Waiting on Front
Cover from Energi
ESPRESSO MACHINE
USER GUIDE
EM8000
Important instructions – retain for
future use.
Contents
Sunbeam's Safety Precautions 2
Features of your Café Series
®
Espresso Machine 4
Using your espresso machine 8
Advanced Programming 13
Guide to coffee making 15
Guide to milk texturing 17
Espresso recipes 18
Care and cleaning 20
Coffee Thermoblock Cleaning Cycle 22
Descaling Cycle for both the Coffee
and Steam Thermoblocks 23
Troubleshooting Guide 24
2
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 2.5L.
• Do not remove the filter handle during the espresso
pour or water flow as the unit is under pressure.
Removing the filter handle during either of these
operations can lead to a scalding or injury.
• The steam wand and hot water tap become very
hot during texturing milk and water flow. This may
cause burns in case of contact, therefore avoid any
direct contact with the steam wand or hot water
tap.
• 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, hot water tap and
steam wand.
• Do not place hands directly under the steam, hot
water or coffee pour as this can lead to a scalding
or injury.
• This appliance can be used by children aged from 8
years and above if they have been given supervision
or instruction concerning use of the appliance in a
safe way and understand the hazards involved.
Cleaning and user maintenance shall not be made
by children unless they are older than 8 and above
and supervised. Keep the appliance and its cord
out of reach of children aged less than 8 years.
• Appliance can be used by persons with reduced
physical, sensory or mental capabilities or lack of
experience and knowledge if they have been given
supervision or instruction concerning use of the
appliance in a safe way and understand the hazards
involved.
Children shall not play with the appliance.
• The heating element surface is subject to residual
heat after use.
DISPOSAL:
Do not dispose this product
as unsorted municipal waste.
Collection of such waste separately
for special treatment is necessary.
This product must not be disposed together
with the domestic waste. This product has to be
disposed at an authorized place for recycling of
electrical and electronic appliances.
By collecting and recycling waste, you help save
natural resources, and make sure the product is
disposed in an environmental friendly and healthy
way.
3
If you have any concerns regarding the performance and use of your appliance,
please visit www.sunbeam.com.au or contact the Sunbeam Consumer Service Line.
Ensure the above safety precautions are understood.
Sunbeam’s Safety Precautions
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.
• 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.
Temperature of the surface displaying this image
maybe high when the appliance is operating.
Warming plate
The large warming plate effectively pre-warms cups
helping to retain the essential characteristics true of
espresso - sweet, rich tasting and aroma.
Steam control dial
Used to open and close the steam.
LCD display, low water indicator & timer
Indicates low water, function and shot clock timing.
Espresso gauge
The gauge measures the resistance to the espresso pour
and at a glance the coffee maker can gauge the quality
of the espresso pour.
Steam wand
Fitted with a dedicated thermoblock and pump
provides an instant and constant supply of powerful
dry steam for achieving silky, dense and rich milk.
The commercial ball joint allows the steam wand to be
moved into the ideal position.
Commercial size sloping group handle
with tamping pad
The sloping handle is designed for improved ergonomic
use and when rested on the bench provides an even
tamping surface, resulting in a better tasting espresso.
Commercial size group head
Removable drip tray and grill
The large capacity drip tray is lined with plastic,
preventing staining from espresso oils, lightweight for
easy removal and designed with no dirt traps for simple
wipe down cleaning.
Accessories
All the essential accessories to make
an authentic café-quality espresso.
Double filter basket
Dual-floor
Double filter basket
Single filter basket
Dual-floor
Single filter basket
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Features of your Sunbeam
Espresso Machine
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Tank cover
2.5 litre water reservoir
Removable 2.5 litre water reservoir is fitted with
an anti-calc filter and can be filled from the top
or is removable from behind.
Programmable control panel
An easy to use control panel provides the choice
of manual operation or utilising the programmed
1 and 2 cup espresso serve pours.
Hot water control dial
Used to open and close the hot water.
Manual control lever
Hot water wand
Dispenses a controlled flow of hot water.
Adjustable feet
Ensure a level machine on level surface.
FEATURES YOU CAN'T SEE
Twin pump and thermoblock allows you to texture
milk and brew espresso at the same time.
