Espresso

  • 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.

Milk Frothing

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.