Olympia Express MAXIMATIC Owner's manual

Maximatic Owner’s Book
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OWNER
MAXIMATIC Nº
DATE OF PURCHASE
Maximatic
Owner’s Book
Product information
Manual
Barista tips
Glarnerland

0504
Dear Olympia Express Customer.
From its roots in northern Italy, the passion for the drink has
gained popularity throughout the world. Espresso for every-
one, for the filter coffee drinkers in the European north to the
tea nations of Asia. Products get developed faster and become
cheaper in order to cover the ever-growing demand.
By purchasing an Olympia Express machine, you have consci-
ously chosen to go down another path: Highest coffee culture
and coffee indulgence. You are looking at a Handmade machine,
compact and elegant, build from premium materials which,
do not include error prone electrics. Take your time and dive
into the fascinating world of coffee, be inspired to learn the
craft of a Barista, using your machine to learn and to perfect
your skills: It starts with the choice of the bean, the ideal grind
setting, the optimal temperature as well as the water pressure
right through to the delicious frothed milk. You will be reward-
ed with a multifaceted taste experience, which you can vary to
meet your ‘gusto’ thanks to the great variety of espresso roasts
and kinds of milk. This is how the relationship between you
and the Olympia Maximatic will stay fascinating and long
lasting.
Our espresso machines have been built with Swiss precision
for over 90 years. They are to be found all over the world and
thanks to the machines’ robustness also used in its most remote
areas. We are proud of the Machines’ reputation, which it
acquired over the decades and we support our Olympia-Express
Family with help and deeds. This support we can also promise
you. But first we would like to ask you to read the User
manual inquisitively and thorough. Our machines have many
characteristics – it is important to know them and you will be
rewarded for using them.
We wish you much joy with your Olympia Express.

0706
ContentsHow to get the most from this owner’s book
This instructions manual will provide you with all the infor-
mation that you need in order to create the best espresso
experience. This manual includes the instructions, notes of
safety for the use of the Maximatic espresso machine as well
as a written guarantee (inserted as a card). Furthermore you
will learn of the machine maintenance, choice of coffee beans,
water and milk. This document should in addition encourage
you to try out a variety of different espresso specialties, and
with the help of our literature recommendations as well as our
instructional videos, which can be found on our homepage. We
hope that this will encourage you to dive deep into the world
of coffee.
Important!
Even if you would like to start straight away, please read the
safety instructions on pages 08 to 11, in order to enjoy your
Olympia Express equipment for a long time.
In the middle of the book you will find an
illustration of the Maximatic with all its parts
(these elements are italicized 2in the text).
Safety instructions 08
Repair 11
01 Olympia Express
No compromise 13
02 Maximatic
The perfect semi-automatic 14
The world’s smallest dual circuit machine 17
No seasonal product: No expiry date 18
Getting started 20
The art of milk frothing 25
Fresh water, regulation, maintenance and cleaning 28
03 Espresso
The importance of the water 30
The importance of the bean 31
Judging the result 32
Espresso richness 34
04 First aid and more
Tips 36
Relevant Espresso literature 40
Ideas and suggestions 41
Disposal / Recycling 42

