Know Your Espresso Machine
The Breville BES830XL Die-Cast Programmable Espresso Machine — Café culture for the home counter top.
Die-cast aluminum and zinc body. A full 4.5″ (11.4 cm) clearance accommodates larger cups — ideal for espresso variations like Americano, Cappuccino, and Café Latte. Prior to extraction, the unique 15 bar Triple-Prime™ pump automatically releases three bursts of hot water into the filter head, causing the ground coffee or espresso pod to expand. The increased pressure allows the machine to extract more créma and gives the coffee a rich, smooth taste.
|A. Power Button.||B. ‘Power Save Mode’|
|C. Hot Water Light – Illuminates to indicate that the hot water function is selected.||D. Hot Water Wand – provides instant hot water.|
|E. Drip Tray Full Indicator.||F. Removable 34 oz. drip tray – with stainless steel grid.|
|G. Extra-Large Cup Warming Tray.||H. 15 Bar Pump – Italian designed and made.|
|I. Steam Light – Illuminates to indicate that the steam function is selected.||J. Electronic temperature control.|
|K. Extra-Large Cup height for large mugs.||L. Thermoblock Heating System – ensures that the espresso is extracted at the correct temperature.|
|M. Program Button – Personalize the preset shot size to suit your personal taste.||N. Group Head.|
|O. External Viewing Backlit Water Window.||P. Removable 75 oz. Water Tank – Filled from the front of the machine.|
|Q. Espresso Pressure Gauge – Assists in obtaining the most favorable extraction pressure.||R. Preset Shot Size – Single (1oz.) or Double (2oz.) approximately.|
|S. Solid Chrome Brass Portafilter.||T. Swivel Steam Wand with Frothing Attachment – Easily adjusts to perfect positioning for steaming and frothing milk.|
The Die-Cast Programmable Espresso Machine comes with a few special features.
- “Pressurized” Dual Wall Filters – These filters are designed to slow the water flow rate during extraction, resulting in an espresso that has been extracted at the correct pressure, leading to a rich golden créma.
- “Non-Pressurized” Single Wall Filters – These filters provide no additional slowing of the water flow rate, hence experimentation with the grind size, grind amount and tamp force is required to achieve favorable results. By using the Single Wall filters, you are free to explore the world of espresso with those variables to extract a rich variety of flavors.
- Electronic Temperature Control – The electronic temperature control accurately maintains the optimal brewing temperature of the water. This helps ensure you get the best possible extraction each time an espresso is made.
- Energy Saving Features – The Die-Cast Programmable Espresso Machine will enter the ‘Power Saving Mode’ if not used for 1 hour, and will automatically switch off if not used for a further 3 hours. During the ‘Power Save Mode’ only the POWER button surround will be illuminated. All other buttons and surround lights will not be illuminated. To re-activate the machine during ‘Power Save Mode’ simply press the program, 1 cup or 2 cup button. The POWER button surround will then begin flashing as the machine heats to return to the optimal extraction temperature. When that temperature is reached, all button surrounds will be illuminated. To switch the machine to off while in ‘Power Save Mode’, simply press the POWER button.
|Materials||Professional grade die-cast metals.|
Dual-wall crema system.
Self-retracting water tank tube.
|Key Features||Custom programming – Auto, Custom or Manual Shot.
Espresso pressure gauge.
Hot water wand for instant hot water.
Swivel steam wand with frother enhancer.
75 oz. removable water tank.
72 sq. inch solid steel cup warming tray.
4.5 inch head elevation.
Concealed storage compartment.
|Accessories||Tamping tool/measuring spoon.
Stainless steel frothing pitcher.
1 shot & 2 shot ‘Dual Wall’ stainless steel filters.
1 shot & 2 shot ‘Single Wall’ stainless steel filters.
|Dimensions||10″(L) x 10.5″(W) x 12.25″(H)|
Set up of the Die-Cast Programmable Espresso Machine is quick and easy.
- Insert the storage tray into the base of the machine and slide toward the back wall.
