KitchenAid KCM223 Coffeemaker User Manual
Contents
1. KitchenAid PRO LINE ERIES MODEL KPES100 ESPRESSO MACHINE a e U D m o Introduction Section Contents Table of Contents Espresso Machine Safety Important Safeguards Proof of Purchase amp Registration Electrical Requirements Great espresso is a dance of artistry and technique that Is intimately tied to the performance of the espresso machine The KitchenAid PRO LINE Series Espresso Machine blends commercial quality with innovative design to bring a new experience of espresso into the home Dual boilers generate an optimal brewing temperature and abundant steam for frothing without the wait single boiler machines require when switching tasks The commercial size brew group is chrome plated brass for exceptional temperature stability and the self priming water pump easily supplies the 9 bars of pressure perfect espresso demands A 3 way solenoid valve instantly vents pressure after brewing preventing a messy spray of coffee grounds when the portafilter is removed Of course a new experience of espresso is also a new experience of convenience Separate stations for brewing and frothing provide an immense workspace Instead of simple indicator lights dial gauges provide a continuous readout of boiler temperatures The frothing arm swivels horizontally and vertically for convenient use and the volume of steam is fully adjustable The outstanding style and performance of the PRO LINE Se2. dishwasher safe If placed in the top rack Tray features a removable stainless steel drip plate Drip Tray Full Indicator The indicator tip rises above the drip plate when the drip tray is nearly full Water Reservoir The removable 2 liter 67 oz water reservoir slides left or right for easy filling and features easy to see max and min fill lines Translucent reservoir shows the water level at a glance Reservoir can be washed in the top rack of a dishwasher Cup Rail Top of unit accommodates 4 to 6 espresso cups for warming Stainless steel cup rail helps prevent breakage Espresso Boiler Temperature Gauge Dial gauge indicates when espresso boiler has reached optimum brewing temperature Frothing Boiler Temperature Gauge Dial gauge Indicates when frothing boiler has reached optimum steaming temperature Continued FEATURES AND OPERATION i i _ 12 Portafilter Commercial size portafilter features chrome plated brass construction and an easy to grip flared handle Attaches to the brew head with a firm twist to the right Filter Baskets Stainless steel filter baskets snap into portafilter Use the small capacity basket for a single shot 1 oz of espresso and the large capacity basket for double shots 2 oz The small basket also accommodates paper coffee pods Frothing Pitcher The 8 oz capacity stainless steel pitcher Is invaluable for frothing Tam
3. failed Espresso Machine returned to us Your replacement unit will also be covered by our two year full warranty Please bring the Espresso Machine or ship it prepaid and insured to the nearest Authorized Service Center Call toll free 1 800 541 6390 Monday through Friday 8 a m to 8 p m Eastern Time or Saturday 10 a m to 5 p m to learn the location of a Service Center near you Your repaired Espresso Machine will be returned to you prepaid and insured When you receive your replacement PRO LINE Series Espresso Machine use the carton and packing materials to pack up your failed Esoresso Machine In the carton include your name and address on a sheet of paper along with a copy of the proof of purchase register receipt credit card charge slip etc 39 To order accessories or replacement parts for your Espresso Machine Customer Satisfaction Center KitchenAid Portable Appliances call toll free 1 800 541 6390 Monday through Friday 8 a m to P O Box 218 St Joseph MI 49085 0218 8 p m Eastern Time or Saturday 10 a m to 5 p m or write to For service information call toll free 1 800 541 6390 Monday Customer Satisfaction Center KitchenAid Portable Appliances through Friday 8 a m to 8 p m Eastern Time or Saturday P O Box 218 St Joseph MI 49085 0218 10 a m to 5 p m or write to A WARNING Electrical Shock Hazard Unplug before servicing Failure to do so can result in death or electrica
4. Button to stop brewing Shite 6 Wait until the espresso machine has reached operating temperature this will take approximately 6 minutes When the espresso boiler temperature gauge needle climbs into the ready zone the espresso machine Is ready to brew FEATURES AND OPERATION 7 Remove the portafilter from the brew head by moving the handle to the left Place one level measure of ground coffee or a paper coffee pod in the small filter basket or two measures of ground coffee in the large basket Be sure to use a fine NOTE Do not remove the portatilter when brewing espresso style grind for your coffee 11 The espresso machine is equipped with a 3 way solenoid valve 8 Using the tamper tamp the coffee down firmly with a twisting that instantly releases pressure in the brew group when the motion Make sure the surface of the coffee is as level as water pump is switched off so the portafilter can be possible See Leveling and Tamping on page 32 and 33 removed immediately after brewing Remove the portafilter by for details moving the handle to the left When knocking coffee grounds from the filter basket avoid striking the portafilter handle BREWING ESPRESSO 12 After removing the portafilter place a cup under the brew head and press the Espresso Button for a second or two This cleans the shower screen and flushes any coffee oils and grounds that have migrated into the brew head a erat 1
5. and frothing arm Do not allow the water reservoir to run completely dry Attach the shower screen to the brew head See Cleaning the Shower Screen on page 24 for instructions Be sure to add additional fresh water to the reservoir for brewing 25 If the power on indicator remains off and the boilers fail to heat when the On Off Power Switch is pressed Check to see if the espresso machine is plugged in if it is unplug the espresso machine plug it back in and press the On Off Power Switch again If the espresso machine still does not operate check the fuse or circuit breaker on the electrical circuit the espresso machine is connected to and make certain the circuit is closed If coffee does not flow from the portafilter the water reservoir may be empty or the brewing boiler may not be filled reservoir siphon hose may be kinked or improperly placed shower screen may require cleaning espresso machine may need to be descaled coffee may be too finely ground coffee may be too firmly tamped If the water pump is noisy the water reservoir may be empty reservoir siphon hoses may be kinked or improperly placed boilers may not be filled 26 If water leaks from the portafilter the portafilter may not be properly attached to the brew head coffee grinds may be clinging to rim of portafilter or brew head gasket the brew head gasket may be dirty or worn If little st
