MINI BARISTA
ESPRESSO MACHINE
User Guide
EM4300
Contents
Sunbeam’s Safety Precautions 1
Features of your Sunbeam Mini Barista 2 - 4
Before First Use of the Mini Barista Espresso Machine 5
Coffee Making Guide for the Mini Barista Espresso Machine 6 - 9
Tips for Making the Perfect Cup 10 - 11
Tips for Milk Texturing 12 - 13
Coffee Styles to Try 14 - 15
Shot Volume Programming 16 - 17
Care & Cleaning 18 - 19
Descaling: Group Head & Steam Wand 20 - 21
Troubleshooting Guide 22 - 23
Warranty 24
Espresso Machine Accessories Available for Purchase 25
Important Instructions - retain for future use
Sunbeam’s Safety Precautions
SAFETY PRECAUTIONS FOR YOUR SUNBEAM
ESPRESSO MACHINE
• Always place the unit on a flat, level surface.
• Do not operate without water in reservoir.
Fill reservoir with only clean and cold water.
Observe the maximum filling volume is
2litres.
• Do not remove the Group Handle during the
espresso pour or water flow as the unit is
under pressure. Removing the Group Handle
during either of these operations can lead to
a scalding or injury.
• The Steam & Hot Water Wand becomes very
hot during texturing milk and water flow. This
may cause burns in case of contact, therefore
avoid any direct contact with the wand.
• Always disconnect the plug from the power
outlet prior to cleaning the espresso machine
or if there is any problem during the coffee
making process.
• Do not allow the Power Cord to come into
contact with the hot parts of the espresso
machine, including the Cup Warming Plate
and the Steam & Hot Water Wand.
• Do not place hands directly under the steam,
hot water or espresso pour as this can lead to
a scalding or injury.
• The temperature of accessible surfaces may
be high when the appliance is operating. Even
after use, the heating element surface is
subject to residual heat after use.
• Do not use an appliance for any purpose
other than its intended use. Injury could occur
from misuse.
Sunbeam is very safety conscious when designing and manufacturing consumer products,
but it is essential that the product user also exercise care when using an electrical appliance.
Listed below are precautions which are essential for the safe use of an electrical appliance:
• Read carefully and save all the instructions
provided with an appliance.
• Always turn the power off at the power outlet
before you insert or remove a plug. Remove by
grasping the plug - do not pull on the cord.
• Turn the power off and remove the plug when
the appliance is not in use and before cleaning.
• Do not use your appliance with an extension
cord unless this cord has been checked and
tested by a qualified technician or service
person.
• Always use your appliance from a power
outlet of the voltage (A.C. only) marked on the
appliance.
• This appliance is not intended for use by
persons (including children) 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 by a person
responsible for their safety.
• Children should be supervised to ensure that
they do not play with the appliance.
• The temperature of accessible surfaces may be
high when the appliance is operating.
• Never leave an appliance unattended while in
use.
• Do not use an appliance for any purpose other
than its intended use.
• Do not place an appliance on or near a hot gas
flame, electric element or on a heated oven.
• Do not place on top of any other appliance.
• Do not let the power cord of an appliance hang
over the edge of a table or bench top or touch
any hot surface.
• Do not operate any electrical appliance with
a damaged cord or after the appliance has
been damaged in any manner. If damage
is suspected, return the appliance to the
nearest Sunbeam Appointed Service Centre for
examination, repair or adjustment.
• For additional protection, Sunbeam recommend
the use of a residual current device (RCD)
with a tripping current not exceeding 30mA in
the electrical circuit supplying power to your
appliances.
• Do not immerse the appliance in water or any
other liquid unless recommended.
• Appliances are not intended to be operated by
means of an external timer or separate remote
control system.
• This appliance is intended to be used in
household and similar applications such
as: staff kitchen areas in shops, offices and
other working environments; farm houses; by
clients in hotels, motels and other residential
type environments; bed and breakfast type
environments.
If you have any concerns regarding the performance and use of your appliance, please visit
the Sunbeam Website or contact Sunbeam Consumer Care - details are on the back page.
Ensure the above safety precautions are understood.
1
Features of your Sunbeam Mini Barista
A
B
C
D
S
E
F
H
I
2
G
Steam Wand
Pin
Dual Wall
Filter Basket Pin
58mm Dual Wall Filter Baskets
Two CupsOne Cup Cleaning Pin
Features of your Sunbeam Mini Barista
A. Warming Plate with Tamper Home
Preheat cups and glasses which helps
retain the essential characteristics of true
espresso; aroma and a rich, sweet taste.
B. ON/OFF Button & Light
The ON/OFF LIGHT will illuminate & pulse
to indicate it is warming up. The ON/OFF
LIGHT stays fully illuminated when ready.
The machine will go to sleep after 20 mins,
the ON/OFF LIGHT is off.
C. Group Head - 58mm Commercial Size
The larger size accepts more grinds, so you
can have a true café tasting coffee at home.
D.
Group Handle - 58mm Commercial Size
The wide size used in cafés for a more even
water flow & improved extraction taste.
E. Steam and Hot Water Wand
Ball joint movement with silicone cover,
so you can move the wand to your desired
position without burning your fingers.
F. Accessories Storage Home
Area behind the Drip Tray, for storing
the One & Two Cup Filter Baskets & the
Cleaning Pin.
G. Removable Drip Tray & Grill
Includes a Water Level Indicator which
floats through the Grill indicating when the
tray is full and requires emptying.
H. Removable 2L Water Reservoir
Push back the Lid & fill with room
temperature water, or remove the Water
Reservoir by opening the Lid, & lifting
upwards using the Handle located inside.
I. Dial with Auto Shot Control
Ready Light
Fully illuminated when ready.
Flashes when DIAL needs to be
returned to the vertical position.
One Cup
Pours 1 Shot Espresso - 30mL
then automatically stops.
Two Cup
Pours 2 Shots Espresso - 60mL
then automatically stops.
Steam Light
Fully illuminated when ready to steam.
Flashes when warming up to steam
temperature & when cooling down
(purging water) to coffee temperature.
58mm Tamper
350mL Milk Jug
Steam
Use to steam & texture milk.
Hot Water
Pours 200mL then automatically stops.
Use for long black coffee; & hot drinks
such as tea, instant soups & to heat
your cups prior to making espresso.