15 BAR Italian espresso pump
Triple thermoblocks with stainless steel tubing.
PID technology controls water temperature
precisely for both espress and steam functions.
Pre-infusion; 4 programs to choose from.
Brass collar is durable and ideal for frequent use.
Advanced Programming to adjust pump and
temperature settings for optimal steam and
brewing performance.
Stainless steel and die-cast metal design
Power saving mode helps save energy by turning
off your machine after 30 minutes of inactivity.
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Tamp
600ml jug
Cleaning Disc
6
Required Espresso Pressure
The 15 BAR Italian pump produces the
required pressure for brewing espresso
consistently. Fitted with a pressure relief
system, ensures that any remaining pressure
after the extraction is released into the drip
tray, allowing for quick, successive brews.
Espresso Temperature
Independent thermoblock heating systems
are lined with stainless steel and fitted
with PID technology. The PID proportionalintegral-derivative technology controls the
thermoblock to deliver water temperature
precisely.
Twin Pump & Thermoblocks
True to commercial use, the unique twin
pumps and triple thermoblock allows the
coffee maker to texture milk and pour an
espresso simultaneously.
Espresso Gauge
The espresso gauge is an indicator of the
quality of the espresso pour and should be
used as a guide.
It measures the pressure or resistance
created by water being pumped through the
tamped coffee grinds in the group handle.
Whilst the needle is within the target area on
the gauge it indicates that a quality serve of
espresso has been made. This is indicated by
a slow, but flowing pour of espresso with a
consistency similar to that of dripping honey.
The crema should be dark golden in colour.
Should the needle fail to reach the target
area this is an indication that the serve of
espresso is ‘under-extracted’. This occurs
when water passes too quickly through the
tamped coffee grinds and is an indication
that either the grind needs to be made finer
or the filter basket has been under-dosed.
The pour is quick and light in colour and the
resulting crema is thin with a creamy light
brown colour.
When the needle goes beyond the target area
it is an indication that the serve of espresso
is ‘over-extracted’. This occurs when the
water passes very slowly through the tamped
coffee grinds and is an indication that either
the grind is too fine or the filter basket has
been over-dosed. In this situation the hot
water is in contact with the coffee grinds
for too long thus creating a burnt and bitter
tasting espresso. This is characterised by
the espresso only slowly dripping during the
entire pour and the crema is very dark.
Features of your Café Series® Espresso Machine continued
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Under
Extracted
Pour
Over
Extracted
Pour
Optimum
Pour
7
Features of your Café Series® Espresso Machine continued
Filter Baskets
Supplied with the espresso machine are two
different sets of filter baskets – Standard
Filter Baskets (one and two cup) and
DualFloor Filter Baskets (one and two cup).
The Standard Filter Baskets (one and two
cup) are the same specification as used with
commercial espresso machines and are less
tolerant to the quality of the coffee bean.
They have a single floor to the filter and if
held up to the light you can see many small
holes.
Note: For the optimum results Sunbeam
recommends that you use standard filters
with this espresso machine. To achieve the
optimum espresso pour with standard filters
it is best to grind the coffee as you need
it. Therefore we recommend a conical burr
grinder such as the EM0800 to ensure you
have complete control of the particle size and
are assured a consistent grind.
Note: If you don’t have a grinder and have
your coffee beans ground for you, then
you must request that the coffee is ground
very fine, the same fineness that would be
used on a commercial espresso machine.
The Dual-Floor Filter Baskets (one and
two cup) are designed to be used with
preground coffee that is typically available
at supermarkets and delicatessens. They
have two floors, looking into the filter basket
you can see many small holes and when
held up to the light and looking at the
under-side of the filter you will see a single
hole. These pre-ground coffee types are
often vacuum packaged into a brick shape
and their packaging states that they are a
‘universal grind’ that can be used throughout
a variety of coffee makers. The particle size
of ‘Universal grind’ is too coarse for making
quality espresso, therefore the Dual-Floor
Filter Baskets are designed to compensate
for this by slowing the flow of liquid espresso
creating a subtle aeration to ensure a golden
crema. Dual-floor filters or similar designs are
used in most domestic espresso machines.
8
Using your espresso machine
When using the machine for the first time, you
must carry out these steps:
1. Rinse components. See figure 1.
2. Remove the lid and extract the machine
reservoir. See figure 2.