- Insert the ‘Empty Me’ fill indicator into position in the drip tray and place the stainless steel grid on top.
- Slide the drip tray into position in the base of the machine in front of the storage tray.
- Slide the water tank over the drop tray and into the front opening of the machine and into position above the storage tray. Ensure the water tank aligns flush with the sides of the machine.
Before First Use
- Remove all packaging materials and promotional tags.
- Remove the drip tray, water tank, and storage tray.
- Disassemble the drip tray by removing the stainless steel grid and the ‘Empty Me’ fill indicator. Wash all parts and accessories in warm soapy water using non-abrasive washing liquid. Rinse and dry thoroughly.
- Wipe the outer housing with a soft damp cloth and dry thoroughly. Do not immerse the outer housing, power cord or plug in water or any other liquid.
All Breville® products have at least a one-year limited product warranty, valid from the date of purchase. Should your Breville® product have a defect in product material or workmanship within the Warranty period, Breville® will arrange to have your original product returned to us, and either deliver an identical or comparable replacement to you, free of charge, or apply such other remedy as described below. Some models may have longer warranty periods on the product or specific components so please consult the individual product warranty for complete terms and conditions.
DO NOT RETURN PRODUCT TO THE STORE*
Please follow these instructions, subject to the terms of the Warranty, to receive faster service:
1. Write down the product model number, batch code (this is a 3 or 4 digit number) and/or serial number. These can be found on a sticker or molded into the product housing and are typically located underneath or on the back of the product
2. Have the original or a copy of the sales receipt.
3. Contact Breville®. Please see Breville® USA contact information below.
4. If the product, or one of its parts, qualifies for replacement or service under the Warranty, Breville® will send a pre-paid shipping label via email so that the product may be sent to Breville® at no cost to you. Upon receipt of the product, Breville® may ship the replacement or contact you with further information regarding repair of the product. Typical turnaround time to address Warranty claims is up to 10 business days, plus shipping, depending on your geographical location and type of damage or Warranty claim.
5. For additional protection of the product and and to ensure secure handling while a product is being returned for any Warranty repair, Breville® recommends that you use Breville’s shipping label or a traceable, insured delivery service. Breville® is not responsible for any damage while a product is in transit.
For the complete terms of warranty, see the warranty PDF:
* California residents – please see paragraph entitled “Warranty Notice to California Residents Only” on page 4.
Care and Use
- Before each use it is recommended to complete a water flushing operation without ground coffee to ensure that all internal piping has been preheated.
- When using a single shot filter, for optimal flavor, you should only extract approximately 1 oz. When using a double shot filter, for optimal flavor, you should only extract approximately 2 oz.
- The amount of espresso extracted into the cup will vary depending on the coarseness of your grind and grind amount.
- Pressing the 1 Cup button or 2 Cup button during extraction will immediately stop the pour.
- When the espresso machine creates steam, a pumping noise can be heard. This is the normal operation of the 15 bar pump.
- After 5 minutes of continuous steaming, the machine will automatically disable the steam function. The steam and hot water lights will flash. When this occurs, return the selector control to the ‘Standby’ position.
- For extracting more espresso immediately after using the steam function, this machine features an auto-purge function. This ensures that ground espresso will not be burnt by the initial water flow from the thermo-block being too hot. Instead this water is automatically released internally into the drip tray, ensuring that the internal thermostat is at optimal temperature for extracting espresso. Your espresso will always be extracted at this optimal temperature ensuring only the best flavor espresso is achieved.
- After 2 minutes of continued hot water use, the machine will automatically disable the hot water function. The steam and hot water lights will flash. When this occurs, return the selector to the ‘Standby’ position.
- Make sure to wipe off any excess coffee from the rim of the filter to ensure a proper seal is achieved under the group head.
- Do not clean any of the parts or accessories in the dishwasher.
There are a few different types of cleaning needed for the Die-Cast Programmable Espresso Machine.
After each use.
- Empty out the puck from the portafilter by tapping it on the edge of either a trash bin or a Knock Box. Rinse the portafilter out under running water and wipe with a soft damp cloth. Dry thoroughly.