3
DUAL
WALL
DUAL
WALL
Features of your Sunbeam Mini Barista
DUAL
WALL
DUAL
DUAL
WALL
Thermoblock Fast Heating System
The thermoblock ensures quick heat up,
and a precise water temperature for the
best coffee extraction, and milk texturing.
The thermoblock is fitted with a
PID controller which continually monitors
the water temperature to ensure water is
always delivered to the coffee grinds at the
precise temperature needed.
An espresso is made with hot rather than
boiling water. The thermoblock heats the
water so that the
(just below boiling point) for optimum
extraction of oils from the coffee grinds.
Temperatures above this will burn the
grinds resulting in a bitter taste.
15 BAR Italian Pump
espresso extracts at 92°C
Italian Crema System
WALL
Dual Wall Filter Baskets create additional
back pressure creating a subtle aeration
for a great espresso extraction and steady
pour. They ensure a rich velvety espresso
with a signature layer of golden crema.
Dual Wall Filter Baskets are designed for
use with pre-ground grinds, however they
can also be used with freshly ground grinds.
Auto Shot Volumetric Control
Auto Shot is the easiest way to create a
great espresso. Just select ONE or TWO
CUP on the DIAL, and it pours just the right
amount, then automatically stops.
15
The thermoblock works in conjunction
with the pump to deliver the correct water
temperature at the correct pressure for
complete extraction of oils, coffee solids
and aroma.
The 15 BAR pump is fitted with a pressure
relief system, to limit the pressure to 15
bar (for protection from over-pressure).
After extraction, when the DIAL is
returned to the vertical READY position,
any remaining pressure will be released
(purged) into the Drip Tray.
Pre-Infusion
Small amounts of water are released onto
the tamped coffee grinds prior to the steady
flow of water, for a richer flavoured espresso.
4
BAR
Café 58mm Group Head & Handle
58
The Group Head and the Group Handle are
commercial sized, 58mm, just like your
local café.
The larger 58mm Group Handle holds
more coffee grinds, resulting in a true café
tasting coffee. The wider size ensures the
grinds are more evenly spread and easier
to fill, for improved flavour extraction.
The larger 58mm Filter Baskets allow
a more consistent grind compaction,
resulting in a better tasting coffee, and an
easier to empty spent coffee cake.
Before First Use of the Mini Barista Espresso Machine
1L
1L
HOT
WATER
TWO
CUP
Step 1. Remove Packaging
Ensure all packaging has been removed.
Important: Remove the red Plug found
at the base of the Water Reservoir.
Step 2. Position Machine
Ensure the espresso machine is always
positioned onto a dry, stable, flat horizontal
bench top.
Step 3. Wash Parts
Wash the 8 parts listed below in warm
water with a mild detergent.
- Stainless Steel Milk Jug
- Stainless Steel Drip Tray Grill
- Stainless Steel One Cup Filter Basket
- Stainless Steel Two Cup Filter Basket
Important: Below 4 parts are
NOT DISHWASHER SAFE:
- Group Handle
- Drip Tray
- Tamper
- Water Reservoir
Rinse and dry each part thoroughly then
place on the machine.
Step 4. Prime the Machine
Important: Priming must be completed
prior to first use.
• Fill Water Reservoir
- Push back the Lid to open.
- Fill with room temperature water.
or
- Remove the reservoir by opening the Lid,
& lifting upwards using the Handle inside.
- Fill with room temperature water from
the tap.
- Replace the Water Reservoir firmly into
position & close the Lid.
Note:
Make sure that the Water Reservoir
is clean and free of any debris, as any
fine particles can block the water flow.
• Power
Ensure that:
- DIAL is in the vertical READY position.
- Insert the Power Plug into a 230-240V AC
power outlet & turn the power on.
- Press the ON/OFF BUTTON to start the
machine.
The ON/OFF LIGHT will illuminate & pulse
to indicate it is warming up.
When both the ON/OFF & READY LIGHTS
are fully illuminated, the machine is ready.
READY
• Insert Group Handle
- Place the Two Cup Filter Basket in the
Group Handle.
- Insert the Group Handle into the Group
Head.
To ensure that the Group Handle is in the
correct position, align the Group Handle
with the 'INSERT' position located on the
left of the Group Head.
Insert the Group Handle flat against the
Group Head, then turn the Group Handle
right all the way to the centre position.
• Prime the Machine
- Turn the DIAL to the TWO CUP setting &
allow the water to run through.
READY LIGHT flashes when DIAL needs to
be returned to the vertical position.
- Do this once more.
Now the machine should be thoroughly
primed and ready to use.
If water does not run through the Group
Head, contact Sunbeam Customer Care.
Details are on the back page.
5
STEAM
HOT
WATER
RETURN
STEAM
HOT
WATER
RETURN
Coffee Making Guide for the Mini Barista Espresso Machine
1. Start Up
MAX
2 L
1 L
MIN
Check for water in
reservoir.
2. Warm Cup
Warm cup &
Tamper on top
Warming Plate.
ON /OFF
Turn on.
Place cup on
benchtop & position
Steam Wand.
ON /OFF
1
Min
ON/OFF LIGHT pulses
= Heating up.
HOT
WATER
Turn DIAL to
HOT WATER.
ON/OFF & READY LIGHTS are both
fully illuminated = Ready.
Half fill cup
with hot water.
Return DIAL to
vertical position
READY
.
3. Select Filter Baskets 4. Warm Group Head, Handle & Filter Basket
ONE CUP TWO CUP
Select either:
- One Cup Filter Basket.
- Two Cup Filter Basket.
6
ONE
CUP
Turn DIAL to
ONE CUP position.
THERMOBLOCK
58MM CAFÉ GROUP HEAD
INSERT
Hold Group Handle
under Group Head
while water flows.
READY LIGHT flashes
= return DIAL.
S
THERMOBLOCK
58MM CAFÉ GROUP HEAD
THERMOBLOCK
58MM CAFÉ GROUP HEAD
S
CENTRE
S
INSERT
THERMOBLOCK
58MM CAFÉ GROUP HEAD
HOT
WATER
STEAM
TWO
CUP
STEAM
HOT
WATER
RETURN
HOT
WATER
STEAM
Coffee Making Guide for the Mini Barista Espresso Machine
5. Dry Basket 6. Dose & Tamp
S
Wipe Filter Basket
with a dry cloth.
