Oster BVSTEM7200 - Tips for Making the Perfect Cup; Grind, Dosage, and Filter Baskets; Tips for Milk Frothing; Milk Frothing Techniques

English-14 English-15
TIPS FOR MAKING THE
PERFECT CUP
Extraction Guide
There are extraction variations from bean to bean, and everyone’s taste is different. Use the
below as a guide to improve your espresso technique, so it’s just right for you.
UNDER EXTRACTION OPTIMUM EXTRACTION OVER EXTRACTION
PRESSURE GAUGE
READING
Needle below the
Espresso zone
Needle anywhere in the
Espresso zone
Needle beyond the
Espresso zone
Pour ^ Quick flow Under 15
sec
Steady flow 20-30 sec No flow-drips Over
35 sec
Color Pale brown
Crema-light brown
Rich caramel Crema-dark
golden
Very dark brown
Crema-dark brown
Taste Sour, Acidic, Watery Rich, Sweet, Vibrant Bitter, Dry, Grainy
Grind ^^ Too coarse Use a finer
grind
Just right Too fine Use a
coarser grind
Dosage Not enough grinds Use
more grinds
One Cup: 6-7g Two
Cups: 13-14g
Too many grinds Use
less grinds
Tamp Not enough tamp force
Tamp firmer*
Just right-firm pressure
20-30lb of force**
Too much tamp force
Tamp lighter
SS S
¼ cup
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¼ cup
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¼ cup
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^ When using pre-ground bagged grinds, use the Dual Wall Filter Baskets.
^^ Ensure beans or pre-ground grinds are fresh. Old pre-ground grinds and old beans, n o
matter the grind size, will not produce a good tasting espresso.
* When using pre-ground bagged grinds, try using a 2 step dose and tamp method: Dose in
half the grinds then tamp and repeat.
** When using pre-ground bagged grinds try tamping a little harder, 30-40lb of force.
Remember practice makes perfect.
TIPS FOR MILK FROTHING
Milk frothing is the steaming of milk.
Key Elements to Frothed Milk
The steam only heats the milk. The milk also needs to be aerated (add air) to create the micro-
foam, and needs to be blended well together. Milk that has been frothed correctly has been
heated to between 60-65°C, and has a thick, rich microfoam with a silky sheen. It’s all about the
temperature, positioning of the Steam Wand and when you move the Milk Pitcher.
1. Fill Milk Pitcher
Add cold milk around 4°C into a chilled clean Stainless Steel Pitcher. Fill to the bottom of the
spout.
Note: The volume of milk will increase or ’stretch’ during frothing, so don’t overfill the Pitcher.
2. Steam Warm Up
For best milk texturing results every time, ensure steam has warmed up before texturing milk.
Steam is ready when STEAM light is fully on.
3. Position
Place the Steam Wand Arm in the Pitcher spout at the 12 o’clock position, with the Steam Wand
Tip in the milk at the 3 o’clock position. Keep the Steam Wand Tip just under the surface of the
milk. This will create a whirlpool action.
MAX
FILL
FINISHED
MAX
4°C
12
O’CLOCK
3
O’CLOCK
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