|
|
| The Atomic Coffee Machine This is a copy of the English Language Version of the operating instructions that were issued with a new Atomic. It is not a word for word copy as it has been slightly expanded to compensate for the lack of diagrams. Espresso and/or Capuccino coffee at home with the Atomic Home Espresso Maker. Please, study instructions carefully first. INSTRUCTIONS The GRIND of COFFEE to be used must be IDENTICAL to that contained in sample. Sample of grind Here is stapled a small transparent plastic envelope containing a small amount of ground coffee. Where 1 is the finest you can get and 10 is the coarsest, this grind would be between 3 and 4. Your Atomic Home Espresso Maker Here is a picture of an Atomic with arrows indicating the different parts. These parts are self evident, but I'll list them anyway: BLACK KNOB (Fill here with Water) SAFETY VALVE (A Screw in the centre of the Black Knob is indicated) RED KNOB (Steam Tube Control) STEAM TUBE NOZZLE END PIECE (A nozzle, which is screwed to the steam tube, is indicated) COFFEE HOLDER (clamps into Head of Unit) COFFEE JUG (into which coffee comes) The following instructions are for the full quantity of coffee, and it is suggested that you learn to use your machine first by using the full quantities. Once you have acquired the feel of the Unit, you may cut down on the quantities. BEFORE YOU USE YOUR MACHINE - First rinse out your unit. Then take the newness out of the unit, by filling it with water and placing it on your stove on strong heat and allowing the water to boil through the Unit (then into jug). Coffee is not used at this stage. This procedure is only necessary when Machine is new. Do this 2 or 3 times. READ previous Instructions THEN 1. FILL the unit with water (until water overflows or is visible). Hot water may be used for quicker results. Screw back black knob. Red Knob is closed. 2. FILL Coffee Filter with FINELY GROUND COFFEE (see above). Tamp gently. Clamp Coffee Holder INTO Head of Unit (from straight in front to right) 3. PLACE Unit onto stove - HEAT on HIGH. In 2 to 4 minutes Coffee will come through into coffee jug - slowly at first, then more quickly towards the end, when it makes a gushing sound. It comes to about .75 inches from the top of the coffee jug (when Unit has been filled with water.) 4. IMMEDIATELY Coffee has come through (to about .75 inches from the top of the coffee jug) froth and heat milk. ([Cold - Editor] homogenized or day old Milk is best for this. KEEP HEAT HIGH. Froth milk as per instructions below THEN TURN HEAT OFF. POUR out the coffee (1/2 to 3/4 per cup). Add the heated milk, spooning the froth into the cups first, then adding the heated milk from underneath. And so you have your CAPUCCINO COFFEE. AFTER use of the Unit, empty out the water still remaining inside the Unit. THE BLACK KNOB SHOULD NOT BE SCREWED BACK TOO TIGHTLY, BUT LEFT REASONABLY LOOSE, UNTIL NEXT USE. FROTHING THE MILK A. When the nozzle is immersed too deeply into the milk, the milk merely swirls around and becomes heated. B. When the nozzle is immersed so that half the Nozzle End Piece is above the milk and half is below, a characteristic aerating sound can be heard. Air is drawn into the milk from the surface and thrown down into the milk. If the Nozzle is too deep into the milk, then air cannot be drawn into the milk. 1. Using half a jug of milk in a one pint jug, QUICKLY place the Nozzle DEEP INTO THE MILK. Turn Red Knob several turns to get plenty of steam and then QUICKLY lower the jug until the Nozzle is in the position described in B above. You will then notice the suction action begin. 2. Move the jug up and down gently so that the Nozzle End Piece moves its depth within the surface of the milk. Gradually lower the jug as the milk begins to rise. It is an up and down action with the jug, keeping the surface of the milk within the depth of the Nozzle End Piece. This will froth and warm the milk After the milk has risen, immerse the nozzle deeply and turn off the steam. TO froth the milk successfully, it is necessary to have a good build up of steam (by using the correct grind of coffee and good heat to keep the steam up). Sometimes it is necessary to pack the coffee down a little into the filter (when the small filter or a lesser quantity is used or when