ALIGN & INSERT
THERMOBLOCK
INSERT
58MM CAFÉ GROUP HEAD
Keep Group Handle
Turn Group Handle.
flat, insert into
Group Head
.
9. Extraction
ONE CUP TWO CUP
ONE
CUP
OR
Dose the Filter
Basket with grinds
INSERT
TURN
Evenly tamp (press) grinds to
.
level indicated.
INSERT
Group Handle
should be in the
centre position.
8. Position Cup7. Insert Group Handle into Group Head
Empty hot water
from cup.
Wipe edges to clear
any excess grinds.
Position cup on
Drip Tray, under
Group Handle.
THERMOBLOCK
58MM CAFÉ GROUP HEAD
INSERT
S
Turn DIAL to either:
- One Cup - 30mL pour.
- Two Cup - 60mL pour.
Extraction begins
& will automatically
stop.
READY LIGHT flashes
= Pour finished.
Return DIAL.
Leave Group Handle
in Group Head, until
after milk texturing.
7
STEAM
STEAM
RETURN
STEAM
Coffee Making Guide for the Mini Barista Espresso Machine
10. Prep Milk Jug 11. Before Texturing Milk
MAX
Fill Jug with cold
milk to just below the
bottom of the spout.
Turn DIAL to STEAM.
STEAM LIGHT flashes
= Warming up.
12. Start Texturing Milk
Insert Steam Wand
Tip just below the
surface of the milk.
Steam Wand position:
- Arm at 12 o'clock.
- Tip at 3 o'clock.
12
O’CLOCK
3
O’CLOCK
Some water
may come out
of Steam Wand.
Turn DIAL back to
STEAM position to
start texturing milk.
PAUSE
STEAM LIGHT is ON =
Steam Ready. Pause
steam by returning DIAL.
Texturing makes
a smooth hissing
noise.
Pro Tip:
For best
milk texturing
results, ensure
steam has first
warmed up
(STEAM LIGHT
fully ON).
You will hear
the Pump start.
Check milk is
moving in a
whirlpool action.
13. Milk Texturing
As milk level rises,
lower Jug to keep Tip
just below surface.
8
When desired microfoam achieved, immerse
Steam Wand half way.
60-65°C
Milk ready when Jug
is too hot to touch for
3 secs.
Return DIAL to
vertical position.
Remove Jug from
Steam Wand.
THERMOBLOCK
58MM CAFÉ GROUP HEAD
PLEASE EMPTY TRAY
HOT
WATER
RETURN
Coffee Making Guide for the Mini Barista Espresso Machine
14. Purge and Clean Steam Wand
Pro Tip:
To keep optimum
Steam Wand
performance,
always purge &
clean the Steam
Wand after
texturing milk.
Turn DIAL to HOT
WATER for 1-2 secs.
Milky water will
come out of
Steam Wand.
Return DIAL to the
vertical position.
Wipe Steam Wand
& Tip with a damp
cloth.
15. Milk Finishing Touches 16. Thermoblock Auto Purge
Tap Jug to release
larger air bubbles.
Swirl Jug to blend milk
& create a
silky texture.
Pour milk in one
steady stream.
When cooling to espresso temp,
STEAM LIGHT flashes & water purges
into Drip Tray. Keep Drip Tray in place.
17. Cleaning Up
BANG
THERMOBLOCK
58MM CAFÉ GROUP HEAD
INSERT
INSERT
REMOVE
TURN
Turn Group Handle & remove from
Group Head.
Remove spent cake
from Group Handle.
REMOVE
Check if the
Drip Tray needs
emptying.
Wash parts with
warm water.
9
Tips for Making the Perfect Cup
S
INSERT
THERMOBLOCK
58MM CAFÉ GROUP HEAD
D
U
A
L
W
A
L
L
D
U
A
L
W
A
L
L
Two Cups
Two Cups
S
INSERT
THERMOBLOCK
58MM CAFÉ GROUP HEAD
S
INSERT
THERMOBLOCK
58MM CAFÉ GROUP HEAD
One Cup
10-12g
Two Cups
20-22g
D
U
A
L
W
A
L
L
D
U
A
L
W
A
L
L
One Cup
One Cup
Two Cups
Two Cups
S
INSERT
THERMOBLOCK
58MM CAFÉ GROUP HEAD
S
INSERT
THERMOBLOCK
58MM CAFÉ GROUP HEAD
D
U
A
L
W
A
L
L
D
U
A
L
W
A
L
L
One Cup
One Cup
Two Cups
Two Cups
The way the espresso pours will tell you
everything. Look out for:
1. Extraction Time
Extraction time provides a good indicator
of the quality of the pour. The optimum
time per shot varies between different bean
types and between freshly & pre-ground
coffee grinds. However, in general, the time
will be between 20-30 seconds for both
One & Two Cup shots.
2. Type of Extraction
• Optimum Extraction
A quality pour has a steady flow with a
consistency similar to that of warm honey.
The resulting crema is dark golden.
The sweetest flavours and oils have been
extracted creating a rich tasting espresso.
• Under Extraction
The pour is quick and light in colour, the
resulting crema is thin with a creamy light
brown colour which quickly dissipates.
This occurs when too little of the essential
oils, flavours and colours from the coffee
grinds have been extracted. This creates a
sour tasting espresso.
• Over Extraction
There may be no pour, or it may be slow
and drip throughout the entire pour.
The resulting crema is very dark.
This occurs when too much of the essential
oils, flavours and colours from the coffee
grinds have been extracted. This creates a
bitter tasting espresso.
Crema Body Heart -
4. Grinds
You may need to vary the coffee grind size
when using different beans.
Important: Ensure beans or pre-ground
grinds are fresh. Old pre-ground grinds
and old beans, no matter the grind size,
will not produce a good tasting espresso.
5. Grind Dosage
For best results, grind dosage should
remain consistent:
One Cup: 10-12g - about 2 Tbsp.
Two Cups: 20-22g - about 1/4 metric cup.
One Cup
10-12g
Two Cups
20-22g
Note: When using pre-ground bagged
grinds, try using a 2 step dose & tamp
method: Dose in half the grinds then
tamp & repeat.
