You may be sensing a theme here…keep it clean! The best way to keep your machine out of the repair shop and performing optimally is to regularly maintain all of its components.
Your machine’s brew group is arguably the most important part, so taking the time to keep it in tip top shape means it will give you delicious espresso shots for years to come.
We’ve compiled some how-to tips for each of the basic styles of home espresso machines. If you need more assistance, refer to your user manual or give us a call.
We often see single boiler machines (such as some models from Rancilio Silvia, Ascaso Dream Up) that have suffered from one of the silent ills of home espresso machines: Heat element abuse.
Sure, this is a something no one wants to talk about — it’s ugly, it’s bloated and it’s burned out. This is not a sexy subject, but we can’t stand by any longer and watch as it’s so cavalierly swept under the rug! It’s time for us to take a stand…and let you know how you can keep your single boiler machine from becoming just another expensive statistic.
Our How to Brew & Steam – Rancilio Silvia article outlines the basic brewing process that you should follow for any single boiler machine: Namely, steam your milk first and then pull your shots. Following this process enables the machine to pump in and steam the appropriate amount of water necessary to first steam a 12 – 16 oz. quantity of milk and then brew an espresso shot. If you do the opposite and brew the shot before you steam the milk, it will empty out the boiler and, the next time you go to make your coffee, it will attempt to warm nonexistent water, fatiguing the element over time and eventually burning it out.
This burn out could be the end result of hundreds of tiny daily misuses or happen in one big event — like when you’re having a party and need to make many lattes at one time. For the latter, be sure to follow the brewing guidelines and serve your guests coffee in shifts. Make some jokes. Show them how charming you are. Do whatever you need to do — just don’t abuse your espresso machine.
Above Picture: Rancilio Silvia heating element burned out (top) and brand new (bottom)
Is your machine having trouble steaming? Do you find that it’s difficult to dispense water for your Americano or a cup of tea? The last time you tried to use it, did the steam wand’s knob blow off, fly across the room and hit someone in the side of the head?
Home espresso should not be a contact sport! Long term uncleanliness can result in clogs of extremely disgusting proportions (such as the internal portion of a Saeco superautomatic frothing wand).
Keep the green cheese out of your frothy milk by thoroughly rinsing out the milk frothing components after each use. You can easily do this by running hot water/steam through the system until it runs clear. Additionally, in superautomatics with automated cappuccino or frothing functionality, we recommend a full weekly cleanse utilizing a cleansing agent such as Urnex Rinza.
Striking design and fool-proof functionality combine in the Nespresso Lattissima. This eye catching superautomatic espresso machine is perfect for those of us that are morning-challenged. The patented coffee capsules take out all of the guess work around coffee grind level, tamping, etc., and are incredibly easy to clean up after your single cup is brewed!
The Lattissima also features a removable milk container, which you can fill with your favorite kind of milk and then store in your refrigerator between uses. Groggy mornings are made infinitely easier by placing your chilled milk container in the stand, popping in a coffee capsule and brewing a single cup of espresso, cappuccino or lungo at the touch of a button. Enjoy!
Your favorite barista sure makes it look easy: Throw some coffee into a portafilter, pack it down with a tamper, lock it in the brew group and turn it on. Voila! A gorgeous, rich and delicious shot with a heady crema perfect for sipping.
In fact, it looks so easy, you should be able to do it, right? Cut to your house the morning after your new machine arrives, and you’re frazzled and frustrated by the bitter and watery shots coming out of your precious new contraption. Ugh! Well, maybe you just can’t get good espresso at home — maybe that’s what the $4/mug price tag is for, eh?
No way! Anyone can pull a perfect shot — every time — provided they follow a few simple guidelines around preparing and extracting their espresso. In this basic guide, we discuss the four main techniques in pulling espresso: dose, grind, tamp and pour. Take a moment to improve your skill and you’ll be making professional tasting espresso in no time!
One of the most common issues we see in our repair shop is a Superautomatic machine (such as a Saeco, DeLonghi or Jura Capresso) with a non-functional grinder. Often, the ‘Out of Beans’ light will be on, regardless of how many beans are in the hopper, and the grinder will cease functioning properly.
The cause? Those super dark roasted, oily beans! Superautomatics require a very dry bean, as the oilier beans leave too much moisture in the hopper and the grinder, eventually building up and clogging the machine. We really recommend that you try a lighter, drier roast, but if you just can’t break your addiction to oily beans, here are a couple of tips to keep your machine from breaking down over time:
- Each time you refill your hopper, thoroughly wipe out the entire accessible area with a highly absorbent paper towel
- Super fine grinds + oily beans = coffee cement, so dial your grinder in to the coarsest possible setting and you’ll mitigate some of the issue
- Regular maintenance & cleaning of your superautomatic will reduce the build-up from oily beans
Sometimes you feel like a drip…sometimes you don’t. Er, sorry. We know there’s a time and place for espresso, and if you live with someone who loves drip coffee and isn’t too hot on espresso drinks (or vice versa), these DeLonghi 2-in-1 models may just be the compromise that keeps your mornings peaceful.
Featuring programmable brew times, a flavor selector, milk frothing wands and simultaneous espresso & drip coffee brewing, these units will save you counter space and time.
Do you have a machine with an E61 brew group (such as models made by Rocket, Quick Mill or Izzo) that sometimes pulls bitter or burnt shots? It could be that you’ve left the machine on for an extended period of time and that the temperature is too high to pull an ideal shot.
We recommend pulling the lever and letting some water run through for a few seconds before you place your portafilter in the brew group, which will release some of the steam pressure and cool the temperature down a bit. If the machine has been sitting unused for more than 10 minutes, be sure to do this and your shots will taste great every time.
(E61 diagram courtesy of HomeBarista.com)