6. experiment with the tamping pressure Tamp with less force for a faster pour and more force for a slower one The Golden Crema A mark of fine espresso is crema the dense golden foam of emulsified coffee oils that captures the essence of coffee flavor Good crema should be thick and cling to the side of the cup when it s tilted the best crema should be able to support a sprinkling of sugar for nearly 30 seconds Troubleshooting Espresso As It Brews As it pours if your espresso has more of a cinnamon color instead of being deep brown make sure your brew group and boilers are fully heated use a less acidic blend of coffee 1S whitish with thin brown streaks review your tamping technique the tamped coffee has fractured or a gap has developed between the coffee and the side of the filter basket 1S thin and fast flowing review your tamping technique the tamp may not be firm enough to provide an even resistance to the brew water use a finer grind check coffee freshness barely dribbles out the portafilter review your tamping technique the tamp could be too firm use a coarser grind 35 Americano 6 to 8 ounces of hot water added to a single shot of espresso This makes a superb cup of coffee Caf Latte 8 to 10 ounces of steamed milk added to a single shot of espresso Lattes are often flavored with 1 to 2 ounces of syrup Caf Mocha A cat latte with several ounces of chocolate syrup
7. putting on or taking off parts and before cleaning Do not operate any appliance with a damaged cord or plug or after appliance malfunctions or has been damaged in any manner Return the appliance to the nearest authorized service center for examination repair or adjustment The use of accessory attachments not recommended by the appliance manufacturer may result in fire electric shock or personal injury Do not use outdoors Do not let cord hang over edge of table or counter or touch hot surfaces Do not place on or near a hot gas or electric burner or in a heated oven Always switch the appliance off then plug cord into the wall outlet To disconnect turn the appliance off then remove plug from wall outlet Do not use appliance for other than intended household use Use extreme caution when using hot steam Always keep a copy of the sales receipt showing the date of purchase of your Espresso Machine Proof of purchase will assure you of in warranty service Before you use your Espresso Machine please Till out and mail your product registration card packed with the unit This card will enable us to contact you in the unlikely event of a product safety notification and assist us In complying with the provisions of the Consumer Product Safety Act This card does not verify your warranty Please complete the following for your personal records Model Number KPES100 Serial Number Date Purchased Store Name Volts 1
8. ribs on the bottom of the reservoir fit into the grooves on the base of the housing Z i O Fill amp Rinse the Boilers z The boilers need to be filled and rinsed before the espresso in machine is used for the first time The boilers will also need to be filled when z if Remove amp Wash the Water Reservoir e the espresso machine is not used for a prolonged period lt L LL 1 Lift the reservoir slightly then remove by pulling the bottom of e the water reservoir runs dry during use this can damage the the reservoir from the espresso machine espresso machine e multiple beverages are steamed without brewing espresso or dispensing hot water 1 Slide the water reservoir left or right to expose the top and fill with fresh cold water to the max fill line NOTE Distilled water or mineral water can damage the espresso machine Do not use either to brew espresso Continued PREPARING tHe ESPRESSO MACHINE For use 4 Make certain the Steam Dial is closed by rotating it clockwise A WARNING y Electrical Shock Hazard as far as possible Plug into a grounded 3 prong outlet Do not remove ground prong Do not use an adapter Do not use an extension cord 5 Press the On Off Power Switch to turn the espresso machine Failure 2 snow these Instructions can result In death on When the espresso machine is on the power on indicator fire or electrical shock o l l l will illumi
9. syrupy streams As increasingly bitter and acidic compounds are extracted the espresso pour will begin to lighten in some cases the pour will become almost white Expert baristas will watch the pour carefully and quickly stop brewing if It starts to lighten Espresso Ristretto is espresso brewed with less than normal shot volume Prepare the espresso machine to brew a double shot but stop brewing when only 1 ounces have been extracted What you ve done is restrict the pour to include only the most flavorful and least bitter coffee oils and essences 34 Extraction Rate Decades of experience have shown that the best espresso whether a single or a double shot takes about 20 25 seconds to brew If your espresso is brewing much faster or slower than 20 25 seconds and your tamping technique is good adjust the grind Grind finer for a slower extraction rate and coarser for a faster one Keep the dose and tamp the same Coffee is sensitive to the ambient humidity and will absorb moisture readily This will affect the extraction rate In a humid environment the extraction rate will slow down in dry conditions the extraction rate will soeed up You may find yourself adjusting the grind according to the season or the day s weather Some grinders do not allow the fine adjustments necessary to correct the extraction rate The best solution is to invest in the KitchenAid PRO LINE Series Coffee Mill If this isn t possible
