Let’s get you startedEspresso extraction guide
Everything you need to know after unboxing your
new coffee machine. Scan the QR Code to watch
the Quick Start Guide and other how-to videos.
MILK JUG
CAFÉ SERIES DUO
EMM7200
2. Wash and dry parts1. Unbox and remove accessories
Remove group handle, tamper and
measuring spoon from side polyfoam.
Locate filter baskets under water tank lid.
3. Fill and insert water tank
Remove water tank from the back or fill
directly from the top water tank lid.Fill
with cold filtered water.
5. Prime machine
Wash the milk jug, 1 CUP & 2 CUP filter baskets, group handle,
tamper and water tank in warm water with a mild detergent.
Rinse and allow thorough air drying.
4. Start up
Insert the power plug into the power outlet and switch the
power on. Press the STANDBY button to turn on the machine.
When lights become solid, machine is ready to use.
Insert 2 CUP filter
basket into group
handle.
Insert group handle
into group head, turn
to centre.
Press 2 CUP button.
Allow water to run
through until it stops.
Note: Turning group handle might be tight for first few uses.
Rotate steam lever to
ON position and run
for 20 sec.
Return steam lever
to OFF position.
Making your first café style coee
FINGER
WIDTH
12
3
Use the guide below to help you make café quality coffee.
For help improving espresso extraction, see guide on back page.
1. Select filter baskets
Select either:
- 1 CUP (single shot) filter basket
- 2 CUP (double shot) filter basket
Note: - Single wall filter baskets work best with fresh coffee
grinds.- Dual wall filter baskets work best with pre-ground coffee.
3. Tamp
- One Cup = 13-15g coffee grinds
- Two Cup = 20-22g coffee grinds
Evenly tamp (press) grinds to level
indicated.
4. Wipe edge 5. Insert group handle 6. Position cup
Wipe away excess
grinds to clear edges.
2. Dose coffee grinds
Freshly ground
coffee
If using fresh coffee beans and grinder, select the 1 CUP or 2 CUP single wall filter
basket. Insert filter basket into group handle. Grind directly into group handle.
If using pre-ground coffee, select the 1 CUP or 2 CUP dual wall filter basket. Insert filter
basket into group handle. Dose coffee grinds into group handle.
Keep group handle
flat, align, insert and
turn into group head.
Group handle
should be in the
centre position.
Pre-ground
coffee
Place cup under
group handle.
Press either:
- 1 CUP BUTTON = 30mL shot
- 2 CUP BUTTON = 60mL shot
7. Espresso extraction
ONE CUP
ONE CUP TWO CUP
TWO CUP
OR
Extraction begins
and will
automatically stop.
Optimum
8.
extraction
Pressure gauge guides
you to the optimum
extraction. To improve
extraction, see Espresso
Extraction Guide.
9. Remove coffee cake
Turn group handle
and remove from
group head.
Remove 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.
10. Prep milk jug 11. Before milk texturing
4°C
FILL
MAX
MAX
Fill jug with cold milk just
below the bottom of the
spout.
Rotate steam lever
to ON position.
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. Let this run
for a few seconds till steam
pressure is high.
13. Milk texturing12. Position steam wand
Rotate steam lever
to ON position.
Return steam lever to
OFF position.
Milk ready when milk
gauge needle reaches
OPTIMUM zone.
Barista Tip:
For best
milk texturing
results, ensure
steam pressure
is high before
starting milk
texturing.
Return steam lever
to OFF position.
14. Clean and purge steam wand
Wipe steam wand
and tip with a damp
cloth.
Rotate steam lever to
ON position for 1 – 2 sec.
Milky water will come
out of steam wand.
Rotate steam lever
to OFF position.
Pour milk in one
steady motion.
16. Clean up15. Pour milk
Wash parts with
warm water.
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
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
Rich caramel
Crema-dark golden
Extraction too slow
Pours for over 35 sec
Very dark brown
Crema-dark brown
Tast e Sour, acidic, watery Rich, sweet, vibrant Bitter, dry, grainy
Grind Size^^ Too coarse Just right Too fine
Dosage^^^
Tamp
Not enough grinds.
Use more grinds.
Not enough tamp force
Tamp firmer
*If using pre-ground coffee grinds, use dual wall filter baskets.
^ Ensure coffee beans are fresh.
^^Old coffee beans will have a fast extraction and will produce an under extracted tasting espresso.
Consistent grind dosage and tamp force
1 CUP = 13-15g
2 CUP = 20-22g
Just right-firm force
10-15Kg of force
Perfect café milk Milk
Too many grinds.
Use less grinds.
Too much tamp force
Tamp lighter
Full
Skim
Temp
60-65ºC
60-65ºC
It is normal for the correct dose of coffee grinds to
appear overfilled in the filter basket before tamping.
Evenly tamp coffee grinds to the level indicated.
Milk temperature gauge guides
you to the perfect milk. Suitable
for all milk types.
Almond
Soy
Coconut
55-65ºC
55-60ºC
65-70ºC
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