Know Your Espresso Machine
Enjoy café quality espresso in your own kitchen. The Breville® BES400XL ikon Espresso Machine boasts commercially inspired features and a striking design formed in stainless steel.
With the Triple Prime feature for gently expanded grounds, a stainless steel boiler system for precise temperature control and an exclusive Easy Eject filter system that allows for the easy removal and exchange of filters, it’s everything you could want in one small beautiful package.
|A. Electronic Touch Controls.||B. Stainless Steel Boiler Heating System.|
|C. Removable 2 Liter Water Tank.||D. Extra Large Cup Height.|
|E. Tool Storage Tray.||F. Removable Drip Tray.|
|G. Water Level Indicator For The Drip Tray.||H. Froth Enhancer.|
|I. Pre-Brew Function.||J. Commercial Size Steam Wand.|
|K. Variable Steam Control Dial.||L. Extra Large Cup Warming Tray.|
|M. Stainless Steel Design.||Not Shown Stainless Steal Frothing Jug and Measuring/Tamping Spoon.|
The iKon Espresso Machine comes with some special features.
- The portafilter for the iKon Espresso Machine comes with an eject button to remove the coffee filters once the extraction is done and the puck has been tapped out, ensuring very easy clean up and changing of the filter if desired.
- The stainless steel boiler system delivers water at a consistent temperature with 15 bars of pressure for perfect créma with every extraction.
|Materials||Industrial grade stainless steel.|
|Key Features||Triple-Prime™ Feature.
Self-retracting water tank tube.
Dual wall créma system.
|Other Features||4.5 inch brew height.
65 oz. removable water tank.
Top stainless steel warming tray.
Commercial swivel steam wand with froth enhancer.
Concealed storage compartment.
|Accessories||Tamping tool/Measuring spoon.
Stainless steel frothing pitcher.
Shower filter tool (Alan key).
|Dimensions||9.82″(W) X 9.82″(D) X 12.12 (H)|
The iKon Espresso Machine is quick and easy to set up.
- When removed from the box, the drip tray, drip tray grill, and water tank will all be assembled on the machine already.
- Wash all parts and accessories in warm soapy water than rinse and dry thoroughly.
- Fill the water tank with fresh, cold, and, preferably, filtered water all the way to the ‘MAX’ line.
- Insert the water tank and ensure that it is pushed back fully into the espresso machine.
- Select the filter that will be used and lock this into place inside the portafilter.
Before First Use
- Carefully remove all packaging and promotional materials and labels from the box.
- Some of the accessories are separately packaged in a small box but some are also packed in the actual packing material that surrounds the espresso machine. Ensure that these are carefully removed.
- Wash the drip tray, water tank, frothing jug, measuring/tamping spoon, froth enhancer, portafilter, stainless steel filter baskets and the drip tray grill in warm soapy water. Rinse and dry each piece thoroughly.
Priming the machine
- Fill the water tank to the ‘MAX’ line with fresh, cold, and, preferably, filtered water.
- Turn the espresso machine on and point the steam wand at the drip tray.
- Turn the steam dial to the ‘MAX’ position, than press and hold the espresso button until a solid stream of water exits the steam wand.
- Release the espresso button and turn the steam dial to the ‘OFF’ position.
- About 2 minutes later all three buttons of the electronic controls should illuminate.
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
- Always fill the water tank with fresh, cold, preferably, filtered water the first use each day.
- The cup warming plate will start to warm as soon as the machine begins heating.
- The machine remains ready for brewing the maintains a consistent temperature so long as the POWER button is illuminated.
- Although not required, it’s recommended that after a shot is extracted, wait for 30 seconds for the steam light to stop flashing before turning the steam control towards the ‘MAX’ position to ensure that the steam is fully heated and will provide optimal pressure.
- The steam control dial should always be positioned in the ‘OFF’ position when steam is not intended to be used.
- The steam function will automatically turn off after 3 minutes of continuous use.