10. to overfill the filter basket Coffee needs room to expand when brewing If the coffee is crushed against the shower screen It will prevent an even dispersion of water across the filter leading to uneven extraction and poor espresso Here s how to tell if you re overfilling the filter basket Fill the basket level the coffee and apply a good tamp see the next section Tamping Attach the portafilter to the brew head then remove it immediately 31 3 If the coffee in the portafilter has an imprint of the shower screen or the shower screen screw there is too much coffee in the filter basket Properly Leveled Coffee Leveling Leveling the coffee after it has been dosed into the filter Is a critical technique for great espresso If the coffee isn t evenly distributed in the filter tamping the coffee will create areas of high and low density The high pressure brew water will inevitably follow the path of least resistance flowing heavily through the low density coffee overextracting the bitter coffee compounds and flowing lightly through the higher density coffee underextracting the flavorful essences This uneven extraction results in thin weak bitter espresso Tamping Tamping compresses the coffee into a level disc also called a puck To Level Coffee In the Filter Basket that provides uniform resistance to the high pressure brew water e Make sure the filter basket is dry before adding coffee Properly
11. we have today one ounce of true espresso comes from exposing 4 ounce 7 grams of finely ground and packed coffee to 195 205 F water under 130 Ibs 9 bars of pressure In a brief 25 seconds most of the highly flavorful coffee aromas and oils are extracted while the more bitter compounds and off tastes are left behind When the ground coffee is fresh and the brewing is done well the pressurized brew water emulsifies the coffee oils into the golden foam called crema which crowns the espresso shot with ultimate flavor and aroma Overextraction and Underextraction Brewing great espresso takes an understanding of what actually winds up in the cup when coffee is exposed to water Roughly 30 of a roasted coffee bean is made of water soluble compounds 20 of those compounds dissolve fairly easily while the remaining 10 take a little more work which is a good thing because that less soluble 10 is acidic bitter and generally unpleasant The goal of all coffee making is to extract the easily dissolved oils and compounds while leaving the rest in the grounds If ground coffee steeps in water too long all the soluble compounds will be extracted which makes for a very bitter brew This is called overextraction The opposite of overextraction is underextraction which occurs when coffee is not exposed to the brew water long enough leaving the essential flavors and aromas locked in the grounds Underextraction results in coff
12. 20 V A C only Hertz 60 Hz NOTE This Espresso Machine has a 3 prong grounded plug To reduce the risk of electrical shock this plug will fit in an outlet only one way If the plug does not fit in the outlet contact a qualified electrician Do not modify the plug in any way A short power supply cord is provided to reduce the risk resulting from becoming entangled in or tripping over a longer cord Do not use an extension cord If the power supply cord is too short have a qualified electrician or serviceman install an outlet near the appliance A WARNING y Electrical Shock Hazard Plug into a grounded 3 prong outlet Do not remove ground prong Do not use an adapter Do not use an extension cord Failure to follow these instructions can result in death fire or electrical shock KitchenAid PRO LINE ERIES FEATURES AND OPERATION Features and Operation Section Contents Espresso Machine Features Preparing for Use Brewing Espresso Frothing amp Steaming Milk Preparing Cappuccino Preparing Caf Latte Dispensing Hot Water Care amp Cleaning Troubleshooting e q oc Lu A O m Z lt VY Lu oc lt Lu LL MODEL KPES100 ESPRESSO MACHINE FEATURES On Off Power Switch Press once to turn the espresso machine on press again to turn off When on the dual boilers begin heating On Off ie and the espresso and hot water buttons will function Switc
13. 3 To brew more espresso repeat steps 6 through 12 but see the barista tips to the right Barista Tips When brewing multiple shots Use a towel to clean and dry the filter basket before filling with coffee This will help insure even coffee extraction 2 To maintain the proper brewing temperature it is important to keep the brew group warm so e Do not rinse the portafilter with tap water doing so will cool the filter It s best to wipe leftover grounds from the filter with a towel e When you re busy with other tasks like grinding coffee or frothing milk keep the empty portafilter warm by attaching it to the brew head FROTHING amp STEAMING MILK Frothing and steaming milk requires a bit of practice but you ll be 4 With the frothing arm pointed into an empty cup open the surprised how quickly your skills will develop The PRO LINE Steam Dial for a moment to purge excess water from the line Series Espresso Machine gives you all the tools you need an 8 To open the Steam Dial turn it slowly counter clockwise to ounce stainless steel pitcher shaped especially for frothing a close the Steam Dial rotate it clockwise until it stops frothing arm that adjusts horizontally and vertically for a f so Eeri j comfortable working position a frothing nozzle designed to E d enhance frothing and a Steam Dial that lets you precisely control AER the volume of frothing steam E L 5 With
14. added and usually topped with whipped cream and chocolate flakes It can also be prepared without syrup using steamed chocolate milk Cappuccino A standard cappuccino is a combination of steamed milk and espresso that s capped with a layer of frothed milk it s usually served in a bowl shaped cup of 6 to 7 ounce volume Powdered cocoa or cinnamon may be sprinkled on top as a garnish Classic Cappuccino Classic cappuccino is common in Italy and is simply espresso topped with frothed milk Doppio A double shot of espresso Espresso Breve Espresso with steamed half amp half poured on top 36 Espresso Con Panna Espresso topped with a dollop of whipped cream Espresso Lungo Espresso pulled long that is brewed with a greater than normal shot volume This technique produces caffeine heavy espresso which is thinner lighter colored and less full bodied than normal To make espresso lungo brew 1 5 oz using the small filter basket or 3 oz using the large filter basket Use a slightly coarser grind to keep the brewing time between 20 25 seconds extending the brewing time beyond 30 seconds will make the espresso lungo excessively bitter Espresso lungo Is often used to make stronger tasting Americanos or lattes Espresso Macchiato Espresso with a dab of steamed milk added to the top Espresso Ristretto An espresso pulled short that is brewed with less than normal shot volume to maximize flavor and
