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KitchenAid PRO LINE Series Espresso Machine Nickel Pearl

Model: KPES100

$474.99
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NICKEL PEARL

Features: Die Cast Metal Construction Quick-Heating Dual Boilers Chrome-Plated Brass Brew Group Rotating Frothing Arm & Steam Dial Drip-Free System Brew Temperature Stability and Abundant Steam for Frothing with no Wait Time Between Functions 15 Bar Pump Stainless Steel Filter Baskets, Cup Warmer, & Rail Espresso & Steam Gauges 2 Liter Water Reservoir Drip Tray Full Indicator Stainless Steel Drip Plate & Frothing Pitcher Cup Warmer 2 Year Hassle Free Replacement Warranty Dimensions: Height 16" Width 12.375" Depth 12.5" Weight 29.86 lbs
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SAVE THESE INSTRUCTIONS

PURCHASE
& PRODUCT REGISTRATION
Please complete the following for your personal records: Model Number: KPES100 Serial Number ___________________________________________ Date Purchased__________________________________________ Store Name _____________________________________________
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 fill 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.

ELECTRICAL REQUIREMENTS

Volts: 120 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.

WARNING

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.

FEATURES OPERATION

Features and Operation Section Contents
Espresso Machine Features..10 Preparing for Use..13 Brewing Espresso..16 Frothing & Steaming Milk..19 Preparing Cappuccino..20 Preparing Caf Latte..21 Dispensing Hot Water..22 Care & Cleaning..23 Troubleshooting..26

MODEL KPES1 00

ESPRESSO MACHINE FEATURES

On/Off Power Switch

On/Off Power Switch Press once to turn the espresso machine on, press again to turn off. When on, the dual boilers begin heating and the espresso and hot water buttons will function.
Espresso Boiler Temperature Gauge Hot Water Button

Power-On Indicator

Power-On Indicator When the espresso machine is on, the indicator light will be illuminated. Espresso Button Press the espresso button to activate the water pump for brewing espresso. To stop brewing, press the espresso button a second time. 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 automatically when the button is released. 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.

BREWING ESPRESSO

For the finest results when brewing espresso, see Techniques of A Barista on page 28. 1. 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. Start 4. Position the portafilter underneath the brew head and align the 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.

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 Button to stop brewing.
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 espresso-style grind for your coffee. 8. Using the tamper, tamp the coffee down firmly with a twisting motion. Make sure the surface of the coffee is as level as possible. See Leveling and Tamping on page 32 and 33 for details.
NOTE: Do not remove the portafilter when brewing. 11. The espresso machine is equipped with a 3-way solenoid valve that instantly releases pressure in the brew group when the water pump is switched off, so the portafilter can be removed immediately after brewing. Remove the portafilter by moving the handle to the left. When knocking coffee grounds from the filter basket, avoid striking the portafilter handle. 17
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.

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.

Barista Tips

When brewing multiple shots: 1. 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: Do not rinse the portafilter with tap water doing so will cool the filter. Its best to wipe leftover grounds from the filter with a towel.
13.To brew more espresso, repeat steps 6 through 12, but see the barista tips to the right.
When youre busy with other tasks, like grinding coffee or frothing milk, keep the empty portafilter warm by attaching it to the brew head.
FROTHING & STEAMING MILK
Frothing and steaming milk requires a bit of practice, but youll be surprised how quickly your skills will develop. The PRO LINE Series Espresso Machine gives you all the tools you need: an 812 ounce stainless steel pitcher shaped especially for frothing, a frothing arm that adjusts horizontally and vertically for a comfortable working position, a frothing nozzle designed to enhance frothing, and a Steam Dial that lets you precisely control the volume of frothing steam. 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. 3. Fill the frothing pitcher 13 full with cold milk. 5. With the Steam Dial closed, adjust the frothing arm so its in a comfortable working position, and submerse the tip of the frothing nozzle just below the surface of the milk in the frothing pitcher. 4. With the frothing arm pointed into an empty cup, open the Steam Dial for a moment to purge excess water from the line. To open the Steam Dial, turn it slowly counter-clockwise; to close the Steam Dial, rotate it clockwise until it stops.