- For optimal espresso flavor, ensure that only approximately 30 ml is extracted when using the 1 cup filter or 60 ml when using the 2 cup filter.
- Immediately after use, wipe the froth enhancer with a damp cloth then remove from the steam wand. Allow warm water to run over and through the froth enhancer, flushing out any milk residue that may remain.
- Point the steam wand, without the froth enhancer, at the drip tray and turn on the steam for 3 or 4 seconds to purge any milk residue that may be inside the tip.
- With a damp cloth, wipe down the steam wand lower section and tip.
- If the steam is not coming out at full power or it looks to be dribbling out, use the pin end of the cleaning tool to slide into the hole at the end of the wand, unclogging any blockage that may be there.
- If the wand still seems blocked, remove the top with the center spanner of the cleaning tool and soak the top in hot water for 5 to 10 minutes then slide the pin into the steam wand tip again to clear the blockage.
- Do not use a scouring pad or harsh abrasive cleaners on the steam wand or froth enhancer.
Portafilter and Filters
- The portafilter and the stainless steel filters should be rinsed under warm or hot running water directly after use and removal of the coffee puck.
- Periodically, once per day or two to three times per week, run water through the machine by brewing a cup with the portafilter locked into place with the most commonly used filter inside but no coffee.
- Wipe down the inside of the brew head with a damp cloth after each use.
- Do not use harsh decalcifying agents.
- We recommend that you use either a 1 part vinegar/2 part water solution or a 1 part vinegar/1 part water solution to decalcify.
- Fill the water tank with the solution, lock the portafilter in place with the most commonly used filter inside, and turn the machine on.
- Place a large container under both the brew head and the steam wand.
- Once brew temperature has been reached, press the espresso button until about half of the solution runs out of the brew head.
- Turn the steam control dial to the ‘MAX’ position and press the espresso button until the remainder of the solution has come out of the steam wand. Press the espresso button again and turn the steam control dial to ‘OFF’.
- Remove and empty the container and water tank. Remove the portafilter and eject the filter.
- Rinse each of these under warm water then dry.
- Fill the water tank with fresh, cold, and, preferably, filtered water then reinsert into the machine.
- Place the filter back into the portafilter and lock the portafilter back into the brew head.
- Place the container beneath the brew head and steam wand and repeat the previous steps, allowing half the water to flow out of the brew head and the remainder to come out of the steam wand.
- Remove the container.
- Pre-ground coffee can be used and should be stored in an air-tight container in a cool, dry area. It should not be kept longer then 1 week as the flavor will diminish. Do not refrigerate or freeze as this will cause the natural oils to dry up faster. Whole coffee beans, freshly ground just before use, are highly recommended for the freshest, richest flavored espresso. Coffee beans should also be stored in an air-tight container in a cool, dry area. However, the beans kept this way can be kept for up to 1 month but no longer. Do not refrigerate or freeze as this will cause the natural oils to dry up faster.
- When brewing espresso, ensure that the water flow is correct. Too fast and the results will taste watered down or weak. Too slow and the result will be very strong and often burnt tasting. This can be achieved with proper tamping. Tamp with approximately 20 to 30 lbs of pressure, twisting the tamping spoon slightly to ‘polish’ the top grounds smooth. The tamping pressure is also subjective. It may be that the perfect tasting espresso can be achieved with 5 or 35 lbs of pressure. It’s entirely a matter of taste. However, as a starting point, we do recommend between 20 and 30 lbs.
- When using pre-ground coffee, ensure that the grind on the beans is an ‘espresso grind’. Generally drip coffee makers use a much coarser grind then espresso makers do as the steep time is so significantly different. The grinds should feel like fine sand, sticking together a bit if pinched between fingers. If it feels like fine powder then the grind may be too fine to get a good extraction with flowing, thick créma, the flavor often tasting burnt. Too coarse and the water will not have time to extract the oils and will flow too quickly through the coffee, leaving the taste bland or even sour, and the créma will be thin and dissipate quickly.
- 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.