15. arts Arranging for Service After the Warranty Expires Arranging for Service Outside the 50 United States amp Puerto Rico 28 29 29 30 30 30 31 31 32 32 34 34 35 35 36 38 39 39 40 40 41 Your safety and the safety of others are very important We have provided many important safety messages in this manual and on your appliance Always read and obey all safety messages This is the safety alert symbol This symbol alerts you to potential hazards that can kill or hurt you and others All safety messages will follow the safety alert symbol and either the word DANGER or WARNING These words mean You can be killed or seriously injured if you don t immediately follow instructions A DAN G ER i tas or seriously injured if you don t follow All safety messages will tell you what the potential hazard is tell A WARN NG you how to reduce the chance of injury and tell you what can happen if the instructions are not followed When using electrical appliances basic safety precautions should always be followed including the following Read all instructions Do not touch hot surfaces Use handles or knobs To protect against fire electric shock and personal injury do not immerse cord plugs or appliance in water or other liquids Close supervision is necessary when any appliance is used by or near children Unplug from outlet when not in use and before cleaning Allow to cool before
16. boilers eliminate the temperature fluctuations common with single boiler designs when alternating between brewing and frothing The chrome plated brass brew group heats quickly and is commercial size for a very good reason commercial size groups retain heat better than smaller groups The Espresso Machine does it s part to provide the right brewing temperature The rest is up to the barista Grinding Great espresso demands the freshest coffee and the freshest coffee is always ground immediately before brewing The most delicate aromatic compounds in coffee go stale within a few minutes of grinding so grind only as much as you intend to brew immediately Dosing Dosing is the process of measuring ground coffee into the filter basket A single shot of espresso requires ounce 7 grams of coffee a double shot twice that If filled level with finely ground coffee the scoop included with the PRO LINE Series Espresso Machine Is a near perfect measure for one shot of espresso Accomplished baristas usually don t bother making precise measurements when dosing they simply fill the basket nearly to the brim and sweep any excess coffee from the filter with their fingers leaving exactly what they need After you ve had some experience dosing leveling and tamping your coffee you ll be able to consistently dose your coffee by sight just like the pros If you re dosing coffee without the aid of a measuring scoop it is important not
17. e espresso machine on 2 Wait until the espresso machine has reached operating temperature this will take about 6 minutes When the frothing boiler temperature gauge needle climbs into the ready zone the espresso machine Is ready to dispense hot water 3 With the frothing arm pointed into an empty cup open the Steam Dial by turning it slowly counter clockwise Then press and hold the Hot Water Button to dispense water NOTE Residual frothing steam may exit the nozzle before water dispenses It may take several seconds for water to begin flowing from the nozzle 4 When the desired amount of water has been dispensed release the Hot Water Button and close the Steam Dial by turning it clockwise until it stops CARE ann CLEANING Keeping the PRO LINE Series Espresso Machine clean is vital to brewing the best espresso possible Stale coffee oils on the portafilter filter baskets and shower screen will ruin the flavor of the most expertly prepared coffee and any milk left on the frothing arm should be removed Before Cleaning the Espresso Machine 1 Turn off the espresso machine 2 Unplug the espresso machine from the wall outlet or disconnect power 3 Let the espresso machine and any attached parts or accessories cool Cleaning the Frothing Arm and Nozzle The frothing arm and nozzle should always be cleaned after milk is frothed 1 Remove the frothing sleeve from the frothing nozzle by pulling i
18. eam or froth is being produced the frothing boiler may not be at operating temperature Steam Dial may not be completely open frothing nozzle may be need to be cleaned water reservoir may be empty or the frothing boiler may not be filled If the problem cannot be fixed with the steps above see the KitchenAid Warranty and Service section on page 37 DO NOT return the Espresso Machine to the retailer they do not provide service KitchenAid PRO LINE ERIES TECHNIQUES OF A BARISTA Techniques of a Barista Section Contents What IS ESPESSO 2 hase rn o cuuecnssore 28 Overextraction amp Underextraction 29 Elements of Great Espresso Espresso Brewing Technique A Glossary of Espresso Drinks lt cc lt aa lt LL Ta LI mD ej L U Lu TECHNIQUES oF a BARISTA What is Espresso Espresso began as an attempt in the 1800s to quickly brew coffee on demand by the cup The goal was to serve the freshest most flavorful coffee possible and avoid the burned stale taste of coffee kept warm on a stovetop To speed the brewing process coffee pioneers struck upon the idea of forcing water through the grounds under pressure Steam was initially used to supply the pressure followed by compressed air lever operated pistons and finally the electric water pump Through the decades the elements of espresso brewing were tested and refined to produce the standards
