Espresso PD Official MP_eng Version.pptx

Cosmetic standards in manufacturing play a crucial role in ensuring the visual quality of products meets customer expectations while maintaining functional integrity. In industries such as electronics, automotive, and consumer goods, cosmetic defects—though often non-functional—can impact brand perception, product desirability, and customer satisfaction.

### **Introduction to Cosmetic Standards in Manufacturing**
Cosmetic standards refer to the guidelines set by manufacturers to evaluate the appearance of a product. These guidelines define acceptable and unacceptable visual defects, ensuring products present a clean, professional look. While minor imperfections may be permissible, consistent and visible defects can lead to customer complaints or reduced marketability.

### **Key Cosmetic Defects in Manufacturing**
Manufacturing processes can introduce various cosmetic defects, including:
- **Scratches and Scuffs**: Surface-level marks that occur during handling, assembly, or packaging.
- **Dents and Deformations**: Physical damage to materials due to improper handling or tooling issues.
- **Color Variations**: Differences in shading or texture due to material inconsistencies or environmental factors during production.
- **Molding Defects**: Injection molding processes can introduce flow lines, sink marks, or flash, affecting the visual quality of plastic components.
- **Print and Label Imperfections**: Misaligned text, smudging, or incomplete printing can impact branding and identification.
- **Paint or Coating Defects**: Issues such as peeling, chipping, or uneven application affecting surface finish.
- **Contaminations and Foreign Material**: Dust, hair, or other particles embedded in the product can be perceived as poor workmanship.

### **Defining Cosmetic Acceptance Criteria**
Manufacturers typically establish cosmetic acceptance criteria based on industry standards, customer expectations, and internal quality requirements. These criteria specify:
- **Defect Classification**: Minor, major, or critical defects based on impact on functionality and aesthetics.
- **Inspection Methods**: Visual inspection under controlled lighting conditions and specific angles.
- **Measurement Tools**: Rulers, calipers, or digital inspection systems for consistency in defect evaluation.
- **Pass/Fail Guidelines**: Clear thresholds for acceptable and non-acceptable defects.

### **Inspection and Quality Control Methods**
To enforce cosmetic standards, manufacturers implement stringent inspection processes, including:
- **Automated Vision Systems**: Using AI-powered cameras to detect surface irregularities.
- **Manual Inspection**: Trained personnel evaluating each unit based on predefined standards.
- **Sampling Plans**: Statistical methods such as AQL (Acceptable Quality Limit) to ensure representative evaluation.
- **Defect Tagging and Sorting**: Classifying defective units for rework, scrapping, or customer review.

1. ES6XX Product Definition 5/14/2025

2. REV # REVISION DESCRIPTION DATE WHO P0.1 Initial Draft 2023-02-24  Matt Loffredo P1.1 Updates from P1 Design + UK/EU requirement 2023-06-01 Phoebe Abramowitz P2.1 Updates from TPD adding to General Requirements, Temperature Requirements, and UL Reference 2023-06-05 Alice Loukianova P2.1 Updates to Touchpoint Requirements, Capacity Requirements, and PSI Requirements 2023-06-16 Alice Loukianova P3.1 Added must haves and packaging requirements 2023-06-21 Alice Loukianova P3.1 Updates to geometry, KPIs, and PSI 2023-07-05 Alice Loukianova P4.1 Added ES500 SKU 2024-01-24 Alice Loukianova P4.2 Added new forces, new PSI 2024-03-12 Alice Loukianova P5 Official Rev. Added strengths to Brew KPIs, Updated Touchpoint Forces 2024-06-18 Alice Loukianova Final Updated spec requirements to close any deviations 2024-06-25 Alice Loukianova Post- Prd 1 Update spec for particle size: GS12, using SB Breakfast Beans the particle size must be 175um +/- 75um. 2024-11-27 Alice Loukianova Post- Prd 2 Update default GS unit to be shipped with to be GS18 2024-12-16 Alice Loukianova Document Revision

3. Concept Overview

4. ES6XX Concept Overview 4 Item Requirement UK EU Brewing Functionality Ability to brew from a single shot of espresso up to an 18oz drip coffee brew Additional functionality to brew cold brew and coldpresso   Unit Height Be operable underneath a 16” standard cabinet   Steam Froth Steam Froth IQ combining steam delivery and whisking to froth for different types of drinks using dairy or non-dairy milks   Portafilter / Basket Inserts Single portafilter compatible with 3 basket inserts (single, double, XL) 3 3 External Tamper Spring loaded tamper with dosing funnel to provide consistency and ease of use Integrated Grinder with Bean Hopper Burr grinder integrated on the unit with bean hopper. Cog style adjuster to select from 16 Espresso settings and 1 Sprover setting.   Continue to develop: Integrated Tamper Integrated tamper with lever to tamp to a specific consistency every time  

5. UI

6. General Requirements

7. ES6XX Power Requirements 7 Voltage US sku : 120V, 60Hz INTL sku : 230V, 50Hz Power US sku : 1800W INTL sku : 1800W

8. Design Metric Requirements Justification Metal Component Salt Spray Test After 24 hours 1% salt spray testing, no rust can occur SN Standard Water Reservoir No leak after dragging unit forward 50cm No leak when reservoir rests on unit for 1 hour​ No leak when reservoir is fully seated for 1 Hour Legacy Learning Boiler 1600 Watts Breville Barista Express Subtank Filter Flow Internal flowrate shall not be reduced when 25% of filter is clogged Legacy Learning Packaging Unit must survive the package drop test. Tests All Edge Drop – 30inch Drop Height All Corner Drop – 30inch Drop Height SN Standard Hot Water Dispensing Spout for dispensing hot water that is separate from the brew head to eliminate coffee contamination The hot water spout will dispense into a cup without obstructing the milk jug Legacy Learning Sensing Grind Size Detection Whisk RPM Detection Weight Sensing Sense if portafilter is installed under the grinder Sense basket size Sense if the frothing jug is in position Sense if steam wand is in home position Sense if the water reservoir is out of water Sense if the bean hopper is locked in place Consumer Satisfaction Cleanability Steam wand should remain cleanable if recommended interval is not skipped (Recommendation to clean wand after each froth cycle) Internals of unit should remain clean if recommended intervals are followed by user (Refer to Cleaning and Descale lights) ES6XX General Requirements – Whole Machine

9. ES6XX General Requirements - Components Component Requirement US UK EU Justification Water Reservoir To be seen from top to bottom from the outside    Less vertical movement to remove from under 16” Removable Drip Tray Geometry to aid in emptying    Ensure enough slosh room and a good pour feature Compatible with 8” tall travel mug  For travel mug brew sizes Visible float to guide user when to empty    Float to be visible only when drip tray is full Hinging Cup Tray Must have support ridges, center markings, drainage holes    Splatter prevention. Needs to be stable and secure for cup. Cup Warmer Must fit standard espresso cup    Higher serve temperatures, consumer satisfaction Frothing Jug / Whisk Whisk must be magnetized to base of jug Easy for consumer to drop into place Measurement lines on jug    User can easily measure out milk and see the milk level in jug Auto purge function    Ensure steam wand stays clean and performs over life Basket Storage Must fit (single, double, XL)  XL TBC XL TBC User Interface (UI) Clock display should not be visible when unit is powered off    More premium look LEDs should be bright and visible from any angle    User needs to see bright, crisp LEDs from anywhere they are standing

10. ES6XX Grinding Requirements Component Requirement UK EU Justification Grind Settings Espresso: 20 Sprover : 5 TBC TBC Consumer simplification Burrs 40mm conical steel burrs – (40mm is the main diameter of the outside burr)   Breville Barista Express Stepped vs Stepless Stepped   Common for household espresso machines Particle Size Calibration GS12, using SB Breakfast Beans the particle size must be 175um +/- 75um   Can dial in Intelligentsia at GS 1 Minimum Hopper Capacity 250g (1/2lb)   3/4 th bag of 12oz beans Hopper Beans should never get stuck, don’t need to tap/shake hopper   Pain point for Breville Barista Auto-dosing Set dosage based on what size/strength was selected   Grind iQ unique to Ninja Hopper/Grinder Bean hopper must be locked in place for grinder to run   Grinder can’t run while exposed - safety

11. ES6XX Steam Froth Requirements Component Requirement UK EU Justification Milk Froth Jug Measurements Latte - 8oz ​ Café Au Lait - 5oz ​ Cappuccino - 5oz ​ Flat White - 5oz ​ Cortado - 2oz ​ Macchiato - 2oz ​ Hot Milk – any size (55C) ​ Cold Foam – any size ​ mL mL

12. Accessories

13. ES6XX Accessory Requirements Component Requirement UK EU Justification ACCESSORIES Storage for Pieces All accessories able to be stored on the unit in a specified location   Consumer satisfaction Tamper Integrated in side storage   Integrated for ease of use. Breville Impress, Delonghi Specialista Portafilter Basket Diameter 54mm   Breville Express Standard Size Portafilter Baskets Single shot, double shot, and XL – all compatible with the same portafilter handle 3 3 Unique to Ninja Steam Frothing Jug Jug with visible markings for milk measurement STAINLESS  STAINLESS NSF learnings Removable Frothing Whisk Removable and easy to clean   Cleanability Cleaning Disc For backflow cleaning of the brew head   Cleaning satisfaction Cleaning Brush Strong bristled brush to clean grinder and brew head. Central hole can be used to unscrew wand tip.   Cleaning satisfaction

14. Knockbox Requirements Metric Requirement Justification Force to remove knock bar 5-6 kgF.cm Breville Knockbox Force to install knock bar 5-6 kgF.cm Breville Knockbox Knock bar hardness 75 Shore A Hardness DQTP Testing Diff Hardnesses Force to remove bottom strip 1.94 to 4.83kgf Touchpoints Rubber bottom strip hardness 50 Shore A Touchpoints Steps ≤ 0.3mm Standard Cosmetic Spec Gaps ≤ 0.3mm Standard Cosmetic Spec Knocking out a puck No wear and tear on portafilter or knock bar after 100 puck knockouts User perception Minimum Capacity 10 double pucks Breville Knockbox Inside surface finish Glossy CMF spec

15. Shareable Pitcher Requirements Metric Requirement Justification Total volume (filled to metal band) 28 fl oz Consumer testing Min Lid Diameter 3.5” Legacy spec Pouring Angle 120 deg (<12mL remaining) Benchmark CF090 Performance Water Retention After Fully Inverted <10mL Benchmark CF090 Performance Pouring Flow No dribbling past spout Legacy spec Max Height 8” Needs to fit under unit

16. Carbon Filter Assembly Requirements Metric Requirement Justification Install Force 4-5 kgF Breville Filter Removal Force 4-6 kgF Breville Filter Pre-rinse Carbon filter must be rinsed prior to usage Competitor carbon filters Fitment Must be flush with spigot installed on reservoir Cohesive look Reservoir Inversion Water filter assy should not fall off when reservoir is inverted Breville Filter Minimum Filter Life 2 months Competitors and Frequency of Changing filters

17. Grind IQ

18. Setting Grind Size Factory Setting Requirement: Set grinder to 18 Out-Of-Box to align with the recommended GS18 configuration. Unit MUST arrive to customers with GS18 being what they see when they power it on.