3. Carefully rinse the tank and lid with water.
See figure 3.
4. Carefully rinse the supplied water filters
and filter holders. See figure 4.
5. Reposition the tank in the machine.
See figure 5.
6. Fill with water, pour still mineral water or
good quality potable drinking water into
water tank. See figure 6.
Figure 1
Figure 2
Figure 3
Figure 4
Figure 5
Figure 6
9
Using your espresso machine continued
7. Reposition the lid and the water tank
panel. See figure 7.
8.Plug into 230-240V AC Powerpoint and
press
button. Ensure steam dial, hot
water dial and manual control lever are in
off position.
Warning: all switches should be off when
starting machine. Otherwise machine will
pour when it is ready.
9. The display will light up with indications
when the machine gets ready.
Beverage preparation
1. Coffee dispensing.
Use the provided
filter basket for
2 cups of coffee.
See figure 8.
Necessary condition: There must
be enough water in the tank - and
the machine must be at the correct
pressure and right working
temperature.
Scalding hazard! Warning: Do these
steps very carefully.
2. Fill the filter holder
according to the
filter used.
See figure 9.
3. Tamp coffee.
Once the basket
is full, remove the
group handle from
the group handle
cradle. Collapse
the coffee in the
basket by tapping
it on the bench.
See figure 10.
Figure 7
Figure 8
Figure 9
Figure 10
10
Important advice: Do not remove
the coffee filter before the coffee
dispensing has completed.
4. Insert and lock filter into place.
See figure 11a & 11b.
5. Position the cups
beneath the nozzles
of the filter holder.
See figure 12.
6. Press the coffee key
to start dispensing.
When the desired
dose has been
reached, When the
programed dose has
been reached the
machine will stop.
See figure 13.
7. Alternatively use Manual lever operation.
This begins when you pull up on the
manual lever.
Steam dispensing -
Frothing milk for cappuccinos
1. Half fill milk jug.
See figure 14.
2. Insert the steam
wand into the
milk and gradually
turn the knob
counterclockwise.
See figure 15.
3. While dispensing
steam lightly turn
the milk jug to gain
better froth.
See figure 16.
4. Once the amount
of foam has been
reached and the
temperature is
sufficiently hot, stop
steam dispensing
by turning the knob
clockwise.
See figure 17.
Using your espresso machine continued
Figure 11b
Figure 12
Figure 13
Figure 14.
Figure 15.
Figure 16.
Figure 17.
Figure 11a
11
Using your espresso machine continued
5. Note: After using
the steam nozzle,
clean the inside of
the wand as follows:
turn the steam
wand towards the
cup warming tray
and very carefully
dispense steam from
the steam wand at
least once. See figure 18.
6. After using the
wand, carefully
clean the tube with
a sponge or clean
wash cloth.
See figure 19.
Hot water dispensing -
Scalding hazard! Warning: Do these
steps very carefully. Use the special
insulated devices to move the water
and steam wands.
1. Place a container
beneath the hot
water tube and
turn the knob
counterclockwise.
See figure 20.
2. When the desired
dose has been
reached, stop the
hot water by turning
the knob clockwise.
See figure 21.
Figure 18
Figure 19
Figure 20
Figure 21
12
EM8000
Panel Operation Instruction
Display modes
1. Pre-heat mode:
display nothing
(the power button
flashing)
See figure 22.
2. Ready mode:
display "READY".
See figure 23.
3. Coffee mode:
Counting the
brewing time.
See figure 24.
4.Fill tank:
remind user to fill
tank by flashing
"NO WATER" when
low water level in
water tank.
See figure 25.
Figure 22
Figure 23
Figure 24
Figure 25
13
Advanced Programming
In standby mode press
"PROGRAM" button
and get in to the
program mode.
(sequence:
showerhead outlet
water temperature,
steam flow rate, hot
water temperature,
pre-infusion, cleaning limit).
Keep pressing "PROGRAM" to choose the
desired program setting.
1. Showerhead outlet water temperature:
adjust the coffee thermoblock temperature
(range: 86 / 87 / 88 / 89 / 90 / 91 / 92
/ 93 / 94 / 95 / 96 / 97 / 98); press "-"
or "+" to change the setting and press
"PROGRAM" to save.