0908
Safety instructions.
The Maximatic espresso machine is designed to be
used in the home or in office kitchens. Please read ca-
refully the guarantee terms on the enclosed postcard.
For your own safety and in order not to invalidate your
warranty rights, please pay attention to the following
safety instructions:
•Read the instructions very carefully before you first
start the machine. Keep them close to the machine
in case any questions should arise.
•Please do never open the boiler top 1when the
machine is switched on and if the steam wand 12
has not been emptied completely. Only open the
boiler top when the machine is switched off 4. Also
open the steam tab 3in order to release built up
pressure.
•The apparatus can only be connected to AC power
supply. The allowed voltage can be found on a plate
on the bottom side of the machine.
•When the machine is switched on, your Maximatic
can get very hot. Please only touch the machine at
its handles and make other users aware of the thre-
at of burns and scalds, which can occur for example
through the leaking of hot water or the discharge of
hot steam.
•Do not allow children to play with the appliance.
•When faults occur while the machine is on, and be-
fore all cleaning and maintenance work, remove the
plug from the power outlet.
•Only specialists and authorized personnel are allo-
wed to repair electrical goods.
•Never yank the cable in order to pull out the plug,
nor touch it with wet hands.
•This piece of machinery may be used by children
8 years of age and over who have been supervised
or instructed in the safe use of the equipment and
have understood the resulting hazards. Cleaning
and maintenance by the user must not be carried
out by children unless they are 8 years of age or
older and are supervised. The appliance and its
connecting cable must be kept away from children
under 8 years of age.
•Equipment may be used by persons with limited
physical, sensory or mental abilities or lack of expe-
rience and knowledge if they have been supervised
or instructed in the safe use of the equipment and
have understood the hazards involved.
•Never pull the cable over sharp corners and make
sure that it is not squashed or bent.
•Do not carry or pull the machine by its cable.

1110
•If the power cord of this machine is damaged, it must
be replaced by the manufacturer or its customer ser-
vice or a similarly qualified person to avoid hazards.
•Only use approved extension cables.
•Do not immerse the appliance in water.
•Clean the machine with a dry or with a moist cloth.
Remove plug from the power outlet before hand.
•A thermostat secures overheating and excessive
pressure. If the thermostat breaks the electrical cur-
rent, the control lamp 5goes out and only the on/off
button 4remains lit.
•Never switch on the machine when the water level has
reached “min” or if the boiler is empty. Damage to the
boiler element could otherwise occur.
•Always place the machine upright on a stable and dry
surface.
•Always fill the boiler with water first.
•Packaging, such as plastic bags and foam should be
stored out of reach of children, as these materials can
be a potential health hazard.
•Make sure there is enough space above your Maxima-
tic to allow you to fill the boiler and tank with water
without obstructions.
•Do not transport the Maximatic when it is heated.
Always protect the Maximatic from frost. Freezing
water can damage the Maximatic.
•The reset switch is located inside the machine and
must be reset by the service dealer.
The machine can only be used according to the general
guidelines in the manual. Misuse or technical changes
can be hazardous to your health and your safety. Olym-
pia Express does not take any responsibility if the secu-
rity guidelines are breached.
Repair.
The repair and maintenance of Olympia Express
espresso machines must be carried out by an expert or
by the manufacturer.

1312
Owner’s Book •01 Olympia Express
01 Olympia Express.
No compromise.
For more than 90 years, perfect materials and workmanship
have been top priority at Olympia Express. Each and every tiny
detail is constantly rethought and, if necessary, optimized. This
is why Olympia Express was the first manufacturer to be using
chrome steel water tanks, which meet the strict hygienic and
technical demands of our engineers.
The same holds true for the design: “Form follows function”.
This basic design principle makes Olympia Express products
a perfect example of Swiss design.
The concept of sustainability is an increasingly important issue
in our society. This has been the guiding principle for Olympia
Express for decades. Our machines are durable and repairable,
with 50-year old machines still working perfectly and being
“vintage” machines, they are much sought after among
enthusiasts.
Of course, more machines could be produced but that would
mean compromising on the attention paid to quality and pre-
cision. However, drinking espresso is to some extent a cultural
achievement. Olympia Express has been upholding this culture
for generations. The passion for Italian espresso merges with
the old tradition of Swiss craftsmanship, resulting in a product,
which continues to delight its owner over and over again.
01 «Rest.Bar», Grand-Chêne Lausanne, 1940’s
02 «Olympia Buby», 1961
03 «Olympia Cremina 67», 1970’s
01
02
03