19. Grind IQ recommends proper grind size for your selected drink No more than 3 brews for perfect grind size for all Espresso brew types and sizes, no matter the starting point, if you follow Recommended Grind Size 2nd Espresso brew should get you within established TDS/EXT KPI target window (See KPI Section) if you follow Recommended Grind Size No more than 2 Espresso brews for perfect grind size, if brew type and beans stay the same and drink size is the only thing changing. Grind IQ recommendation must update directly AFTER brew is complete Current Grind Size must update on the UI every time an audible click on grinder wheel is heard Current Grind Size must remain stable/unchanged when wiggling the detent as far left or as far right as allowable WITHOUT an audible click  of the grinder wheel Grinder wheel should have 25 positions, and 24 clicks between end stops when going from Fine to Coarse  Coldpress Brew DOES NOT update GrindIQ User has ability to turn off GrindIQ in hidden menu Default Values

20. Load Cell Requirements Load Cell Dosing Accuracy: +/- 11% Taring: In order to properly tare the user CANNOT touch portafilter during grind Taring should time out after 10 seconds Dosing should be within spec ( +/- 11%) for any grind sizes that are +/-1 from the nominal Grind IQ recommendation

21. Grinder Burr Requirements No clashing can occur at or above GS 7 with empty hopper Burr Height: On INTL units the C value for the GS vertical offset is 0.60-0.66mm 40 mm conical steel burrs 40mm is the main diameter of the outside burr

22. Cosmetic Requirements

23. CFP10X Cosmetic Requirements 5/14/2025 1.0 Assembly PD ID Defect Type Class A Class B Class C CFP-COS-1.1 Gap ≤ 0.2mm ≤ 0.3mm ≤ 0.5mm Lid Gap ≤ 1mm CFP-COS-1.2 Step ≤ 0.2mm ≤ 0.3mm ≤ 0.5mm 2.0 Plastic Parts PD ID Defect Type Class A Class B Class C CFP-COS-2.1 Sink Not Acceptable Qty 1 (Max) per 4” X 4” Area Max Depth: 0.005” 0.010” Max CFP-COS-2.2 Scratches Not Acceptable Qty 1 (Max) per 4” X 4” Area Max Dim: 0.150” L X 0.020” W Acceptable CFP-COS-2.3 Specks & Bubbles Qty 1 (Max) per 4” X 4” Area Max Dim: 0.030” Qty 2 (Max) per 4” X 4” Area Max Dim: 0.050” Dia. X 0.15” H Acceptable CFP-COS-2.4 Knit/Weld Lines Not Acceptable Qty 2 (Max) per 50 Sq.” Area Max Dim: 0.125” L x .020” W Acceptable CFP-COS-2.5 Flash Not Acceptable Max Dim: .005” H 0.010” Max CFP-COS-2.6 Parting Lines Not Acceptable 0.005” Max 0.010” Max 3.0 Plated, Painted, and Coated Parts PD ID Defect Type Class A Class B Class C CFP-COS-3.1 Blistering, Peeling, Flaking, Chipping Not Acceptable TBD TBD CFP-COS-3.2 Specks & Bubbles Qty 1 (Max) per 4” X 4” Area ≤ 0.025” TBD TBD

24. Geometry Requirements

25. 5/14/2025 Component Metric Requirement Justification Portafilter Handle Length of handle 140mm ± 10mm Benchmark EC9335BK Portafilter Double Spout Min distance between two spouts (center to center) 35mm Ensuring liquid is evenly distributed between two espresso cups Drip Tray Cover Minimum corner radius User should not cut themselves Product cannot cut the user Hinging Cup Tray Min platform diameter 95mm Wide platform for oversized mugs up to 3.75” in diameter. Same as CFN600 Cup Warmer Min platform width 77mm Should fit even the widest espresso cups. Please see Appendix. Steam Wand Length of steam wand Reach 2oz line Long enough to reach 2oz in frothing jug for Macchiato drink Steam Wand Angle of home positions 5° and 37° Benchmark: BNE900 Steam Wand Finger Loop Inner Diameter of Finger Loop 20mm Benchmark: BNE900 Frothing Jug Handle Distance of inner handle from jug outer wall 50mm Knuckles of consumer should not touch wall of jug. Benchmark: OO Frothing Jug Angles No sharp angles Cleanability/access Frothing Jug Platform Surface smoothness No crevices Cleanability/access Power Cord Min Power Cord Length (up to base of prong) 43" Breville Barista Impress Power Cord Finger Loop Inner Diameter of Finger Loop 20mm Breville Barista Impress Water Reservoir Min Lid Opening 6.2 x 38.1mm (3x1.5”) For easy filling and cleaning, benchmark: CFN600 Unit Max Unit Height 16” Allows unit to fit and be stored under standard kitchen cabinets Unit Removal of Water Reservoir Should not need to move unit to remove Need to be able to remove water reservoir from underneath standard kitchen cabinets Unit Min Base to Group Head Height 205mm Allows insertion/removal of an 8” Travel Mug ES6XX Geometry Requirements Geometry Requirements

26. Capacity Requirements

27. ES6XX Capacity Requirements Component Metric Capacity Requirement UK EU Justification Water Reservoir From Empty to Max Fill Line Capacity (Max) 2176 mL (-1% / +5%)   Breville Barista Express Water Reservoir Headroom (Min) 13 mm Allows for consumer to walk with filled reservoir Water Reservoir Descale Line 1178.7 mL +5% and Fixed Volume Water Reservoir 18 Fl Oz Line Cup (Target) 662.1 mL +5% and Fixed Volume Water Reservoir Min Fill Line Cup (Target) 253.65 mL +5% and Fixed Volume Water Reservoir Float Volume 7 oz Quad shot Bean Hopper Fill Capacity (Max) ≥ 250g 3/4 th bag of 12oz beans Drip Tray To Group Head Allowable vessel height Compatible with 8” tall mug For travel mug brew sizes Hinging Cup Tray Min Height to From Top of Cup Tray to Bottom of Portafilter 110mm Splatter prevention & ability to accommodate all cappuccino cups Removable Drip Tray Slosh Room 4.5mm Allows for consumer to walk with filled drip tray Removable Drip Tray Tilt Angle ≤ 5 degrees Allows for consumer to walk with filled drip tray Physical Float – Drip Tray Min volume for float to be visible 425 mL Float to be visible only when drip tray is 80% full Physical Float – Drip Tray Fully Extended 650 mL Drip tray testing

28. ES6XX Water To Drip Tray Volumes For Reference – NOT REQUIREMENT 6 cappuccinos from powered off unit + steam wand backflow takes approximately ~ 604mL of capacity in drip tray Average 1 capp from powered off w purge included ~ 101mL Average double shot backflow ~ 52mL Average quad shot backflow ~ 54mL Average Dairy Thick Froth at 8oz Line Backflow ~ 18mL Average Post Froth Purge Backflow ~ 20mL Average Rinse Function Backflow ~3mL Average Classic 18oz Sprover Backflow ~43mL

29. ES6XX Capacity Requirements Component Metric Capacity Requirement UK EU Justification Frothing Jug Min Fill Line Macchiato (Target) 2 fl oz Macchiato; Different name for EU Frothing Jug Cappuccino Fill Line (Target) 5 fl oz Cappuccino Frothing Jug Max Fill Line Latte (Target) 8 fl oz Latte Frothing Jug Total volume (spout fill) 480 mL Breville Oracle Frothing Jug Basket Storage Storage compartments 2 shelves + space for cleaning disc and brush Must fit 2 baskets + cleaning disc + brush Wire Stuff Box Length of cord hanging out Leaves less than 10” of cord hanging out Breville Barista Impress has 5” sticking out when stuffed to the max. Also folds wire for you. Pressure Relief Valve Cracking Pressure of PRV 9 Bar - 0/+2 Espresso brews at 9 bar, the higher you go the higher chance of over pressurize the puck

