COSIKIE CK5700 Steamer Milk Frother User Guide

CK5700 Steamer Milk Frother
User Guide

Before First Use

Remove all packaging materials included with your coffee maker.
Ensure you have removed all parts and accessories before discarding the packaging.
Clean all parts and accessories (water tank, filter holder and filters, tamper, filter holder bracket) using warm water and mild dish washing liquid. Rinse and dry thoroughly. Wipe down the machine, bean
container, and drip tray with a soft damp cloth and dry thoroughly. Do not immerse the machine, power cord or power plug in water or any other liquid.
Note:
Do not use abrasive cleansers mads or cloths. These can scratch the surface of the coffee maker. None of the parts or components are dishwasher safe.
First Use

1. Ensure that the steam regulator is switch to OFF position.
2.  Attach the coffee bean container onto the mount by turning the base clockwise until it locks into place.
3. Hang the filter holder bracket onto the mount by lifting it slightly and pushing the mount downwards.
4. For your first grinding, fill 2-3 tablespoons of whole beans into the coffee bean container and attach the lid.
5. Fill the water tank with cold, preferably filtered water, up to the MAX line. lock tank firmly in place.
6.  Plug the power cord into a 110/120V power outlet. A beep tone sounds.
7. Press the ON/OFF button to power on. The button indicator will flash while the machine is heating up.
8.  When the machine has reached the correct operating temperature, the button indicators will stop flashing and all buttons on the control panel will illuminate. The machine is now in STANDBY mode, ready for the next step ‘Flushing The Water System’.

Flushing The Water System

This step is recommended to empty the machine of any dust, debris, or particles that may have accumulated during the packaging and shipping process. It also prepares the machine for your first brew.
You will not be using any actual coffee ground during this process. The purpose of this step is to ‘flush’ out the water system and pre-heat the filter holder. It is recommended to warm your coffee cup before every brewing.

1. Run a brew cycle. Do this by pressing the 2 CUP button. Repeat this process 3-5 times to thoroughly flush out the system.

Position the steam wand tip over the drip tray. Press the HOT WATER button and run hot water through the steam wand for 10 seconds. Repeat this process 3-5 times.
Note:
It is normal for the Italian pump to male loud noise during the first use.
General Operation
Setting The Grind Size
Coffee bean grind size will affect the rate of water flow through the coffee in the filter basket and the resulting flavor of the espresso. When setting the grind size, it should be fine, but not too fine and powdery.
The grind size selector has settings ranging from 0-15. The smaller the number, the finer the grind. The larger the number, the coarser the grind.
We recommend you start at setting between 7-10, and adjust as needed. We do not recommend a grind between 1-3. If the grind is too fine, the water will not flow through the coffee even under pressure. The resulting espresso will be OVER EXTRACTED, dark in color, and bitter in flavor.

Roc This button is the grinder release button. Pressing it will release the grinder from the machine.
Do not press it if not necessary. If the grinder does not work, please contact our customer service for support. support@casabrews.com Selecting The Filter Size
Insert either the 1 CUP (for single espresso) or 2 CUP (for double espresso) filter basket into the filter holder. Volume of filter:
1 CUP filter= approx. 13-15 g
2 CUP filter= approx. 20-22 g
Grinding The Coffee Beans
Insert the filter holder into the bracket, push and hold the filter holder to engage the grinding activation switch. Continue holding until the desired amount of ground coffee has been dosed,To stop grinding, release the filter holder. This will disengage the grinding activation switch.
Note:
You may need to preeminent with how much coffee ground are placed into the filter basket or how long the grinder needs to run to achieve the correct grind.
Tamping The Coffee Ground
Once grinding is complete, carefully withdraw the filter holder from the bracket.
Tap the filter holder several times to collapse and distribute the coffee evenly in the filter.
Tamp down firmly using approx. 11-22Ibs (5-10kg) of pressure. The amount of pressure is not as important as consistent pressure every time.  Aim for the top edge of the tamper and the top of the filter to be , level after tamping.
Purging The Group Head
Before placing the filter holder into the group head, run a short flow of water through the group head by pressing the 1 CUP button. This will stabilize the temperature prior to extraction.
Inserting The Filter Holder
Place the filter holder underneath the group head so that the handle is facing you and aligned at the INSERT position. Insert the filter holder into the group head and rotate the handle towards the center until you feel resistance. Making Espresso
Ensure the steam volume regulator is switched to the OFF position before making a espresso.
Press 1 CUP button to make a single espresso or press 2 CUP button for a double espresso. Volume of 1 CUP espresso: approx. 1-1.50z (30-45ml)
Volume of 2 CUP espresso: approx. 2-2.50z (60-75ml)
Note: The amount of espresso extracted in the cup will vary depending on the size of coffee ground, the coffee ground amount, and pressure to tamp the coffee ground.
Note: During operation, the pump will make noise. This is normal of the 20 bar Italian pump.

