Know Your Espresso Machine
The Breville Duo-Temp™ 800ESXL — The die-cast metal body has a 4.5″ clearance that accommodates larger cups — ideal for espresso variations like Americano, cappuccino, and caffe latte. With the unique 15 bar Triple-Prime™ pump, increased pressure during extraction allows the machine to extract more crema, and gives the coffee a rich, smooth taste.
|A. Cup Warming Tray.||B. HEATING light.|
|C. POWER button.||D. Portafilter.|
|E. Removable 75oz.(2.2L) water tank.||F. Water Level indicator.|
|G. 4″ Cup Height Clearance.||H. ‘Empty Me’ drip tray indicator.|
|I. Removable drip tray and grill.||J. Selector control.|
|K. HOT WATER button.||L. STEAM button.|
|M. Group Head.||N. 360° swivel steam wand with froth enhancer.|
|O. Concealed storage tray for cleaning tool and filter cups.|
Setting up your Duo-Temp™ is quick and easy.
- Rotate the steam wand so that it is pointing away from the espresso machine.
- Fill the water tank up with fresh water and insert into the espresso machine.
- Select the filter cup that will be used and place the remaining filters, the cleaning tool, and the other small accessories into the storage tray.
- Slide the storage tray into the opening beneath the water tank.
- Slide the drip tray into place beneath the water tank and set the drip tray grill on top of it.
- Insert the filter into the portafilter.
- Fill the portafilter with the appropriate amount of ground espresso depending on the filter size used using the Measuring/Tamping spoon. One scoop for the one-cup filter and two scoops for the two-cup filter. Tamp the grounds with the tamping end of the Measuring/Tamping spoon.
- Press the Power ON/OFF button to ‘On’ which will illuminate the button surround and a vibrating sound can be heard.
- The heating light will be flashing while the machine is heating the water. Once the heating light goes out, the machine is ready to use.
Place the cup being used under the brew head and, WITHOUT the portafilter locked into place, turn the Selector Control to espresso for a short time, just a few seconds. This will purge get the heated water moving through the machine and will also add in hot water to the cup, pre-heating it for use.
- Once the cup has a little water in it, turn the Selector Control to ‘Standby’ and remove the cup, setting it aside. The espresso machine may need to heat again so if the light comes on, wait for it to go out once more.
- Swivel the steam wand until it is pointed at the center of the drip tray. Move the Selector Control to steam and allow the pump to kick in until steam begins to come out of the steam wand. When the espresso machine is heating up, it is heating for espresso. This will be about 200°F. Steam, however, occurs at 212°F so a little extra heating will need to occur before the steam comes out the steam wand.
- While the espresso machine is heating up for steam, hold the cup with the water in it and swirl the cup, moving the water over the inside surface, heating it.
- Once you have gotten steam from the steam wand, return the Selector Control to ‘Standby’. Water and/or steam may come out of the machine and move into the drip tray. This is normal and is the auto purge kicking in to remove water that is not at the correct temperature for espresso use (200°F). The machine may once again turn on the heating light.
- Ensure that the Selector Control is set to ‘Standby’ and empty the cup that held the water. Lock the portafilter into place
Before First Use
|Remove and safely discard all packaging materials and promotional labels.|
|To disassemble the machine, first rotate the Steam Wand to the side of the machine.|
|Then remove the Water Tank and Drip Tray.|
|Wash all parts and accessories in warm, soapy water using a non-abrasive sponge and dishwashing liquid. Rinse and dry thoroughly.|
|NOTE: The Stainless Steel Filters, Frothing Jug, Froth Enhancer, and Stainless Steel Drip Tray Grille can be washed in the dishwasher. Do not clean any other parts or accessories in the dishwasher.|
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.
Breville® USA Contact Information
8am to 5pm (Pacific Time) Monday through Friday, excluding holidays
Head Office Address:
19400 S. Western Ave
Torrance, CA 90501
(Please do not return product to this address without speaking to Breville® and obtaining a Return Authority number.)
Care and Use
- Always check the water level in the tank before use and replace the water daily. Use cold, filtered water. Do not use mineral or distilled water or any other liquid.
- The heating light will flash or illuminate completely while the machine is heating or maintaining the correct temperature. During this time, you may notice water and steam is automatically released into the drip tray. This is normal. Always ensure that the heating light is not flashing or illuminated before extracting espresso.
- If using the Froth Enhancer, do not allow milk to run over the top of the Enhancer otherwise it will not function properly.