30. Configurations ESXXX Configurations Comparison.xlsx

31. Espresso ES501 ($449/349) ES601 ($499/$399) ES655CO ($469/$369) ES651 ($549) ES701 ($699/$549) Baskets Included Double, Luxe Double, Luxe Single, Double, Luxe Single, Double, Luxe Espresso Styles 2: Double, Quad 3: Espresso, Quad, Cold-pressed 4: Espresso (with single or double basket) , Quad, Americano, Cold-pressed 4: Double , Quad, Americano , Cold-pressed 13:  Espresso Pro , Single, Double, Quad across Ristretto, Espresso, Lungo , Americano, Coldpresso Coffee Styles 3: Classic, Rich, Over Ice 4: Classic, Rich, Over Ice, Cold Brew 4: Classic, Rich, Over Ice, Cold Brew 4: Classic, Rich, Over Ice, Cold Brew 5: Classic, Rich, Over Ice, Cold Brew, Gourmet Coffee Sizes 7: 6, 8, 10, 12, 14, 16, 18oz 7: 6, 8, 10, 12, 14, 16, 18oz 7: 6, 8, 10, 12, 14, 16, 18oz 7: 6, 8, 10, 12, 14, 16, 18oz 7: 6, 8, 10, 12, 14, 16, 18oz Froth Styles 2: Thin Froth, Thick Froth 4: Steamed Milk, Thin Froth, Thick Froth, Cold Froth 5: Steamed Milk, Thin Froth, Thick Froth, Extra Thick Froth , Cold Froth 4: Steamed Milk, Thin Froth, Thick Froth, Cold Froth 5: Steamed Milk, Thin Froth, Thick Froth, Extra Thick Froth , Cold Froth Froth Recipes (on Jug) 2: Cappuccino & Latte 2: Cappuccino & Latte 5: Macchiato , Flat White , Cappuccino, Latte, Cold Foam 3: Cappuccino, Latte, Cold Foam 5: Macchiato , Flat White , Cappuccino, Latte, Cold Foam Milk Types 2: Dairy, Non-Dairy 2: Dairy, Non-Dairy 2: Dairy, Non-Dairy 2: Dairy, Non-Dairy 2: Dairy, Non-Dairy Tamper External External External External Integrated Added value & accessories External Palm Tamper & Funnel External Palm Tamper & Funnel $100 in Price Adv. +$80 value – Single Shot Basket $15 Single Shot Brew $15 Froth IQ Pro $50 $50 value (over 601) - OneCup Hot Water with 3 water temperature $35 - Americano Brew $15 Froth IQ XL Pro OneCup Hot Water Smart Integrated Tamper MP 4/10 Launch TBD June July July July Reason To Be Base SKU in 500 family Strategic play Base SKU in 600 family Launch everywhere Added value for Club AMZ exclusive Base SKU in 700 family To sit next to 600 series everywhere On hold

32. Espresso ES501EU ($399) ES501UK ($399) ES601UK ($549) ES601EU ($549) ES701UK ($699) ES701EU ($699) Baskets Included Double, Luxe Double, Luxe Double, Luxe Double, Luxe Single, Double, Luxe Single, Double, Luxe Espresso Styles 2: Double, Quad 2: Double, Quad 5: Single, Double, Quad, Americano, Coldpressed 5: Single, Double, Quad, Americano, Coldpressed 13:  Espresso Pro , Single, Double, Quad across Ristretto, Espresso, Lungo , Americano, Coldpresso 13:  Espresso Pro , Single, Double, Quad across Ristretto, Espresso, Lungo , Americano, Coldpresso Coffee Styles 3: Classic, Rich, Over Ice 3: Classic, Rich, Over Ice 4: Classic, Rich, Over Ice, Cold Brew 4: Classic, Rich, Over Ice, Cold Brew 5: Classic, Rich, Over Ice, Cold Brew, Gourmet 5: Classic, Rich, Over Ice, Cold Brew, Gourmet Coffee Sizes 7: 6, 8, 10, 12, 14, 16, 18oz 7: 6, 8, 10, 12, 14, 16, 18oz 7:  S, ½, M, ½, L, ½, XL 7:  S, ½, M, ½, L, ½, XL 7:  S, ½, M, ½, L, ½, XL 7:  S, ½, M, ½, L, ½, XL Froth Styles 2: Thin Froth, Thick Froth 2: Thin Froth, Thick Froth 4: Steamed Milk, Thin Froth, Thick Froth, Cold Froth 4: Steamed Milk, Thin Froth, Thick Froth, Cold Froth 5: Steamed Milk, Thin Froth, Thick Froth, Extra Thick Froth , Cold Froth 5: Steamed Milk, Thin Froth, Thick Froth, Extra Thick Froth , Cold Froth Froth Recipes 2: Cappuccino & Latte 2: Cappuccino & Latte 2: Cappuccino & Latte 2: Cappuccino & Latte 5: Macchiato , Flat White , Cappuccino, Latte, Cold Foam 5: Macchiato , Flat White , Cappuccino, Latte, Cold Foam Milk Types 2: Dairy, Non-Dairy 2: Dairy, Non-Dairy 2: Dairy, Non-Dairy 2: Dairy, Non-Dairy 2: Dairy, Non-Dairy 2: Dairy, Non-Dairy Tamper External External External External Integrated Integrated Added value & accessories External Palm Tamper & Funnel External Palm Tamper & Funnel OneCup Hot water External Palm Tamper & Funnel OneCup Hot water External Palm Tamper & Funnel Froth IQ XL Pro OneCup Hot Water Smart Integrated Tamper Froth IQ XL Pro OneCup Hot Water Smart Integrated Tamper MP Launch Reason To Be Base SKU in 500 family Strategic play Base SKU in 500 family Strategic play Base SKU in 600 family Launch everywhere Base SKU in 600 family Launch everywhere Base SKU in 700 family To sit next to 600 series everywhere Base SKU in 700 family To sit next to 600 series everywhere

33. ES601 UI for Brewing

34. Espresso Configurations General Component Requirement UK EU (DE) Justification BREWING REQUIREMENTS Brew Types Espresso or Pour Over (Sprover)   Versatility Espresso Sizes Single Shot, Double Shot, Quad Shot  No Quad Common for household espresso machines, more drinks unique to Ninja Espresso Styles Traditional, Cold-pressed   Unique to Ninja Drip Sizes 6oz, 8oz, 10oz, 12oz, 14oz, 16oz, 18oz <12oz <14oz Unique to Ninja Drip Styles Classic, Rich, Over Ice, Cold Brew   Unique to Ninja Hot Water Yes, on demand   Common for household espresso machines

35. Grinding KPIs

36. Grind KPIs KPI Description / Justification Benchmark/Competitor Metric Next Steps Dosing Accuracy +/- 1g for single,double | +/-2g for quad or +/- 11% Weight post-grinding into portafilter for each size Max Grinding Noise Breville Barista Express 78 dbA Set up a study with Max: With Beans (Use recommended grind sizes: 16 for BES876 and 10 for BES870) Max Puck Height Puck Cannot Touch Shower Screen Taken from P1 CAD 13.5mm Puck Flatness Top of Puck Must Be Level Step on the Breville Razor- Precision Dose Trimming Tool Minimum Distance From Top of Basket: 6.5mm Grinder RPM Speed of grinder Breville Express 500 RPM Max Temp in Hopper Maximum temperature inside hopper Bean degradation testing 34 deg Celsius

37. Brewing KPIs

38. Espresso | Drink Performance Scorecard Single shot Double shot Full-flavored, concentrated form of coffee served in small, strong shots TDS Extraction Time Yield TDS Extraction Time Yield 8-12% 18-22% 20-30s 18g 8-12% 18-22% 25-35s 36g KPI benchmark Flavor – TDS/EXT Consistency Forgiveness/ Customization Comments Ninja ES Breville Express Inconsistent dosing and output volume Delonghi Specialista Inconsistent dosing and output volume Philips LatteGo x x x Cold-Pressed Espresso Double shot Espresso, but cold, smooth, and won’t water down your iced drinks. TDS Extraction Input Dose Yield TBD TBD TBD TBD KPI benchmark Flavor – TDS/EXT Consistency Forgiveness/ Customization Comments Ninja ES Delonghi Cold Brew To Be Tested during hack week Manual Flair Quad shot Double shot Four espresso shots made at once. 4 times the volume and 4 times the caffeine as a single espresso shot. TDS Extraction Time Yield 8-12% 18-22% TBD 72g KPI benchmark Flavor – TDS/EXT Consistency Forgiveness/ Customization Comments Ninja ES Still honing in water delivery volume Breville Express Requires back-to-back brewing. Twice amount of time. Inconsistent Delonghi Specialista Requires back-to-back brewing. Twice amount of time. Inconsistent Philips LatteGo ? ? ? Wow Good Neutral Dissatisfying The charts below represent a one-stop-shop for what our vision is for each brew, high-level KPI targets, and how we stack up against the competition.

39. Sprover | Drink Performance Scorecard Classic Rich TDS Extraction Time (for XL Travel) Yield (for XL Travel) TDS Extraction Time (for XL Travel) Yield (for XL Travel) 1.1-1.3% 18-22% 3:00 18 fl.oz 1.35-1.55% 18-22% 3:00 18 fl.oz KPI benchmark Flavor – TDS/EXT Cup Temp Comments CFP3XX Delonghi Truebrew Philips Over Ice Double shot TDS Extraction Input Dose Yield 2.4-2.8% 17-20% Varies KPI benchmark Flavor – TDS/EXT Comments CFP3XX Delonghi Truebrew Gourmet Brew Hypothesis / Vision: A 6-8oz strong, espresso-like flavor, with a thick layer of creamy crema. Designed to be brewed hot and drank black to help bridge the gap to a true espresso shot. To be further explored during Hack Week Cold Brew Double shot TDS (w/ no ice) Extraction (w/ no ice) Max Cup Temp  (°C)   Max Brew Time (XL Cup  -12 fl.oz) 2.0-2.2% 15-18% 38 11 min KPI benchmark Flavor – TDS/EXT Comments CP / CM Delonghi Espresso with CB To be tested during hack week RTD Cold Brew Wow Good Neutral Dissatisfying The charts below represent a one-stop-shop for what our vision is for each brew, high-level KPI targets, and how we stack up against the competition.

