Synesso Sabre - User Manual

The Synesso Sabre Espresso Machine is a sophisticated piece of equipment designed for professional use, embodying artistry, ingenuity, and understanding in its construction and operation. It is built to deliver high-quality espresso and steamed milk, with a focus on precision and durability.

Function Description

The Sabre Espresso Machine is primarily used for brewing espresso and steaming milk for various coffee beverages. It features multiple brew groups, allowing for simultaneous preparation of several espresso shots. Each brew group is equipped with volumetric dosing electronics, enabling precise control over the water dispensed for each shot. The machine also includes a dedicated steam tank for powerful and consistent milk steaming. A hot water mix valve provides hot water for tea or other purposes, with adjustable temperature settings. The machine's internal system includes a pump/motor combination to deliver water to the brew groups and steam tank, and a water filtration system is essential for its proper functioning and longevity.

Usage Features

Operating the Synesso Sabre involves several key steps and features designed for ease of use and consistent results.

Start-Up and Initial Setup:

Before initial use, the machine requires proper installation by an authorized service representative to maintain warranty validity. This includes connecting to a cold water supply line with a shut-off valve and a suitable water filtration system. An electrical receptacle with matching voltage and amperage is also required. To begin, the water supply is turned ON, and the electronics On/Off switch is set to ON. This activates the auto-fill feature for the steam tank and electronics, but not the heating elements. The water level in the steam tank sight glass on the right side of the machine will rise to a preset level. Air must be bled from each brew group by activating the electronics override button until water flows steadily. Once the steam tank is at least half full, the heating element breaker is turned ON. Pump pressure is adjusted to 9 Bar by activating a volume button on the keypad and using a screwdriver to turn the pump adjusting screw on the right side of the brass pump housing. Clockwise increases pressure, and counterclockwise decreases it. A warm-up time of at least 1.5 hours is recommended before brewing or steaming.

Brewing Espresso:

The Sabre comes with single and double portafilters, which should be warmed in the brew group before use. Filter basket sizes are typically 7 grams for a single, 14 grams for a double, and 18-21 grams for triples. For optimal espresso, fresh coffee, proper grind, dose, and tamp are crucial. The portafilter basket is filled with ground espresso, tamped firmly and evenly, and then engaged into the brew group. The desired volume button on the keypad is pressed to initiate brewing. A well-prepared double shot should take 20-25 seconds to brew 2 oz. Common issues like slow pouring can be due to a fine grind, too much coffee, firm tamp, clogged diffusion screens, or low pump pressure. Fast pouring can result from a coarse grind, insufficient coffee, light tamp, worn baskets, or cold water temperature.

DigiZone™ Controls:

The machine features a custom PID Electronics System with a 5-Zone Control System for 2 & 3 group models (and a 2-Zone system for 1 group models). This system allows for precise temperature control of different zones, including brew tanks and steam tank elements. To adjust temperatures, the ZONE button is pressed to select the desired zone. Holding the SET button checks the current set point. To change the temperature, the ZONE button is used to cycle to the desired zone, then the SET button is held while using the ARROW keys to adjust the temperature up or down. The heating element has two separate coils: Zone 4 is the primary coil, recommended to be set to achieve 1.2-1.4 Bar (250-255°F) on the steam gauge. Zone 5, the secondary coil, should be set 5-8°F lower and activates only when needed. The display can toggle between Celsius and Fahrenheit by pressing and holding the Down Arrow and Zone Button simultaneously until a beep is heard.

Volumetric Dosing Electronics:

The Sabre's volumetric dosing system allows for programming specific water volumes for each brew group.

Setting Portions:

To set all groups together, the "Set / Operation" switch is moved to "Set." The "Stop/Continuous 5" keys of all groups to be set are pressed, and the LEDs of volumes 1-4 light up. A volume is selected from a chosen group, and water is dispensed. Pressing the same key again stops the flow, and the volume is set. The "Set / Operation" switch is then returned to "Operation." Individual groups can be set similarly by pressing the "Stop/Continuous 5" key of the specific group. The 5th button, "Stop/Continuous 5," can dispense a set portion or provide continuous flow. To program a set portion, the "Set / Operation" switch is in "Operation," the "Stop/Continuous 5" key is pressed (green LED lights up, water flows), then the "Set / Operation" switch is moved to "Set" (green LED turns off, water stops). Pressing "Stop / Continuous 5" again dispenses water until the desired volume is reached, then pressing it again stops the flow and sets the portion after a 15-second flash. To set continuous flow, the "Set / Operation" switch is in "Operation," the "Stop/Continuous 5" key is pressed (green LED lights up, water flows), then the "Set / Operation" switch is moved to "Set" (green LED turns off, water stops). This reprograms the key for unlimited dispensing.