- Due to high water pressure in the Group Head, the used coffee puck will be wet after extraction. For a drier coffee puck, we recommend leaving the Portafilter in the Group Head while texturing the milk. Once complete, remove the Portafilter then tap out the used coffee puck.
- When you use the hot water, you will notice that the machine will need to heat up. It is not designed to supply large quantities of hot water. The more hot water dispensed, the cooler it becomes.
Ensuring trouble-free operation for years
Your Breville Die-Cast Espresso Machine is a quality appliance. The best materials were used in making it, and it was carefully engineered to let you enjoy your espressos, cappuccinos, and lattes for years to come.
However, as with any machine, it needs your care in order to operate as it is intended to. Please follow our care tips below.
After Every Use:
After Brewing Espresso
- Remove the Portafilter from the Brew head and empty the grounds by turning it upside down over a trash bin or the BCB100 Knock Box and tapping gently on the edge. The filters are held firmly in place to help prevent them falling out when emptying the ‘puck’. Do not discard of the grounds in the sink as they can clog up the drain.
- Rinse the Filter and Portafilter under running water to remove all coffee particles. Turn the Filter upside down and tap it repeatedly on a hard surface such as a cutting board or chopping board to make sure that all coffee particles are loose and out of the Filter holes. Also the fine holes can be cleaned individually with the Cleaning Tool.
- Wipe the interior of the Brew Head with a damp cloth and periodically run water through the machine with the Portafilter in place but without any ground coffee to clean out any residual coffee particles.
After Steaming Milk
- Allow the Steam Wand and Froth Enhancer to cool down after use, these will be very hot if the steaming has just been done.
- Remove the Froth Enhancer and rinse it under warm tap water. Ensure that the fine steam holes on either end are clear, the Cleaning Tool is very helpful with this.
- Wipe the Steam Wand thoroughly with a damp cloth to remove any residual milk.
- Direct the Steam Wand back into the Drip Tray and briefly set the Steam Dial to the ‘Steam’ position and press the HOT WATER button. This will clear any residual milk from the inside of the Steam Wand.
Every 3 Months
Over time, mineral deposits from water will build up and crystallize along the inside of the unit. How soon this happens depends on how hard your water is.
We recommend using filtered (not distilled) water in your espresso machine to slow mineral buildup.
|1.||Mix 1 part of white vinegar with 1 part of water to make about 3 quarts (3 liters) decalcifying solution (50/50).
Remove the Froth Enhancer from the Steam Wand and the Portafilter from the Brew Head. Fill the Water Tank of the machine with your vinegar solution.
Pour the remaining solution into a bowl and soak your Filters and Froth Enhancer in it. Leave to stand for about 8-10 hours. The acidic quality of the vinegar will slowly dissolve any calcification.
|2.||When they have soaked enough, rinse the Filters and Froth Enhancer thoroughly under running water and dry. Keep these off the machine for the next steps.|
|3.||Turn on the machine, set it to ‘Standby,’ and wait until it is heated up. Place a large container under both the Brew Head and the Steam Wand.|
|4.||When the brewing temperature is reached, set the Steam Dial to the ‘Espresso’ position and let half the decalcifying solution from the Water Reservoir run through the Brew Head.|
|5.||Next, set the Steam Dial to ‘Steam’ and allow the remaining solution to run through the Steam Wand.
When the solution stops flowing, set the Steam Dial back to the ‘Standby’ position. This will flush the whole inside of the machine with the solution.
|6.||Rinse the Water Tank and fill it with fresh cold water, and again brew and steam all of it through (as in Steps 4 and 5) to rinse any remaining vinegar from the machine.|
Cleaning the Brew Head
|1.||There is a single screw in the middle of the Brew Head.|
|2.||Remove it and inspect the Steam Ring to ensure that it is still in good shape.|
|3.||Clean the Brew Head with a nylon brush. Replace.|
- The flavor of your coffee will depend on many factors, such as the type of coffee beans, degree of roast, freshness, coarseness or fineness of the grind, the dose of ground coffee and tamping pressure.
- We recommend using freshly roasted coffee beans, with use of those beans within 2 weeks of the ‘roasted on’ date. The beans should be ground immediately before brew3ing as ground coffee quickly loses its flavor and aroma.
- Pre-ground coffee can be used but should not be kept for longer then 1 week as flavor will diminish.
- Store coffee (beans or pre-ground) in a cool, dark and dry container. Vacuum seal if possible. Do not refrigerate or freeze.