40. 5/14/2025 ES600 KPIs ( Sprover ) Volume, TDS, Extraction

41. 5/14/2025 ES600 Brew KPIs

42. 5/14/2025 ES600 Cold Brew / Coldpresso KPIs

43. 5/14/2025 ES600 Brew KPIs Starting Conditions Starting Conditions All Brew KPIs (TDS, Extraction, Yield, Temperature, brew time) should be measured at different starting conditions to ensure consistent delivery regardless of whether a brew is started when the system is cold (room temperature), hot (immediately after a brew) or at some intermediate temperature. ES600 preheats the boiler to reduce brew time, so as soon as an espresso drink is selected, the heater preheats until 90 °C allowing the brew to start and maintains a set temperature of 104 °C for 5 minutes. First Brew (from cold, <30 °C ) Intermediate Brew (during preheat) Back-to-back brew (immediately after brew) Benchmark: BES870XL / BES876 Ensure the machine/boiler is at room temperature (<30 °C ) and run KPI brew N/A for testing Run brew, discard, and immediately run a subsequent KPI brew (within 1 minute) ES600 Protocol Ensure the machine/boiler is at room temperature (<30 °C ) and run KPI brew Turn on machine, wait 3 minutes for unit to preheat, then run KPI brew Run brew, discard, and immediately run a subsequent KPI brew (within 1 minute)     Input Water Temp     Cold Tap Water (5-10°C) Warm Tap Water (20-25°C) Hot Tap Water (45-50°C) Input Voltage (US) Low (107V) x x x Nominal (117V) x x x High (128V) x x x Input Voltage (EU/UK) Low (210V) x x x Nominal (220V) x x x High (240V) x x x Corner Cases Yield, temperature, and brew time should be checked for the below corner cases (marked in red and orange) to ensure appropriate control system response

44. Drippage Spec ( Sprover Coffee, Espresso Coffee): 1-10s: 10 drops 11-30s: 10 drops 31-60s: 10 drops Drippage Spec (Steam Wand Post-Froth Cycle) Route the excess water into drip tray 1-10s: 3 drops Drippage KPIs

45. Splatter Spec with Portafilter: ≤10 total spots when brewed into test cup from highest position of cup tray  ≤2 large spots (any spot over 10mm) when brewed into test cup at highest position of cup tray Count all visible dots no matter the size of it as 1 spot.  Splatter Spec when Portafilter is removed: ≤ 10 total residual spots outside of drip tray Count all visible dots no matter the size of it as 1 spot.  ES6XX Splatter Position the 11x17” sheet of paper underneath the unit such that 6” overhangs the front of the unit and 5.25” overhands the side. Use KPI Cappucino Cup .   Test at highest position of cup tray. Count splatter drops on paper. Splatter KPIs

46. Stream Spec: ± 5 ° X and Y direction ES6XX Stream Once stream begins, wait 10 seconds and photograph stream using a positioned camera straight on facing the front of the unit. Once stream begins, wait 10 seconds and photograph stream using a positioned camera perpendicular to the side of the unit. At 10 seconds flow rate of stream should be a stable, continuous flow, indicating full extraction Viscosity of stream: Syrupy consistency Once brew is done stream may taper off and lighten slightly in the last 5 seconds of extraction Stream KPIs

47. 5/14/2025 Diagram of KPIs CREMA Crema: Espresso 1:10 ≤ X ≤1:4 DRIPPAGE Varies SPLATTER ≤10 total spots when brewed into test cup from 90mm cup tray height ≤2 large spots (any spot over 10mm) when brewed into test cup from 90mm cup tray height.  SOUND Under benchmark in CN (≤55dBa ref) SUBJECT TO CHANGE AFTER MAX LACOME DOES KPIS Stream ± 5 ° X and Y direction

48. 5/14/2025 Espresso Crema KPIs Materials 1x 50ml Graduated Cylinder, Borosilicate 3.3 Glass, Single Metric Scale, Karter Scientific 1x Bag of Peets Espresso Forte Blend Whole Beans​ (2 months or less past roast date) 1x Timer 1x Breville Barista Express Impress Espresso Machine Setup All materials at room temperature (20-25°C) at beginning of test Crema : Espresso Ratio   Process Position Graduated Cylinder directly underneath and within 1” of spout. The stream should not touch the sides of the cylinder. Turn on machine, select grind size 16, pull double shot, and start timer. After three minutes, record the espresso liquid volume and the crema volume. After ten minutes, record the espresso liquid volume and the crema volume. Rinse graduated cylinder with tap water, dry, and allow to reach room temperature. With the machine warmed up, repeat steps 1-4.

49. 5/14/2025 Espresso Crema Sugar-Test Materials 1x Teaspoon 1x Bag of Granulated Sugar​ 1x Timer 1x Breville Barista Express Impress Espresso Machine 1 x KPI Mug 1x Bag of Peets Espresso Forte Blend Whole Beans​ (2 months or less past roast date) Setup All materials at room temperature (20-25°C) at beginning of test Process Position KPI Mug on cup platform of machine. Turn on machine, select grind size 16, pull double shot. Wait for crema to form (not immediate). Sprinkle 4 grams of granulated sugar over the top of the crema very gently (use sieve if needed ) and start timer. If it stays on the surface for 10 seconds or more ( Breville Impress Benchmark) it passes . Take photo of crema Factors Color should be uniform Very dark color indicates over-extraction, grounds too fine Light beige color indicates under-extraction, grounds too coarse Dark dots or stripes indicate the temperature is too high, over-extraction Bean Freshness NOTE DOWN ROAST DATE Stale beans produce less crema, ensure less than 2 weeks-2 months have passed since roasting date Water Pressure Ensure water pressure doesn’t surpass 9-11 bars

50. Frothing KPIs

51. PRODUCT DEVELOPMENT PASS: ES600 KPI: Dairy Thick Foam Ninja Test Kitchen Sarah US KPI Requirements Justification KPI: Dairy Thick Foam Preset Program Recipe: Whole Milk/Skim milk Whole is the most popular milk type for barista style drinks, skim milk is the thinnest dairy milk being used for barista style drinks Output Quantity: 2oz 5oz 8oz 2oz- macchiato, 5oz- cappuccino, 8 oz- no mapped drink Benchmark: Breville Oracle Touch Has preset programs to take user error out of benchmarking process. Makes high quality foams FAIL: Test Procedure US Recipe: 2oz 2 oz whole or skim milk 5oz 5 oz whole or skim milk 8oz 8 oz whole or skim milk Prep/Method: Ensure milk temp is 9C before starting frothing Ensure that unit has been warmed up with either a shot pulled or steam frother run once Pour milk into frothing jug to the appropriate fill line Turn unit on and select DAIRY and THICK, begin time once whisk begins to spin Once the program finishes, ensure that the milk has reached 65C Analyze output Program : Thick Froth After: Record time to froth Run outputs on viscometer using temperature control (texture analysis) Put a small sample onto a microscope slide to measure bubble size Visual- smooth, shiny, thicker layer of foam, no large visibly bubbles Time 2 oz <50 sec 5 oz <75 sec 8oz <120 min Viscosity 130-150cP Mean bubble size- 0.02mm or smaller Sensing program chooses correct milk amount Final milk temp meets 65C (does not exceed) Visual- rough looking, very thin/milky, too thick/all foam Time 2 oz >50 sec 5 oz >75 sec 8oz >120 min Viscosity outside of 130-150 cP Mean bubble size- larger than 0.02mm Sensing program does not choose correct milk amount Final milk temp does not meet or exceeds 65C

52. PRODUCT DEVELOPMENT PASS: ES600 KPI: Dairy Thin Foam Ninja Test Kitchen Sarah US KPI Requirements Justification KPI: Dairy Thin Foam Preset Program Recipe: Whole Milk/Skim milk Whole is the most popular milk type for barista style drinks, skim milk is the thinnest dairy milk being used for barista style drinks Output Quantity: 2oz 5oz 8oz 2oz- cortado, 5oz- flat white/café au lait, 8 oz- latte Benchmark: Breville Oracle Touch Has preset programs to take user error out of benchmarking process. Makes high quality foams FAIL: Test Procedure US Recipe: 2oz 2 oz whole or skim milk 5oz 5 oz whole or skim milk 8oz 8 oz whole or skim milk Prep/Method: Ensure milk temp is 9C before starting frothing Ensure that unit has been warmed up with either a shot pulled or steam frother run once Pour milk into frothing jug to the appropriate fill line Turn unit on and select DAIRY and THIN, begin time once whisk begins to spin Once the program finishes, ensure that the milk has reached 65C Analyze output Program : Thick Froth After: Record time to froth Run outputs on viscometer using temperature control (texture analysis) Put a small sample onto a microscope slide to measure bubble size Visual- smooth, shiny, thicker layer of foam, no large visibly bubbles Time 2 oz <50 sec 5 oz <75 sec 8oz <120 min Viscosity 19-30 cP Mean bubble size- 0.02mm or smaller Sensing program chooses correct milk amount Final milk temp meets 65C (does not exceed) Visual- rough looking, very thin/milky, too thick/all foam Time 2 oz >50 sec 5 oz >75 sec 8oz >120 min Viscosity outside of 19-30 cP Mean bubble size- larger than 0.02mm Sensing program does not choose correct milk amount Final milk temp does not meet or exceeds 65C

