Loading ...
Loading ...
Loading ...
Troubleshooting guide
PROBLEM Possible cause What to do
Milky coffee is
too cold
Milk may not be heated enough. Ensure that milk is heated to the correct
temperature. Don’t overheat the milk or it
will taste burnt. See Tips for milk texturing,
pages 16-17.
No steam from
the steam wand
Steam wand tip is blocked. See Care and cleaning, page 27.
No water in the water tank. Fill water tank with filtered water and run
steam through the steam wand.
Espresso Machine has scale
build up.
A descaling cycle is required.
See Descaling cycle, pages 28-29.
Steam wand
making a
screeching
noise
Steam wand tip too deep.
Lower milk jug. Ensure the steam wand
tip is positioned correctly when texturing.
See Tips for milk texturing, pages 16-17.
Not enough
foam when
texturing
Milk is not fresh. Ensure the milk being used is fresh.
Milk temperature is too warm. Ensure you start texturing with milk that is
around 4°C.
Type of milk jug being used. For best texturing results use a chilled
stainless steel milk jug..
Milk has been boiled. Start again with fresh, chilled milk. Heat
till the milk temperature gauge needle is
positioned in the OPTIMUM zone, 55-70°C.
See Tips for milk texturing, pages 16-17.
The milk is making bubbles
rather than microfoam.
Ensure the steam wand tip is positioned
correctly when texturing. Tap the jug on the
benchtop when finished to release trapped
air bubbles. See Tips for milk texturing,
pages 16-17.
Milk is not taking in enough air. Keep the steam wand tip just under
the surface of the milk. This will help
introduce air into the milk to create
microfoam.
33
Loading ...
Loading ...
Loading ...