- Wipe under the group head with a soft damp cloth to remove any coffee residue.
- Empty the drip tray and rinse with warm water,
- Remove the frothing attachment and wipe down the steam wand with a damp cloth to remove any milk residue. Rinse the frothing attachment in warm tap water and use the cleaning tool to ensure that the holes on either end are clear.
- After frothing, turn the steam on and run a few seconds of steam through the steam wand to clear any milk from the end.
Every three months
Every few months the Die-Cast Programmable Espresso Machine will need to be decalcified.
- In the water tank, create a solution of 1 part white vinegar and 1 part water.
- Put the filter used the most into the portafilter and lock into place in the group head, but add no coffee.
- Power on the machine and wait until the heating cycle is complete and all button surrounds on the control panel are illuminated.
- Place a large mug under the portafilter and press the single or double cup button to allow for a manual pour.
- Release the button, empty the mug, replace it, and begin the manual pour again until half of the water tank has been used.
- Swivel the steam wand to the side and place the end in a cup. Turn the Selector Control to ‘STEAM’ and allow steam to run through the steam wand for approximately two minutes.
- Turn the Selector Control to Hot Water and allow about 1/2 a cup to run into the cup then turn the Selector Dial to ‘Standby’.
- For deep cleaning, allow the liquid to remain in the machine for approximately 2 hours to over night.
- Once the cleaning is done, remove the water tank, fill it with fresh, clean water, and replace the tank back into the machine.
- Once again, run about half the tank through the group head by placing a mug underneath the portafilter and pressing and holding either the single or double cup button.
- Run the same fresh water through the steam wand as steam and hot water both.
- Step 1 – Fill the water tank. Remove the water tank by sliding it from under the group head, pulling it forward. As the tank slides out, a black tube will slide out as well, extending from the water tank storage area. This will slide back into place when the water tank is reinserted. Fill the water tank with cold filtered water and slide it back into place under the group head.
- Step 2 – Pre-Warming the Cups. We recommend pre-warming the cups to be used for the espresso. The less heat loss, the better the flavor of the espresso and a large amount of heat can be lost when the espresso pours into a cold cup. The cup warming plate is a good place to do this. Run hot water from the group head without the portafilter in it. This movement of water will make sure the cup warming tray is warmed up. Place the cups on the warming tray while the shot is prepared and drawn.
- Step 3 – Preparing the Filter. Place the single or double shot filter into the portafilter. Preheat the portafilter by placing it under the group head with no coffee in it and placing a mug beneath it. Press and release the 1 Cup button and let the hot water spill out through the portafilter into the cup. Once the shot is complete, empty the cup, place it back in the cup warmer and remove the portafilter. Wipe the portafilter thoroughly, making sure that the filter inside it is dry. Using the measuring spoon/coffee scoop, measure out 1 even scoop for a 1 cup shot or 2 scoops for a 1 cup shot.
- Step 4 – Grind Size & Amount It is important to remember that, when selecting the grind size for the espresso, the actual water flows around and between the ground beans. It picks up the oils and flavors while it washes over them. Too much space and the water isn’t really pressing against the grounds to pick up that flavor. Not enough space and the water simply won’t get through. When selecting the grind size, it should be fine, but not too fine or powdery. A good comparison is that if it looks like powder and feels like flour between pinched fingers, it’s most likely too fine. The espresso resulting from using this type of grind will most likely be dark and bitter with mottled or uneven créma on the top, what is called an over-extraction. The results from a grind size that is too coarse is that the water will flow through it very quickly, there will be little or no créma on the top and it will look pale, what is called an under-extraction.
- Step 5 – Tamping the Ground Espresso Empty the appropriate amount of scoops of ground beans into the filter and press down lightly with the tamping end of the measuring spoon. The grounds should end up about 1/8 of an inch below the top edge of the filter. The grounds need to be low enough to allow the shower head, the part that releases water into the portafilter, to settle just at the top of the filter, but they also need to be high enough to only allow a slight amount of room so that pressure can be attained. Too high and the shower head won’t settle in correctly, and too low and there isn’t enough pressure build up to allow the espresso to flow out correctly. Clean any excess from the rim of the portafilter to ensure a proper fit into the group head.