19. ee that is weak in taste Whether brewed coffee is overextracted underextracted or just right depends on several factors including the ratio of coffee to brew water the fineness of the grind the brewing temperature and the length of time the water Is in contact with the coffee All these factors are either directly or indirectly affected by the barista s technique Before Brewing The Elements of Great Espresso Before the espresso machine is even plugged in you ll need several elements to produce great coffee Fresh Coffee Beans Great coffee can only come from fresh coffee beans properly roasted Many baristas recommend buying beans roasted no darker than a medium roast the color of which appears as an even chocolate brown This roast preserves the natural sugars and flavor of the bean which sets the stage for excellent espresso A medium roast is the darkest a bean can be roasted without oils developing on the surface Darkly roasted beans which appear dark brown or nearly black look great but the extra roasting overwhelms the more delicate coffee flavors and caramelizes any sugars A heavy roasted coffee flavor often bitter and sharp will predominate with a dark roast To preserve the freshness of coffee beans Keep beans in an opaque air tight container and store them in a cool dry place Refrigeration is not recommended as condensation tends to form on the beans whenever the container is opened Free
20. h Espresso Boiler Temperature Gauge Power On Indicator When the espresso machine is on the indicator light Hot Water Button Power On will be illuminated Indicator Steam Dial Espresso Button Press the espresso button to activate the water pump for brewing espresso To stop brewing press the espresso button a second time Espresso Button Hot Water Button When the steam dial is open press and hold the hot water button to activate the water pump and dispense hot water from the frothing arm Pump shuts off Frothing Boiler automatically when the button is released Temperature Gauge Steam Dial To dispense steam or hot water through the frothing arm open the steam dial by turning it counter clockwise The volume of steam is controlled by the dial position rotate the dial counter clockwise for more steam clockwise for less To turn off steam close the steam dial by rotating it clockwise until it stops Model KPES100 Espresso Machine Brew Head Commercial size brew head is chrome plated brass for exceptional durability and brew temperature stability Brewing boiler is bolted directly to group head so brew group heats quickly and thoroughly Frothing Arm amp Nozzle Dispense steam or hot water through the frothing arm Arm pivots horizontally and vertically to provide a convenient position Nozzle enhances frothing and is removable for cleaning Drip Tray Large removable drip tray catches spills and is
21. l shock 40 ARRANGING FoR SERVIGE outside THE 50 UNITED STATES AND PUERTO RICO Consult your local KitchenAid dealer or the store where you purchased your PRO LINE Series Espresso Machine for information on how to obtain service O z oc O LL LLJ Y gt Oc LLJ VY QO Z lt Z q oc oc
22. leveled and tamped coffee will produce an even extraction moisture in the basket will create a path of least resistance for of coffee compounds and great espresso Coffee that is tamped the brew water too softly will be deformed by the brew water resulting in uneven l l l extraction a fast brewing time and mediocre espresso Coffee e After dosing the filter with coffee level the coffee by sweeping tamped too firmly will slow the brewing time making for a bitter a finger back and forth over the filter Do not sweep in one overextracted beverage direction only this will cause the coffee to pile up on one side of the basket and produce uneven extraction Try to impart a slight bowl shape to the coffee with the center lower than the sides e Make certain there are no gaps between the coffee and the sides of the filter Proper Tamping Technique 4 Apply a second finishing tamp also called a polishing tamp The tamper handle should be grasped like a doorknob with the Press straight down on the coffee with about 35 pounds of base of the handle firmly against the palm When tamping try to pressure then relax the force slightly to about 20 pounds and keep the tamper wrist and elbow in a straight line polish the coffee by turning the tamper completely around twice 2 With the bottom of the portafilter resting on a solid surface 5 Inspect your tamp The coffee disc should be smooth and level gently press the tamper into the c
23. minimize bitterness For ristretto simply brew about oz using the small filter basket or 1 5 oz using the large basket KitchenAid PRO LINE ERIES WARRANTY AND SERVICE INFORMATION Warranty Information Section Contents Zz lt oc a LL Z LLI Y gt cc LLI T O Z lt a Z lt oc cc Warranty tor the US m armenian 38 Warranty for Puerto Rico Arranging for Hassle Free Replacement Ordering Accessories and Replacement Parts Arranging for Service After the Warranty Expires Arranging for Service Outside the U S amp Puerto Rico 38 This warranty extends to the purchaser and any succeeding owner for PRO LINE Series Espresso Machines operated in the 50 United States and District of Columbia Length of Warranty Two Year Full Warranty for Household Use from date of purchase KitchenAid Will Pay For Your Choice of Hassle Free Replacement of your Espresso Machine See Arranging for Hassle Free Replacement for details or call the KitchenAid Customer Satisfaction Center toll free at 1 800 541 6390 OR The replacement parts and repair labor costs to correct defects in materials and workmanship Service must be provided by an Authorized KitchenAid Service Center See the KitchenAid PRO LINE Series Espresso Machine Warranty for Puerto Rico for details on how to arrange for service KitchenAid Will Not Pay For Repairs when the Esp
24. nate the dual boilers will begin heating and the Espresso and Hot Water functions will operate 2 Insert the end of the electrical cord without prongs into the cord receptacle in the back of the espresso machine 3 Plug the other end of the cord into a grounded 3 prong outlet 6 Place a coffee cup underneath the brew head Do not attach the portafilter to the brew head 7 Press the Espresso Button it is not necessary to wait for the boiler to heat This activates the water pump and fills the brewing boiler with water After a few seconds water will flow from the brew head When the cup is full press the Espresso Button again to stop the water pump The brewing boiler is now ready for use 10 When the pitcher is about half full release the Hot Water Button and close the Steam Dial by rotating it clockwise until it stops The frothing boiler is now ready for use 11 If no espresso is desired at this time press the On Off Power Switch to turn the espresso machine off FEATURES AND OPERATION NOTE Do not press the Espresso or Hot Water Buttons without water in the reservoir Damage to the water pump may occur 8 Place the frothing pitcher under the nozzle of the frothing arm 9 Slowly open the Steam Dial by turning it counter clockwise then press and hold the Hot Water Button This activates the water pump and fills the frothing boiler with water After a few seconds water will start flowing from the n
