Vetrano Espresso Machine User manual

Vetrano
Espresso Machine
by
Made In Italy
Owner’s Manual

Vetrano Espresso Machine
1
Diagrams .................................................................................................................................. 2
Introduction .............................................................................................................................. 3
First Time Set Up ..................................................................................................................... 3
Before Each Use ...................................................................................................................... 5
Normal Operation .................................................................................................................... 5
Pressure Gauge ....................................................................................................................... 5
Pump......................................................................................................................................... 5
Lights ........................................................................................................................................ 5
Brewing Espresso ................................................................................................................... 6
Quantity of ground coffee ....................................................................................................... 6
Tamping .................................................................................................................................... 6
The grind .................................................................................................................................. 6
Consistency ............................................................................................................................. 6
Cooling Flushes ....................................................................................................................... 7
Cleaning Tip ............................................................................................................................. 7
Steaming Milk – Basics ........................................................................................................... 8
Milk............................................................................................................................................ 8
Milk Temperature ..................................................................................................................... 8
Frothing Pitcher ....................................................................................................................... 8
Amount of Milk ......................................................................................................................... 8
Stretching the milk .................................................................................................................. 8
Texturizing the milk ................................................................................................................. 8
Steaming Milk - Technique ..................................................................................................... 9
Helpful Tips and Information ................................................................................................ 10
Hot Water Wand Operation ................................................................................................... 10
Regular Maintenance............................................................................................................. 11
Backflushing .......................................................................................................................... 11
Plain water backflushing ....................................................................................................... 11
Backflushing with espresso machine cleaner .................................................................... 11
Setting Pump (Brew) Pressure ............................................................................................. 12
Expansion Valve Adjustment ............................................................................................... 13
Setting Steam Pressure ........................................................................................................ 14
Group Gasket And Shower Screen Replacement ............................................................... 15
Gasket and Screen Removal ................................................................................................ 15
Cleaning The Group .............................................................................................................. 16
Gasket And Screen Installation ............................................................................................ 16
Draining The Boiler................................................................................................................ 18
Descaling ................................................................................................................................ 18
Troubleshooting .................................................................................................................... 19
No Steam From Steam Wand ................................................................................................ 19
No Water From Hot Water Wand .......................................................................................... 19
Not Heating ............................................................................................................................ 20
Espresso Coming Out Too Slow Or Not At All .................................................................... 20
Espresso Coming Out Too Fast ........................................................................................... 20
Warranty ................................................................................................................................. 21
We Are Here To Help ............................................................................................................. 21

Vetrano Espresso Machine
2
Diagrams
1. Portafilter
2. Steam Wand
3. Pressure Gauge
4. Power Indicator Light
5. Steam Knob
6. 3 Position Power Switch
7. Cup Warming Tray
8. Heating Indicator Light
9. Hot Water Knob
10. Boiler Fill Indicator Light
11. E61 Group Head
12. Hot Water Wand
13. Brew Lever
14. Drip Tray
15. Single Portafilter
16. Double Portafilter
17. Cleaning Brush
18. Backflush Disc
19. Coffee Scoop/Tamper
20. Braided Water Line
21. Fiber Washer
22. John Guest Fitting

Vetrano Espresso Machine
3
Introduction
First of all, thank you for your business! You are going to love your new Vetrano espresso
machine. It combines classic beauty, value, and great performance for making the best
espressos, cappuccinos, and lattes you‟ve ever tasted! These instructions include tips that
will help bring out the Barista that‟s hidden within! Enjoy your new machine!
First Time Set Up
 Before connecting your machine to your water source, test your water for hardness
using the provided test strips.
Fill a glass with cold tap water; dip the tip of the test strip into the water for one
second, then pull the strip out of the water and hold it horizontally for fifteen
seconds. After fifteen seconds, compare the color of the strip to the chart on the
side of the package to determine how many grains of hardness is in your tap water.
Three grains or less of hardness is acceptable.
Note: Should your water‟s hardness level exceed three grains, then it is strongly
recommended that a softener system be installed to prolong the life of your machine.
 Included with the braided water line are two fiber washers. One washer is to be used
in between the elbow connection of the braided line and where it attaches to the
back bottom of the machine. The other washer is to be used if you will not be using
the provided John Guest fitting. (No teflon tape needed)
 Attach the braided water line to the back bottom of the machine using the provided
fiber washer. Attach the other end to your water source using the provided John
Guest fitting. The machine comes standard with a 3/8” John Guest fitting, but a 1/4”
fitting can also be installed. To use the John Guest fitting the tubing needs to have a
clean rounded cut using a tubing cutter or a sharp razor blade. Then insert the
tubing into the John Guest fitting until it bottoms out.
 If you are not going to be using the John Guest fitting then you will need to use the
additional fiber washer and you will need to purchase a 3/8” male BSPP fitting.
 After connecting both ends of the braided water line, turn on the water supply and
verify there are no leaks.