- Ensure that the size of the grind of the coffee is suitable for espresso/cappuccino machines. The grind size should be fine but not too fine. The grind size will affect the rate at which the water flows through the ground coffee in the Filter and ultimately the taste of the espresso.
- If the grind is too fine (looks like powder and feels like flour when rubbed between fingers), the water will not flow through the coffee even when under pressure. The resulting espresso will be OVER EXTRACTED, dark in color and bitter in flavor.
- If the grind is too coarse, the water will flow through the coffee in the Filter too quickly. The resulting espresso will be UNDER EXTRACTED and lacking in color and flavor.
The Die-Cast Espresso Machine comes with a Commercial Swivel Steam Wand and a stainless steel Froth Enhancer. When using the Froth Enhancer, it’s easy to create a large amount of froth.
To remove the Froth Enhancer, ensure that it is cool and then simply pull down and remove. The Froth Enhancer can be stored in the Storage Box inside the machine if not used regularly.
To refit the Froth Enhancer, securely attach it to the Steam Wand by inserting it (from either end) onto the Wand and pushing firmly upwards onto the rubber surround. Make sure the fine steam holes on either end of the Froth Enhancer are clean.
If the proper technique is used without the Froth Enhancer, a very high quality froth can be achieved. The bubbles will be much finer, the milk will be smooth (like shaving foam), and the froth will stay on the side of the cup until the end.
The Froth Enhancer will produce slightly bigger bubbles and will give froth, but the quality of it will not be as high as using just the Steam Wand with the proper technique.
You can use any milk you have, just make sure it’s cold — warm milk doesn’t froth as easily. Low-fat milk produces the most froth and is thus the best kind to use, but if you prefer a creamier flavor or texture, you can use full-fat milk or even cream. You can also use non-dairy milk such as soy milk or almond milk.
The stainless steel Frothing Jug that came with your Die-Cast Espresso Machine works best for steaming/frothing milk. It will dissipate some of the heat, allowing more time to infuse air into the milk before the milk gets too hot.
|Fill the stainless steel Frothing Jug ⅓ full with cold fresh milk (low-fat will froth better, but use what you have). Milk will double to triple in volume after a properly performed frothing process.|
|To prime the Steam Wand, ensure the Steam Wand is pointing towards the center of the Drip Tray. Turn the Steam Dial from the center ‘Standby’ position to the ‘Steam’ position on the left. It may take some time for the HEATING light to stop flashing.|
|The machine will make a pumping sound before water, and eventually steam, flows from the Steam Wand. Be very careful not to burn yourself, the steam will be extremely hot.When the red HEATING light stops flashing and steam flows from the Steam Wand, turn the Steam Dial back to the center ‘Standby’ position to momentarily pause the steam function.|
|Quickly insert the Steam Wand into the Frothing Jug of milk, then turn the Steam Dial back to the ‘Steam’ position on the left. Pausing the steam prevents the steam pressure from blowing milk out of the Frothing Jug.|
|Keep the tip of the Wand just below the surface but avoid letting it come out of the milk — this will cause splattering and create large, tasteless bubbles. You should hear a hissing noise, similar to bacon frying. This means you have reached the perfect position for the Wand to inject air into the milk.|
|Adjust the Wand to point off-center and get the milk flowing in a rapid, circular motion. Maintain this fast, circulating vortex. When you keep the milk flowing, any large bubbles that are accidentally created will be rolled into the milk and eliminated.|
|Keep the Jug still. There is no need to move the Jug in a circular or up and down motion. The pressure of the steam will keep the milk flowing. Try to maintain this hissing noise while keeping the milk rotating. As the milk volume rises, you will have to slowly lower the Jug in order to keep the Wand tip just under the surface.|
|Continue steaming until the milk reaches 145°F (63°C). Be careful not to get the milk too hot, which would scald it and give it a bad taste. You will notice that by the time the milk reaches 145°F (63°C), the volume of the milk will have increased significantly. The lower the fat content of the milk, the more the volume will rise. As a general rule, when the base of the Frothing Jug becomes too hot to touch, the milk is ready.|
|Set the Steam Dial to the ‘Standby’ position to stop the steaming function before removing the Jug. A pumping noise will sound for a short time. If you have a few large bubbles, you can try to get rid of them by tapping the bottom of the Jug lightly on the counter.|
Serve immediately and enjoy some of the silkiest frothed milk you have ever tasted.
- 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,, 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 periodically. 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.