Welcome to Club Oracle™
Until now you’ve been asked to choose Manual OR Automatic How do you get THE BEST OF BOTH WORLDS?
Introducing… the Oracle™ The world’s first automatic manual coffee machine. True cafe quality, without a barista.
True café quality, without a barista The Oracle™ is the world’s first automatic manual coffee machine that delivers café quality coffees in the comfort of your own home. So sit back and relax as we show you how to get the best possible coffee from your machine. Here’s what you need to know... Automatic Grind, Dose and Tamp Prepares for extraction at a consistent and precise amount everytime… hands free and mess free. Automatic Milk Texturing From silky latte to creamy cappuccino.
Honestly, no barista required Stollar the Oracle™ BES980 is the world’s first espresso machine that keeps the classic method of espresso making. Yet does it in automatic mode. The Oracle™ meets the barista gold standard*. It has adjustable grind and perfect automated dose and tamp. This makes for a perfect cup of espresso. Professional texture and milk temperature of 60°C with a single touch of a button as well as 9 Long Black settings for your coffee cup.
The core ingredient Not all beans are created equal Coffee Cherry Green (un-roasted) Bean It’s impossible to make a balanced espresso using a poor quality bean. The best beans are grown at high altitude, carefully selected, processed at the origin, and roasted by artisans. Speak to the barista at your favourite café or local roastery to find quality beans near you.
Keeping it fresh 4 simple rules for beans 1. Check the roasted on date before you buy. Always buy coffee that has a “roasted on” date on the bag. Never rely on the “use by” date as a guide to freshness. Always buy coffee roasted within the last 14 days. You may find it difficult to find freshly roasted beans at the grocery store, but your local café should be able to help. 2. Buy only as many beans as you will use in 1-2 weeks. It only costs slightly more and the quality difference is significant.
The tricky bits… Are all taken care of Dose ~8mm Consistent, balanced espresso requires the right dose each and every time. Normally a point of undoing for beginners and professionals alike, the Oracle™ uses the innovative torque sensing technology to ensure the correct dose is delivered time after time (patent pending). Correct Dose Tamp The right flow rate needs the right resistance, meaning coffee must be tamped to be perfectly level and using consistent force for a balanced extraction.
Water temperature The World Barista Championship requirements dictate machines used in competition have temperature stability of +/- 1.5˚C. Movements Espresso beyond this can affect flavour Boiler dramatically. In our testing, we have never found a domestic machine that comes close to meeting this standard, other than the Stollar Oracle™ and Heated the Stollar Dual Boiler™. Group Head This has been achieved using our innovative triple heat system that precisely controls water temperature to +/- 1˚C.
One important bit… Is still up to you Coarser Grind (larger number/faster pour) Finer Grind (lower number/slower pour) Grind adjust Grind size is all YOU need to adjust. The Oracle™ takes care of everything else. Great tasting coffee comes from espresso extracting at the right flow rate. The grind size determines how fast the water flows through the coffee which impacts tastes significantly. A finer grind creates more resistance to the water flow than a coarser grind, slowing the rate of flow.
What to look for Knowing you’ve got it right… Under Extracted Taste = Bland Flow = Fast and pale Colour = Pale whitish crema Volume = > 40ml in 20 seconds Extraction Over Extracted Taste = Bitter Flow = Dripping and dark Colour = Burnt crema Volume = < 20ml in 20 seconds A sweet, creamy, balanced extraction produces a thick, caramel coloured crema on top of a dark brown body. This is achieved only through the right flow rate.
Milk Texture is everything Too Thick Too Thin When frothed correctly, milk looks like wet, white paint with a consistent texture from top to bottom. The right texture, commonly called micro-foam, isn’t just nice to look at. Just Right The thousands of tiny bubbles within the milk entrap the oils of the espresso and burst on the tongue to enhance flavour and mouthfeel.
Micro-foam Creating micro-foam is a challenge, even for the professional. It requires introducing the right amount of air, integrating it evenly throughout the milk as well as frothing to the right temperature. Above 65˚C milk fats start to separate from the proteins in the milk, creating a watery layer and making micro-foam impossible to achieve. The Oracle™ automatically introduces tiny air bubbles by way of a separate air pump and senses temperature to automatically switch off when ready.
Oracle™ recipes The short blacks Espresso shots can be prepared in numerous ways to cater to different tastes. Here are the most popular ones. Double Espresso • Sometimes called a “Double Shot” • 90ml cup or glass Approximately 60ml of espresso in 30-35 seconds. Single Espresso • Sometimes called a “Short Black” • 90ml cup or glass Approximately 30ml of espresso in 20-25 seconds. Ristretto • Italian word for “Restricted” • 60-90ml cup or glass Prepare as if making a single espresso.
The favourites Here are the most commonly ordered coffees and how to make them. Latté • 200-220ml glass • 1 single espresso • 150ml cold milk Texture milk to desired temperature. At the same time extract single espresso. Swirl milk in the jug to integrate the texture. Pour milk directly into the centre of the espresso. Hold milk jug tip close to the espresso surface. Steady consistent pour is the secret. Weak Coffee • 200-220ml glass • ½ single espresso • 150ml cold milk Same method as Latté.
BES980 the Oracle™ the Dual Boiler™ with automatic grinding, tamping and milk texturing Technical Specifications Model Number Dual Stainless Steel Boilers: • PID Controlled Espresso Boiler • Dedicated Steam Boiler Auto Grind, Dose & Tamp Integrated Bean Hopper Electronic PID Temperature Control Regulated Extraction Pressure Actively Heated Group Head Low Pressure Pre-Infusion Pre-Infusion Pressure & Duration Dual Pumps Extraction Temperature Auto Milk Texturing Programmable Functions Display Modes Auto St
