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Dualit Bean to Go Manual

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THE GRIND
Espresso machines need the coffee to be nely ground as a coarser grind will affect the rate of
extraction. You’ll know when you’ve got it right because you’ll have a dense 2-3mm crema on
the surface of your coffee. You can adjust the grind setting on your appliance (page 21).
Too coarse: This will under-extract, giving you brown water but no avour.
Too ne: This will over-extract, giving you a bitter avour.
WATER
The perfect temperature for brewing coffee is just below boiling point. Boiling water will burn
the ground beans and the coffee will taste bitter. A lower temperature won’t extract the oils
or avour from the bean.
Your Dualit coffee machine will heat the water to the perfect temperture every time you make
an espresso.
FROTHING OR STEAMING
GENERAL TIPS
• For best results use cold milk – semi-skimmed; the higher the fat content of the milk, the
lighter the froth will be.
• Don’t let milk boil – ideally it should reach 70-75°C. Once it reaches 79°C you will lose
the froth. Listen to the sound of the frothing; when it is ready the sound of the frothing will
become quieter. When the jug gets too hot to touch the milk is ready. You can also use a
thermometer.
• To avoid hot milk spillages when steaming, never ll the jug more than half way as the milk
volume will double when you froth.
• Operate the hot water (page 20) once you have nished making coffees to remove any
remaining milk residue from inside the Steam Wand.
• Clean the Steam Wand after each use - see page 25-26 for cleaning steps.
• If making coffee immediately after steaming, press the Hot Water Button to ush out excess
hot water, otherwise the quality of the extracted coffee may be affected.
WHAT IS STEAMING?
• Heating the milk using steam.
• For best results hold the jug still.
• Great for making lattes, mochas and hot chocolate, as dense froth is not required.
WHAT IS FROTHING?
• Combining the milk with air by slowly lowering the jug.
• Keep the jug slightly at an angle with the steaming wand, just under the surface of the milk.
• Perfect for making cappuccinos, babycinos and avoured cinos.
THE CUP
An espresso shot in particular will get cold very quickly if poured into a cold cup. For this
reason your cups must be pre-warmed before EACH use (page 16).
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