25. o remove scale Remove the shower screen from the brew head See Cleaning the Shower Screen on page 24 for instructions Make certain the water reservoir is empty Following the directions on the descaling agent packet mix the descaling solution and add it to the reservoir To catch the cleaning solution place a large cup under the brew head do not attach the portafilter and another under the frothing nozzle Press the On Off Power Switch to turn the espresso machine on It is not necessary for the boilers to heat before proceeding to the next step Press the Espresso Button and dispense cleaning agent through brew head for 15 seconds press the Espresso Button again to shut off Open the Steam Dial by turning it counterclockwise then press and hold the Hot Water Button for 15 seconds to dispense cleaning agent through the frothing arm and nozzle Press the On Off Power Switch to turn the espresso machine off Wait 20 minutes then repeat steps 4 7 Every 20 minutes keep repeating steps 4 7 until nearly all the solution in the reservoir has been run through the espresso machine Do not allow the reservoir to run completely dry Remove the water reservoir and rinse with fresh water then replace and fill with fresh water to the max fill line Press the On Off Power Switch to turn the espresso machine on and flush the espresso machine by quickly dispensing the contents of the reservoir alternating between the brew head
26. offee with the goal of creating with no gaps between the side of the filter basket and the coffee a level surface Remove the tamper from the filter basket with a slight twisting motion this will help prevent the tamper trom pulling up chunks of coffee TECHNIQUES OF A BARISTA E Measuring Tamping Pressure f aA 20 pounds 30 pounds how do you know how much tamping i force you are actually using Do what the baristas do use a bathroom scale Place a scale on a table or countertop and tamp 3 After removing the tamper some grinds may stick to the side of your coffee on top of it Pretty soon you will develop a feel for how the filter basket Tap the portafilter gently on the table to jostle much twenty or thirty pounds of force is the grinds onto the tamped coffee disc Do not tap too hard or the tamped coffee will dislodge or fracture Continued Shot Volume The brew group and boilers are heated The fresh coffee has been ground dosed into the portafilter expertly leveled and precisely tamped Now comes the moment of truth brewing For the best espresso never extract more than a single shot 1 oz using the small filter basket or a double shot 2 oz using the large one Brewing more will overextract the coffee and result in thin bitter espresso As it pours perfect espresso is a deep reddish brown with a thick texture like honey running off a spoon It often forms what are called mouse tai s or thin
27. ozzle BREWING ESPRESSO For the finest results when brewing espresso see Techniques of A 4 Position the portafilter underneath the brew head and align the Barista on page 28 portafilter handle with the arrow located on the left side of brew group housing Raise the portafilter into the brew head and tighten it with a firm twist to the right When in place the portafilter handle will point forward or slightly to the right Make certain the water reservoir has an adequate supply of water the water level should be between the max and min fill lines 2 Select the small or large capacity filter basket Use the small capacity basket for a single shot of espresso 1 oz and the large capacity basket for a double shot 2 oz The small capacity basket can be used with paper coffee pods 3 Press the filter basket into the portafilter until it snaps into place Do not fill the portafilter with coffee at this time Finish 5 Press the On Off Power Switch to turn the espresso machine on 9 Sweep any excess grinds from the rim of the portafilter and insert the portafilter into the brew head 10 Place one or two espresso cups on the drip plate under the spouts of the portafilter Press the Espresso Button and espresso will start to flow into cups When the desired amount of espresso has been brewed usually 1 oz using the small filter basket and 2 oz using the large filter basket press the Espresso
28. per Evenly tamps coffee into the filter basket Coffee Scoop and Shower Screen Brush Use one level scoop of coffee for each shot ounce mm of espresso The shower screen brush will help keep the brew head and shower screen free of grounds Not Shown Dual Boilers Separate boilers eliminate the wait single boiler machines require when switching between frothing and brewing Boiler heating elements never touch water they are located on the outside of the boiler for superb brew temperature consistency and burnout resistance Quick heating boilers reach operating temperatures in less than 6 minutes Drip Free System with 3 Way Solenoid Valve A 3 way solenoid valve virtually eliminates drips by instantly reducing pressure in the brew group when the pump is switched off The portatilter can be removed immediately after brewing without a messy spray of coffee grounds 15 Bar Pump Self priming water pump comfortably supplies the 9 bars 130 psi of pressure that perfect espresso demands PREPARING tHe ESPRESSO MACHINE For use Attach the Cup Rail 2 Wash the reservoir in hot soapy water and rinse with clean water The reservoir can also be washed in the top rack of Align the three rail posts with the holes on top of the espresso the dishwasher machine Then press the rail posts firmly into the holes 3 Place the reservoir back into the espresso machine making sure the water tubes are placed inside the reservoir The