6. Tamp Force
For best results, e
venly tamp (press) grinds
to the level indicated.
Freshly Ground
Tamp Force
10-15kg
Pre-ground
Tamp Force
15-20kg
3. Look for Colour Change
The optimum shot contains 3 elements:
Heart: At the base - starts out dark brown.
Body: Blends with the heart - becomes a
rich caramel with reddish reflections.
Crema: The layer on top of the body -
dark golden.
10
Note: Isolating changes to Grind Size
& Tamp Force will assist in producing a
consistent taste every time.
Tips for Making the Perfect Cup
S
INSERT
THERMOBLOCK
58MM CAFÉ GROUP HEAD
S
INSERT
THERMOBLOCK
58MM CAFÉ GROUP HEAD
D
U
A
L
W
A
L
L
D
U
A
L
W
A
L
L
One Cup
One Cup
Two Cups
Two Cups
S
INSERT
THERMOBLOCK
58MM CAFÉ GROUP HEAD
S
INSERT
THERMOBLOCK
58MM CAFÉ GROUP HEAD
S
INSERT
THERMOBLOCK
58MM CAFÉ GROUP HEAD
D
U
A
L
W
A
L
L
D
U
A
L
W
A
L
L
One Cup
One Cup
Two Cups
Two Cups
S
INSERT
THERMOBLOCK
58MM CAFÉ GROUP HEAD
D
U
A
L
W
A
L
L
Two Cups
Two Cups
One Cup
Two Cups
One Cup
Two Cups
7. Filter Baskets
• Dual Wall Filter Baskets
Supplied with the Mini Barista, these work
• Single Wall Filter Baskets
Are available for purchase from Sunbeam.
Details are on the back page.
well with both pre-ground bagged grinds &
freshly ground grinds.
L
L
A
A
L
W
One Cup
D
U
Two Cups
D
U
L
L
A
A
L
W
Note: If using Single Wall Filter Baskets
(not supplied with the Mini Barista), preground bagged grinds are too coarse.
Extraction Guide
There are extraction variations from bean to bean, and everyone’s taste is different.
Use the below as a guide to improve your espresso technique, so it’s just right for you.
UNDER EXTRACTION OPTIMUM EXTRACTION OVER EXTRACTION
Pour ^
Colour
Quick flow
Under 15 sec
Pale brown
Crema-light brown
Steady flow
20-30 sec
Rich caramel
Crema-dark golden
No flow-drips
Over 35 sec
Very dark brown
Crema-dark brown
Taste
Grind ^^
Dosage
Tamp
^ When using pre-ground bagged grinds, use the Dual Wall Filter Baskets.
^^ Ensure beans or pre-ground grinds are fresh. Old pre-ground grinds & old beans, no
Sour, Acidic, Watery Rich, Sweet, Vibrant Bitter, Dry, Grainy
Too coarse
Use a finer grind
Not enough grinds
Use more grinds
Not enough tamp force
Tamp firmer*
Just right
One Cup: 10-12g
Two Cups: 20-22g
Just right-firm pressure
10-15Kg of force**
Use a coarser grind
Too many grinds
Use less grinds
Too much tamp force
Tamp lighter
Too fine
matter the grind size, will not produce a good tasting espresso.
* When using pre-ground bagged grinds, try using a 2 step dose & tamp method:
Dose in half the grinds then tamp & repeat.
** When using pre-ground bagged grinds try tamping a little harder, 15-20Kg of force.
Remember practice makes perfect.
Visit our Coffee Hub to see more - sunbeam.com.au/coffeehub
11
MAX
FILL
FINISHED
MAX
STEAM
12
O’CLOCK
3
O’CLOCK
HOT
WATER
RETURN
12
O’CLOCK
3
O’CLOCK
HOT
WATER
RETURN
12
O’CLOCK
3
O’CLOCK
Tips for Milk Texturing
12
O’CLOCK
3
O’CLOCK
HOT
WATER
RETURN
Milk texturing is the steaming of milk.
Key Elements to Textured Milk
The steam only heats the milk. The milk
also needs to be aerated (add air) to create
the micro-foam, and needs to be blended
well together. Milk that has been textured
correctly has been heated to between
60-65°C, and has a thick, rich microfoam with a silky sheen. It’s all about the
temperature, positioning of the Steam
Wand and when you move the Milk Jug.
1. Fill Milk Jug
Add cold milk around 4°C into a chilled
clean Stainless Steel Jug. Fill to the bottom
of the spout.
Note: The volume of milk will increase
or ’stretch’ during texturing, so don’t
overfill the Jug.
FINISHED
FILL
MAX
A larger capacity Milk Jug is available for
MAX
purchase from Sunbeam. Details are on the
back page.
2. Steam Warm Up
For best milk texturing results every time,
ensure
steam has warmed up before
texturing milk
. Steam is ready when STEAM
LIGHT is fully ON. You will also hear the
Pump start.
3. Position
Place the Steam Wand Arm in the Jug
spout at the 12 o'clock position, with the
Steam Wand Tip in the milk at the 3 o'clock
position. Keep the Steam Wand Tip just
under the surface of the milk. This will
create a whirlpool action.
4. Sound
How air is introduced to the milk
determines the consistency of the foam. If
large gulps of air are added to the milk, the
foam will have large bubbles. Introducing
air to the milk in a controlled, gentle
fashion indicated by a gentle hissing sound,
will ensure the milk has fine aerated microfoam.
Pro Tip: Milk Texturing Sounds
• Screeching - Tip too deep, lower Jug.
• Smooth Hissing - Just right for latte.
• Gurgling - Tip not deep enough, raise Jug.
5. Keeping Steam Tip Position
As the steam heats and textures the milk,
the milk will stretch causing the level of
the milk in the Jug to rise. As this happens
follow the level of the milk by lowering
the Jug, keeping the Steam Wand Tip just
below the surface.
12
STEAM
Tips for Milk Texturing
12
O’CLOCK
3
O’CLOCK
12
O’CLOCK
3
O’CLOCK
HOT
WATER
RETURN
RETURN
6. Amount of Foam
Create the amount of micro-foam you want.
Cappuccinos traditionally have more microfoam than a flat white.
(See Coffee Styles on the next page)
7. Immerse Tip
After you have created the amount of foam
you want, immerse the Steam Wand half
way down the milk level. This heats all
the milk and pulls in milk instead of air.
