Olympia Maximatic User manual

Maximatic User Manual
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OWNER
MAXIMATIC Nº
DATE OF PURCHASE
Maximatic
User Manual
Product information
Manual
Barista tips

45
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 Schweizer for over
80 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 in-
quisitively and thorough. Our machines have many characteris-
tics – it is important to know them and you will be rewarded
for using them.
We wish you much joy with your Olympia Express.

6
The manual – the idea and goal
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. 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 get started straight away:
Please read the initial start up instructions as well as the health
and safety notes on page 18. Thoroughly, in order for you to
have long lasting pleasure with your Olympia-Express product.
A picture of the Maximatic with all its components can
be found on page 44. Here you will see the machine in
all its glory in front of you at all time.
7
Contents
01 Olympia Express
No compromise 09
02 Maximatic
The perfect semi-automatic 10
The world’s smallest dual circuit machine 12
No seasonal product: No expiry date 14
03 Safety instructions 18
04 Start- up and portafilter information
Filling of boiler 20
Machine pre-heating and getting it ready for use 20
05 The Espresso extraction ant the art of milk frothing
The Extraction 23
Milk frothing 24
06 Water and machine operation
Water tank and boiler re-fill 26
Machine operation 26
07 Cleaning and maintenance
Cleaning and switching off of the machine 27
Regulation of maintenance 28
08 Espresso
The importance of the bean 29
Judging the result 30
09 Espresso richness 32
10 First aid and more
Tips 34
Relevant Espresso literature 38
Ideas and suggestions 39
General warranty conditions
41

8
01 «Rest.Bar», Grand-Chene Lausanne, 1940’s
02 «Olympia Buby», 1961
03 «Olympia Cremina 67», 1970’s
01
02
03
9
User Manual • 01 Olympia Express
01 Olympia Express.
No compromise.
For more than 80 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 40-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.

10
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
35 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 2008, 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.
11
User Manual • 02 Maximatic
Product «Olympia Maximatic»,1970’s

12 13
User Manual • 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 A-4
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 passi-
on, but also with the knowhow and the experience of 80 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.

14
No seasonal product.
No expiry date.
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
high tech gaskets.
This exceptional manufacturing quality can only be reached,
because it remains the engineers’ and designers’ prime goal
to build the perfect espresso machine.
15
User Manual • 02 Maximatic
01 Front, extraction button and
manometer
02 Cover of the fresh water tank
03 Steam nozzle, chromed brass
01
02
03

16
«For the past 80 years, Olympia has been making
the Rolex of the espresso machine world.»
(Die Weltwoche, November 2008)
01 interior view, from above
02 interior view, from the side
01
02
17
User Manual • 02 Maximatic
Technical Specifications:
Maximatic Width 7,68 in
Dept 13,39 in
Height 14,57 in
Weight 36,38 lb
current supply 120 V / 60 Hz ¹
cable length 5,25 ft
Power input 1000 W
¹ Also available with 120 V / 60 Hz / 1000 W (European-Version)
«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)

18
Because we are convinced about the quality of our espresso
machines, we will give you a 3-year warranty on it. Please read
carefully 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 instruc-
tions.
• Read the instructions very carefully before you first start the Maxi-
matic. Keep them close to the machine in case any questions should
arise.
• This piece of machinery has not been designed for the use by people
(including children) with physical disabilities, coordination or psy-
chological difficulties. People who do not have enough experience
and/or are untrained in using such appliances, should refrain from
using the machine, unless it is being used under supervision by a
person responsible for their safety and who knows how to use the
machine themselves.
• Place the machine on a stable and dry surface.
• The Maximatic should always be placed in an upright position.
• Please allow enough space for your Maximatic, so that refilling the
water tank and boiler can be done easily.
• 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.
• Please only use approved extension cables.
• Never pull the cable over sharp corners and make sure that it is not
squashed or bent.
• Never yank the cable in order to pull out the plug, nor touch it with
wet hands.
• Never pull or carry the Maximatic by its cable.
• Always refill boiler at the start.
03 Safety instructions
19
• 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.
• A thermostat secures overheating and excessive pressure. If the
thermostat breaks the electrical current, the control lamp 5 goes
out and only the on/off button 4 remains lit. The reset button can
be found on the inside of the machine and can only be activated
by a service partner.
• 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 threat of burns and scalds, which can occur for exam-
ple through the leaking of hot water or the discharge of hot steam.
• Please do never open the boiler top when the machine is switched
on and if the steam wand has not been emptied completely.
• When faults occur while the machine is on, and before all cleaning
and maintenance work, remove the plug from the power outlet.
• Do not immerse the Maximatic in water.
• Clean the machine with a dry or with a moist cloth. Remove plug
from the power supply beforehand.
• Only specialists and authorized personnel are allowed to repair
electrical goods.
• Never transport the Maximatic when it is still warm.
• Always protect the Maximatic from frost. Freezing water can damage
the machine.
• Specialized and authorized personnel may only conduct the main-
tenance of electrical goods.
• Packaging, such as plastic bags and foam should be stored out of
reach of children, as these materials can be a potential health
hazard.
The Maximatic 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. Olympia Express
does not take any responsibility if the security guidelines are
breached.
User Manual • 03 Safety instructions

