Espresso extraction guide
S
INSERT
THERMOBLOCK
58MM CAFÉ GROUP HEAD
S
INSERT
THERMOBLOCK
58MM CAFÉ GROUP HEAD
S
INSERT
THERMOBLOCK
58MM CAFÉ GROUP HEAD
S
INSERT
THERMOBLOCK
58MM CAFÉ GROUP HEAD
S
INSERT
THERMOBLOCK
58MM CAFÉ GROUP HEAD
S
INSERT
THERMOBLOCK
58MM CAFÉ GROUP HEAD
–MA X–
–MIN–
This guide will help to improve espresso extraction,
to achieve great tasting coffee, every time.
Let’s get you started
Scan the QR code to watch the Quick Start Guide video.
The Compact Barista
EMM2900
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
Rich caramel
Crema-dark golden
Extraction too slow
Pours for over 35 sec
Very dark brown
Crema-dark brown
Taste Sour, acidic, watery Rich, sweet, vibrant Bitter, dry, grainy
Grind Size Too coarse Just right Too fine
Dosage
Not enough grinds.
Use more grinds.
3mm below the top of the
filter basket after tamping
Too many grinds.
Use less grinds.
1. Remove plug from water tank 2. Wash and dry parts
Wash the water tank, milk jug, group handle,
Remove the plug at the
bottom of the water tank.
4. Start up
tamper measuring spoon, 1 CUP & 2 CUP filter
baskets in warm water with a milk detergent.
Rinse and allow thorough air drying.
5. Prime machine
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3. Fill and insert water tank
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Fill the water tank with cold water
to the MAX level. Use filtered
water for best results.
Tamp
For more hints & tips visit
Not enough tamp force
Tamp firmer
Just right-firm force
the Sunbeam Coee Hub.
www.sunbeam.com.au/hints-and-tips/coffeehub
10-15Kg of force
Too much tamp force
Tamp lighter
Milk
Full
Skim
Almond
Soy and Oat
Coconut
Temp
60-65ºC
60-65ºC
55-65ºC
55-60ºC
65-70ºC
Insert the power plug into the power outlet and press the
STANDBY button. When STANDBY, 1 CUP, 2 CUP & STEAM
buttons are illuminated, the machine is ready for use.
Allow water to run
through until it stops.
Turn dial to the
HOT WATER position.
Place 2 large cups under the group head
and steam wand.
Allow hot water to run
through for 20 seconds.
Press the 2 CUP button and
water will start flowing
from the group head.
Return dial to
OFF position.
Making your first café style coee
FINGER
WIDTH
12
3
3mm
Use the guide below to help you make café style coffee.
1. 3. Warm cup
tank is full
2. Start upCheck water
4. Select filter baskets
13.
Position
steam wand
14. Milk texturing
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Use filtered water
for best results.
Press the STANDBY button.
When STANDBY, 1 CUP, 2 CUP &
STEAM buttons are illuminated,
the machine is ready for use.
5. Warm group head, group handle & filter basket
1. ALIGN
& INSERT
Insert group handle into group head. Press 2 CUP button.
Wipe filter basket with a dry cloth.
2.TURN
CENTRE
Position steam
wand in cup.
Turn dial to
HOT WATER.
6. Dose & tamp
Evenly tamp grinds to
the level indicated.
Quarter fill cup
with hot water.
Return dial to
OFF position.
Empty cup
after 20 –
30 seconds.
7. Wipe edge
Wipe away excess
grinds to clear edges.
ONE CUP
TWO CUP
Select either the 1 CUP
or 2 CUP filter basket.
8. Insert group handle
1. ALIGN
& INSERT
Insert group handle
into group head. Group
handle should be in
the centre position.
2.TURN
CENTRE
Return dial to OFF position.
Insert steam wand at 12
o’clock, tip at 3 o’clock,
finger width from edge and
just below the surface of
the milk.
Wipe steam wand
and tip with a damp
cloth. Turn dial to
HOT WATER for 3
seconds.
Turn dial to STEAM to start
texturing milk. Check milk is
moving in a whirlpool action.
Milky water will
come out of steam
wand. Return dial
to OFF position.
16. Pour milk15. Clean and purge steam wand
Tap jug to
release larger
air bubbles.
As milk level rises, lower jug to keep tip just below
surface. When desired microfoam is achieved,
immerse steam wand half way.
Swirl jug to
blend milk and
Pour milk in
steady motion.
create a silky
texture.
60-65°C
Return dial to
OFF position.
Remove steam
wand from jug.
17. Remove coee cake
1.TURN
2. REMOVE
Turn group handle and
remove from group head.
Remove used coffee cake
from group handle.
Position cup under
group handle.
9. Position cup
10. Espresso extraction
ONE CUP
Press either:
Important: To make more than one latte
or cappuccino, first make all the espressos
then at the end prepare the steamed milk
for the latte or cappuccino.
TWO CUP
- 1 CUP button = 30mL shot
- 2 CUP button = 60mL shot
11. Prep milk jug
4°C
FILL
MAX
Fill jug with cold milk
just below the bottom
of the spout.
12. Before milk texturing
Press STEAM button. Once STEAN button
is illuminated, turn the dial to STEAM
to warm up steam wand.
Barista Tip: For best milk texturing
results, ensure steam pressure is
high before starting milk texturing.
18. Making a second coee after texturing milk
Important: To make coffee again immediately after
texturing milk, the thermoblock must first be cooled.
Press either the 1 CUP,
2 CUP or STEAM button.
Place a cup under
the steam wand.
Turn the dial to the HOT WATER position
and leave on until hot water comes out.
19. Clean up
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Wash parts with warm water.
Check if drip tray needs emptying.
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