This ensures the milk and foam is blended
together, making it denser and smoother.
8. Correct Temperature
An indicator that correct milk temperature
has been reached is when the Jug can only
be held for approximately 3 seconds.
10. The Finishing Touches
Pour from the Milk Jug into your cup in one
steady motion.
11. Purging the Steam Wand
After turning the DIAL to the vertical READY
position and removing the Jug from the
Steam Wand, place the Steam Wand over
the Drip Tray and purge the Steam Wand to
remove any milk that has been sucked up.
To purge turn the DIAL to the HOT WATER
position for a few seconds, then return the
DIAL to the vertical READY position.
Pro Tip: Milk Temperature
• Under - If not heated long enough, it
will be warm with little texture.
• Optimum - between 60-65°C.
• Over - If heated for too long it will
start to boil around 72°C, and will
have a burnt taste with all texture lost.
9. Tap & Swirl the Jug
Gently tapping the Jug on the benchtop
helps release larger trapped air bubbles.
Swirling helps the milk and froth to
combine for an even consistency and a silky
appearance.
Visit our Coffee Hub to see more - sunbeam.com.au/coffeehub
Remember practice makes perfect.
12. Wipe Steam Wand
Wipe the Steam Wand Arm and Tip with
a clean damp cloth to remove any milk
residue.
13
Coffee Styles to Try
Espresso (Short Black)
Espresso is a concentrated, full bodied coffee with a stable layer of
‘crema’ on top. An espresso is the foundation of all café coffee.
• Espresso glass (90mL)
• Single or double shot of espresso (30mL-60mL)
Ristretto
A ristretto is an extremely short espresso, distinguished by its
intense flavour and aftertaste.
• Espresso cup (30mL)
• Half a single shot of espresso (15mL)
Long Black (Americano)
A standard espresso with hot water added. The hot water is added
first so that the ‘crema’ is maintained.
• Cup (190mL)
• Hot Water (to preference)
• Single or double shot of espresso (30mL-60mL)
14
Con Panna
Con Panna, Italian for ‘with cream’, made up of an espresso topped
with lightly whipped cream. It can also be dusted with cinnamon or
drinking chocolate.
• Cup (190mL)
• Single or double shot of espresso (30mL-60mL)
• Lightly whipped cream - dusted cinnamon.
Macchiato
Macchiato, Italian for ‘to stain or mark’. Traditionally served as a
standard espresso with a dash of cold or textured milk and a small
dollop of textured foam into the middle of the ‘crema’.
• Espresso glass (90mL)
• Single or double shot of espresso (30mL-60mL)
• Dash of cold or textured milk & small dollop of textured foam.
Coffee Styles to Try
Flat White
An espresso with textured milk and a thin layer of textured foam
milk on top. The wider cup will create the slim layer of foam, the
signature of the flat white.
• Wide cup (190mL)
• Single or double shot of espresso (30mL-60mL)
• Textured milk & foam.
Latte
An espresso with textured milk and a finger width layer of textured
foam milk on top. The narrower cup will create the thicker layer of
foam.
• Glass or Cup (220mL)
• Single or double shot of espresso (30mL-60mL)
• Textured milk & foam.
Cappuccino
An espresso with ⅓ steamed textured milk, topped with ⅓ creamy
foam and a dusting of chocolate.
• Cup (190-240mL)
• Single or double shot of espresso (30mL-60mL)
• ⅓ Textured milk, ⅓ textured foam - dusted with chocolate.
Mocha
Made in a similar way to a cappuccino but with the addition of
drinking chocolate. Simply stir the chocolate into the espresso prior
to adding the steamed textured milk and foam.
• Cup or tall glass (190-240mL)
• Single or double shot of espresso (30mL-60mL)
• Drinking chocolate (to preference)
• ⅓ Textured milk, ⅓ textured foam.
Babyccino
Steamed textured milk with a layer of foamed milk.
It can also be dusted with chocolate.
• Small cup (90mL)
• No shot of espresso
• Textured milk & textured foam - dusted with chocolate.
15
Shot Volume Programming
1L
1L
ONE CUP
TWO CUP
RETURN
RETURN
ONE
CUP
HOT
WATER
TWO
CUP
READY
1L
1L
HOT
WATER
TWO
CUP
1L
1L
HOT
WATER
TWO
CUP
ONE CUP
RETURN
RETURN
HOT
WATER
1L
1L
HOT
WATER
TWO
CUP
1L
1L
RETURN
RETURN
HOT
WATER
The Mini Barista Espresso Machine
features Auto Shot Volumetric Control.
It pours just the right amount of espresso
then automatically stops.
One Cup- Pours 1 Shot Espresso- 30mL
Two Cup- Pours 2 Shots Espresso- 60mL
You can adjust the pour volume to suit how
you like your coffee.
Preparing for Shot Programming
• Check Water Reservoir
Ensure there is enough water in the Water
Reservoir.
MAX
2L
1 L
MIN
• Power
Ensure that:
- Operating DIAL is in the vertical READY
position.
- The Power Plug is inserted into the outlet
and turned on.
- The machine is ON and in the Ready state.
Important: If a Shot Volume Program
READY
isn't started within 1 minute of entering
Shot Programming, the machine will exit
back to the Ready state.
16
One Cup - Shot Volume Program
- Press & hold the ON/OFF BUTTON for 4
seconds or until a
between the
flashing light combination
ON/OFF & READY LIGHTS
begins.
ON /OFF
HOLD
4 SEC
ON /OFF
READY
LIGHT
- Insert a One Cup Filter Basket into the
Group Handle & fill with coffee grinds then
tamp. Place in the Group Head.
- Turn the DIAL to the ONE CUP position.
The ON/OFF & READY LIGHTS will continue
to flash once every few seconds.
ONE
CUP
Espresso will start to pour.
- When you reach your desired 1 Shot
Volume, return the DIAL to the vertical
READY position.
The espresso pour will stop.
The new 1 Shot Volume has been
programmed. The Programming Mode has
finished and returned to the Ready state.