1514
Owner’s Book •02 Maximatic
Since 1974, the Maximatic has followed the tradition of a
classic commercial machine, and can more than match its
role model from the catering trade.
Designed as a professional espresso machine in small format,
it has been famous for decades for being a guarantor of pro-
ducing the best quality espresso. Furthermore, the Maximatic
has grown to become a unique object of high value in its past
45 years. The witnesses to this philosophy can be found in
offices and penthouses all over the world. There are many
reasons for the success the Maximatic has been experiencing:
A classic and elegant design, the more than average reliability
and the use of high quality material, on the inside as well as
on the outside.
In 2002, the technology and the design of the machine were
overhauled and improved even further. It is our pleasure to an
nounce, that since 2018, we have been able to offer our custom-
ers the newest Maximatic model – the best Maximatic that has
ever existed! We wish you many enjoyable hours with her.
02 Maximatic.
The perfect semi-automatic.
Product «Olympia Maximatic»,1970’s

1716
Owner’s Book • 02 Maximatic
The smallest dual-circuit machine
in the world.
The Maximatic is the right machine for those, who seek a
little more convenience. This electric, semiautomatic espresso
machine is so handy and small that it almost fits on an a4-
sized piece of paper. This has been made possible thanks to
the individual production of all components, ranging from
the vibrationisolated pump to the boiler and thus making the
Maximatic the smallest espresso machine with a dualcircuit
heating system in the world. It is so straightforward and easy
to handle that it can be used at home as well as in offices,
studios, doctors’ surgeries and galleries.
The Maximatic is also an expression of the philosophy of
Olympia Express. Our machines are not only built with
passion, but also with the knowhow and the experience of
90years of espresso machine manufacturing.
That is why the Maximatic is so compact, so reliable and
the noise level so low. Swiss made, you know.

1918
Owner’s Book •02 Maximatic
No seasonal product.
No expiry date.
01 Front, extraction button and
manometer
02 Cover of the fresh water tank
03 Steam nozzle, chrome steel
01
02
03
The Maximatic has two water tanks: The fresh water tank
and the boiler. The fresh water tank can house 3.17 pints and
be refilled while the Maximatic is in operation. Via a closed
piping system, the water is lead from this tank through the
boiler. During the process, it is heated to 212°F, so that when
it reaches the brew group, it has a temperature of 198°F – the
ideal brewing temperature for espresso. The boiler (Capacity:
2.11 pints) produces the steam necessary for frothing the milk.
The boiler and the fresh water tank are made of high quality
chrome steel.
The front is made of high gloss polished steel. Frame and
casing are lacquered with a highly resistant powder coating.
The Maximatic’s surface can be used to preheat the espresso
cups; the drip tray and the grate can be easily removed and
cleaned. Not to mention the illuminated extraction button
with the OlympiaExpress logo, the water gauge, the extra
long steam wand, the thermal protection of the heating ele-
ment, the mechanic safety valve for the boiler as well as the
gaskets are made of high-tech material.
This exceptional manufacturing quality can only be reached,
because it remains the engineers’ and designers’ prime goal
to build the perfect espresso machine.

2120
Owner’s Book • 02 Maximatic
Technical Specifications:
Maximatic Width 7,68 in
Dept 13,39 in
Height 14,57 in
Weight 40,57 lb
current supply 120 V / 60 Hz ¹
cable length 5,25 ft
Power input 1000 W
¹Also available with 240 V / 50 Hz / 1000 W (European-Version)
“ For the past 80 years, Olympia has been making
the Rolex of the espresso machine world.”
(Die Weltwoche, November 2008)
“ A lady back in 1991 at Starbucks coffee informed me if
you are looking for the best home espresso machine get
an Olympia.” (Olympia Express-Client from the USA, December 2006)
01 interior view, from above
02 interior view, from the side
01
02

