1. ALIGN
& INSERT
Before First Use
TWO CUP
20
MAX
2.8 L
1 L
MIN
INSERT
2. TURN
1. ALIGN
& INSERT
MAX
2.8 L
1 L
HOT
WATER
THERMOBLOCK
58MM CAFÉ GROUP HEAD
S
INSERT
Use below information to help with first time set up.
For more information see User Guide pages 8-9.
BARISTA MAX
EM5300
2. Insert Top Burr1. Wash & Dry Parts
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.
3. Insert & Set Bean Hopper
2.TURN TO SET
GRIND
SETTING
Insert & turn Hopper to set Grind Setting.
As a starting point try Grind Setting 20.
FRESH
Fill with roasted
coffee beans.
Note: For further Grind Setting adjustment see Extraction Guide.
5. Start Up 6. Prime Machine
1 Min
Heat Up
Use the two handles to insert Top Burr.
Arrows should align when seated correctly.
Place handles down, one on each side.
4. Fill & Insert Water Reservoir
MAX
2.8 L
1 L
MIN
Fill with cold water from the tap and insert
into position. For best espresso results,
use room temperature filtered water.
TWO CUP
Press ON/OFF BUTTON.
LIGHT pulses
heating up.
ON /OFF
=
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.
Note: Turning Group Handle might be tight for first few uses.
Turn DIAL to
HOT WATER and
run for 20 sec.
S
INSERT
THERMOBLOCK
58MM CAFÉ GROUP HEAD
Quick Coffee Making Guide
TAP & GO
GRINDER
TAP & GO
GRINDER
INSERT
2. TURN
1. ALIGN
& INSERT
THERMOBLOCK
58MM CAFÉ GROUP HEAD
CENTRE
S
INSERT
INSERT
1. TURN
2. REMOVE
FINGER
WIDTH
12
3
Use below guide to help you make your first cup of coffee.
For help improving espresso extraction see guide on back page.
2. Dose Coffee Grinds1. Select Filter Baskets
ONE CUP
OR
TWO CUP
Select either:
- One Cup Filter Basket.
- Two Cup Filter Basket.
3. Tamp
TAMP FORCE
10-15Kg
- One Cup = 13-15g coffee grinds.
- Two Cup = 20-22g coffee grinds.
Evenly tamp (press) grinds to level indicated.
SLIDE IN
FROM ABOVE
Insert Group Handle
into Grinding Cradle.
Wipe away any
excess grinds to
clear edges.
Group Handle will sit
flat, unsupported, in
the Grinding Cradle.
5. Insert Group Handle4. Wipe Edge
Keep Group Handle
flat, align, insert &
turn into Group Head
DOWN
Push down Group
Handle to grind into
Filter Basket.
Group Handle
should be in the
centre position.
.
PUSH
6. Espresso Extraction
ONE CUP
ONE CUP
Press either:
- ONE CUP BUTTON = 30mL shot.
- TWO CUP BUTTON = 60mL shot.
OR
TWO CUP
TWO CUP
Extraction begins
and will
automatically stop.
7. Remove Coffee Cake
BANG
Turn Group Handle
and remove from
Group Head.
Remove spent
(used) coffee cake
from Group Handle.
FINGER
WIDTH
12
3
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
PAUSE
4°C
STEAM
FILL
MAX
MAX
Fill Milk Jug with cold
milk just below the
bottom of the spout.
Turn DIAL to STEAM.
STEAM LIGHT flashes
= heating up.
Some water
may come out of
the Steam Wand.
STEAM LIGHT is ON =
steam ready. Pause
steam by returning DIAL.
11. Milk Texturing10. Position Steam Wand
60-65°C
STEAM
Barista Tip:
For best
milk texturing
results, ensure
steam has first
heated up
(STEAM LIGHT
fully ON).
You will hear
the Pump start.
RETURN
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.
12. Purge & Clean Steam Wand
HOT
WATER
Turn DIAL to HOT WATER for 1-2 sec.
Milky water will come out of Steam Wand.
Return DIAL to vertical position.
Turn DIAL back to
STEAM position to
start texturing milk.
Wipe Steam Wand
& Tip with a damp
cloth.
Milk ready when Milk
Jug base is too hot to
touch for 3 sec.
Pour milk in one
steady motion.
Return DIAL to
vertical position.
14. Clean Up13. Pour Milk
Wash parts with
warm water.
1. ALIGN
& INSERT
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
20
HOT
WATER
THERMOBLOCK
58MM CAFÉ GROUP HEAD
S
INSERT
This guide will help to improve espresso extraction,
to achieve great tasting coffee, every time.
Under Extraction Optimum Extraction Over Extraction
Pour^
Colour
Extraction too fast
Pours for under 15 sec
Pale brown
Crema-light brown
Steady-flow extraction
Pours for 20-30 sec
Crema-dark golden
Tast e Sour, acidic, watery Rich, sweet, vibrant Bitter, dry, grainy
Grind Size^^
Dosage
Tamp
Too coarse
Use a finer grind
Not enough grinds
Use more grinds
Not enough tamp force
Tamp firmer
One Cup = 13-15g
Two Cup = 20-22g
Just right-firm force
10-15Kg of force
^ 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.
Adjust Grind to Improve Extraction
TURN
CLOCKWISE
FOR
FINER GRIND
SLOWER
EXTRACTION
( )
New Burrs are bedding in during the first few uses.
The Grind Setting may require incremental adjustments
before you reach your optimum espresso extraction.
GRIND
SETTING
TURN
ANTI-CLOCKWISE
FOR
COARSER GRIND
FASTER
EXTRACTION
( )
Extraction too slow
Pours for over 35 sec
Rich caramel
Very dark brown
Crema-dark brown
Just right
Too fine
Use a coarser grind
Too many grinds
Use less grinds
Too much tamp force
Tamp lighter
Consistent Grind Dosage & Tamp Force
Tamp Force
One Cup
13-15g
Two Cup
20-22g
10-15kg
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.
3679_B_QSG
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