Shot Volume Programming
READY
1L
1L
HOT
WATER
TWO
CUP
READY
1L
1L
HOT
WATER
TWO
CUP
1L
1L
ONE CUP
TWO CUP
RETURN
RETURN
HOT
WATER
1L
HOT
WATER
MAX
2L
MIN
READY
1L
1L
ONE CUP
TWO CUP
RETURN
RETURN
RETURN
ONE
CUP
HOT
WATER
TWO
CUP
1 L
RETURN
HOT
WATER
Two Cup - Shot Volume Program
- Press & hold the ON/OFF BUTTON for 4
seconds or until a
between the
flashing light combination
ON/OFF & READY LIGHTS
begins.
ON /OFF
HOLD
4 SEC
- Insert a Two Cup Filter Basket into the
Group Handle & fill with coffee grinds then
ON /OFF
READY
LIGHT
tamp. Place in the Group Head.
- Turn the DIAL to the TWO CUP position.
The ON/OFF & READY LIGHTS will continue
to flash once every few seconds.
Espresso will start to pour.
- When you reach your desired 2 Shot
Volume, return the DIAL to the vertical
TWO
CUP
READY position.
Restore Default One & Two Cup Shot Volumes
- Press & hold the ON/OFF BUTTON for 4
seconds or until a
between the
flashing light combination
ON/OFF & READY LIGHTS
begins.
ON /OFF
-
Turn the DIAL to the HOT WATER position.
HOLD
4 SEC
All LIGHTS will flash together 3 times.
ON /OFF
HOT
WATER
The Default Volumes has been restored.
The Programming Mode has finished.
- Return the DIAL to the vertical Ready
position.
READY
LIGHT
The espresso pour will stop.
The new 2 Shot Volume has been
programmed. The Programming Mode has
finished and returned to the Ready state.
17
ESPRESSO
MACHINE
CLEANING
TABLETS
Care & Cleaning
The espresso making process involves
extracting oils out of coffee grinds. Deposits
of grinds and oils build up over time affecting
the taste of the coffee and operation of the
espresso machine.
Purging water through the Group Head
and Steam Wand, before and after making
each coffee, is the easiest way to keep your
machine clean.
(See Operating Guide page 6-9)
Important: Below parts are
NOT DISHWASHER SAFE:
- Group Handle
- Drip Tray
- Tamper
- Water Reservoir
CAUTION: To prevent damage to the
appliance do not use alkaline cleaning
agents when cleaning the exterior. Use a
soft cloth and a mild detergent.
Cleaning Tablets
Sunbeam Espresso Machine Cleaning Tablets
(EM0020) are available
for purchase
from
Sunbeam. Details are on the back page.
Cleaning Group Handle & Filter Basket
• Every Time
Wash after each use by rinsing them with
warm water under the tap.
• Regular Intervals
In warm soapy water using a mild detergent.
Cleaning Group Head
• Every Time
Run water through before making an
espresso. (See Operating Guide page 6-9)
• Weekly
- Purge water through by turning the DIAL to
the ONE CUP setting.
- Return DIAL when it has finished running.
- Wipe around the inside rim with a damp
cloth & brush.
O
B
M
L
O
R
C
E
K
H
T
G
R
É
O
F
U
A
P
C
H
M
E
A
M
8
D
5
T
R
E
S
N
I
Cleaning Filter Baskets
• 2-3 Months
- Soak the Filter Basket overnight in the Milk
Jug with warm water & add one Sunbeam
Cleaning Tablet.
Cleaning Drip Tray
Empty the Drip Tray when required, if the red
Water Level Indicator appears through the
Grill, empty the Drip Tray immediately.
• Weekly
Clean the Drip Tray and Grill with warm water
and a little non-abrasive washing up liquid,
rinse and dry.
Note: Over time it is normal for the inside
of the Drip Tray to be stained by the oils in
the coffee grinds.
Cleaning Warming Plate & Exterior
Wipe over the machine with a damp cloth and
wipe dry. Do not use alkaline cleaning agents,
abrasives or metal scourers, as these will
scratch the exterior surface.
Important: Do not immerse the machine in
water.
18
ESPRESSO
MACHINE
CLEANING
TABLETS
- In the morning rinse the Jug & Filter Basket
under running water ensuring all traces of
the cleaning tablet has been removed.
- Place Filter Basket into Group Handle
(without coffee) & insert into Group Head.
-Turn the DIAL to the ONE CUP setting.
Water will pour through.
- Return DIAL to the vertical position.
• Unblocking Filter Baskets
If the Dual Wall Filter Basket becomes
clogged with coffee grinds:
- Insert the 'Filter' Cleaning Pin in the
exit hole. (Cleaning Pin located in the
'Accessories' storage area under the Drip
Tray).
ESPRESSO
MACHINE
CLEANING
TABLETS
ESPRESSO
MACHINE
CLEANING
TABLETS
T
H
E
R
M
O
B
L
O
C
K
5
8
M
M
C
A
F
É
G
R
O
U
P
H
E
A
D
I
N
S
E
R
T
Care & Cleaning
ESPRESSO
MACHINE
CLEANING
TABLETS
STEAM
INSERT
ESPRESSO
MACHINE
CLEANING
TABLETS
T
H
E
R
M
O
B
L
O
C
K
5
8
M
M
C
A
F
É
G
R
O
U
P
H
E
A
D
I
N
S
E
R
T
ESPRESSO
MACHINE
CLEANING
TABLETS
T
H
E
R
M
O
B
L
O
C
K
5
8
M
M
C
A
F
É
G
R
O
U
P
H
E
A
D
I
N
S
E
R
T
INSERT
FILTER
U
L
L
A
A
L
W
D
STEAM
INSERT
- Place Filter Basket into Group Handle
(without coffee) & insert into Group Head.
- Turn the DIAL to the ONE CUP setting.
Water will pour through.
- Return DIAL when finished.
- Repeat if needed.
Cleaning Steam Wand
• Every time
- After texturing milk purge the Steam Wand
by turning the DIAL to HOT WATER for just
1-2 secs.
- Wipe the Steam Wand with a damp cloth.
(See Operating Guide page 9)
• 2-3 Months
- Soak the Steam Wand overnight in the Milk
Jug with warm water & add one Sunbeam
Cleaning Tablet.
ESPRESSO
MACHINE
- In the morning remove the Jug & rinse
CLEANING
TABLETS
ensuring that all traces of the solution have
been removed.
- Wipe Steam Wand & Tip with a damp cloth
ensuring that all traces of the cleaning tablet
have been removed.
