There are a number of reasons for your machine to loose pressure. Most of which aren’t at all scary. Occasional pressure drops can happen and they’re nothing to worry about. But, If you’re seeing consistent loss of pressure it’s definitely worth reaching out via our contact page with some video showing the problem. We can likely offer some level of remote support, if not we’ll grab our tools and see you soon!

We’d need to know where it is leaking from, if the water is hot or cold and if the water is clean or dirty. This one is definitely worth picking up the phone and having a chat while you’re next to the machine.

If your steam tip is blocked, you can remove it with a spanner, soak it in some water and use a paper clip to clear the ports. Anything more than that we would advise you to give us a call. Pressurised steam at 120 degrees is no joke!

Back flushing keeps your coffee valves clean. There is a 3 way valve inside each group head which is exposed to fine coffee grounds and oils. This is a high risk part if not regularly cleaned. By back flusing you’re offering a a chance for fine coffee grinds to be washed away, preventing blockages in the valve. When you flush the cleaning solution this helps clean the valve reducing the risk of it blocking. It is always best to back flush 2-3 times a day and for you to use the cleaning powder at least once a day.

The use of the CORRECT water treatment or filtration is the most effective way to prevent limescale build up. You can check your water hardness here and start to understand your water quality. Then speak to your coffee supplier about treatment options. When your technician arrives to install a new filter we will always test the water on site and adjust the filter bypass to the manufacturer recommendation. This will give you the best tasting coffee with the least amount of scale.
You can also buy a counter that will track filter usage and let you know when the filter has expired. If you’re interested in learning more about water treatment, get in touch.

Use a damp cloth to wipe it down every time you use it and open the steam to purge the steam tip. This will usually do enough. However if you do find there is a milk build up on the steam wand, wrap it with a wet cloth and leave it to soak until you can wipe off the dirt. Never use a spoon or knife to scrape it. This will remove the non stick coating and make the situation worse each time.

Lubrication of moving parts is covered as part of the 6-12 months machine service. We use high grade, food safe grease to keep the machine running smoothly.

Hopefully you’ve had some training from your coffee supplier and you know about dialling in or grind & weight checks. Use some scales to check the right amount of coffee is being used first. Then look at adjusting the grind size on your grinder. Making sure to adjust the weight once you hit the peak shot time.

It is best to speak to your coffee supplier for recipe advice. For training on how to dial in, get in touch and we’ll send our 2 time coffee masters finalist to help you get the perfect shot!

If you have a home machine, use domestic descale. Its great!
If you have a commercial machine, we advise against de-scaling it yourself. Pipes, boilers and heating elements can become damaged without experience.

Believe it or not, coffee is now a science. As an industry we’ve unlocked a better way to replicate the perfect espresso recipe and weighing the coffee shots, dry coffee dose and even the amount of milk used in a latte makes a world of difference. Essentially they just want you to have a great cuppa every time.

Book us in for a nerd session. Our experience in the coffee industry puts us in the perfect place to help. We’re able to book in time with you to help you get the best extractions possible with the aid of flavour profiling and refractometer technology that will help us understand the exact levels of extractions on a microscopic level!

It depends on the style of pre-infusion. Recently we’ve come to understand that standard pre-infusion can actually be damaging to even coffee extraction and through ignorance the machine will actually throw away some of the positive flavours extracted. Some high end machines use variable pressure to extract, allowing the machine to gently soak the coffee and enhance extraction. This is going to be another case where getting an answer means picking up the phone or getting in touch with us.

Most machines will have been fitted with an isolator switch somewhere in the power supply. It’s either going to be a circuit breaker like you have at home or there will be a big switch close to the machine. Check that this is turned on.
After that we would encourage you to call us. We’re trained in assessing electrical faults and carry the correct protective equipment.

This depends on your daily usage, manufacturer and water quality. But, a safe bet is to schedule maintenance every 6-12months. A machine service clears all filters/valves preventing blockages, replaces gaskets to prevent leaks and allows us to assess scale build up. If ever you’re unsure about your servicing needs, give us a call and we can look at booking a free consultation to assess your needs.

Great question! A lot of breakdowns occur due to incorrect cleaning.
Most machines have a semi-automatic cleaning cycle. Using this, a blank portafilter basket, 1-2g of espresso machine cleaning powder and a stiff plastic brush you will be able to clean the group heads easily. There are plenty of videos on the web showing you how.
As for the portafilters. Remove the baskets and soak the metal parts only in hot water with 2-3g of espresso machine cleaning powder. You can do this in a clean milk jug or a deep container. (an old 2L ice cream tub works.)
For help sourcing the best cleaning products, get in touch. We’ll gladly set you on the straight and narrow.

With the right tools you can do anything yourself, but would you risk it? Newer machines carry a parts warranty which can be voided if you don’t use a qualified technician. With older machines, you’re more likely to encounter complications from scale build up and with a lack of experience you may damage the machine. We’d always recommend using a technician to carry out a service.

During a service we typically:

• Replace all perishable parts and filters to keep your machine working at 100%.
• Check water quality and assess your scale risk levels and change your water treatment if needed.
• Look at any issues you may be facing.
• Look for any other safety issues.

We can also help with your coffee grinder and re-calibrate your equipment back to perfection. Upon request we can arrange to carry out the legally mandated annual PSSR pressure inspection. All in all, we’ll need to have control of your machine for 2 hours each time.

If you have a home machine, use domestic descale. Its great!
If you have a commercial machine, we advise against de-scaling it yourself. Pipes, boilers and heating elements can become damaged without experience.

There are 2 common causes of this. First being, the blades are blunt and are milling the coffee instead of cutting it. The second being cleaning, your grinder may be a little backed up and needs a good deep clean. Regardless, we’re here for you. Get in touch and we’ll come take a look.

This question doesn’t have a perfect answer. Each grinder will vary slightly, then each coffee you use will add more variance. We wish there was a universal answer. We’re able to visit and offer some consultancy, this process will involve hanging out, tasting lots of coffee and taking a deep dive into your grinder and the best way to use it. Head to the contact us page and we’ll get something booked in.

If your espresso has little to no crema, don’t worry! Crema is created when naturally occurring carbon dioxide in the coffee passes through the tiny holes in the portafilter basket. This effectively “foams” some of the espresso.
If you don’t have a lot of crema this could mean either your coffee is old and has gone a little stale or, you have a naturally less gassy coffee. Make sure to taste your shots. If they taste as they should, you now have the knowledge to explain to your customers why their espresso looks different.