Espresso Coffee Machine Trouble Shooting
Your machine is your core business; we encourage you to invest a little time in training your staff to avoid any unnecessary delays in your business. We hope this document helps you in that process.
Threats to Coffee Freshness:
- OXYGEN (air)
- MOISTURE (humidity)
- HEAT (sunlight)
Throughout the day in down time back flush with water, this will keep group head from clogging up.Most machines come with some kind of cleaning disc or blind basket. Pop this into your normal handle and run the group until you build up some pressure and turn off to get that spurt out into the drain. Do this a few times. You should be able to see the water becoming clearer in that discharge.
Weekly: Run the same process, this time with some espresso clean (suggest EVO) and before taking it out, let it sit for a few minutes. This will give the cleaning product a good chance to soak through the oils and allow you to rinse them away when you run the cleaning process again, this time without a cleaning product.
Tip #1 – Premium vs. regular
The most common method used is a filter; make sure filter is changed regularly
Put good water into your machine. When using bottled water, make sure it doesn’t say "spring water" though, as that’s not filtered water. Australia’s water supply contains a large amount of ground water which means some mineral trace elements. Heed this warning as tap water can be devastating to your machine. Combine heat, pressure and whatever makes up our regular tap water, and you’ve got a cocktail to make the strongest metal corrode.
So, if you want longevity from your machine, find the best quality, softest, most simple water possible. Good water will also make a dramatic improvement to your coffee quality, although filtered water can be a little pricy.
Tip #2 – Clean and open workspace
The cleaner you keep your workspace, the more your machine will love you.
Tip #3 – Don’t panic and do some reading
You may think you don’t know anything about that shiny thing on your bench but, hey, neither do most Baristas at first. Coffee machines are pretty simple when you break it down. Take some time and learn a little about how your machine works.
Tip #4 – Troubleshoot
Here are a few trouble-shooting examples along with some very common issues:
Example 1 – Your machine suddenly pours shots very slowly or not at all.
- Check hose has not loosened from plumbing
- Check your grinder setting. It may be the same as yesterday, but do you have different beans in there that require a coarser grind setting?
- Keep your basket clean, lack of basket maintenance, equals blockages
- Listen for the click when trying to extract. If you can’t hear it then it could be a blocked or faulty coil
- Try to back flush with cleaner and using the blind basket in the group handle
- Take the handle out to see how the water flows without the handle in. If so, the shower screen could be blocked. (If you have an espresso machine, you should also invest in a stubby screwdriver, so you can easily remove the shower screen and clean it regularly).
Example 2 – None or only a small amount of steam
- Isomac / Expobar – Check the steam gauge. If it’s anywhere from 1 to 1.7 bars and stable (depending on where it’s set) that means the machine is doing its job and you can start looking at other possible causes.
- All machines – Check the steam tip. Use a paper clip to clear out any blockages
- Always remember to purge the steam wand before and directly after use to remove any milk which may be in the wand.
Example 3 – Water leaks around group handle
- Insert group handle harder
- Shower screen not screwed back in properly after cleaning
- Seals may need replacing
Example 4 – Shots are inconsistent / grind is very coarse or inconsistent/grinder loud
- Blades may need replacing
Example 5 – Water temperature seems too hot/ burning the coffee
- Take notes of exactly what machine is doing and when it appears to be doing it, ie, when machine is being used to its fullest extent.
- Is the machine doing this on regular basis and does the machine turn off/ or lights flash
- The grind is important to the success of a good espresso coffee
- Always a good habit to get into is to test grind and extractions first thing in the morning or before starting operation for the day
- You may need to change the grind from time to time depending on your extractions
- The grind can be affected by humidity of the day or the position of grinder, ie, near a working steamy kitchen
- Always adjust grind 1 notch at a time and grind small amounts to test one extraction at a time
- Depending on the brand of your grinder, moving blades clockwise means the grind will be coarser and anti-clockwise will make grind finer. Make adjustments with the motor on and preferably without any coffee beans in the collar.DO NOT leave beans in the hopper overnight. Place them back in original bag or an airtight container and store until the next day
- DO NOT grind large amounts at a time. Only grind what you need for each order.
Get in touch with Oomph staff directly
Call Sue 0438 220 709 or Tim 0407 329 069 newly appointed in house Technician
Please give as much information as possible to assist in a speedy result. We will contact our technician if we cannot help to solve the issue.
Oomph will take responsibility for 2 free services per year on all oomph owned machines and any faulty issues that may occur with our machines.
Please note: Should the service be deemed the fault of the operator or lack of cleaning, then Oomph reserves the right to invoice your business for the service