2. Steam flow rate:
adjust the steam
flow rate (range:
01-07, 01 is the
smallest and 07
is the biggest
setting); press "-" or
"+" to change the
setting and press
"PROGRAM" to save.
3. Pre-infusion
rate: adjust the
pre-infusion rate
(range: P1-P4);
press "-" or "+"
to change the
setting and press
"PROGRAM" to save.
4. Cleaning reminder:
set the water usage
limit for cleaning
reminder (range:
50L / 100L /
180L); press "-" or
"+" to change the
setting and press
"PROGRAM" to save.
5. Reset: reset all
setting back to
factory setting;
press "-" or "+"
to reset.
1 cup volume: Adjust
the 1 cup volume (LCD will display the time
counting, but the volume will be determined
by flow meter); press and hold "1 cup" button
for 3 seconds then the machine will start
brewing, when the coffee volume is enough,
press again "1 cup" button to save.
2 cup volume: Adjust the 1 cup volume
(LCD will display the time counting, but the
volume will be determined by flow meter);
press and hold "2 cup" button for 3 seconds
then the machine will start brewing, when
the coffee volume is enough, press again
"2 cup" button to save.
Figure 27
Figure 28
Figure 29
Figure 30
Figure 31
Figure 32
14
Advanced Programming continued
Cleaning mode: Pressing "CLEAN" button
to choose coffee (CO CLEAN), steam
(ST CLEAN) piping cleaning process.
During cleaning function, press and hold
"CLEAN" button for 3 seconds to stop and
back to standby mode.
Figure 33
15
Guide to coffee making
PRE-HEATING
Glasses
Pre-heat glasses and cups by filling them
with hot water as this will assist to preserve
the crema of the espresso and also help
maintain the temperature of the espresso.
Just prior to making your espresso glasses
and cups can be pre-heated using the hot
water feature on your espresso machine.
Otherwise glasses and cups can be stored on
the warming tray of the espresso machine;
this will also assist in pre-heating.
Group Handle and Filter baskets
This is important especially for the first
coffee being made, as a cold group handle
can significantly decrease the temperature of
the water at the point of extraction. This in
turn will alter the quality and characteristics
of the resulting espresso extraction.
An easy way to pre-heat the group handle
and filter basket is to fit the group handle
with a filter basket. Hold the group handle
under the group head, press the MANUAL
button and allow the hot water to flow over
the group handle. Rotate the group handle so
both the underside of the group handle and
the filter basket is preheated. You may need
to press the MANUAL button again to ensure
the group handle and filter basket is properly
pre-heated.
Dry the filter basket before filling with coffee.
DOSING and TAMPING
• Dry wipe the basket.
• Grind evenly and directly into the centre of
the filter basket.
• Fill the filter basket with ground coffee to
the rim.
• Using the tamper, tamp straight down, this
is going to create more space for some
more coffee.
• Grind some more coffee to a similar level
in the filter basket and using the tamper
again to create some more space. One last
time grind some more coffee into the filter
basket to the rim.
• This time lock the group handle into the
side of the bench and using the tamper
apply firm downward pressure. Brush any
loose coffee off the rim of the basket into
the centre and tamp down again, this time
twist the tamper to seal the top of the
coffee.
• Wipe the rim of the filter basket free of any
loose coffee grinds and use immediately.
16
Guide to making coffee continued
The Espresso Pour
Great coffees start with freshly roasted beans
that will deliver a sweet espresso that will be
rich in texture, body and aroma. Controlling
each part of the coffee making process is the
real secret.
• Never extract any more than 30mls of
espresso.
• Always purge water from the group head
before locking in the group handle with
coffee, this will dislodge any ground coffee
residue from the group head.
The way the espresso pours will tell you
everything. What you are looking for is;
1. Infusion time; when pressurised water is
being forced through the ground coffee.
2. Colour of the espresso; should be dark
brown.
3. Resistance; looking for a thickness, or a
nice ooziness like dripping honey, with
resistance at about 2/3 from the spouts to
the bottom of the cup. It’s going to fall and
pull back up.
4. Even extraction; not extremely tight at the
beginning or pouring excessively fast at the
end.