2322
1. Filling the boiler
Never switch on the machine if the boiler is not filled with wa-
ter! Open boiler top 1and fill with fresh water not exceeding
the top (‘max’) of the water level indicator 2.The amount of
water in the boiler is therewith roughly two pints. Close boiler
top thoroughly, as well as the steam tab 3.
Open the fresh water tank lid 14 and fill the tank to the mar-
ker (do not let it over- flow). Close the lid. While the water in
the boiler used for the steam, the water in the tank is used for
the espresso. The capacity of the tank will provide for 25 cups
espresso.
Connect the machine to the power supply. Place the lid back
on the water tank. The water in the fresh water tank will be
used for the making of the espresso. The electrical pump will
guide the water through the boiler right into the brew group.
The water in the boiler is used for creating steam.
2. Machine pre-heating and getting it ready for use
In order for all the parts of the machine to have reached the
right temperature as well as the needed water pressure, the
machine should be switched on 10 to 15 minutes before its
use. Attention: The machine will be hot! Please be aware that
the boiler is always filled with the adequate amount of water.
To heat up the portafilter 6with the required porta basket,
place it into the brew group 8through turning it slightly to
the right. (see image 01 and 02).
The on/off button 4is constantly lit, but the control lamp
in the extraction button 5switches on and off. This shows
that the automatic regulation of the boiler in the machine is
working. A boiler pressure regulator switches the boiler on or
off, depending on the boiler pressure in order
for the water to be kept at a constant temperature without
wasting any electricity. As soon as the control lamp on the ex-
traction button switches off (after approx. 10 minutes) and the
pressure gauge 7is showing 1,2–1,5 Bar, open steam tab 3
briefly to release air from the boiler. The control lamp will now
light up once again briefly. When it switches off, your machine
is ready for use.
After switching on and before each espresso, press the extrac-
tion button 5once to let hot water run through the machine
(“flush”) without using a basket. Use the hot water to preheat
a cup. Place the cups on the top shelf of your Maximatic to
preheat them.
01, 02 Click in the Portafilter
03 Push the extraction button
to brew out the Espresso
01
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03
(a) (b)
Getting started.
Owner’s Book •02 Maximatic

2524
3. Grinding the coffee
In order remove the portafilter 6, gently turn the portafilter
handle 9to the left to release it out from the brew group 8.
Fill the basket with espresso grind using the measurement
control of the espresso grinder. For a single shot, the basket
will hold about 0.27 oz and a double 0.53 oz.
Before placing the portafilter back into the brewgroup it is
essential for the espresso powder to be pressed (tamping)
correctly in order for it to provide the right density for the
water to flow through. Place the tamper on top of the powder
and press down evenly (approx. 33 lb). The surface of the
powder should be horizontally and evenly smooth.
Clean any grind remains from the edges of the basket and
from the “bayonet mount” — this will protect the brew group
gasket.
4. Preparing the portafilter
Place a container or a cup underneath the spout and “flush”
the machine as described before. Now place the portafilter
into the brew group by turning it anti-clockwise.
For the optimal handling and setting of the grinder, please
refer to the instructions in your grinder user-manual.
If the resulting espresso is not to a satisfactory standard,
many factors have to be considered, such as the tempera-
ture, humidity, air pressure, quality of the beans, blend as
well as the roast and the grinder setting.
In the case of the espresso being unsatisfactory, please turn
to page 32 “Judging the result” in order to find out what the
factor may have been.
5. Brewing the espresso
Place one or two pre-warmed cups under the coffee spout 10
press the extraction button 5and wonderfully aromatic
espresso will pour into your cups. (optimal extraction time:
20–30 seconds)
When the desired amount of espresso is reached, press ex-
traction button to stop the extraction. if you want to continue
making espresso, remove the portafilter 6, empty and clean
it with a kitchen towel and repeat the procedure as well as the
flushing.
Owner’s Book •02 Maximatic