Espresso Pressure Gauge

Ideal Espresso Zone
The gauge needle, when positioned anywhere within the 5-12 zone during extraction, indicates the espresso has been extracted at the ideal pressure. Under Espresso Zone
The gauge needle, when positioned in the 0-5 zone during extraction, indicates the espresso has been extracted with insufficient pressure. This occurs when the water flow through the ground coffee is too fast and results in an under extracted espresso that is watery and lacks crema and flavor. Causes for under extraction include the grind being too coarse and/or insufficient coffee in the filter basket and/or under tamping.
Solution:

1. Select a finer grind setting and re-test
2.  Increase the amount of coffee ground and re-test.
3.  Increase the pressure to tamp the coffee ground and re-test.

Over Espresso Zone
The gauge needle, when positioned in the 12-20 zone during extraction, indicates the espresso has been extracted with too much pressure. This occurs when the water flow through the ground coffee is too slow and results in an over extracted espresso that is very dark and bitter with a mottled and uneven crema. Causes for over extraction include the grind being too fine and/or too much ground coffee in the filter basket and/or over tamping. Solution:

1. Select a coarser grind setting and re-test.
2. Decrease the amount of coffee grounds and re-test.
3.  Decrease the pressure to tamp the coffee ground and re-test.

Over Espresso Extraction ( 12- 20Bar)| Too Fine| Too Much| Too Heavy| Over 40 seconds
---|---|---|---|---
Balanced (5-12Bar)| Optimum| 13-15g for 1cup 20-22g for 2 cup| 11-22lbs (5-10kg)| 20-30 seconds for 1 cup 25-35 seconds for 2 cup
Under Espresso Extraction (0-5 bar)| Too Coarse| Too Little| Too Light| Under 20 seconds

Making Milk Foam

Position the steam wand tip over the drip tray.
Turn the STEAM regulator to the PREHEAT position. The indicator will flash to indicate the machine is heating up to create steam. During this time, it is normal for condensation to form on the steam wand.
When the STEAM indicator stops flashing the steam wand is ready for use.
Insert the steam wand tip 1-2cm below the surface of the milk, close to the right hand side of the jug at the 30 dock position and quickly turn the regulator to the STEAM position. Keep the tip just under the surface of the milk until the milk begins to spinning clockwise and producing a vortex.
With the milk spinning, slowly lower the jug. This will bring the steam tip to the surface of the milk and start to introduce air into the milk. You may have to gently break the surface of the milk with the tip to get the milk spinning fast enough.
Keep the tip at or slightly below the surface, continuing to maintain the vortex. Continue until sufficient volume is obtained. Lift the jug to lower the tip beneath the surface, but keep the vortex of milk spinning. The milk is at the correct
temperature (140-149F/60-65C) when the jug is hot to the touch. Turn the regulator to the OFF position before removing the tip out of the milk.
Set the jug to one side. Immediately wipe the steam wand with a damp cloth. Clear the wand by briefly turning the steam on and allowing any milk to fall into the drip tray.
Gently tap the jug on a surface to collapse any bubbles.
Pour the milk directly into the espresso.
The key is to work quickly, before the milk begins to separate.
Note: Always  sort with fresh col ml only
Note: It is normal  tor the steam wend to male noise while making the milk foam. The noise will decrease as the milk heats up.
Making Hot Water
When in STANDBY mode, press the HOT WATER button. Hot water will pour out from the steam wand and can be used for making
Americanos and pre-heating cups. To stop the hot water, just press the HOT WATER button again.

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