5. Look for colour change; when the espresso
changes from a dark brown to a creamy
or light colour the sweetest flavours and
oils have been extracted and this usually
happens around the 25-30ml mark, after
which the espresso pour is finished.
17
Guide to milk texturing
What you want to achieve is silky thick
rich milk that has been heated to between
60-65°C.
The steam coming out of the machine will
only heat the milk, it is up to the coffee
maker to aerate the milk in a way that allows
the creation of beautifully textured micro
foam and it’s all about the positioning of the
steam tip and how you move the jug.
Using the Steam Wand
1. Firstly always start with fresh cold milk
from the fridge and a clean jug.
2. ½ fill the jug with milk (approx.
300-400mls).
3. Purge the steam wand.
4. Insert the tip of the steam wand into the
milk.
5. Activate the steam function on the
espresso machine.
6. Rest the spout of the milk jug up against
the steam wand. Position the steam tip
just under the surface of the milk and
just off centre.
7. Continue to texture the milk.
8. Gently lower the jug slowly to create the
amount of desired foam for the style of
coffee you are creating.
9. The more control you have during this
stage of the milk texturing process the
denser and smoother the foam.
10. Now listen for the hissing sound. This is
an indicator that you're drawing air into
the milk in a controlled fashion.
11. After you have created the amount of
foam you need for the style of drink
you're making keep the jug steady and
allow the milk to come up to temperature.
12. Remember this process is about keeping
the milk spinning and maintaining the
same position from where you started.
13. When the milk reaches the desired
temperature, turn the steam off. We
recommend 65°C for sweet tasting milk.
14. Remove the jug from the wand, wipe the
steam wand with a clean damp cloth and
give it a quick burst of steam to remove
any milk that has been sucked up the
steam wand.
15. If you have any large surface bubbles,
gently tap the jug on the bench to
collapse these.
16. Roll the jug to keep the milk and foam
together.
17. Take your glass or cup of espresso and
rest the pouring spout against the rim of
the cup and pour in one steady motion.
Remember practice makes perfect!
18
Espresso recipes
ESPRESSO (SHORT BLACK)
Espresso is a concentrated, full bodied coffee
with a stable layer of cream on top – known
as ‘crema’. An espresso is the foundation of
all café coffee. Variations are achieved by
adding different amounts of milk and froth.
• 90mL espresso glass or demitasse cup
• single espresso (30-35mL)
LONG BLACK
A standard espresso with hot water, served in
a regular coffee cup or mug. The hot water is
added first so that the ‘crema’ is maintained.
• 190mL cup
• hot water (to taste)
• single or double espresso
MACCHIATO
Macchiato, Italian for ‘to stain or mark’.
Traditionally served as a standard espresso
with a dash of milk and a small dollop of
froth into the middle of the ‘crema’.
• 90mL espresso glass or demitasse cup
• single or double espresso
• marked with steamed milk froth
FLAT WHITE
Another old favourite, the Flat White is
an espresso with steamed milk, served in
a regular coffee cup or mug. The layer of
frothed milk on top should be 2mm to seal
the coffee.
• 190mL cup
• single or double espresso
• steamed milk
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Espresso recipes continued
CAFFE LATTE
An espresso with steamed milk, typically
served in a glass. The layer of frothed milk on
top should be 10mm to seal the coffee.
• 220mL glass or cup
• single or double espresso
• steamed milk
CAPPUCCINO
This delicious drink is an espresso with
steamed milk, topped with creamy froth and
a dusting of chocolate. The resulting drink is
approximately two-thirds milky coffee, onethird froth.
• 190-240mL cup
• single or double espresso
• two-thirds milky coffee, one-third froth
• dusted with chocolate
CAFFE 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 milk and froth.
• 190-240mL cup or tall glass
• single or double espresso
• two teaspoons of drinking chocolate
• two-thirds milky coffee, one-third froth
CON PANNA
A variation on the original Vienna coffee, this
delicious drink is made up of an espresso
topped with lightly whipped cream. It can
also be dusted with cinnamon or drinking
chocolate.
• 190mL cup
• single or double espresso
• lightly whipped cream
• dusted with cinnamon or chocolate
20
Care and cleaning
The coffee making process involves extracting
oils out of coffee grinds to make espresso
coffee. Deposits of these oils build up over
time and affect the taste of the coffee and
operation of the espresso machine.