2726
Milk froth creation
The making of perfect milk froth comes in two steps, the so-
called “stretching and rolling”.
Fill the small steel container, until you reached the beginning
of the spout, with cold and fresh milk. Chose any kind of milk
that you desire. UHT milk, full-fat and semi-skimmed are as
good for frothing as soya or goats’ milk, since they all provide
the same protein content that is needed for good milk froth.
Hold a clean damp cloth around the steam wand and nozzle
and open the steam tab briefly.
Immerse the steam nozzle 12 into the milk and open the
steam tab 3fully. When the milk slowly starts to create froth,
the container needs to be lowered slightly, whereby the tip
of the steam wand always has to be slightly below the milk
surface. When the volume has nearly doubled and reached
86 °F, the rolling phase starts. The steam wand should be
placed deeper into the milk to mix the created froth with the
hot milk. Through rotation, the frothed milk will get finer and
finer. The big bubbles burst and the mixture will form to be a
homogeneous fluid. Throughout this process, no up and down
movements are necessary.
The ideal temperature can be checked by placing one hand on
the container, if is it more than hand warm, but not hot, the
optimal temperature of 149 °F has been reached. Then, close
the steam tab and remove the container. Immediately after
the use, release remaining steam from the steam wand and
clean it with a damp cloth. By doing so, dirt and limestone will
not build up around its tip or the inside.
The art of
milk frothing.
01 Pouring in the milk; immerse
the steam nozzle in; open the
steam tab
02 Steaming the milk; lower the
container slightly («stretching»)
03 Mix the froth with the milk
through rotation («rolling»)
149 °F
86°F
Owner’s Book •02 Maximatic

2928
Fresh water, regulation,
maintenance and cleaning.
Fresh water and boiler re-fill
You can re-fill the water in the fresh water tank any time,
even when the machine is in use. The water level in the boiler
(the water level indicator 2) should be controlled all the time.
When the water level has reached its lowest point (“min”),
the machine needs to be switched off and water needs to be
refilled. Before opening the boiler top, release the steam pres-
sure by opening the steam tab 3. Only when no more steam
is being released, open the boiler top and fill it up to the “max”
of the water level indicator. Now, the machine can be switched
on again.
Cleaning and switching off the machine
We suggest a thorough clean of all the coffee baskets, to pre-
vent the holes from becoming blocked. Use dishwashing liquid
for this. As soon as the basket holes get bigger or the baskets
are squashed on the sides, we suggest exchanging them for
new ones. After the baskets have been cleaned, we also re-
commend cleaning the inside of the portafilter 6.
The shower 15 , which sits in the brew group 8, is cleaned
automatically through the daily cleaning of the brew group. To
check this, let the water flow out of the brew group without
the portafilter attached. If the water flows consistently out of
the shower, it is clean. Otherwise the water flows out incon-
stantly or splashes Hot Water.
The steam wand 11 needs to release the remaining steam
after every use and to be cleaned with a damp cloth. To do
thisyou open the steam tab 3slightly. Now the machine can
be switched off and cleaned. For the cleaning of the surfaces,
use a micro fiber cleaning cloth.
If the machine is not being used for a while, empty the boiler
and re-fill once it will be used again.
Cleaning and maintenance
If you want to make espresso of the highest standard, it is
essential to clean the machine on a daily basis and to have
regular maintenance inspections!
The more calciferous the water, the more the boiler has to be
decalcified. We suggest you have your machine decalcified by
our local service-providers at least once a year. If you would
prefer to do this yourself, we suggest you purchase a com-
monly used decalcifying solution and use it as described in
the product manual.
After approx. 500 grams of coffee, we recommend back-
flushing the brewing group with the backflush disc supplied.
Instructions can be found at www.olympia-exress.ch/care
To be energy efficient our Maximatic has a so-called shut-
down switch.This means that it switches itself off after one
hour of non-use. Your Maximatic can of course be switched on
again afterwards.
Owner’s Book •02 Maximatic

