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 machine. True cafe quality, without a . True café quality, without a barista

The Oracle™ is the world’s first automatic manual coffee machine that delivers café quality 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, Automatic Dose and Tamp Milk Texturing Prepares for extraction at a consistent and precise From silky to creamy . amount everytime… hands free and mess free. Automatically textures milk to the selected style and temperature at the touch of a lever. Honestly, no barista required

Stollar the Oracle™ BES980 is the world’s first 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 settings for your .

Long Black The Oracle™ has an innovative one touch long black feature for those who like . Just like the best coffee shops this setting combines espresso with hot water to minimise bitterness and create a balanced, aromatic flavour. Strength and cup sizes can be adjusted using the LCD (patent pending).

Espresso Machines

Typical The Gold Standard* Commercial Commercial Domestic Stollar Domestic High** Typical** Automatics** Oracle** Thermoblock**

Limit maximum extraction Pressure pressure. ✓ ✓ ✗ ✗ ✓

Low pressure pre-infusion. Pre- Infusion Programmable pressure and ✓ ✗ ✗ ✗ ✓ duration.

Consistent average extraction Temperature temperature +/-l°C. ✓ ✗ ✗ ✗ ✓

Simultaneous texturing and Steam extraction, and milk ready in ✓ ✓ ✗ ✗ ✓ less than 40 seconds.

Grind, dose and tamp in one Automatic mess free action at a touch of ✗ ✗ ✓ ✗ ✓ a button .

* Saxon Wright - World Barista Championship Certified Judge. ** Based on tests conducted by Stollar 2013. The core ingredient Not all beans are created equal

Coffee Cherry Green (un-roasted) Bean Roasted Bean

It’s impossible to make a balanced espresso using Drinks made mainly with milk will have beans of a a poor quality bean. The best beans are grown different origin or roast profile to “cut through” the at high altitude, carefully selected, processed at milk so you can taste the espresso as opposed to the origin, and roasted by artisans. Speak to the those used to make solely espresso where a lighter barista at your favourite café or local roastery to roast may be better to highlight delicate flavours. find quality beans near you. Don’t be afraid to experiment with different blends or roasts until you get the right one for you.

Freshness is everything

Oils Oils Oils

Too much CO₂ Optimum Oils become oxidised < 10 days after roasting 10-30 days after roasting 30 days +

Ground coffee should be brewed within a minute But whole beans also begin to lose flavour once of grinding as the volatile aromatics begin to Vacuum Sealed Container roasted. Using beans dissipate immediately once ground. This is why 10-30 days after roasting is necessary for true café good cafés grind each shot just before extraction. quality. This usually means buying beans that are roasted locally. 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 USE BY DATE to find freshly roasted beans at the grocery 15/06/2015 store, but your local café should be able to help. 2. Buy only as many beans as you will use in 1-2 ROASTED ON weeks. 15/06/2015 It only costs slightly more and the quality difference is significant. Expect up to 90 cups of coffee per one kilo bag. 3. Always grind on demand, just prior to extraction. This way you’ll capture all the delicate aromatics the same as any good café.

4. Store your beans in a vacuum sealed container. As soon as you open your bag of beans, protect the beans from the air, heat, moisture and light to slow down the ageing process. We recommend a vacuum sealed container and storing in the pantry. Never store in the fridge or freezer as this promotes condensation. The tricky bits… Are all taken care of

Dose Consistent, balanced espresso requires the right ~8mm dose each and every time. Normally a point of undoing for beginners and professionals alike, the Oracle™ uses the innovative torque sensing Correct Dose technology to ensure the correct dose is delivered time after time (patent pending).

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. This skill is difficult to master for even seasoned . The Oracle’s™ unique auger tamper delivers a level and consistent tamp every Manual time (patent pending). Uneven tamping and inconsistent pressure

Oracle™ Perfectly leveled tamp and pressure everytime Water temperature The World Barista Championship requirements dictate machines used in competition have temperature stability of +/- 1.5˚C. Movements beyond this can affect flavour Espresso dramatically. In our testing, we Boiler 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.