Regular cleaning to remove these oils is
essential and will maintain the quality of the
coffee the espresso machine produces and
result in less maintenance being required.
This is easy to do by following a few quick
and easy cleaning steps after each coffee
making session;
Cycle water through the group head,
Purge steam through the steam wand,
Wipe the steam wand clean with a damp
cloth immediately after use,
Remove the filter basket from the filter
handle and clean away any old coffee oils,
and
Empty the drip tray and rinse.
Important: Never wash any of the espresso
machine parts or accessories in the
dishwasher.
Drip tray and grill
Remove the grill and drip tray at regular
intervals to empty. Clean with water and a
little non-abrasive washing up liquid, rinse
and dry.
Group head, group handle & filter baskets
The filter baskets and group handle should
be rinsed with warm water after each use and
then dried thoroughly.
To clean the group head of any old coffee
grinds cycle water through and wipe the
group head and around the inside rim with a
damp cloth.
Should the holes in the filter baskets become
clogged with coffee grinds use a fine bristled
brush to remove them. Also you can use
the cleaning pin which is supplied with
the espresso machine. The cleaning pin is
attached to the inside of the top fill lid,
located at the top of the espresso machine.
The cleaning pin has two pins at either end the shorter of the two is for cleaning out the
holes in the filter basket.
Group head rubber seal
The group head seal is located on the
underside of the group head and creates
a seal against the filter handle during the
espresso pour.
Note: During long periods of non-use we
recommend that the filter handle not be
left attached to the group head as this will
reduce the life of the seal.
Over time the seal will loose its elasticity
and require replacement, depending on use
usually every 12 months. Signs that the seal
is deteriorating are when the group handle
cannot create the necessary seal and steam
and or water escapes from around the group
head during the espresso pour.
Note: Contact Sunbeam on 1300 881 861
should you think that the group head seal
needs replacing. Please do not attempt to
change the seal without first consulting
Sunbeam.
Cup warming plate, hot water tap and exterior
Wipe over the unit with a damp cloth and
wipe dry. Do not use abrasives or metal
scourers as these will scratch the exterior
surface.
21
Care and cleaning continued
Steam wand
Keeping the steam arm clean is essential
to ensure maximum efficiency of the steam
function. A build up of caramelised/dried
milk on the steam wand will impair the
steaming and texturing ability of the espresso
machine.
Important: Wipe the steam wand clean with a
damp cloth immediately after each use and
purge a small amount of steam.
Should the milk dry/caramelise on the
steam wand, simply wrap the wand with
a clean damp cloth, turn the steam wand
over the drip tray and turn the steam on for
approximately 10 seconds. With the cloth
still on the steam wand leave to soak for
about 5 minutes and you will find that after
this time the dry/caramelised milk will easily
wipe away. Repeat process if still dirty.
Important: Never clean the steam wand with
an abrasive pad as this will damage the
steam wand.
22
Deposits of coffee oils build up over time and
affect the taste of the coffee and operation
of the espresso machine. Therefore the
group head will require regular cleaning. It is
recommended that the group head is cleaned
at a minimum every 3 months, this will vary
depending on the frequency of use.
1. Remove the water reservoir and rinse
clean. With fresh water completely fill
and replace the reservoir.
2. Remove the cleaning disc which is inside
of the top fill lid, located at the top of
the espresso machine.
3. Fit the group handle with the double
filter basket.
4. Position the cleaning disc into the double
filter basket.
5. Place a Sunbeam Espresso Machine
Cleaning Tablet (EM0020) into the
filter basket that is now also fitted with
the cleaning disc and secure the group
handle to the group head.
6. Place a sufficiently large container under
both pouring spouts.
Starting the cleaning cycle
7. Insert the power cord into a 230-240V
AC power outlet and switch the power
‘ON’.
Note: DO NOT press the POWER button on
the espresso machine
8. Press clean button to choose coffee clean
(Co Clean) During the function press and
hold "clean" button for 3 seconds to stop
cycle
Note: During the cleaning cycle all other
espresso machine operations will be locked
until the cleaning cycle is completed. Should
the cleaning cycle be accidentally started
it can be cancelled by switching the power
‘OFF’ at the power outlet, or by pressing the
POWER button.