Hot Water Timer for Tea:

The hot water timer for tea is set by moving the "Set / Operation" switch to "Set." Pressing the tea key starts water flow, and pressing it again stops the flow and sets the quantity.

Milk Steaming:

Fresh, cold milk is poured into a steaming pitcher, filling it to about 1/2 full. The steam wand tip is inserted deep into the milk. The steam valve is fully opened by pulling the handle. As the milk heats and agitates, the pitcher is lowered to keep the wand tip closer to the surface for foam creation. Once sufficient foam is achieved, the pitcher is raised to submerge the tip deeper, minimizing further foaming. Milk should be heated to 150-170°F (65-76°C). After each use, the steam wand should be wiped clean and purged immediately. The Sabre's double-walled steam wands help keep the outer wall cooler, but the tip and base can still become very hot.

Malfunctions:

The machine continuously checks flowmeters. If no pulses are registered for 3 seconds during dispensing, it enters malfunction mode, indicated by alternating flashing LEDs of the selected line and the red "Stop / Continuous 5" key. In this mode, water dispensing must be manually interrupted, the portion is not recorded, and the pump switches off after 90 seconds to prevent damage. Common causes include interrupted water supply, fine coffee grounds blocking water flow, calcified or blocked flowmeters, or interrupted flowmeter input.

Maintenance Features

Regular cleaning and maintenance are critical for the Sabre's performance and longevity.

Daily Maintenance:

Back-Flushing: Replace the filter basket with a blind filter basket in a portafilter. Engage it in a brew group and use the override electronics switch for 3-5 seconds, repeating several times for each brew group. This forces water through the inlet and drain system. When using an approved espresso detergent, follow manufacturer instructions and thoroughly rinse the system with clean water afterward.
Cleaning: Wipe down the machine's surface with a soft, damp cloth, avoiding abrasive cleaners. Ensure steam wands and tips are free of milk build-up, cleaning them after each use with approved espresso industry cleaners if needed. Remove and clean the drip tray, drip tray grates, cup tray grates, and portafilters daily. These items are dishwasher safe, but filter baskets and insert springs should be removed from portafilters before dishwashing. Slowly pour hot water down the drain.

Weekly Maintenance:

Back-Flushing: Perform back-flushing with an approved espresso detergent for each brew group (in addition to daily back-flushing).
Soaking: Soak portafilters and removed filter baskets in an approved espresso detergent and water solution overnight. Rinse thoroughly before reassembling.

Monthly Maintenance:

Water Filtration System: Check the water filtration system and change cartridges/filters as needed. In areas with high mineral content or busy locations, more frequent checks may be necessary.

Quarterly Maintenance:

Gaskets and Screens: Change portafilter gaskets, inspect diffuser screens and filter baskets, replacing them if worn.
Professional Service: Call an authorized repair representative for routine maintenance.
Power Disconnection: Disconnect the machine from the power supply. Inside the electronics box, gently remove any dust or debris with a soft brush and vacuum. Also, keep dust and debris off the pump motor to extend its life.

Important Notes:

All stainless steel in contact with water is 300 series. Brass fittings are low lead (CA360 or better). Electronic devices are lead-free, and gaskets are food-contact safe.
Brew tanks are hydrostatically tested to 375 psi, steam tanks to 75 psi. The electrical system undergoes a withstand test of 1.20 kvac at 5.00 mA for 1 second.
Improper water filtration can void the warranty due to scale and corrosion.
For EMC compliance, leave the electronics ON/OFF red rocker switch in the ON position when unplugging the machine to dissipate capacitor charge.
If the receptacle voltage is less than 210 Volts, an In-Line Buck-Boost transformer is recommended (1.0 KVA for 1 and 2 group 220 Volt machines, 1.5 KVA for 3 group 220 Volt machines).
Machine service and repair procedures must be performed by authorized service personnel.