53. PRODUCT DEVELOPMENT PASS: ES600 KPI: Non-Dairy Thin Foam Ninja Test Kitchen Sarah US KPI Requirements Justification KPI: Non-Dairy Thin Foam Preset Program Recipe: Oat Milk/Almond milk Oat and almond milk are the most popular dairy free milks used for barista style drinks Output Quantity: 2oz 5oz 8oz 2oz- cortado, 5oz- flat white/café au lait, 8 oz- latte Benchmark: Breville Oracle Touch Has preset programs to take user error out of benchmarking process. Makes high quality foams FAIL: Test Procedure US Recipe: 2oz 2 oz Oatly Barista or 2 oz almond breeze original 5oz 5 oz Oatly Barista or 2 oz almond breeze original 8oz 8 oz Oatly Barista or 2 oz almond breeze original Prep/Method: Ensure milk temp is 9C before starting frothing Ensure that unit has been warmed up with either a shot pulled or steam frother run once Pour milk into frothing jug to the appropriate fill line Turn unit on and select NON-DAIRY and THIN, begin time once whisk begins to spin Once the program finishes, ensure that the milk has reached 65C Analyze output Program : Thick Froth After: Record time to froth Run outputs on viscometer using temperature control (texture analysis) Put a small sample onto a microscope slide to measure bubble size Visual- smooth, shiny, thicker layer of foam, no large visibly bubbles Time 2 oz <50 sec 5 oz <75 sec 8oz <120 min Viscosity 8-20 cP Mean bubble size- 0.03mm or smaller Sensing program chooses correct milk amount Final milk temp meets 65C (does not exceed) Visual- rough looking, very thin/milky, too thick/all foam Time 2 oz >50 sec 5 oz >75 sec 8oz >120 min Viscosity outside of 8-20 cP Mean bubble size- larger than 0.03mm Sensing program does not choose correct milk amount Final milk temp does not meet or exceeds 65C

54. PRODUCT DEVELOPMENT PASS: ES600 KPI: Non-Dairy Thick Foam Ninja Test Kitchen Sarah US KPI Requirements Justification KPI: Non-Dairy Thick Foam Preset Program Recipe: Whole Milk/Skim milk Whole is the most popular milk type for barista style drinks, skim milk is the thinnest dairy milk being used for barista style drinks Output Quantity: 2oz 5oz 8oz 2oz- macchiato, 5oz- cappuccino, 8 oz- no mapped drink Benchmark: Breville Oracle Touch Has preset programs to take user error out of benchmarking process. Makes high quality foams FAIL: Test Procedure US Recipe: 2oz 2 oz Oatly Barista or 2 oz almond breeze original 5oz 5 oz Oatly Barista or 2 oz almond breeze original 8oz 8 oz Oatly Barista or 2 oz almond breeze original Prep/Method: Ensure milk temp is 9C before starting frothing Ensure that unit has been warmed up with either a shot pulled or steam frother run once Pour milk into frothing jug to the appropriate fill line Turn unit on and select NON-DAIRY and THICK, begin time once whisk begins to spin Once the program finishes, ensure that the milk has reached 65C Analyze output Program : Thick Froth After: Record time to froth Run outputs on viscometer using temperature control (texture analysis) Put a small sample onto a microscope slide to measure bubble size Visual- smooth, shiny, thicker layer of foam, no large visibly bubbles Time 2 oz <50 sec 5 oz <75 sec 8oz <120 min Viscosity 90-105cP Mean bubble size- 0.03mm or smaller Sensing program chooses correct milk amount Final milk temp meets 65C (does not exceed) Visual- rough looking, very thin/milky, too thick/all foam Time 2 oz >50 sec 5 oz >75 sec 8oz >120 min Viscosity outside of 90-105 cP Mean bubble size- larger than 0.03mm Sensing program does not choose correct milk amount Final milk temp does not meet or exceeds 65C

55. Touchpoint Requirements

56. 5/14/2025 1.0 Bean Hopper PD ID Metric Requirement Justification ES-TP-1.1 Torque to lock 2-6 kgF.cm BES870 ES-TP-1.2 Torque to unlock 2-6 kgF.cm BES870 ES-TP-1.3 Hopper Lid Removal Pull Force Flip upside down and stay retained Legacy ES-TP-1.4 Hopper Lid Install Push Force 0.3-2kgF BES870 ES6XX Touchpoint Requirements 2.0 Integrated Conical Burr Grinder PD ID Metric Requirement Justification ES-TP-2.1 Installation Torque Force for Female Burr 5.5-10 kgF.cm Max was taken from BES870 ES-TP-2.2 Removal Torque Force for Female Burr 5.5-10 kgF.cm Max was taken from BES870 3.0 Grind Outlet PD ID Metric Requirement Justification ES-TP-3.1 Force to insert portafilter into grinding outlet 0.5-2 kgF BES876 ES-TP-3.2 Force to remove portafilter from grinding outlet 0.75-2 kgF BES876 5.0 Group Head PD ID Metric Requirement Justification ES-TP-4.1 Torque force to lock portafilter into group head 4-12gF BES876 ES-TP-4.2 Force to remove portafilter from group head 4-9 kgF BES876 ES-TP-4.3 Shower screen screw torque force 22-30 kgF Installation Force for Self-Tapping Screw 4.0 Grinding Control PD ID Metric Requirement Justification ES-TP-4.1 Actuation Force for Grind Size Selector - EMPTY 0.15-0.50kgf Empty Hopper on the BES876

57. 5/14/2025 6.0 Palm Tamper PD ID Metric Requirement Justification ES-TP-6.1 Spring Force 10kgF Spring loaded ES-TP-6.2 Flatness ≤ 0.5mm​ Tamp must be flat, so water moves evenly through ES-TP-6.3 Levelness <10 degrees Must guide user to tamp as close to a 0/180 deg angle as possible ES6XX Touchpoint Requirements 7.0 SS Portafilter + Funnel PD ID Metric Requirement Justification ES-TP-7.1 Installation force of single wall filter basket 4-10 kgF BES870 + Quad Basket Higher Force Allowance ES-TP-7.2 Removal force of single wall filter basket 4-10 kgF Baskets Need To Be Retained Well Enough in PF ES-TP-7.3 Removal force of funnel attachment Flip upside down and stay retained ES-TP-7.4 Minimum removal force of basket magnet bracket 6 kgF Bracket should stay in place during normal operation 8.0 Removable Drip Tray PD ID Metric Requirement Justification ES-TP-8.1 Installation Force ( empty ) 0.2-2 kgF BES876 ES-TP-8.2 Removal Force (empty) 1-5 kgF BES876 9.0 Storage Compartment PD ID Metric Requirement Justification ES-TP-9.1 Opening Force 0.1-0.5 kgF.cm Touchpoint Review ES-TP-9.2 Closing Force 0.1-0.5 kgF.cm Touchpoint Review ES-TP-9.3 Stability of Accessories During Actuation Baskets must stay in place when door is operated Prevent consumer from losing accesorries

58. 5/14/2025 10.0 Removable Water Tank PD ID Metric Requirement Justification ES-TP-10.1 Install force (Filled to min line) Self Seating CFP100 ES-TP-10.2 Removal force (Empty) 1-2.5kgF CF090 ES-TP-10.3 Lid removal force (Empty) Flip upside down and stay retained SN Standard ES-TP-10.4 Lid removal force (Filled to min line) Removable without unseating reservoir CFP100 ES-TP-10.5 Lid install push force 0.3-2kgF BES870 ES6XX Touchpoint Requirements 11.0 Hooked In Cup Tray PD ID Metric Requirement Justification ES-TP-11.1 (1kg Centered) Cup Tray Deflection ≤ 3mm​ Same Specification as CF090​ ES-TP-11.2 Tray levelness (extended)​ 0 ± 1° Tray should be level relative to base​ ES-TP-11.3 Maximum angle needed to install 30° Enough clearance to hook the cup tray in at the updated top position 12.0 Frothing PD ID Metric Requirement Justification ES-TP-12.1 Whisk Installation Force 0.25-1.25 KgF.cm ES-TP-12.2 Whisk Removal Force 0.5-2 KgF.cm ES-TP-12.3 Force to Articulate Steam Wand 0.3-1 kgf Benchmark: BNE900 ES-TP-12.4 Using Wrench To Remove Steam Wand Tip No stripping should be observed when manually removing the nozzle Wrench functionality

59. 5/14/2025 ES6XX Touchpoint Requirements 14.0 User Interface PD ID Metric Requirement Justification ES-TP-14.1 Start Grind Button Push Force 0.3-1.2 kgF Same Spec as CF090 ​ ES-TP-14.2 Start Brew Central Dial Push Force 0.3-1.2 kgF Same Spec as CF090 ​ ES-TP-14.3 Start Froth Milk Dial Push Force 0.3-1.2 kgF Same Spec as CF090 ​ ES-TP-14.4 Central Dial / Frothing Dial Torque Force (CW & CCW) 0.01 - 0.5 kgF.cm​ See encoder specification ES-TP-14.5 Dial Removal Force ≥ 50N​ SN Compliance Standard​ ES-TP-14.6 Dial Button Actuation Distance 0.5-1.5mm SN Standard ES-TP-14.7 Mylar Button Push Force 0.3-1.2 kgF Same Spec as CF090 ​ ES-TP-14.8 Mylar and Function Button Actuation Distance ≤ 1mm​ SN Standard ES-TP-14.9 Function Button Push Force 0.3 – 0.6 kgF Same Spec as DCM200 15.0 Frothing Jug PD ID Metric Requirement Justification ES-TP-15.1 Bottom Flatness ≤ 0.5mm​ Must rest flat

60. 5/14/2025 ES6XX Touchpoint Requirements 16.0 Unit PD ID Metric Requirement Justification Unit Flatness 0.0 –  0.3 mm foot gap Flatness correlates with unit stability Tipping from pressing UI buttons Foot must not lift more than Δ2mm when 1.25x closing/opening force applied to showerhead Unit cannot tip from button activation, hopper installation, or portafilter installation Tipping from portafilter installation into cradle Tipping from portafilter installation into group head

