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.
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