- Run Hot Water through the Steam Wand for
40 secs.
• Unblocking Steam Wand
- Insert the 'Steam' Cleaning Pin up the
Steam Wand Tip hole. (Cleaning Pin located in
the 'Accessories' storage area under the Drip
Tray).
- Run Hot Water through the Steam Wand.
• Steam Wand Remains Blocked:
- Unscrew the Steam Wand Tip & soak
overnight in the Milk Jug with warm water &
add one Sunbeam Cleaning Tablet.
UNSCREW
- In the morning rinse the Jug & Steam Wand
Tip under running water ensuring all traces of
the cleaning tablet have been removed.
- Use the Cleaning Pin to clean the Steam Tip.
- Screw the Steam Wand Tip back into the
Steam Wand Arm.
- Run Hot Water through the Steam Wand for
40 secs.
Group Head Rubber Seal
A rubber seal is located in the Group Head
and creates a seal against the Filter Basket
when making an espresso.
Important: When your espresso machine
is not being used, we recommend that you
do not leave the Group Handle inserted
into the Group Head, as this will reduce
the life of the seal.
Over time this seal loses its elasticity and
may require replacement. The seal may
need replacing when watery espresso leaks
from around the Group Head, or if the Group
Handle feels loose when fully rotated to the
centre position.
Note: Contact Sunbeam should you think
that the Group Head seal needs replacing.
Do not attempt to change the seal without
first consulting Sunbeam.
19
Descaling: Group Head & Steam Wand
READY
1L
1L
HOT
WATER
TWO
CUP
HOT
WATER
1L
1L
HOT
WATER
TWO
CUP
After continued use, your espresso machine
may develop a build-up of mineral deposits,
and therefore require occasional ‘descaling’.
We recommend descaling your machine
every 4-6 months, although this period
will depend on the hardness of water and
frequency of use.
Descaling Solution
You have 3 options:
A. Sunbeam Espresso Machine Descaling
Tablets (EM0010).
or
B.
A & B Descaling options are available for
purchase from Sunbeam. Details are on the
Sunbeam Liquid Descaler (KE0100).
back page.
or
C. White vinegar & warm water.
Descaling Program
The Descaling Program takes approximately
10 minutes to complete.
Important: If the Descaling Program
is not completed or stopped part way
through any of the Descaling Steps,
then you will need to start the Descaling
Program again from the beginning.
Preparing for Descaling
• Fill Water Reservoir with Solution
A. Fill Water Reservoir with 1 Litre of warm
water add one Sunbeam Descaling Tablet.
Allow tablet to fully dissolve.
or
B. In an empty Water Reservoir add half a
cap full of Sunbeam Liquid Descaler. Fill
Water Reservoir with 1 Litre of warm water.
Allow solution to mix thoroughly.
or
C. In an empty Water Reservoir add 1½
tablespoons of white vinegar. Fill Water
Reservoir with 1 Litre of warm water. Allow
solution to mix thoroughly.
- Place the Water Reservoir into position.
20
• Place Containers
Place a 1 Litre container under Group Head
and another 1 Litre container under the
Steam Wand.
1L
1L
• Power
Ensure that:
- Operating DIAL is in the vertical READY
position.
- The Power Plug is inserted into the outlet
and turned on.
- The machine is ON and in the Ready state.
READY
• Access the Descaling Program
- Press & hold the ON/OFF BUTTON
for 4 seconds or until a flashing light
combination between the ON/OFF & READY
LIGHTS begins.
ON /OFF
HOLD
4 SEC
ON /OFF
READY
LIGHT
Important: If Descaling Step 1 isn't
started within 1 minute of entering the
Descaling Program, the machine will
exit the Descaling Program, and go back
to the Ready state.
Important: The Descaling Program
can be exited at any point if the DIAL is
returned to the vertical Ready position.
Descaling: Group Head & Steam Wand
Step 1. Steam Wand Descaling
- To start the Descaling Program turn the
DIAL to the STEAM position.
The ON/OFF & STEAM LIGHTS will now
start a flashing combination once every few
seconds.
The Pump will start and hot water will run
from the Steam Wand. Over a 2 minute
period the Pump will make different noises.
When the hot water has stopped being
released from the Steam Wand, this step
has finished.
The flashing light combination will change
to the ON/OFF & READY LIGHTS.
- Move to Step 2.
Important: In-between each of the
Descaling Steps there is a maximum of
5 minutes allowed to start the next step
before the Descaling Program will exit.
Step 2. Group Head Descaling
- To continue turn the DIAL directly to the
ONE CUP position (do not stop at the ready
position).
The ON/OFF & READY LIGHTS will continue
a flashing combination once every few
seconds.
The Pump will start and hot water will
run from the Group Head. Over a 2 minute
period the Pump will make different noises.
When the hot water has stopped being
released from the Group Head, this step
has finished.
The flashing light combination will change
to the ON/OFF & STEAM LIGHTS.
- Move to Preparing for Purge section.
Preparing for Purge
The Steam Wand and Group Head now
need to be purged clean with fresh water to
remove descaling solution.
• Rinse Water Reservoir
Remove the Water Reservoir & rinse
thoroughly under running water, ensuring
that all traces of the descaling solution
have been removed.
• Fill Water Reservoir
Fill the Water Reservoir to the 'MAX' line
with clean water and replace.
• Empty Containers
Empty water from the containers and replace.
- Move to Step 3.
Step 3. Steam Wand Purge
- To continue turn the DIAL directly to the
STEAM position (do not stop at the ready
position).
The ON/OFF & STEAM LIGHTS will continue
a flashing combination once every few
seconds.
The Pump will start and hot water will run
from the Steam Wand. Over a 2 minute
period the Pump will make different noises.
When the hot water has stopped being
released from the Steam Wand, this step
has finished.
The flashing light combination will change
to the ON/OFF & READY LIGHTS.
- Move to Step 4.
Step 4. Group Head Purge
- To continue turn the DIAL directly to the
ONE CUP position (do not stop at the ready
position).
The ON/OFF & READY LIGHTS will continue
a flashing combination once every few
seconds.
The Pump will start and hot water will
run from the Group Head. Over a 2 minute
period the Pump will make different noises.
When the hot water has stopped being
released from the Group Head, the
Descaling Program has finished.