3130
The importance of
the bean.
Owner’s Book •03 Espresso
Most available coffee blends sold consist of two different
coffee blends, which differentiate in taste, caffeine amount
and shape. Arabica beans have a rounded cut in the middle, are
longer and flatter. The unroasted beans have an intense green
color. The cut on the Robusta (or Canephora) bean on the
other hand is very straight, it is rounder and it is a little lighter
in color with brown or grey shading. Whereas the Robusta
bean has high caffeine content, the Arabica beans are milder
and more aromatic. Even though common opinion suggests
that pure Arabica blends are better than ones with a small
proportion of Robusta beans, it should be noted that a small
Robusta part (about 10%) intensifies the taste and the aroma; it
also simplifies the espresso making procedure and compensates
the traces of bitterness in Arabica beans.
Even though the roasted beans are enclosed in vacuum or valve
packages and do not lose their characteristics for many months,
they are, however, at their best within the first 3–4 weeks. We
suggest a dry and airy place for storage. Warmth, light and
strong aromas are to be avoided.
Espresso loses its aroma very quickly when exposed to air. The-
refore, the packaging should only be opened just before filling
it into the grinder. Because more taste is lost more quickly
when the beans are grinded, only grind as much as you need.
01 Arabica bean: unroasted, roasted
02 Robusta / Canephora bean: unroasted, roasted
01 02
03 Espresso.
The importance of the water.
The quality of the water used is very important for the prepara-
tion of a good espresso. It is important not to use hard water, so
the taste and the aroma of the ground beans can fully unfold.
The water hardness varies from region to region, depending on
the potassium salts solved in it. A German hardness grade (°dh)
complies with the content of 0.35oz limestone per 264.17 gal-
lons of water. Many water filter manufacturers offer test cards,
helping you to find out about the composition of your tap
water and what hardness grade it is. We recommend a hardness
grade from about 6°dh (us: 0.336 ppm CaCO₃) A normal water
filter filters the limestone out of the water, so that the aroma of
the espresso can unfold fully. Apart from the taste, there is also
another reason why you should not use hard water. Limescale
can cause crust formation in the pipes and the boiler and thus
cause slow water flow. Limescale blockage can also cause a red-
uction in temperature of the outflowing water and thus affect
the outcome.

3332
Judging the result.
If you have followed the instructions, the result is a perfect
espresso. You can judge this by the following criteria:
The color of the crema shows the caramelized natural sugars
of the espresso bean. Ideally, the crema should be of a hazel
color with a tiger striped pattern. The crema should be three
to four millimeters thick. It should not include any big bubbles
and last a minimum of three minutes without breaking up or
decomposing.
After the extraction of the shot(s), the aroma should be inten-
se but pleasant and slightly sweet.
The taste of the perfect espresso should be perfectly balanc-
ed between sweet and bitter components it has a nice consi-
stency and is not too thick. The following chart will help you to
judge the resulting espresso and help you to improve it if the
outcome has not been to your satisfaction.
01
03
02
01 Perfect crema
02 Light and thin crema
03 Dark brown crema with
black hole in the middle
Inadequately brewed espresso grind
Appearance: Light, watery, coarse bubbled froth, thin crema and quickly
disappearing aroma.
Reason Solution
Espresso too coarse Grind the espresso finer
Espresso amount too little Increase the amount of espresso ground
Espresso tamped either too
little or not at all
Tamp the espresso harder
Water temperature below 190.4 °F Reset Boiler
The espresso flows out too quickly
(extraction time below 20 seconds)
Check the temperature and the pressure;
if o.k., grind the espresso finer. Increase
the espresso amount and/or tamp harder.
Reason Solution
Espresso ground too fine Espresso needs to be ground more coarsely
Espresso amount above 0.35 oz Set the amount between 0.26 – 0.32 oz
Espresso tamped too hard Espresso needs to be tamped more softly
Water temperature above 197.6 °F Water pressure needs to be reset
by engineer
Espresso only drips out of the spout
(extraction time over 30 seconds)
Check temperature and pressure; if o. k.,
grind the espresso coarser, reduce amount
and/or tamp slightly softer
Overbrewed espresso grind
Appearance: Foam is dark or black, with a white spot or a black hole in
the middle, very thin, which dissolves towards the edge of the cup. Taste
is bitter without any aroma.
Owner’s Book •03 Espresso