Continued 19

6. 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 14 inch below the milks surface. If large bubbles are being created or if the milk spatters, the nozzle is being held too high. 7. As the froth expands, it will be necessary to lower the pitcher. This is called the stretching phase of frothing. 8. When the frothed milk has expanded to about 34 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 its between 140 and 165 degrees Fahrenheit. (At these temperatures, the pitcher will be very warm to the touch.) Avoid scalding the milk, which occurs at 175 degrees. 9. Before removing the frothing arm from the milk, close the Steam Dial by turning it clockwise until it stops. This prevents splattering.

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 thats capped with a layer of frothed milk; its 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, or chocolate shavings.
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 12 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
A basic Caf Latte is a single shot (1 oz.) of espresso topped with 8 to 10 ounces of steamed milk and about 14-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, youll have that chocolate and coffee lovers dream, the Caf Mocha.

Preparing Caf Latte

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. 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 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.

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 it downward. The frothing sleeve can be washed in warm, soapy water. Make sure any openings in the sleeve are free of residue.
4. Turn the espresso machine on, and let the boilers reach operating 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. Wipe the espresso machine housing with a clean damp cloth and dry with a soft cloth. Continued 23
3. Plug into a grounded 3 prong outlet.
2. Wipe the frothing arm and nozzle with a clean damp cloth. Do not use an abrasive scouring pad.
1. 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 from the brew head.
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. 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. Use the shower screen brush or a damp cloth to brush or wipe coffee grounds from the brew head gasket and shower screen.

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.
Cleaning the Shower Screen
Once every 75 to 100 shots of espresso, the shower screen should be removed from the brew head to clean thoroughly.
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. 1. Remove the reservoir, empty any stale water, replace, and fill the reservoir with fresh water to the max fill line. 2. Fill the boilers with the fresh water. For instructions, see Fill and Rinse the Boilers on page 13.
4. 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. 5. Press the Espresso Button and dispense cleaning agent through brew head for 15 seconds; press the Espresso Button again to shut off. 6. 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. 7. Press the On/Off Power Switch to turn the espresso machine off. 8. Wait 20 minutes, then repeat steps 47. Every 20 minutes, keep repeating steps 47 until nearly all the solution in the reservoir has been run through the espresso machine. Do not allow the reservoir to run completely dry. 9. 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 and frothing arm. Do not allow the water reservoir to run completely dry. 10.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
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 to remove scale. 1. Remove the shower screen from the brew head. See Cleaning the Shower Screen on page 24 for instructions. 2. 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. 3. To catch the cleaning solution, place a large cup under the brew head (do not attach the portafilter), and another under the frothing nozzle.

Descaling

TROUBLESHOOTING
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 steam 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.
Techniques of a Barista Section Contents
What is Espresso?..28 Overextraction & Underextraction.29 Elements of Great Espresso..29 Espresso Brewing Technique.30 A Glossary of Espresso Drinks.36

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 we have today: one ounce of true espresso comes from exposing 14 ounce (7 grams) of finely ground and packed coffee to 195205 F water under 130 lbs. (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 lesssoluble 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 coffee 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 baristas technique.
Before Brewing: The Elements of Great Espresso
Before the espresso machine is even plugged in, youll 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. Freezing can help preserve beans stored for an extended period, but it will also impair flavor.

