Know Your Espresso Machine
The Breville® BES810BSS Duo-Temp™ Pro – How do you go from steam to espresso without burning the next coffee? The Duo-Temp Pro automatically cools the heating system by purging the excess steam for optimal coffee extraction. The low pressure pre-infusion technology with precise PID temperature control produces a balanced extraction for the perfect espresso every time. This commercially inspired design will make a statement in any kitchen.
|A. POWER Button.||B. Thermocoil Heating System.|
|C. Integrated Removable Tamper.||D. Group Head.|
|E. 54mm Stainless Steel Portafilter.||F. Extra-Tall Cup Height.|
|G. Drip Tray Full Indicator.||H. Removable Drip Tray.|
|I. Cup Warming Tray.||J. SELECT Button.|
|K. Control Dial.||L. Swivel Steam Wand.|
|Water Tank. – 1.8L Removable Water Tank.||Storage Tray. – Tucked Behind the Drip Tray.|
|Trimming Tool. – The 54mm Razor™ Precision Dose Trimming Tool.||Single Wall Filters. – Single Shot and Double Shot 54mm filter baskets.|
|Dual Wall Filters. – Single Shot and Double Shot Dual Wall Filters.||Water Filter. – In-Tank Water Filter.|
|Frothing Jug. – Stainless Steel Milk Jug.||Cleaning Tool. – Cleaning Tool Designed for use on both the Filter Baskets and the Steam Wand.|
|Cleaning Disk. – 54mm Silicone Cleaning Disc for the Brew Head.||Cleaning Tablets. – For use when Running a Cleaning Cycle.|
The BES810BSS Duo-Temp™ Pro comes with some special features.
- Auto Purge – Automatically purges out overly heated water after steaming is done and heats up fresh water to the perfect espresso brewing temperature, ensuring that the next shot is not burnt.
- Low Pressure Pre-Infusion – Applies low pressure at the start of the extraction to gently expand grinds for an even extraction.
- Thermocoil Heating System – Integrated stainless steel water coil accurately controls water temperature and quickly heats water to the perfect temperature.
Set up of the BES810BSS Duo-Temp™ Pro is quick and easy.
- Place the espresso machine on a dry flat surface.
- Fill the water tank with clean fresh water and carefully and completely insert it into the back of the machine.
- Plug the machine into a dedicated wall outlet and power it on.
- The area around the POWER Button will light up and flash until the water reaches the appropriate espresso temperature at which time it will come on solid.
Before First Use
- Remove all packaging and promotional materials and labels.
- Remove all parts and accessories then discard the packaging and promotional materials safely.
- Remove the water filter from the package inside the water tank.
- Soak the filter in a cup of water for 5 minutes then rinse under cold running water for 1 minute.
- Wash all parts of the water filter then insert the mesh in to the bottom of the water tank, the filter on top of that, and finally the oblong filter handle will lock into place over those.
- Set the dial for 2 months ahead and ensure that the filter is firmly locked into place.
- Once the machine has reached it’s operating temperature, make sure that the drip tray is firmly in place.
- Turn the Control Dial to ESPRESSO and leave in that position for 30 seconds. Turn the Control Dial to STEAM and leave there for 20 seconds. Repeat this process four or five times. This initiates the pump, the purge, the steam wand and the group head.
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
- Only use cold tap water in the water tank, no other liquid.
- Always check the water level in the tank before use. If it is low, refill prior to engaging either the brew head or steam wand.
- When the Duo-Temp™ Pro creates steam, the pump can often be heard. This is normal operation for the machine.
- The Duo-Temp™ Pro will default to ‘STEAM” on the Control Dial when first turned on.
- The STEAM and HOT WATER functions can not be run at the same time.
- Before placing the portafilter into the group head for the first use of each day, turn the Control Dial to ESPRESSO for approximately 10 seconds to allow some water to purge out, ensuring that it is the optimal temperature, and allowing the group head to heat up, helping to prevent heat loss and altered flavors for the espresso shot.
- Bean freshness is incredibly important to the espresso shot. Filters can make up for older, drier, oiler or more darkly roasted beans but only so much. We only recommend the use of whole fresh coffee beans.
- Always look for a ‘Roasted On’ date on the coffee beans, not a ‘Best By’ or ‘Use By’ date.
- Freshly roasted beans are best when used between 5 and 20 days of roasting.
- Always pre-heat the cup or glass that will be used for the espresso pour as well as the one that will be used for the resulting drink should they be different. This can be done by rinsing with hot water for a few seconds and placing on the cup warming tray.
- As a guide when tamping, the top metal cap of the tamper should be level with the top of the filter basket after the coffee has been tamped.
- If the coffee in the filter basket should be more then what was intended, the Razor precision dose trimming tool can be used to trim off any excess. Set the tool on top of the coffee, pressing down until the bottom edge rests on the top of the filter basket. Turn back and forth while holding the basket at an angle over a knock box or trash bin to remove the unneeded grounds.