- Step 6 – Inserting the Portafilter. Place the portafilter underneath the group head so that the handle is aligned with the insert graphic, Insert the portafilter holder up into the group head and rotate the handle to the right until resistance is felt, this will be at an approximate 90° angle to the machine.
- Step 7 – Preparing for Extraction. Ensure all the button surrounds on the control panel are illuminated, indicating the machine has reached the correct temperature for extraction and is ready for use. Ensure the drip tray and portafilter are securely in place. Place one or two pre-warmed cups beneath the portafilter outlet. Press the appropriate cup button once and the preset extraction amount should begin with a short pre-infusion. A pumping noise will be heard during this operation. The machine will automatically stop once the preset amount has been delivered.
- The Roast – The darker the roast, the glossier the surface of the beans will be. This means that the oils have been roasted to the surface and these will need to be used fairly quickly to prevent evaporation of the oils. Letting glossy beans wait in unsealed containers will dry them out and, when brewed, will produce a result that is lacking in the normal, rich créma.
- Freshness of Grind – Pre-ground coffee will also allow more of the oils to evaporate before they can be used. The results of using pre-ground espresso that has a roasted on date that is very much in the past is that the espresso will be lacking the full créma, may be less aromatic, and may come out watery, thin. Keeping pre-ground espresso in an air-tight container and making sure that it is finely ground to provide the most surface area for the water to pull out the remaining oils can help with these issues for pre-ground espresso.
- Coarseness – The grind of the coffee is very important. Twenty coffee beans ground on a very coarse setting will take up more room then twenty beans ground on an incredibly fine setting. If darker, oilier beans are used, the grind will need to be fine to make sure that the highest amount of oils are utilized during extraction. Milder roasts will not need to be as fine in order to get the same quantities of oil and flavor intensity. If the beans are older, the grind, again, will need to be a bit finer in order to make sure the most oils possible are extracted. However, too fine of a grind can cause the water to only drip out during extraction, making the espresso taste a bit burnt. Too coarse and the water will flow out too quickly, leaving the espresso weak.
- Tamping Depth – The tamping of the grounds is the next coffee factor. Depending on the coarseness of the grind being used, more or less coffee may need to be added to the portafilter. A general guide is that, once tamped, the coffee grounds should be about 1/8th of an inch below the top edge of the portafilter. For a visual, that’s about this long _. It should be roughly this low to allow the coffee to be close enough to where the water comes out so that a good pressure seal can be created easily but far enough away that the grounds are not pressing up into the shower head that the water is coming out of, effectively blocking them. The tamp of the grounds should force the grounds down that 1/8th of an inch below the top edge of the portafilter. If the coffee is pressed too far down, the water will just flow through it quickly. If it is too close to the shower head, it will barely drip out.
- Tamping Pressure – Tamping pressure is also a factor in the extraction. Packing down the grounds as hard as possible will not allow enough room for the water to flow through. Not packing down the grounds tight enough will produce weak results as the water will flow through too quickly. The general idea is to put around 30 lbs of pressure on the grounds when tamping. Getting the entire section of ground coffee compressed with just a tamp is impossible, however, 30 lbs of pressure will compact the upper portion enough to force the water to around 9 bars of pressure to get the fluid through the grounds. While the upper portion provides the initial resistance to make good créma, it’s the slightly looser grounds at the bottom that keep the flavor pressure up. Once water hits the grounds, they expand and while the upper portion is the initial resistance, once the bottom portion expands with moisture, it, too, provides similar resistance and pressure. 30 lbs will compact the upper section of grounds to make the rich aromatic créma generally sought.