Continued 29

Great Tasting Water An often overlooked element of great espresso is the brew water. If you dont enjoy the flavor of your tap water, dont use it to brew espresso use bottled, purified water instead. Since it doesnt take long for fresh water to acquire a flat quality and taste, its 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,

Dosing Dosing is the process of measuring ground coffee into the filter basket. A single shot of espresso requires 14 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 dont 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 youve had some experience dosing, leveling, and tamping your coffee, youll be able to consistently dose your coffee by sight, just like the pros. If youre dosing coffee without the aid of a measuring scoop, it is important not 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. Heres how to tell if youre overfilling the filter basket: 1. Fill the basket, level the coffee, and apply a good tamp (see the next section, Tamping). 2. Attach the portafilter to the brew head, then remove it immediately. Continued 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! Leveling Leveling the coffee after it has been dosed into the filter is a critical technique for great espresso. If the coffee isnt 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. To Level Coffee In the Filter Basket: Make sure the filter basket is dry before adding coffee; moisture in the basket will create a path of least resistance for the brew water. After dosing the filter with coffee, level the coffee by sweeping a finger back and forth over the filter. Do not sweep in one 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. Make certain there are no gaps between the coffee and the sides of the filter.

Properly Leveled Coffee

Tamping Tamping compresses the coffee into a level disc (also called a puck) that provides uniform resistance to the high-pressure brew water. Properly leveled and tamped coffee will produce an even extraction of coffee compounds and great espresso. Coffee that is tamped too softly will be deformed by the brew water, resulting in uneven extraction, a fast brewing time, and mediocre espresso. Coffee tamped too firmly will slow the brewing time, making for a bitter, overextracted beverage.
Proper Tamping Technique 1. The tamper handle should be grasped like a doorknob, with the base of the handle firmly against the palm. When tamping, try to keep the tamper, wrist, and elbow in a straight line. 2. With the bottom of the portafilter resting on a solid surface, gently press the tamper into the coffee with the goal of creating a level surface. Remove the tamper from the filter basket with a slight twisting motion this will help prevent the tamper from pulling up chunks of coffee.
4. Apply a second, finishing tamp (also called a polishing tamp). Press straight down on the coffee with about 35 pounds of pressure, then relax the force slightly (to about 20 pounds) and polish the coffee by turning the tamper completely around twice. 5. Inspect your tamp. The coffee disc should be smooth and level with no gaps between the side of the filter basket and the coffee.
3. After removing the tamper, some grinds may stick to the side of the filter basket. Tap the portafilter gently on the table to jostle the grinds onto the tamped coffee disc. Do not tap too hard, or the tamped coffee will dislodge or fracture.
Measuring Tamping Pressure 20 pounds, 30 pounds how do you know how much tamping force you are actually using? Do what the baristas do: use a bathroom scale! Place a scale on a table or countertop, and tamp your coffee on top of it. Pretty soon, you will develop a feel for how much twenty or thirty pounds of force is.

Continued 33

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-tails, or thin 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 112 ounces have been extracted. What youve done is restrict the pour to include only the most flavorful and least bitter coffee oils and essences. Extraction Rate Decades of experience have shown that the best espresso whether a single or a double shot takes about 2025 seconds to brew. If your espresso is brewing much faster or slower than 2025 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 speed up. You may find yourself adjusting the grind according to the season or the days 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 isnt possible, 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 its 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 is 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
is 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
GLOSSARY OF ESPRESSO DRINKS
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 2025 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 minimize bitterness. For ristretto, simply brew about 34 oz. using the small filter basket or 1.5 oz. using the large basket.
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 caf latte with several ounces of chocolate syrup 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 thats capped with a layer of frothed milk; its 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 & half poured on top.

INFORMATION

Warranty Information Section Contents
Warranty for the U.S..38 Warranty for Puerto Rico.39 Arranging for Hassle-Free Replacement.39 Ordering Accessories and Replacement Parts.40 Arranging for Service After the Warranty Expires.40 Arranging for Service Outside the U.S. & Puerto Rico..41

WARRANTY AND SERVICE

ESPRESSO MACHINE FOR THE
WARRANTY 50 UNITED STATES

AND DISTRICT OF COLUMBIA

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 HassleFree 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: A. Repairs when the Espresso Machine is used in other than normal single family home use. B. Damage resulting from accident, alteration, misuse or abuse. C. Any shipping or handling costs to deliver your Espresso Machine to an Authorized Service Center. D. 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.