Steam Boiler

Low Pressure Pre-Infusion Pre-Infusion No Pre-Infusion Just like the best commercial machines, the Evenly soaks Water drills through Oracle™ gradually increases water pressure at the to expand grinds the grinds start of the extraction to gently expand grinds before applying higher pressure. Without this gradual increase in water pressure, “Channelling” or “Drilling” can occur. This means water will pass between the tamped coffee and the wall of the basket or “drill” through the centre of the coffee and not the perimeter. This results in bitter, over extracted flavours dominating the cup as excess water passes through the “channel” and not evenly through the entire coffee puck.

Even extraction across Water burst through the puck causing under extraction

Pressure Maximum flavour potential is achieved when espresso is extracted between 8-10 bars of pressure. When too much pressure is used bitter flavours dominate the cup. When too little pressure is used a thin crema results leading to poor mouthfeel. The Oracle™ and the Dual Boiler™ are among the very few domestic machines to control this critical element. 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. You may need to adjust this from time to time The Oracle™ takes care of everything else. as the coffee ages or different bean varieties are Great tasting coffee comes from espresso introduced. The age and quality of the beans extracting at the right flow rate. The grind size impacts the flow rate significantly. The older the determines how fast the water flows through bean, the finer you need to grind. the coffee which impacts tastes significantly. A finer grind creates more resistance to the water flow than a coarser grind, slowing the rate of Bean Type Grind Setting flow. Adjust the grind coarser or finer until you Fresh Café Beans 20 - 40 achieve the right flow rate; approximately 30ml in 20 seconds from a single shot or 60ml in Supermarket* 10 - 25 30 seconds from a double shot. *not recommended What to look for Knowing you’ve got it right…

Under Extracted Over Extracted Balanced Taste = Bland Taste = Bitter Taste = Sweet & Creamy Flow = Fast and pale Flow = Dripping and dark Flow = Thick, warm honey Colour = Pale whitish crema Colour = Burnt crema Colour = Caramelly crema Volume = > 40ml in 20 seconds Volume = < 20ml in 20 seconds Volume = 30ml in 20 seconds

Extraction A sweet, creamy, balanced extraction produces adjusted, the Oracle™ will deliver a 30ml (single a thick, caramel coloured crema on top of a dark shot) in 20 seconds a 60ml (double shot) in 30 brown body. This is achieved only through the seconds. right flow rate. When your grinder is properly Milk Texture is everything

Too Thick Too Thin Just Right

When frothed correctly, milk looks like wet, white The thousands of tiny bubbles within the milk paint with a consistent texture from top to bottom. entrap the oils of the espresso and burst on the The right texture, commonly called micro-foam, tongue to enhance flavour and mouthfeel. isn’t just nice to look at. Micro-foam Bubbles stabilised Creating micro-foam is a challenge, by proteins 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. Both the amount of froth and the temperature are adjustable to taste. Ensure the milk and your jug are both cold before texturing begins. This will assist in achieving the optimum layer of micro-foam for your desired coffee style.

Temperature & air

65˚C 75˚C

Integrated Milk Separated Milk 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 Single Espresso Macchiato • Sometimes called • Sometimes called • Italian word for “Restricted” • Italian word for “Marked” a “Double Shot” a “Short Black” • 60-90ml cup or glass • 60-90ml cup or glass • 90ml cup or glass • 90ml cup or glass Prepare as if making a single • 1 single espresso Approximately 60ml of espresso Approximately 30ml of espresso espresso. • 2 teaspoons textured milk in 30-35 seconds. in 20-25 seconds. Stop extraction at 15 seconds. Texture the minimum amount of milk you can (just cover the white ring) and set aside. Extract a single espresso into a suitable espresso glass or cup. Swirl milk in the jug. Spoon 2 teaspoons of milk into the centre of the espresso.

Milk coffees Despite the similarities in ingredients, there are a variety of different styles of coffees to try. Experiment to see which you prefer.