20
Filling of Boiler
Never switch on the machine if the boiler is not filled with
water! Open boiler top 1 and 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 marker (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.
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 at least 10 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 6 with the required porta basket,
place it into the brew group 8 through turning it slightly to the
right. (see image 01 and 02).
The control lamp in the extraction button 5 switches 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
04 Start- up and portafilter
information.
21
User Manual • 04 Start-up
for the water to be kept at a constant temperature without
wasting any electricity. As soon as the control lamp on the
extraction button switches off (after approx. 10 minutes) and
the pressure gauge 7 is 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.
Place a cup under the spout 10. Press the extraction button 5
and fill the cup with water (approx. 4.25 fl. oz), then switch it
off. This should be repeated every time after switching the ma-
chine on.
01, 02 Click in the Portafilter
03 Push the extraction button
to brew out the Espresso
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03
(a) (b)

22
Grinding the coffee and preparing the portafilter
In order remove the portafilter 6, gently turn the portafilter
handle 9 to the left to release it out from the brew group 8.
Fill the basket with espresso grind using the measuring spoon
(c) or the measurement control in the espresso grinder. For a
single shot, the basket will hold about 0.27 oz and a double
0.53 oz. tamp the espresso grind, clean any grind remains
from the edges of the basket and from the “bayonet mount”.
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. The espresso powder surface needs to
be smoothed (place tamper on top), now use the side of the
tamper to knock the powder rest of the portafilter edge into
the basket. At last, place the tamper on top of the powder and
press down evenly. The surface of the powder should be
horizontally and evenly smooth.
Place a container or a cup underneath the spout and “flush”
the machine as described in chapter 2. Now place the porta-
filter 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 the chapter: 08 Judging the espresso result on page 30 in
order to find out what the factor may have been.
23
The Extraction
Place one or two pre-warmed cups under the coffee spout
10, press the extraction button 5 and 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.
05 The Espresso extraction and
the art of milk frothing.
User Manual • 05 Espresso extraction

24
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 3 fully. 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.
25
User Manual • 05 Espresso extraction
01 Fill in milk; put in Steam nozzle;
Turn on Steam tab
02 frothe milk; Kanne sachte
absenken («pulling»)
03 Mix froth and milk while turning
the milk in circles. («rolling»)
65°C
30°C

26
06 Fresh water and machine operation.
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.
Machine operation
Always switch off the machine after use.
27
07 Cleaning and maintenance.
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. 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 inconstantly 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 3 slightly. 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.
User Manual • 07 Cleaning and maitenance

28
Regulation, maintenance and cleaning.
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.
29
08 Espresso.
The importance of the bean.
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 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 %) intensives 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.
Therefore, 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
02
01 Arabica bean: unroasted, roasted
02 Robusta bean: unroasted, roasted
User Manual • 08 Espresso

30
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
31
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
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.
User Manual • 08 Espresso