the grind is too coarse). The main points to watch, therefore are:- GRIND of Coffee If course coffee is used you do not get sufficient build up of steam and will have difficulty frothing the milk. Fill the filter and tamp and fill again and tamp. HEAT - Good Heat is required during the operation. ACTION of Frothing, as per previous instructions Sometimes the condition of the milk plays a part. However, generally, cold homogenized or cold day old milk is best. A little practice is sometimes necessary at first until you get used to the Unit. The milk generally doubles itself in volume. Half a jug of milk is suggested to Beginners who sometimes overheat and boil the milk. Apart from spoiling the taste of the coffee, boiled milk will not froth. If you are not getting sufficient steam, check the grind of coffee, ensure heat is good and that the nozzle holes are free from dried milk. The coffee may need packing down a little or perhaps too little coffee is being used. The Red Knob needs to be opened several turns. If you have plenty of steam and no frothing, check action for frothing as described above. If you are overheating the milk or boiling it, you are placing the Nozzle too deep into the milk. HOT CHOCOLATE - When you are making an espresso (no milk), you can make hot chocolate at the same time by adding the Drinking Chocolate and sweetener to the milk first. The frothing process mixes, heats and froths this mixture. You now have an espresso in the coffee jug and a hot chocolate in the milk jug! COFFEE EXTRACT for cakes or over ice-cream. Make the coffee concentrated by using plenty of coffee in the filter and little water in the unit (not too little!) TO MAKE A SECOND LOT OF COFFEE immediately after the first lot, open the Red Knob to see if there is still any steam in the Unit. If so, allow a drop or two of water to run over the unit to break the steam down. Then you may open the Unit and refill it for the next operation. To lift the unit, remove Coffee Jug and hold Unit by Coffee Holder Handle. CATERING FOR A LARGE NUMBER - Make 2 or 3 lots of coffee prior - keep hot in a container, then make up a final lot when coffee is required. When you make up the final lot, you froth the milk. There is usually enough steam for 3 or 4 jugs of milk. TO MAKE LESS THAN FULL QUANTITY OF COFFEE less water and less coffee is used. Water - a cup per cup plus one cup for steam. Coffee - according to taste. E.g. for two cups of coffee , use 3 cups of water and the smaller filter full of coffee. If less coffee is used, pack coffee down, so as to build up the steam. A small volume of coffee gives little resistance to the steam and so needs packing down a little. Do not pack down too tightly. Steam must still penetrate the coffee, but not so quickly. MAINTENANCE OF UNIT Cleaning - this mainly consists of rinsing out the Coffee Jug and Coffee Holder, wiping the Steam Tube (usually after use before the milk dries). The main body part of the Unit may be wiped down using a mild soap. A silver polish may be used to polish the Unit. Do not use abrasive materials. Do not immerse the Unit, when hot, into water. Nozzle End Piece - should be kept clean. If it becomes clogged with dry milk, it can be unscrewed and cleaned. Generally a little steam released after use keeps this clean inside. Top Filter Plate in Head of Unit - should be unscrewed and cleaned once every 6 months (should any coffee have got up behind plate). Two screws remove this part. Storing Unit away for any Period. The Unit should be clean, no water left inside, and Black Knob should be loose. DO NOT LEAVE BLACK KNOB TIGHTLY SCREWED TO THE UNIT. This is important, because, after a length of time, it may be impossible to remove this Knob, without damaging the Knob, and worse, the threads themselves. (The Black Knobs, with washer, may still be obtained from Bon Trading Co., 12-14 Oxford Street, Woollahra, Sydney, New South Wales, 2025, Australia.) Please take care when using this unit. The metal parts get very hot. Steam pressure can cause problems if coffee-making is not supervised. For obvious reasons ensure that the unit contains water when heat is being applied. I take no responsibility for use of these instructions. [Editor] For interesting articles on coffee -->>: http://www.nearlyallanswers.com |
|
|
|