Mocha Piccolo • 180-220ml glass • 90ml glass • 1 single espresso • 1 single espresso • 150ml cold milk • 150ml cold milk • Drinking chocolate Texture milk to desired Texture milk to desired temperature. temperature. At the same time extract single At the same time extract single espresso. espresso. Swirl milk in the jug to integrate Stir 1 teaspoon of drinking the texture. chocolate into espresso shot. Pour off some milk from the jug Swirl milk in the jug to integrate into sink (Piccolo only). the texture. Pour milk directly into the centre Pour milk directly into the centre of the espresso. of the espresso. Hold milk jug tip close to the • 180-220ml cup Hold milk jug tip close to the espresso surface. • 1 single espresso espresso surface. Steady consistent pour is the • 150ml cold milk Steady consistent pour is the secret. Same method as Piccolo. secret. Garnish with drinking chocolate. The favourites Here are the most commonly ordered coffees and how to make them.

Latté Weak Coffee Strong Coffee Cappuccino • 200-220ml glass • 200-220ml glass • 200-220ml glass • 180-220ml cup • 1 single espresso • ½ single espresso • 1 double espresso • 1 single espresso • 150ml cold milk • 150ml cold milk • 150ml cold milk • 150ml cold milk Texture milk to desired Same method as Latté. Same method as Latté. • Drinking chocolate temperature. Same method as Latté. At the same time extract single Garnish with drinking chocolate. 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.

Classics Try some of these more exotic creations.

The Oracle™ has an innovative Long Black / one touch long black feature for Americano those who like brewed coffee. • 200-250ml cup or glass • 200-250ml low profile glass • 200-250ml cup or glass Just like the best coffee shops • 1 double espresso • 1 double espresso • 1 double espresso this setting combines espresso • 180ml cold milk • 1 scoop vanilla ice-cream Extract a double espresso. with hot water to minimise • 1 scoop ice-cream Extract espresso, set aside. bitterness and create a balanced, • 1 shot vanilla flavouring Hot water to fill cup. Scoop ice-cream into glass. aromatic flavour. Strength and • Blender Pour espresso directly over cup sizes can be adjusted using Add all the ingredients to a ice-cream. the LCD (patent pending). blender and blend on “Smoothie” Garnish with chopped pistachios for 60 seconds. or grated chocolate optional. BES980 the Oracle™ the Dual Boiler™ with automatic grinding, tamping and milk texturing

Technical Specifications Model Number BES980 Dual Stainless Steel Boilers: • PID Controlled Espresso Boiler Precise water temperature • Dedicated Steam Boiler Instant & simultaneous steam Auto Grind, Dose & Tamp Tamps and grinds for a precise dose everytime Integrated Bean Hopper 280 g capacity Electronic PID Temperature Control Limits water temperature to +/- 1°C Regulated Extraction Pressure Over pressure valve (OPV) limits maximum extraction pressure Actively Heated Group Head Maintains thermal stability throughout extraction Low Pressure Pre-Infusion Gently expands grinds for an even extraction Pre-Infusion Pressure & Duration Fine tunes lIavour profile. Programmable Dual Pumps Dedicated espresso & steam pump for optimal pressure Extraction Temperature Programmable for different roasts and origins Auto Milk Texturing Variable temperature and texture control Programmable Functions Collee Volume, Coffee Temperature, Pre-Infusion, Long Black, Milk Temperature, Milk Texture Display Modes Grind Size, Shot Temp, Shot Clock, Milk Temperature, Milk Texture Auto Start Pre-heats machine at programmed time 58 mm Stainless Steel Portafilter Optimum size for espresso perfection Volumetric Control Programmable shot manual over-ride Dedicated Long Black Delivers water directly into a cup after extraction Dedicated Hot Water Outlet For long blacks & pre-heating cups Removable 2.5 Litre Water Tank Top fill lor easy access with integrated water filter Cleaning Function Cleaning cycle alert Drop Down Swivel Foot Easy maneuverability around the bench top Accessories Mini grinds bin, 58mm stainless steel portafilter, single wall filter basket, 480 ml stainless steel jug, cleaning kit, water filters and hard water strip indicator Wattage 2400 W Product Dimensions (W) 41 × (H) 45.5 × (D) 38cm For independent reviews, demonstrations and more information, visit www.stollar.eu