Complete
The ON/OFF LIGHT will be fully illuminated
and the READY LIGHT will flash to show the
Descaling Program has finished.
- Return the DIAL to the vertical READY
position.
- Empty water from the containers.
21
Troubleshooting Guide
PROBLEM Possible Cause What To Do
Group Handle
comes off
during espresso
pour.
Espresso
squirts out of
the Group Head
during pour
Espresso
trickles down
the side of the
Group Handle
No coffee pours No water in the Water
Coffee pours out
in drips
(Over Extracted)
Espresso does
not have any
Crema
(Under Extracted)
Uneven cup
filling
Spent Coffee
Cake is wet
22
Group Handle is not attached
correctly, or has not been
tightened sufficiently.
Coffee grind is too fine. Change to a coarser grind.
Coffee grinds tamped too hard.
Top edge of filter is not free of
coffee grinds.
The Group Head is dirty. Wipe with a damp cloth. Clean the
Group Head rubber seal is
damaged or worn.
Reservoir.
Group Head may be blocked.
The Dual Wall Filter Baskets
may be blocked.
The coffee grounds are too
fine or tamped down too hard.
Grinds are too fine. Change to a coarser grind.
Coffee tamped too hard. Tamp the grinds more lightly.
Machine has scale build up.
Beans are old or
pre-ground grinds are dry.
Grinds not compacted enough.
Grinds
too coarse. Use a finer grind coffee.
Uneven tamping or
obstruction in the pouring
spouts.
Dual Wall Filter Baskets can
keep the Coffee Cake wet.
Ensure all three tabs of the Group
Handle are fully inserted into the
Group Head, & rotated to the centre
position. See Operating Guide Section,
page 7.
Tamp the grinds more lightly.
Clean around the top edge of the filter
and wipe the Group Head clean.
seal including the bayonet corner
areas with a brush to remove grinds.
Contact Sunbeam Customer Care.
Details are on the back page.
Fill reservoir with water. Run water
through the machine without a Filter
Basket to ensure it is fully primed.
See Descaling Section, pages 20-21.
Use the Cleaning Pin to unblock the
Filter Basket.
Empty the Filter Basket and rinse
under water to clean. Wipe the group
head with a cloth.
Refill the filter with grinds and tamp.
See Descaling Section, pages 20-21.
Use fresh beans and grinds.
Be sure to store pre-ground grinds in
an airtight container.
Tamp more firmly.
Ensure coffee is tamped evenly and
check there is nothing obstructing the
pouring spouts.
Keep Group Handle in Group Head
until milk texturing is finished. This
will give more time for the water to
dissipate.
Troubleshooting Guide
PROBLEM Possible Cause What To Do
Espresso tastes
burnt
Coffee is too
cold
No steam from
the Steam Wand
Not enough
froth when
texturing
Pump makes an
unusually noise
If this guide does not solve your query, contact Sunbeam Customer Care.
Type of coffee being used. Try different brands of coffee.
Using steam function just
before pouring an espresso
shot.
Milk may not be heated
enough.
Steam Wand Tip is blocked. See Care & Cleaning, pages 18-19.
No water in the Water
Reservoir.
Milk may not be fresh. Ensure the milk being used is fresh.
Milk temperature is too
warm.
Type of Jug being used. For best texturing results use a
Milk has been boiled. Start again with fresh, chilled milk.
The milk is making bubbles
rather than micro-foam.
Milk is not taking in enough
air.
No water in reservoir. Fill the Water Reservoir.
Water Reservoir not correctly
positioned.
Red Plug from the packaging
may still be inserted.
Details are on the back page.
Allow time for the thermoblock to
purge steam and cool down before
pouring a shot of espresso.
The STEAM LIGHT should have
finished flashing & the READY LIGHT
should be fully illuminated.
Ensure that milk is heated properly
during texturing, but be sure not to
heat too much and boil the milk.
See Milk Texturing Section pages 12-13.
Fill reservoir with water. Run Hot
Water through the Steam Wand to
ensure water flows.
Ensure you start texturing with milk
that is around 4°C.
chilled Stainless Steel Milk Jug.
Heat till the Jug can only be held for
approximately 3 second, 60-65°C.
Ensure the Steam Wand Tip is
positioned correctly. It should be just
below the surface of the milk.
Tap the Jug on the benchtop when
finished to release larger trapped air
bubbles.
Keep the Steam Wand Tip just under
the surface of the milk. This will help
to introduce air to the milk to create
micro-foam.
Place the Water Reservoir firmly into
the back of the unit.
Remove the red Plug found at the
base of the Water Reservoir.
23
Warranty
24
CONTACT SUNBEAM CUSTOMER CARE:
Espresso Machine Accessories Available for Purchase
AUS: 1300 881 861 NZ: 0800 786 232
One Cup
EM69107
Bang Bang
s
EM0100
58mm Filter Baskets
Single Wall
Two Cups
EM69108
Milk Jug Cleaning & Descaling
600mL
ESPRESSO
MACHINE
CLEANING
TABLETS
EM0260
EM0010
U
L
L
A
A
L
W
One Cup
EM43001
Dual Wall
D
COFFEE
MAKER
LIQUID
DESCALER
KE0100
U
L
L
A
A
L
W
Two Cups
EM43002
ESPRESSO
MACHINE
DESCALING
TABLETS
EM0020
D
MINI BARISTA
ESPRESSO MACHINE
Need help with your appliance?
Contact our Customer Care Team or
visit our website for information and tips
on getting the most from your appliance.
AUSTRALIA
Visit:
Phone:
Mail:
NEW ZEALAND
Visit:
Phone:
Mail:
MADE IN CHINA TO
SUNBEAM’S
SPECIFICATION
www.sunbeam.com.au
1300 881 861
Units 5 & 6, 13 Lord Street,
Botany NSW 2019
www.sunbeam.co.nz
0800 786 232
Level 6, Building 5, Central Park,
660–670 Great South Road,
Greenlane, Auckland
APPROVED BY
APPROPRIATE
ELECTRICAL REGULATORY
AUTHORITIES
Sunbeam Corporation PTY LTD | ACN 000 006 771
Sunbeam is a registered trade mark.
Due to continued product improvements,
product illustrations and photographs in this User Guide
may differ slightly from the actual product.
3245_A_IB
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