- Prior to the first use every day, once the espresso machine has reached brewing temperature, turn the Control Dial to ESPRESSO for approximately 10 seconds before the first shot is pulled.
- Prior to the first steaming every day, turn the Control Dial to STEAM for approximately 10 seconds. This will allow any cooler water that may be steam condensed from previous use to be flushed out.
- After brewing is complete, empty the filter basket of all coffee and lock it back into place in the brew head. Turn the Control Dial to ESPRESSO for approximately 10 seconds to allow hot water to flush out any coffee residue or grounds that may be in the filter basket. Return the Control Dial back to the STAND BY position and unlock the portafilter. Rinse under running water and wipe dry.
- Every 2 months, replace the water tank filter.
- When replacing the filter, simple soak the new one in a cup of water for 5 minutes and rinse under running water for 5 seconds. Insert the new filter into the filter mesh and lock on the oblong filter handle. Press the entire filter into the bottom of the water tank until it clicks, locking into place.
- Every 2 to 3 months a cleaning cycle is recommended. This is NOT a descale and does not clean the entire machine. This cleans the brew head only but it is necessary.
- Insert the silicone cleaning disc into the portafilter with the pull tab up and place a cleaning tablet on the center of the disc.
- Insert the portafilter into the brew head and lock into place.
- Ensure that the espresso machine is turned ON.
- Turn the Control Dial to the ESPRESSO position for 20 seconds.
- Turn the Control Dial back to the STAND BY position for 3 seconds.
- Repeat this 3 or 4 times or until the cleaning tablet is dissolved.
- On the average, decalcifying should be done every 2 to 3 months. Roughly the same time line as the Cleaning Cycle. However the steps for this are a bit more involved.
- If a commercial decalcifying agent is used, please follow the manufacturers instructions.
- For a diluted solution (for softer water) use 1 part White Vinegar and 2 parts cold tap water.
- For a more concentrated solution (for harder water), use 1 part White Vinegar and 1 part cold tap water.
- Ensure that the the Duo-Temp™ Pro Control Dial is in the STAND BY position, the POWER button is off and the machine is unplugged.
- Remove the water filter from the water tank.
- Plug in the espresso machine and press ensure that the POWER button is on.
- Fill the tank to the MAX mark with the vinegar/water solution.
- Wait for the machine to pump water into the system and get up to brewing temperature.
- Place an empty container below the brew head. The portafilter can be locked into the brew head but there must be no coffee in it.
- Turn the Control Dial to the ESPRESSO position and allow half the mixture to run through the brew head into the container.
- Turn the Control Dial to the STEAM position and allow the remaining liquid to flow out of the steam wand. When the liquid stops flowing, turn the Control Dial to the STAND BY position.
- Remove the water tank and rinse thoroughly 2 or 3 times to remove any remaining solution.
- Fill the water tank with fresh cold water and place back onto the espresso machine.
- Run half the tank through the brew head and half the tank through the steam wand to rinse the machine of any remaining solution. This may need to be done twice.
- Refill the water tank once more and the machine is ready for use.
- 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 Duo-Temp™ Pro comes with a Commercial Swivel Steam Wand.
- You can use any milk you have, just make sure it’s cold — warm milk doesn’t froth as easily. Non-Fat milk or milk alternatives, like soy milk or almond milk, produce the largest volume of froth and foam, but if you prefer a creamier flavor or texture, you can use full-fat milk or even cream. Low-Fat milk will give you a more ‘in the middle’ type of texture, more bubbled foam then whole milk but silkier and more creamy then non-fat.
- The stainless steel Frothing Jug that came with your the Duo-Temp™ Pro 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.
- Always start with fresh cold milk.
- Fill the jug to just below the V at the bottom of the pouring spout.
- With the steam wand tip over the drip tray, turn the Control Dial to ‘STEAM’ to purge out any condensed water. When steam is all that it coming out of the wand, turn the dial to ‘STAND BY’.
- Lift the steam wand and lower it into the frothing jug until the tip is no more then 1 or 2 centimeters below the surface. Being below is important as this will allow the milk to ‘stir’ while it’s heating.
- Put the steam wand tip towards the right hand side of the jug, in about the 3 o’clock position. Turn the Control Dial to the ‘STEAM’ position. The steam wand will make a hissing noise as the air and steam are pushed into the milk and the milk will begin making a kind of whirlpool which will mix the cooler milk with the heated, spreading the heat more evenly.
- While the whirlpool is moving the milk, slowly begin lowering the jug. Milk will double or even triple in volume with the addition of the steam so to keep the steam wand tip near the surface for good texturing, the jug will need to lower as the volume increases.
- When the volume is sufficient, lower the tip further into the milk to continue heating. When the jug is hot to the touch on the bottom, the milk should be sufficiently and thoroughly heated.
- Swirl the milk in the jug as you prepare to add it to the espresso as this will keep the milk from separating.
- 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.