3534
Espresso richness.
The Italian bar is a popular place to enjoy small refreshments:
the obligatory espresso, which in Italy is simply called “caffè”,
a glass of wine and of course hot debates about important or
sometimes less important things. Here, one can find the biggest
variety of coffee specialties. Have you ever tasted these?
Caffè americano
An espresso, which has been topped up with hot water.
Caffè brulot
Put brandy or cognac in a pre-warmed cup, place a sugar cube
in the middle and light it. Pour the shot of espresso over and
top off with some whipped cream.
Caffè creme
An espresso with a proper crema, but considerably more water.
This is the Swiss’ favorite drink.
Caffè corretto
An espresso, with an added shot of brandy, aniseed schnapps or
cordial.
Caffè doppio
A double espresso (about 1.69fl oz), served in an espresso cup.
Caffè freddo
A sweetened, espresso served cold.
Caffè latte
White coffee the Italian way. An espresso doppio and hot milk
is served together in either a glass or a bowl, usually without
froth.
Caffè macchiato
An espresso with a shot of hot milk, a “maculate coffee”
because the milk leaves a small white spot on the espresso. It
is served hot in an espresso cup and looks just like a small cap-
puccino.
Caffè mischio
Espresso mixed with hot chocolate and served with whipped
cream. An interesting alternative to latte macchiato.
Caffè moca
¹⁄3espresso, ¹⁄3hot milk, ¹⁄3hot chocolate. Caffè moca is served
in a glass. It can be sweetened with sugar and served with
whipped cream.
Caffè ristretto
An espresso that has been made with very little water. Mostly
between 0.51oz and 0.76 oz instead of the usual 0.85 oz. Mainly
drunk standing at the bar.
Caffè shakerato
An espresso drink that—either with or without sugar—is
mixed in a cocktail shaker with ice cubes. Flavors such as
vanilla or caramel can be added as well as a shot of grappa or
amaretto.
Caffè sorbetto
Espresso that is frozen in ice cube trays and then be blended
in a mixer with added sugar and milk. The outcome is a soft
“mousse”, which is served in very cold glasses.
Owner’s Book •03 Espresso

3736
04 First aid and more.
Tips.
Problem Reason Solution
No Aroma Poorly stored espresso Do not stock too much at once
Open espresso packaging only before use
Do not grind too much espresso
Oily bubbles on the crema Grinding burs are blocked up or worn out Clean the grinding burs or replace them
Unsatisfactory espresso taste Encrusted filter
Blocked portafilter
Dirty shower
Clean and service the espresso machine regularly
The machine, its control lamp and
on/off switch do not work
No Power Check the fuse
The cable is not plugged in properly
On/off Button defekt Replace the on/off button
The control lamp lights up, but
the water does not heat up
Shut-down switch has heating switched off
after 60 minutes
Set On/Off switch to On
Thermostat safeguard switched boiler off Send the machine in for repair
Control lamp does not light up,
Manometer indicates no pressure
Heating element is broken Replace the heating element
Thermostat safeguard switched boiler off Send the machine in for repair
Machine does not release any steam Steam nozzle is blocked Clean steam nozzle, regularly «blow out» the nozzle after milk frothing
Not enough water in the boiler Refill water
Thermostat safeguard switched boiler off Send the machine in for repair
Machine is working but no espresso is
flowing out
Too much espresso in the portafilter basket Check amount of espresso used
Espresso grind too fine Check grinder
No water in the fresh water tank Refill water
Owner’s Book •04 First aid and more

3938
Problem Reason Solution
Espresso flows out of the side of the
portafilter
Portafilter is not inserted properly inspect portafilter
Too much espresso in the basket Check the amount of espresso
The edge of the portafilter is dirty Clean the edge of the portafilter
Gasket is blocked Replace gasket
Machine is leaking- wate runder
the machine
Seal gaskets Replace gaskets through a service partner
Leaking water between the body
and brew group
possible lose screw Tightending of screw by a service partner
Steam and/ or condensed water is
leaking out of the noiler top
In the boiler top is a vacuum valve. This
prevents that when the machine is cooling
down, no vacuum is formed. When the ope-
rating pressure is reached, the valve closes.
This may be delayed by Limescale formation.
Decalcifying or possibly replacing of boiler top.
Water is replenished, the pump runs dry,
there is no water getting into the
brew group
The pump has run empty and has sucked air. Remove water tank. Seal tank coupling with the thumb and run pump
until a slight vacuum forms. Then insert the tank again.
Owner’s Book •04 First aid and more