32
09 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 corretto
An espresso, with an added shot of brandy, aniseed schnapps
or cordial.
Caffè doppio
A double espresso (about 1.69 fl oz), served in an espresso cup.
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.
33
Caffè macchiato
An espresso with a shot of hot milk, a “maculate coffee” be-
cause the milk leaves a small white spot on the espresso. It
is served hot in an espresso cup and looks just like a small
cappuccino.
Caffè ristretto
An espresso that has been made with very little water. Mostly
between 0.51 oz and 0.76 oz instead of the usual 0.85 oz.
Mainly drunk standing at the bar.
Cappuccino
¹⁄3 espresso, ¹⁄3 hot milk, ¹⁄3 froth. Topped with chocolate
or cinnamon, served in special cappuccino cups. The name
cappuccino stems from the nutty-brown color, which re-
minds of the frocks worn by the “Capuchin” monks. Rumor
has it that the cappuccino originated in Vienna. The Italians
inherited the “Capuchin” and used milk froth rather than
whipped cream.
Latte macchiato
A latte macchiato is served in a glass; at the bottom of the
glass is the hot milk, in the middle the espresso and on top
the colder milk froth.
User Manual • 09 Espresso richness

34
10 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
No water in boiler
Check water level and boiler
Thermostat safeguard switched boiler off
Send the machine in for repair
Heating element is broken
Replace the heating element
Machine does not release any steam Steam nozzle is blocked
Clean nozzle with the help of a thin needle
Machine is working but no espresso is
flowing out
No water in the boiler
Refill water
Espresso grind too fine
Check grinder
Too much espresso in the portafilter basket
Check amount of espresso used
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
35
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
No water in boiler
Check water level and boiler
Thermostat safeguard switched boiler off
Send the machine in for repair
Heating element is broken
Replace the heating element
Machine does not release any steam Steam nozzle is blocked
Clean nozzle with the help of a thin needle
Machine is working but no espresso is
flowing out
No water in the boiler
Refill water
Espresso grind too fine
Check grinder
Too much espresso in the portafilter basket
Check amount of espresso used
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
User Manual • 10 First aid and more

36
Problem Reason
Solution
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.
37
Problem Reason
Solution
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.
User Manual • 10 First aid and more

38
Francesco und Riccardo Illy
«Kaffee. Von der Bohne zum Espresso»
Arnoldo Mondatori Editore, Mailand 1993
Thomas Leeb, Ingo Rogalla
«Perfekt zubereitet. Kaffee, Espresso & Barista»
TomTom Verlag, München 2002
Vera de Blue
«Caffè. Genuss & Inspiration»
Werd Verlag , Zürich 2000
Sara Salvin, Karl Petzke
«Espresso – Kultur und Küche»
Hädecke Verlag, Weil der Stadt 1994
Walter Vogel
«Caffè, per favore! Die Welt des italienischen Caffès»
Ars Vivendi Verlag, Cadolzburg 2007
Simone Hoffman, Rolf Bernhardt
«Die Welt des Kaffees»
Neuer Umschau Buchverlag GmbH,
Neustadt an der Weinstrasse 2007
 Format
«Kaffee und Tee – Die Filme»
, Art. Nr. 84507
www.nzz-format-shop.ch
Martin Kienreich, Dr. Steffen Schwarz, Luca Siermann
« Kaffee. Fragen, Antworten, Quintessenzen»
coffee media & event, Mannheim 2008
Further reading on espresso.
If you would like to find out more about new and exciting Olympia
Express products, please visit our website www.olympia-express.ch
39
Ideas and suggestions.
When developing our products, we at Olympia Express think
first and foremost about the needs and wishes of our customers.
Hence, if you have any ideas or would like to make suggestions
or tell us about your experiences with this machine – be they
positive or negative – , we would look forward to hearing
from you. Have you had a special experience that connects
you with your machine? Share your story with other Olympia
Express connoisseurs! We will publish the most pleasant and
interesting ones on our website.
Best wishes from Switzerland,
Your Olympia Express-Team
Hersteller:
Olympia Express SA
Burgstrasse 26
CH 8750
Glarus Schweiz
T +41. 91. 646 15 55
F +41. 91. 646 15 69
[e-mail]
www.olympia-express.ch
The manufacturer reserves the right to make changes to the described
characteristics, performance, technical data and accessories may be
made. Olympia Express continuously develops all models and types
further.
All rights reserved. »OLYMPIA EXPRESS« and »MAXIMATIC« are regi-
stered trademarks of Olympia Express SA.
Copyright 2008 Olympia Express SA
User Manual • 10 First aid and more