61. Functional Tests Check Requirement/Protocol Sample Size Pressure Check Protocol See slide 5% Grinder Wheel Check See slide 100% - first 10,000 Load Cell Dosing Check See slide 100% GS1 Burr Height See slide 100% Steam Wand Cleaning See Slide 100% Input Voltage at 107V, 60HZ & 128V, 60HZ Water Brew: Classic 18oz Record water temperature 100% Water Brew: Single, Double, Quad, Classic 16oz Volume delivered, Cup Temp, Brew Time, Reservoir Change 5 Water Brew: Double w/ Stopper Cleaning Disc Volume delivered (nothing should be delivered), Brew Time, Reservoir Change, Drip Tray Volume, Water Flow Path 5 Grinding 18g of beans: 1) Classic Sprover GS25 ; 2) ES GS1 ; 3) ES GS8 ; 4) ES GS19 Time To Grind, Check Motor Doesn’t Stall 5 Frothing Empty: Free Load Free Load RPM (comparing UI to tachometer) for 1 minute 5 Frothing Water: 2oz, 5oz, 8oz water with steam wand in place Purge steam wand before recording the following: Whisk RPM (comparing UI to tachometer), Time to get water temp 65°C. Final temp check . Record serial streaming. 5 Reservoir Test: Water Leakage Full reservoir with mating base for 1 hour. Full reservoir at plane test for 1 hour. 5 Note: 1. Provide images of test setup for all Touchpoint KPIs and photos of the stream for Hot Water and Brew Tests 2. Share videos in this folder of how KPIs are being measured: Folder for PSI Video/Image Documentation ES6XX PSI | Functional Check

62. Note: 1. Provide images of test setup for all Touchpoint KPIs and photos of the stream for Hot Water and Brew Tests 2. Share videos in this folder of how KPIs are being measured: Folder for PSI Video/Image Documentation ES6XX PSI | Pressure Check Protocol Materials: Modified Portafilter (Use a Breville portafilter) *Diagram Pictured Below QTY 2 Fully closed portafilter Calibrated portafilter for 9 bars ES600 EB1 Unit Pressure Gauge Timer/Stopwatch Water DO NOT USE COFFEE Protocol: Visually inspect group head seal to ensure it is properly installed Turn on unit and let it pre-heat. Run water through group head to ensure it is properly heated and primed. Ensure no leaking during pre-heat. Use a calibrated pressure gauge to confirm the accuracy of the pressure reading from the “modified portafilter” Install “modified portafilter” into the group head Block off the needle valve. Run serial during the water quad shot brew and place into linked folder above. Insert the thermocouple into the group head and allow it to stabilize. Measure the pressure and temperature simultaneously. Start a timer when you see water coming out. Make sure we are between 9-11 bars for duration of water brew. Note any sudden drop or fluctuations that might indicate a problem with the solenoid valve or group head seal. Measure amount of water delivered. And record the temperature and any pressure fluctuations. Inspect group head seal for any signs of damage or blowout Goals: Verify that overpressure valve opens up in the right range (9-11 bars). Make sure unit can hit 9 bar. Verify no leaking from group head at maximum pressure (11 bars) [ 5 % / day]

63. Note: 1. Provide images of test setup for all Touchpoint KPIs and photos of the stream for Hot Water and Brew Tests 2. Share videos in this folder of how KPIs are being measured: Folder for PSI Video/Image Documentation ES6XX PSI |Grinder Wheel Check Protocol: Turn on unit and select double shot. Insert portafilter under grinder and move grind wheel to Grind Size 1. Go through Sizes 1-25 and check that screen updates every click. Move detent slightly left and slightly right the maximum amount you can without hearing a click. Ensure display stays unchanged. Repeat going from 25-1 checking the Grind UI for the same things. Count total # of clicks between end stops in the fine to coarse direction, ensuring the total # is 24. Requirements: 1. Wheel should have 2 5 positions and 24 clicks between end stops when going from Fine to Coarse 2. Grind IQ Screen on the UI must update every time an audible click is heard 3. Grind IQ Screen must remain stable/unchanged when wiggling the detent as far left or as far right as allowable WITHOUT an audible click. MUST BE DONE IN BOTH DIRECTIONS. [also 100% check on the line] Goals: Ensure grind sizes match 1 to 1 with 25 clicks between end stops. Ensure that when there isn’t a click that the UI displaying grind size doesn’t change

64. Note: 1. Provide images of test setup for all Touchpoint KPIs and photos of the stream for Hot Water and Brew Tests 2. Share videos in this folder of how KPIs are being measured: Folder for PSI Video/Image Documentation ES6XX PSI |Steam Wand Home Position Verification Protocol: [ 5% per day] Ensure steam wand is in home position and has been aligned with the jig. Run water purge and visually if the stream goes into hole in jug platform. Goals: Understand if there is variability in the mechanism that the steam wand operates on Exploratory = not pass/fail

65. Note: 1. Provide images of test setup for all Touchpoint KPIs and photos of the stream for Hot Water and Brew Tests 2. Share videos in this folder of how KPIs are being measured: Folder for PSI Video/Image Documentation ES6XX PSI | Load Cell Dosing Check Protocol: Calibrate load cell – please drop video of calibration in Linked Folder Tare/zero the scale with empty portafilter and double basket. Purge the grinder for 5 seconds at GS 12 (or manually grind into portafilter and dispose of the coffee) Tare/zero the scale with empty portafilter and double basket Press double and grind beans into a portafilter using GS 12 Weigh the full portafilter with the grounds output Record weight and repeat 5 runs at Grind size 12 Do again at Location #2 repeating Steps 1-7 Do again at Location #3 repeating Steps 1-7 Please record actual data values and drop in folder with unit labeled: Folder for PSI Video/Image Documentation Spec: +/- 11% Passing Criteria: All 15 dosing runs must be withing the +/-11.11% (+/-2g) for a unit to PASS. If a run doesn’t pass, quarantine the unit, and the global team to review the value. [ 30 units per day] Goals: Understand load cell coffee dosing accuracy and get a dataset large enough to account for run to run variation as well as unit to unit variation.

66. Note: 1. Provide images of test setup for all Touchpoint KPIs and photos of the stream for Hot Water and Brew Tests 2. Share videos in this folder of how KPIs are being measured: Folder for PSI Video/Image Documentation ES6XX PSI | Steam Wand Cleaning Protocol: Remove the steam wand tip Place the frothing jug on the platform and confirm proper alignment Run a steam cycle with WANT TIP OFF Blow air pointing the air direction into the outlet narrow hole in the steam wand tip Reassemble ensuring that the steam wand tip is torqued back on properly [100% check until DR is closed for capping] Goals: Keep steam wands clean before shipping MP by running a purge through the body with tip off and blowing air through the tip

67. Note: 1. Provide images of test setup for all Touchpoint KPIs and photos of the stream for Hot Water and Brew Tests 2. Share videos in this folder of how KPIs are being measured: Folder for PSI Video/Image Documentation ES6XX PSI | Particle Size Analysis Protocol: Fully clean out grinder Grind at GS 12 Measure out 18g of Starbucks Breakfast Blend beans into hopper Grind a double shot and throw away the grounds Measure out 18g beans in hopper and grind double shot Mix sample well Place 2g of grounds in particle analyzer Record Dx 50 value before next run, use manual grinding mode to run grinder until empty and grounds stop falling out Repeat for a total of 3 runs Save data and report out dx50 and add to linked folder above: Folder for PSI Video/Image Documentation [10 units / day ] Goals: Make sure GS12 is at 175um +/- 75um

68. KPIs Check Requirement/Protocol Sample Size Portafilter in Group Head (Dry) REJECT ANYTHING OVER 13kgF – DO NOT SHIP Torque to install empty – DOUBLE Torque to remove empty - DOUBLE 4-13kgF 100% by feel 20/day with force data Portafilter in Grinding Outlet REFERENCE Install Force Removal Force 0.5-2kgF 1/day Portafilter Basket REJECT ANY BASKET OVER 10kgF for removal – DO NOT SHIP BASKET Install Force (cold / pre-brew) - DOUBLE Removal Force (cold / pre-brew) - DOUBLE 4-10kgF 10/day Water Reservoir REJECT – DO NOT SHIP RESERVOIR No Add WTR at Min Line Water leakage test Installation Force (At min line) Self seating 10/day Water Reservoir Lid REJECT- DO NOT SHIP RESERVOIR Flip over while empty and ensure lid stays on Lid should be removable without unseating the reservoir (filled to MIN Line and fully engaged) 10/day Operation Force of Grinder Wheel REFERENCE Fine to coarse Coarse to fine Max 1 kgF 10/day ES6XX PSI | Touchpoints

69. KPIs Check Requirement/Protocol Sample Size Bean Hopper REFERENCE Torque to install / lock (empty) Torque to remove / unlock (empty) 2-6 kgF 10/day Top Outer Burr REFERENCE (MAKE SURE UNIT IS SHIPPED WITH OUTER BURR FULLY LOCKED) Torque to lock Torque to unlock 5.5-10 kgF 3/ day Cup Tray REJECT – DO NOT SHIP Stability of cup during a double espresso brew Cup should not move Cup Tray Deflection with 1Kg weight in center ≤ 3mm​ Zero angle gauge on cup tray and record angle 0 ± 1° 10/day UI Buttons REFERENCE Push Force of buttons on UI 3/day UI Central Dial + UI Forth Dial REJECT – DO NOT SHIP IF IT EXCEEDS 0.6 kgF.cm Clockwise Torque Force & Counter-clockwise Torque Force 0.6 maximum torque force Smooth feel 360° - No scratching 5/day Power Cord Strain REJECT – DO NOT SHIP 2mm 35lbf/min 1/day Unit Flatness REJECT- DO NOT SHIP <0.3mm gap between each foot 10/day ES6XX PSI | Touchpoints