29. r chocolate shavings Preparing Caf Latte A basic Caf Latte is a single shot 1 oz of espresso topped with 8 to 10 ounces of steamed milk and about inch of foamed milk Lattes are often flavored with 1 to 2 ounces of syrup the most popular being almond and hazelnut If you use chocolate syrup and garnish the drink with whipped cream and chocolate shavings you ll have that chocolate and coffee lover s dream the Caf Mocha To prepare a Caf Latte you will need a pitcher larger than the one supplied with the espresso machine A 16 ounce capacity pitcher is perfect Fill the pitcher full with cold milk The steaming technique for lattes is almost the same as cappuccino except the goal is to impart a velvety texture to the milk while minimizing froth Keep the frothing nozzle deeper in the milk so the milk volume expands more slowly No large bubbles or froth should form Once the milk is prepared brew the espresso into a latte mug add the syrup if any and gently fill with steamed milk 21 DISPENSING HOT WATER Hot water can also be dispensed from the frothing arm This provides a convenient way to make Americanos tea or hot chocolate Filling a demitasse with hot water is also a great way to warm it before brewing espresso NOTE Always dispense hot water into an empty container dispensing into a cup or pitcher containing other ingredients may cause splattering Press the On Off Power Switch to turn th
30. r concern for baristas maintaining heat in the brew group If water is pumped from the boiler at a near perfect 200 F but flows into a portafilter that s at room temperature the water will cool dramatically and the actual brewing temperature will be far less than what the best espresso requires If the water temperature drops below 195 F the espresso might still exhibit good crema but it will acquire a distinctly bitter or sour note To Insure Proper Brewing Temperature Always attach the portafilter with filter basket to the brew head when the espresso machine is heating This warms the filter Always wait until the boilers are fully heated before brewing at least 6 minutes Dose and tamp your coffee quickly and brew immediately This prevents the portafilter from cooling significantly Never rinse the portafilter with cool water if you are brewing additional shots After knocking the old grounds from the filter wipe leftover grounds from the basket with a clean towel Make sure the filter basket is dry before adding more coffee Keep the empty portafilter attached to the brew head when you re engaged in other tasks like grinding or frothing Warm a cup or demitasse by placing it on top of the espresso machine before brewing Cups can also be heated instantly with a shot of steam from the frothing arm The PRO LINE Series Espresso Machine Is designed to provide an optimum brewing temperature Dedicated dual
31. r screen should be removed from the brew head to clean thoroughly Using a short Phillips screwdriver remove the screw at the center of the shower screen by turning It counter clockwise Once the screw Is free the shower screen should drop trom the brew head 2 Wash the shower screen in warm soapy water and rinse with clean water 3 Place the shower screen into the brew head with the smooth side facing down and attach with the shower screen screw Turn the screw clockwise until snug NOTE When the shower screen is attached the center screw should be flush with the surface of the screen If it is not remove the screen turn it over and re attach Priming After Long Periods of Non Use For the best tasting espresso prime the espresso machine with fresh water after a long period of non use Priming will also ensure that the boilers are filled and the espresso machine Is ready to operate Remove the reservoir empty any stale water replace and fill the reservoir with fresh water to the max fill line Fill the boilers with the fresh water For instructions see Fill and Rinse the Boilers on page 13 Descaling Calcium deposits scale from water will build up in the espresso machine over time and may impair espresso quality Scale should be removed every four months local hard water conditions may require more frequent descalings Use a packaged descaling agent or appropriate decalcification tablets t
32. resso Machine is used in other than normal single family home use Damage resulting from accident alteration misuse or abuse Any shipping or handling costs to deliver your Espresso Machine to an Authorized Service Center Replacement parts or repair labor costs for Espresso Machines operated outside the 50 United States and District of Columbia KITCHENAID DOES NOT ASSUME ANY RESPONSIBILITY FOR INCIDENTAL OR CONSEQUENTIAL DAMAGES Some states do not allow the exclusion or limitation of incidental or consequential damages so this exclusion may not apply to you This warranty gives you specific legal rights and you may also have other rights which vary from state to state A limited two year warranty extends to the purchaser and any Succeeding owner for PRO LINE Series Espresso Machines operated in Puerto Rico During the warranty period all service must be handled by an Authorized KitchenAid Service Center IF YOU RESIDE IN THE 50 UNITED STATES and your KitchenAid PRO LINE Series Espresso Machine should fail within two years of ownership simply call our toll free Customer Satisfaction Center at 1 800 541 6390 Monday through Friday 8 a m to 8 p m Eastern Time or Saturday 10 a m to 5 p m Give the consultant your complete shipping address No P O Box Numbers please KitchenAid will arrange to deliver an identical or comparable replacement to your door free of charge and arrange to have your
33. ries Espresso Machine is matched by a rugged die cast metal construction that will last for years The KitchenAid PRO LINE Series commercial quality for the discriminating home chef From the company distinguished by its legendary craftsmanship Introduction Espresso Machine Safety Important Safeguards Proof of Purchase amp Product Registration Electrical Requirements Espresso Machine Features Preparing the Espresso Machine for Use Attaching the Cup Rail Removing amp Washing the Reservoir Filling the Boilers Brewing Espresso Frothing amp Steaming Milk Preparing Cappuccino Preparing Caf Latte Dispensing Hot Water Care amp Cleaning Before Cleaning the Espresso Machine Cleaning the Frothing Arm amp Nozzle Cleaning the Housing Filters amp Trays Cleaning the Shower Screen Priming After Long Periods of Non Use Descaling Troubleshooting N OURAN 10 13 13 13 16 19 20 21 22 23 23 23 24 25 25 26 What is Espresso Overextraction amp Underextraction Before Brewing Elements of Great Espresso Coffee Beans Water The Right Grind Espresso Brewing Technique Brewing Temperature Grinding Dosing Leveling Tamping Shot Volume Extraction Rate The Golden Crema Troubleshooting Espresso As It Brews A Glossary of Espresso Drinks Warranty for the 50 United States amp District of Columbia Warranty for Puerto Rico Arranging for Hassle Free Replacement Ordering Accessories and Replacement P