9. When the cleaning cycle is completed.
10. Remove the group handle from the group
head.
11. Remove the cleaning disc from the
group handle and return to the storage
compartment.
12. Remove the double filter basket from the
group handle and wash in warm soapy
water. Rinse well and dry.
13. The espresso machine is now ready
for use.
Coffee Thermoblock Cleaning Cycle
23
Descaling Cycle for both the Coffee
and Steam Thermoblocks
Scale is a surface build up of minerals that
naturally occur over time in all appliances
that are involved with the heating of water.
Therefore the espresso machine will require
occasional descaling. It is recommended
that the espresso machine is descaled every
4-6 months; this will vary depending on the
frequency of use and water hardness.
1. Remove the water reservoir and rinse
clean. Fill with fresh cold water and
replace the reservoir.
2. Place a large container under the steam
wand so water from the steam wand will
fall into the container.
3. Insert the power cord into a 230-240V
AC power outlet and switch the power
ON.
Important: The steam dial must be closed to
start descaling.
4. Press CLEAN button to choose "ST Clean"
on LCD screen.
5. Turn on the steam dial and allow to run
for 30-60 seconds. Then turn steam dial
off.
6. Pull out the water reservoir, add
Sunbeam descaling tablets. Once tablet
dissolves replace reservoir into position.
7. Turn steam dial on, Press "P" and allow
machine to run for about 7 minutes.
8. Turn steam dial off. Remove water
reservoir and replace contents with fresh
water. Replace reservoir into machine.
Turn steam dial on. Press "P" and allow
machine to run for about 2 minutes.
Turn steam dial off when complete.
Note: If you forget step 8, start the process
again by using clean water from step 5.
Troubleshooting Guide
Problem Possible Cause Solution
Coffee does not
come out.
• No water in reservoir.
• Coffee grind is too fine.
• Too much coffee in the filter.
• Appliance was not turned on or
plugged in.
• Coffee has been tamped/
compressed too much.
• Add water.
• Grind medium ground coffee.
• Fill filter with less coffee.
• Plug unit into electrical outlet
and turn it on.
• Refill filter basket with coffee
DO NOT TAMP too much.
Coffee comes out
around the edge of
the filter.
• Filter not rotated to full lock
position.
• Coffee grounds around the
filter basket rim.
• Too much coffee in the filter.
• Rotate filter holder to full lock
position.
• Wipe off rim and shower head
seal.
• Fill with less coffee.
Coffee comes out too
quickly.
• Ground coffee is too coarse.
• Not enough coffee in filter.
• Use a finer grind.
• Use more coffee.
Coffee is too weak. • Using small filter for double
shot of espresso.
• Ground coffee is too coarse.
• Use large filter for double shot of
espresso.
• Use a finer grind.
Water is not being
pulled in from the
water reservoir.
• Water reservoir tank not placed
correctly on unit.
• Place water reservoir correctly.
24
Australia
www.sunbeam.com.au
1300 881 861
Units 5 & 6,
13 Lord Street,
Botany NSW 2019
Australia
New Zealand
www.sunbeam.co.nz
0800 786 232
Level 6, Building 5,
Central Park,
660-670 Great South Road,
Greenlane, Auckland
New Zealand
24
12/12
Need help with your appliance?
Contact our customer service team
or visit our website for information
and tips on getting the most from
your appliance.
Australia | visit www.sunbeam.com.au
phone 1300 881 861
mail Units 5 & 6, 13 Lord Street,
Botany NSW 2019 Australia.
New Zealand | visit www.sunbeam.co.nz
phone 0800 786 232
mail Level 6, Building 5,
Central Park,
660–670 Great South Road,
Greenlane, Auckland.
Sunbeam Corporation Limited | ABN 45 000 006 771
Sunbeam Corporation is a division of GUD Holdings Limited.
Sunbeam is a registered trade mark.
Made in China to Sunbeam’s specification.
Due to minor changes in design or otherwise,
the product you buy may differ slightly from the one shown here.
Approved by the appropriate electrical regulatory authorities.
©Copyright Sunbeam 2015.
08/15
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