70. Compliance Tests Check Requirement/Protocol Sample Size HiPot Test Unit must pass Hi-Pot test: AC 1500V, 5mA, 1S 100% Leakage Current <0.5mA leakage 100% Input test Confirm electrical draw is within specification 100% Grounding resistance test Unit must pass grounding resistance test 100% ES6XX PSI | Safety & Additional Checks Other Checks Check Requirement/Protocol Sample Size QR Label Scanning Check that QR label works 10/day Bar Code/UPC Check that Bar Code/UPC works 10/day Silkscreen Test 1 Rub silkscreen back and forth with hot oil (around 75C) with cloth with about 1 kgF force 15 times. Repeat again using a cloth dipped in 95% ethanol. 3/day Silkscreen Test 2 Rub pad printing with about 1 kgF force 15 times using fingernail. 3/day Labels Rubbing Test Rub labels with 95% ethanol with about 1 kgF force 15 times. 3/day UI Chrome Plating Test Using 3M 600 tape stick on the surface then rip off surface with an angle of 90 degree, 3 times. 3/day

71. ES600 | Standard Tests Unit Checkout Sample Size Protocol Hi-Pot 100% UL1082 sec 29 Leakage Current Test 100% UL1082 sec 31 Leakage Checks-Water Reservoir 100% TPCF-00037 NTT 100% TPCF-00037 Thermal Mapping 100% TPCF-00061 Grounding Resistance Testing 100% Polarity Check 100% Pour Over Testing 100% UL1082 sec SA20.4 Dry Running Test 100% UL1082 sec SA20.3 Bypass Test (at fixed Wattage) 100%

72. Unit Stability Place unit on surface plate and position weight behind unit to prevent unit from sliding. Apply 1.2kgf to center of all the buttons. Measure gap between Foot A and B with feeler gauge between front foot and surface plate. Next apply push force to Grind, Brew, and Froth buttons and measure foot gap Do the final check by applying force to the top two corners of UI and see if unit has any wobble ES600 PSI Requirements ES6xx Surface Plate Weight ES6xx Surface Plate Weight A h A 1.2kgf Start Grind Button Start Brew Dial Frothing Dial Foot A Foot B Foot A Foot B Foot A Foot B Unit 1 Unit x Unit Flatness Test Measure gap with feeler gauge between each foot and surface plate. Reservoir Empty. No milk jug. Metric Requirement Unit Flatness 0.0 –  0.3 mm foot gap

73. 5/14/2025 Unit Stability Apply 1.0kgf to Power Button Measure gap (h) with feeler gauge between front foot and surface plate. Reservoir Empty, no jug ES600 PSI Requirements CFP-PSI-1.0 - Touchpoint Testing Metric Requirement Justification Unit Flatness 0.0 – 0.3 foot gap Flatness correlates with unit stability Tipping from sliding drip tray Foot must not lift more than Δ 2mm when 1.25x force applied Tipping from flipping down cup tray Grinder Noise Level ≤ 78dBA BES876 Drip Brew Noise Level ≤ 68dBA BES876 Espresso Brew noise level ≤ 68dBA BES876 Frother Noise Level ≤ 81 dBA BES876

74. 5/14/2025 ES600 PSI Requirements Overheating Safeguards Simulate excessive heat and ensure thermal fuse functions as intended Simulate excessive pressure and check pressure relief valve opens to release the pressure

75. Temperature Requirements

76. 5/14/2025 ES6XX Touchpoint Temperature Limits 1.0 Handles/Knobs/Surfaces for Lifting PD ID Metric Requirement Justification CFP-TEMP-1.1 Frothing Jug Handle (Plastic) ≤ 50 °C Same as metal carafe spec for lifting (Under UL Spec of 55°C) CFP-TEMP-1.2 Portafilter Handle (Metal with Plastic Insulation) ≤ 60 °C (Under UL Spec of 85°C) CFP-TEMP-1.3 Hopper Lid (Plastic) ≤ 60 °C Same as CM400 spec for lifting (Under UL Spec of 85°C) CFP-TEMP-1.4 Water Reservoir Handle (Plastic) ≤ 60 °C Same as CM400 spec for lifting (Under UL Spec of 85°C) CFP-TEMP-1.5 Unit Housing, Left Side (Plastic) ≤ 60 °C Same as CM400 spec for lifting (Under UL Spec of 85°C) CFP-TEMP-1.6 Unit Housing, Right Side (Plastic) ≤ 60 °C Same as CM400 spec for lifting (Under UL Spec of 85°C) 2.0 Handles/Knobs/ for Actuating PD ID Metric Requirement Justification CFP-TEMP-2.1 Tamper Handle (Metal) ≤ 65 °C Same as CM400 spec for actuating touchpoints (Under UL Spec - 85°C) CFP-TEMP-2.3 Grinder Dial (Metal) ≤ 65 °C Same as CM400 spec for actuating touchpoints (Under UL Spec - 85°C) CFP-TEMP-2.4 UI Button (Plastic) ≤ 65 °C Same as CM400 spec for actuating touchpoints (Under UL Spec - 85°C) CFP-TEMP-2.5 Steam Wand Grip (Plastic) ≤ 65 °C Same as CM400 spec for actuating touchpoints (Under UL Spec - 85°C) CFP-TEMP-2.6 Basket Storage Tab (Plastic) ≤ 65 °C Same as CM400 spec for actuating touchpoints (Under UL Spec - 85°C) CFP-TEMP-2.7 Hopper Locking Handle (Plastic) ≤ 65 °C Same as CM400 spec for actuating touchpoints (Under UL Spec - 85°C) 3.0 Surfaces Known to be Hot (Have Warning) PD ID Metric Requirement Justification CFP-TEMP-3.1 Cup Warmer (Plastic) ≤ 70 °C CFP-TEMP-3.2 Grinder Burrs (Metal) ≤ 70 °C 4.0 Adjacent Surfaces PD ID Metric Requirement Justification CFP-TEMP-4.1 Countertop underneath warmer ≤ 65 °C rise Same as CFN600 spec (Under UL 1082 Spec of 125°C) See Appendix for UL, IEC, and SN internal specs

77. 5/14/2025 ES6XX Touchpoint Temperature Limits 5.0 Hopper PD ID Metric Requirement Justification ES-TEMP-5.1 Inside wall of hopper after being left on for 1 hour ≤ 35 °C Breville Express Under 35C after 4 hours of ON time ES-TEMP-5.2 Temperature of beans after 3 cappuccino brews with froth back to back Δ 5 °C NTT Testing and consumer perception testing

78. 5/14/2025 ES6XX Touchpoint Temperature Limits UL Reference UL 499 Table 36.2 – Maximum Surface Temperatures https://extranet.euro-pro.com/depts/safety_comp/Agency%20Standards/Forms/AllItems.aspx

79. 5/14/2025 ES6XX Touchpoint Temperature Limits UL Reference UL 1082 Table 33.1 Maximum Acceptable Temperature Rises (above 25 ° C) https://extranet.euro-pro.com/depts/safety_comp/Agency%20Standards/Forms/AllItems.aspx

80. 5/14/2025 ES6XX Touchpoint Temperature Limits UL Reference IEC60335-1 Table 3 Maximum Normal Temperature Rises https://extranet.euro-pro.com/depts/safety_comp/Agency%20Standards/Forms/AllItems.aspx

81. 5/14/2025 ES6XX Touchpoint Temperature Limits UL Reference IEC60950-1 Table 4C – Touch temperature limits https://slpower.com/archives/11541 IEC62368 Table 38 – Touch temperature limits for accessible parts

82. 5/14/2025 ES6XX Touchpoint Temperature Limits UL Reference IEC60335-1 Table 3 Maximum Normal Temperature Rises https://extranet.euro-pro.com/depts/safety_comp/Agency%20Standards/Forms/AllItems.aspx

83. Function Defaults / Usage Profile

84. 5/14/2025 CFN6XX Usage Profile   PD ID Requirement Grounds Nespresso Hot Water CFP-USE-1.1 Hard Water Total Life 2,000 cycles @ full carafe (60oz) 3,600 cycles @ 110ml 2,000 cycles @ full carafe (60oz) CFP-USE-1.2 Component Life (Water Pump, Flow Meter, Boiler) 120,000 oz 13,400 oz 55,200 oz CFP-USE-1.3 Drip Stop (1x/cycle) 2,000 cycles n/a n/a CFP-USE-1.4 UI Button Press (1x/cycle) 2,000 cycles 3,600 cycles 2,000 cycles CFP-USE-1.5 UI Size Selection (1x/cycle) 2,000 cycles 3,600 cycles 2,000 cycles CFP-USE-1.6 Reservoir Installation 2,000 cycles 2,000 cycles 2,000 cycles CFP-USE-1.7 Filter Install/Removal 2,000 cycles 0 cycles 0 cycles CFP-USE-1.8 Brew Basket Install/Removal 2,000 cycles 0 cycles 0 cycles CFP-USE-1.9 Shower Head Open/Close 2,000 cycles 0 cycles 0 cycles CFP-USE-1.10 Nespresso Handle Open/Close 0 cycles 3,600 cycles 0 cycles CFP-USE-1.12 Hot Water Valve (worst case is switching every other brew) 1,000 actuations 3,600 actuations 1,000 actuations CFP-USE-1.13 Frother Arm/Button Activation 2,000 cycles 3,600 cycles 0 cycles CFP-USE-1.14 Cup Tray Open/Close 2,000 cycles 3,600 cycles 0 cycles CFP-USE-1.14 Drip Tray Remove/Install 0 cycles 1,800 cycles 0 cycles CFP-USE-1.14 Pod Bin Remove/Install 0 cycles 1,800 cycles 0 cycles CFP-USE-1.15 Warmer Plate (2 hours/carafe brew cycle) 4,000 hours 0 hours 0 hours CFP-USE-1.16 Dishwashing (1x/week) (Carafe & Lid; Reservoir & Lid; Permanent Filter; Brew Basket; K-Cup Adapter; Frother ) 330 cycles 330 cycles 330 cycles CFP-USE-1.17 Abrasion Resistance (Warmer Plate Coating; Pad Print/Silk Screen/Paint) 2,000 cycles 3,600 cycles 2,000 cycles CFP-USE-1.18 Chemical/Stain Resistance (Cup Tray; Warmer Plate Coating; Points of Contact; Pad Print/Silk Screen/Paint) Resistant Resistant Resistant CFP-USE-1.19 Carafe lid cycling (to check detent wear) 2,000 cycles 2,000 cycles Life Cycle: 3Yrs After 1x life, all parts must be functional and within +/- 15% of initial specified values (force/torque/etc.) unless otherwise specified in this document. 1.0 Usage Profile (3 Years)

