GRIND
FASTER
EXTRACTION
Tamp Force
10-15kg
Two Cup
20-22g
One Cup
13-15g
20
GRIND
SETTING
HOT
WATER
THERMOBLOCK
58MM CAFÉ GROUP HEAD
S
INSERT
New Burrs are bedding in during the first few uses.
The Grind Setting may require incremental adjustments
before you reach your optimum espresso extraction.
It is normal for the correct dose of coffee grinds to
appear overfilled in the Filter Basket before tamping.
Evenly tamp (press) coffee grinds to the level indicated.
Consistent Grind Dosage & Tamp Force
Adjust Grind to Improve Extraction
This guide will help to improve espresso extraction,
to achieve great tasting coffee, every time.
Pour^
Extraction too fast
Pours for under 15 sec
Steady-flow extraction
Pours for 20-30 sec
Extraction too slow
Pours for over 35 sec
Colour
Pale brown
Crema-light brown
Rich caramel
Crema-dark golden
Very dark brown
Crema-dark brown
Taste Sour, acidic, watery Rich, sweet, vibrant Bitter, dry, grainy
Too coarse
Use a finer grind
Just right
Too fine
Use a coarser grind
Dosage
Not enough grinds
Use more grinds
One Cup = 13-15g
Two Cup = 20-22g
Too many grinds
Use less grinds
Tamp
Not enough tamp force
Tamp firmer
Too much tamp force
Tamp lighter
^ Ensure coffee beans are fresh.
^^ Old coffee beans no matter the Grind Setting will have a fast extraction
and will produce an under extracted tasting espresso.
Under Extraction Optimum Extraction Over Extraction
Grind Size^^
Just right-firm force
10-15Kg of force
3679_B_QSG
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