34. t downward The frothing sleeve can be washed in warm soapy water Make sure any openings in the sleeve are free of residue 2 Wipe the frothing arm and nozzle with a clean damp cloth Do not use an abrasive scouring pad 3 Plug into a grounded 3 prong outlet 4 Turn the espresso machine on and let the boilers reach operating FEATURES AND OPERATION temperature Point the frothing arm into an empty cup and open the steam dial momentarily to run steam through the frothing nozzle This will clean the nozzle tip Cleaning the Housing Filters Drip Tray Drip Plate Reservoir and Pitcher Do not use abrasive cleansers or scouring pads when cleaning the espresso machine or any espresso machine part or accessory e Wipe the espresso machine housing with a clean damp cloth and dry with a soft cloth Continued CARE ann CLEANING e Wash the portafilter in warm soapy water and rinse with clean water Dry with a soft cloth Do not wash the portafilter in a dishwasher e The filter baskets drip tray drip plate water reservoir and frothing pitcher can be washed in the top rack of a dishwasher or by hand in warm soapy water If washing by hand be sure to rinse with clean water and dry with a soft cloth e Use the shower screen brush or a damp cloth to brush or wipe coffee grounds from the brew head gasket and shower screen Cleaning the Shower Screen Once every 75 to 100 shots of espresso the showe
35. the Steam Dial closed adjust the frothing arm so it s in a 3 Fill the frothing pitcher full with cold milk comfortable working position and submerse the tip of the frothing nozzle just below the surface of the milk in the frothing pitcher 1 Press the On Off Power Switch to turn the espresso machine on 2 Wait until the espresso machine has reached operating temperature this will take approximately 6 minutes When the frothing boiler temperature gauge needle climbs into the ready zone the espresso machine is ready to froth FEATURES AND OPERATION Continued 20 Slowly open the Steam Dial by turning it counter clockwise The farther the Steam Dial is rotated the greater the volume of steam that will be released Tilt the pitcher to one side to create a whirling motion in the milk keeping the tip of the frothing nozzle about inch below the milk s surface If large bubbles are being created or if the milk spatters the nozzle is being held too high As the froth expands it will be necessary to lower the pitcher This is called the stretching phase of frothing When the frothed milk has expanded to about the volume of the pitcher lower the frothing nozzle into the pitcher to finish steaming heating the milk Keep the pitcher tilted to maintain a whirling motion in the milk Steam the milk until It s between 140 and 165 degrees Fahrenheit At these temperatures the pitcher will be very warm to
36. the touch Avoid scalding the milk which occurs at 175 degrees Before removing the frothing arm from the milk close the Steam Dial by turning it clockwise until it stops This prevents splattering Barista Tips Clean the frothing arm and nozzle immediately after use See Care and Cleaning beginning on page 23 Lower fat milks are generally easier to froth Skim milk can be tricky because it froths very easily with a tendency to form large bubbles and dry peaks that mar its texture Ultimately the choice of milk is a matter of experimentation and taste The most important factors in producing a superior froth are experience and good refrigeration the colder the milk you use the better Preparing Cappuccino The Italian word cappuccino is derived from Capuchin an order of monks who wear garments the color of this most popular espresso drink A standard cappuccino is a combination of steamed milk and espresso that s capped with a layer of frothed milk it s Usually served in a bowl shaped cup of 6 to 7 ounce volume To prepare cappuccino froth and steam the milk before brewing the espresso This allows the froth to jell slightly and fully separate from the milk Once the milk is prepared brew a single shot 1 oz of espresso Into a cappuccino cup then pour the frothed and steamed milk into the cup with a gentle shaking motion For a show stopping flourish top your cappuccino with nutmeg cinnamon chocolate powder o
37. zing can help preserve beans stored for an extended period but it will also impair flavor 29 Great Tasting Water An often overlooked element of great espresso is the brew water If you don t enjoy the flavor of your tap water don t use it to brew espresso use bottled purified water instead Since it doesn t take long for fresh water to acquire a flat quality and taste it s also a good Idea to change the water in the reservoir often and refill the boilers after a long period of non use Do not use mineral water or distilled water they can damage the espresso machine The Right Grind and Grinder Espresso demands a very fine very consistent grind Blade grinders and inexpensive burr grinders usually fall short when it comes to producing the grinds needed for outstanding espresso The best espresso requires a quality burr grinder like the PRO LINE Series Burr Coffee Mill A good burr grinder will maximize the flavor and aroma of espresso by producing an extremely consistent grind with very little frictional heating 30 Espresso Brewing Technique Brewing Temperature Water temperature and temperature consistency have a direct impact on the flavor of espresso Great espresso comes from brewing at an optimum temperature ideally between 195 and 205 degrees Fahrenheit Modern boilers and thermostats excel at producing and maintaining the right temperature but there is a complicating factor that is a majo
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