85. 5/14/2025 CFN6XX Usage Profile   See Appendix for NCDT 2016 data. Updated statistics can be found in NCDT 2020 ($799.00) Nespresso (100%) 300 brews/3 months (Nespresso Cleaning Recommendation) -------------------------- 3,600 cycles Assumptions Metric Requirement Justification Machines per household 1 unit/household Target customer Coffee drinkers per household 2 drinkers/household A household comprises two adults that drink coffee Carafes per day (Grounds) 2 carafes/day/household CM400 standard Volume per carafe (Grounds) 60oz/carafe Full carafe Cups per day (Nespresso) 3 pods/day/drinker NCDT 2016 Volume per cup (Nespresso) 110ml/cup NCDT 2016 Warranty period 1 year SN Standard Product Life 3 years SN Standard Machine Usage Factor for K-Cup/Hot Water 0.7x NCDT 2016: 70% of consumed coffee is consumed at home (e.g., vs. work) Grounds (100%) 2 carafes/day X 365 days/year X 3 years -------------------------- 2,190 cycles (2,000) Hot Water (100%) 2 carafes/day X 365 days/year X 3 years -------------------------- 2,190 cycles (2,000)

86. 5/14/2025 ES6XX Usage Profile   See Appendix for NCDT 2016 data. Updated statistics can be found in NCDT 2020 ($799.00) Sprover (100%) -------------------------- 3,600 cycles Assumptions Metric Requirement Justification Machines per household 1 unit/household Target customer Coffee drinkers per household 2 drinkers/household A household comprises two adults that drink coffee Carafes per day (Grounds) 2 carafes/day/household CM400 standard Volume per carafe (Grounds) 60oz/carafe Full carafe Cups per day (Nespresso) 3 pods/day/drinker NCDT 2016 Volume per cup (Nespresso) 110ml/cup NCDT 2016 Warranty period 1 year SN Standard Product Life 3 years SN Standard Machine Usage Factor for K-Cup/Hot Water 0.7x NCDT 2016: 70% of consumed coffee is consumed at home (e.g., vs. work) Espresso (100%) 4 double shots /day X 365 days/year X 3 years -------------------------- 2,190 cycles (2,000) Hot Water (100%) 2 carafes/day X 365 days/year X 3 years -------------------------- 2,190 cycles (2,000) Froth/Steam/Milk (100%) 300 brews/3 months -------------------------- 3,600 cycles

87. 2022 Drive Research Cups of coffee per day 49% of people drink 3 to 5 cups of coffee a day 40% of consumers drink 2 cups of coffee a day 9% of consumers drink 6 to 8 cups of coffee a day Preferred Roast 49% of Americans prefer medium roast coffee 28% of Americans prefer dark roast coffee 12% of Americans prefer light roast coffee 68% of Americans don’t drink decaf 38% of Americans prefer their coffee unsweetened, while 49% use sugar Milk in Coffee 41% of people enjoy or prefer black coffee2% milk (18%) Light cream (16%) Almond milk (14%) Milk/creamer (11%) Oat milk (10%) Coconut milk (9%) Skim milk (9%) 1% milk (7%) Soy milk (5%) 68% of Americans make coffee at home every day https://www.driveresearch.com/market-research-company-blog/coffee-survey/

88. https://sca.coffee/sca-news/discussing-key-findings-2022-national-coffee-data-trends-report 2021 NCDT Report https://europro365-my.sharepoint.com/:b:/g/personal/aloukianova_sharkninja_com/Edxc77WdF8REtXmyqii3pLkBlsp15-jKH4s2s7XtmHdbyQ?e=0vuuS3 2023 Demographic Coffee Trends https://europro365-my.sharepoint.com/:b:/g/personal/aloukianova_sharkninja_com/EbrgYj1R_IJNlH7YLm3Py9UB_syGV6vKWOpvBsFfmFa_Hg?e=DmE8e6

89. Spring 2023 National Coffee Data Trends The average American coffee drinker drinks just over 3 cups per day. Lattes, espressos, and cappuccinos are in a three-way tie for America’s most popular specialty coffee beverage (each enjoyed by 16% of past-day coffee drinkers). About one-third (32%) of past-week coffee drinkers had flavored coffee. Vanilla is the most popular flavor, followed by mocha, hazelnut, and caramel. The most popular serving size is 12-16 ounces (52% of past-day coffee drinkers), followed by 5-8 ounces (44%), and 20+ ounces (12%). Drip coffee makers are the most popular preparation method (41% of past-day coffee drinkers), followed by single-cup brewers (28%), cold brewing (11%), and espresso machines (9%). Nearly 60% of coffee served in the United States is ‘gourmet’ (brewed from premium beans). Americans are choosing premium beans and espresso-based beverages over traditional coffee Coffee drinkers are flocking to espresso-based beverages, with consumption of cappuccinos, lattes, and flat whites up by a staggering 50% in the same time period, driven in part by strong popularity with 25-39 year olds. Cold brew and nitro coffees were virtually unknown in 2015, but now one in five Americans under age 40 consumes at least one every single week. 

90. Appendix

91. 5/14/2025 ES6XX Touchpoint Temperature Limits UL Reference UL 499 Table 36.2 – Maximum Surface Temperatures https://extranet.euro-pro.com/depts/safety_comp/Agency%20Standards/Forms/AllItems.aspx

92. 5/14/2025 ES6XX Touchpoint Temperature Limits UL Reference UL 1082 Table 33.1 Maximum Acceptable Temperature Rises (above 25 ° C) https://extranet.euro-pro.com/depts/safety_comp/Agency%20Standards/Forms/AllItems.aspx

93. 5/14/2025 ES6XX Touchpoint Temperature Limits UL Reference IEC60335-1 Table 3 Maximum Normal Temperature Rises https://extranet.euro-pro.com/depts/safety_comp/Agency%20Standards/Forms/AllItems.aspx

94. 5/14/2025 ES6XX Touchpoint Temperature Limits IEC Reference IEC60950-1 Table 4C – Touch temperature limits https://slpower.com/archives/11541 IEC62368 Table 38 – Touch temperature limits for accessible parts

95. 5/14/2025 ES6XX Touchpoint Temperature Limits IEC Reference IEC60335-1 Table 3 Maximum Normal Temperature Rises https://extranet.euro-pro.com/depts/safety_comp/Agency%20Standards/Forms/AllItems.aspx

96. Accessories – in box Portafilter Typically stored on the brew head or placed on the drip tray or on top of the unit Baskets Single, Double, XL Steam Frothing Jug Stored on its base Removable Frothing Whisk Stored in the jug Steam Frothing Lid - TBD Potential – prevent splashing/consumer perception Cleaning Disc For backflushing . Separate from descaling Cleaning Brush For cleaning the grinder and brew head

97. Accessories – Up Sell Knock Box Dispose used puck Alt Portafilters Customization Portafilter Screen Prevents/reduces channeling

98. KPI Cup for ES6XX Sweese 3.5oz Espresso Cup: Buy Here on Amazon OneDrive Links: - Espresso Drinkware / Reusable Drinkware Study - Drip Tray Study - Thermal Drinkware Survey - Espresso Unit Characterization.pptx

99. KPIKP          I KPI Recipe Ingredients Metric Benchmark Dairy Latte Whole Milk 8 oz of whole milk (latte fill line) Bubble size (mm): 0.01-0.025 mm Viscosity ( cP ): 19-29  cP Breville Oracle Touch Skim Milk 8 oz of skim (latte fill line) Bubble size (mm) Viscosity ( cP ) Plant Based Latte Oat Milk 8 oz of oat milk (latte fill line) Bubble size (mm): 0.01-0.03 mm Viscosity ( cP ): 8-18  cP Breville Oracle Touch Almond Milk 8 oz of almond milk (latte fill line) Bubble size (mm) Viscosity ( cP ) Dairy Cappuccino Whole Milk 5 oz of whole milk (Cappuccino fill line) Bubble size (mm): 0.02-0.025 Viscosity ( cP ): 130-150 cP Breville Oracle Touch Frosting Skim Milk 5 oz of skim milk (Cappuccino fill line) Breville   Plant-based Cappuccino Oat Milk 5 oz of oat milk (Cappuccino fill line) Bubble size (mm): 0.02- 0.03 mm Viscosity ( cP ): 90-105 cP Breville Oracle Touch Almond Milk 5 oz of almond milk (Cappuccino fill line) Dairy Café Au Lait Whole Milk 5 oz of whole milk (Café au lait fill line) Bubble size (mm): 0.01- 0.025 mm Viscosity ( cP ): 22-27 cP Breville Oracle Touch Skim Milk 5 oz of skim milk (Café au lait fill line) Plant-based Café Au Lait Oat Milk 5 oz of oat milk (Café au lait fill line) Bubble size (mm): 0.01-0.03 mm Viscosity ( cP ): 8- 18  cP Breville Oracle Touch Almond Milk 5 oz of almond milk (Café au lait fill line) Dairy Macchiato Whole Milk 2 oz of whole milk (macchiato fill line) Bubble size (mm): 0.02-0.025 mm Viscosity ( cP ): 140-150 cP Breville Oracle Touch Skim Milk 2 oz of skim milk (macchiato fill line) Plant-based Macchiato Oat Milk 2 oz of oat milk (macchiato fill line) Bubble size (mm): 0.02-0.03 mm Viscosity ( cP ): 130-140 cP Breville Oracle Touch Almond Milk 2 oz of almond milk (macchiato fill line) Steam Froth KPIs