- Non-Fat Milk – When frothing milk, the lower the fat content, the ‘bigger’ the foam. The results will be a lot of foam with larger bubbles in it. Non-fat milk is best at this. Due to a lack of fats, the liquid is able to create and maintain larger fluffier froth/bubbles. If the goal is ‘microfoam’, the smaller-bubbles, more silky textured foam then fat is needed. If the froth is not the consistency that is desired, using a higher fat content milk is suggested.
- Low-Fat Milk – The higher the fat content of the milk, the higher the temperature will need to be in order to create the foam. Low-Fat or 2% Milk is s mixture of the silky fat enhanced milk and the bubblier non-fat milk. It will take longer to get the quality and volume that is intended with a higher fat content but the results will be closer to the silky texture
- Whole Milk – Whole Milk is about 4% fat content and will take a higher temperature and longer heating/frothing time in order to reach the resulting silky foam. The volume of the milk will increase as the steam is added but it will take a bit of time before that silky textured foam results.
Lack of Steam
- If the steam wand is not producing steam or not enough steam, it’s important to make sure that the heating light is not lit while turning on the steam.
- Make sure that the steam wand tip is not clogged. Using the needle end of the cleaning tool, slide the needle into the hole at the tip of the steam wand, breaking through any clog that may be there. Once done, if the heating light is not on, turn on the steam and allow it to run for 10 seconds.
- To prevent the steam wand from being clogged, after each use, turn the steam on and allow it to run for 10 seconds, steaming into the drip tray to clear any milk that may be inside the tip from the last frothing done.
- It is important to note that when the steam is initially started each time, a small amount of water will drip out. The water that remains in the steam wand after steaming will cool and condense back from steam into water and this will be forced out before the steam comes out.
- When descaling the espresso machine, make sure to run some of the solution through the steam wand. Since steam and water do come out of the wand, it, too, will have mineral deposits and the descaling will help in preventing clogs.
- The Portafilter and Filter – When the espresso is brewed, the temperature of the liquid coming out of the machine, before it hits the coffee, is around 200°F (generally between 195°F and 205°F). While some heat loss is expected and even desired to get the espresso to a comfortable drinking temperature, too much can alter the flavor of the coffee. If the espresso is cooled too much during brewing, the flavor can be sharper or a bit bitter. To help in preventing this, we recommend that the portafilter, with the metal filter inserted, be locked into the brew head with no coffee in it and a single shot be run through it. This will heat up the metal to a temperature much closer to the water brewing temperature and prevent that sour flavor. Once the water is through, remove the portafilter, dry it thoroughly, and add in the coffee to begin the shot.
- The Cup – Once the water leaves the portafilter, it is falling down and into the cup. If the cup is cold it can greatly reduce the temperature of the espresso prior to drinking. Between 160°F and 180°F is considered a comfortable drinking temperature. However, the hot espresso entering a cup that is significantly lower in temperature then the water brewing temperature of around 200°F can cause the liquid to drop below that comfortable level. This can cause the espresso to taste off and not be at all appetizing. We recommend that when the portafilter is being pre-heated with a single shot with no coffee, the water falls into the cup to be used for the drink. Let the water stay in the cup, heating it, until immediately before extracting the shot.
- Other Temperatures – If the cup has been warmed as well as the portafilter and filter, please note that it is also vitally important to descale the espresso machine. Mineral deposits can build up along the thermo-block heater and prevent the full transfer of heat to the water. We recommend that, with regular once a day use, the espresso machine be descaled every 2 to 3 months. If hard water is being used or the espresso machine is being used more often, the time can be lessened to every 1 to 2 months between descalings.
Using the right water is essential to achieving the best flavor from coffee and making sure the machine operates without interruption. We do not recommend using highly filtered or demineralized water such as reverse osmosis, ultra filtered, demineralized or zero-filtered waters. The machine is not designed to operate with these kinds of filtered water as there is too little or no mineral content which is required for the sensors within the machine to operate. These types of waters can also alter the taste of the coffee from what one would normally expect.
If these types are waters must be used, we recommend adding in a small bottle (6oz) of spring or tap water when filling the water tank to provide the minimal content of minerals required for the machine to operate without hassle.