Vetrano Espresso Machine
4
First Time Set Up - Continued
 Before plugging the machine in, verify the steam and hot water knobs are closed
and the brew lever is in the down position. Also make sure the power switch is in the
center off “O” position and the drip tray is in place.
 Plug the machine into the outlet* and then turn the
power switch to the fill “I”** position.
 The pump should come on to fill the boiler and then
will turn off after the boiler has completed filling.
 The boiler should fill in approximately 60-90 seconds.
If the pump has not turned off and finished filling
within that time frame then turn the power switch to
the off “O” position and verify the water supply is
turned on.
 After the boiler has finished filling then place whichever portafilter you intend to use
into the group head. Then lift the brew lever to activate the pump and keep the lever
up until water comes out of the portafilter and then lower the brew lever.
 Turn the power switch to the on “II” position which will activate the heater.
 The heating indicator light will illuminate and the machine will start heating up. You
will hear some gurgling noises and a small amount of steam and water will be
discharged into the drip tray. This is normal to allow for the release of air and the
expanding of water in the boiler and heat exchange.
 The machine should reach temperature in approximately 15 minutes, but to make
delicious espresso with thick rich crema it is necessary to allow the machine to be
heated for 30-45 minutes with the portafilter kept in the grouphead.
* The electrical outlet must be a 3 prong 120V grounded outlet. No adaptors or extension cords
should be used. A timer may be used to turn the machine on and off, but it must be a 3 prong
grounded timer rated for 15 amps. A GFCI outlet is recommended but is not necessary.
** The fill position on the power switch only needs to be used on the first time setup or if the boiler has
been emptied. The fill switch position allows the boiler to fill without the heater being activated to
protect it during the fill process. Once the boiler has been filled the machine can be turned on
normally to the on “II” position.
Power Switch

Vetrano Espresso Machine
5
Before Each Use
 Verify the steam and hot water knobs are both closed and your brew lever is pointing
straight down.
 Place whichever portafilter you intend to use into the group head and turn the power
switch to the on “II” position and let the machine warm up for 30-45 minutes for
optimal performance.
Normal Operation
Pressure Gauge
 The top portion of the gauge is your boiler steam pressure. When the heating light
turns off the boiler is up to pressure and should be around 1.2 bar. Should you need
to adjust the steam pressure please refer to the maintenance section of the owner‟s
manual.
 The lower portion of the gauge is your pump pressure. When the pump is not
engaged the gauge will show the line pressure from your water supply. When you
raise the brew lever then the pressure should go to 9 bar.
Pump
 The pump pressure has been set prior to shipping, but may differ based on your line
pressure. The recommended setting is 9 bar. Should you need to adjust your pump
pressure please refer to the maintenance section of the owner‟s manual.
 Periodically the pump will come on by itself to maintain the proper water level in the
boiler which is normal.
Lights
 There are 3 indicator lights on the front of the machine. The power indicator light will
illuminate whenever the power switch is in the I or II position.
 The heating light will illuminate whenever the heating element is on and will cycle on
and off approximately once a minute to maintain the temperature in the boiler.
 The boiler fill indicator light will illuminate whenever the pump comes on to refill the
boiler.

Vetrano Espresso Machine
6
Brewing Espresso
First let me begin by explaining the three main variables of preparing great espresso.
1. Quantity of ground coffee
2. Tamping
3. The grind
Quantity of ground coffee - Loosely fill the basket slightly mounding over the top. Then
lightly run your finger arched across the basket from left to right, right to left, front to back,
and then lay your finger flat on the basket and go from back to front to remove any excess
coffee. This technique helps fill any voids in the basket to help achieve an even extraction.
Tamping - After filling the basket with coffee then use your tamper to apply 30lbs of
pressure evenly on the coffee bed. Then without applying any pressure lightly twist the
tamper on the bed of coffee to “polish” the loose grounds on top. Then lock the portafilter
firmly into the group head and then raise the brew lever to start the extraction. When it has
reached the desired level, lower the brew lever to stop the shot. It is very important to tamp
consistently with the same pressure each time or your shot quality and timing will vary.
The grind - Adjust your grind so that when you activate the pump, the flow of coffee
coming out of the portafilter spout looks like the tapered tail of a mouse. It should take
approximately 25 seconds for a 2 oz. double shot. If it is coming out quicker then the grind
needs to be adjusted finer, if it is coming out slower or not at all then the grind should be
adjusted coarser. The grind particle size should look in between powder and salt. Not as
fine as powder, but not as coarse as salt. Getting the right grind is crucial to making
delicious espresso with thick rich crema.
Consistency - The quantity of ground coffee and tamping pressure should always be the
same. Using more or less coffee or tamping lighter or harder will greatly affect the outcome
and timing of the shot. If the shots are not coming out properly then the only variable that
should be changed is the grind.

Vetrano Espresso Machine
7
Brewing Espresso, Continued
Cooling Flushes
 Before pulling a shot it may be necessary to perform a cooling flush. A cooling flush is
done to bring the water temperature down to a more suitable level for brewing espresso
so that it does not make the shot too hot and bitter tasting.
 The water for brewing espresso passes through a tube in the boiler called a heat
exchange. The water on the outside of the heat exchange heats the brew water
indirectly. The longer the machine sits the hotter the water in the heat exchange gets so
it becomes necessary to do a cooling flush.
 To perform a cooling flush with no portafilter in place raise the brew lever and observe
the flow of water. If the water is too hot it will be spitting and sputtering. Continue the
cooling flush until the water stops spitting and sputtering and flows normally. If you are
doing back to back shots then you should not need to do a cooling flush.
 The length of your cooling flush will determine your brew temperature. You can
experiment with different flushing times to bring out different taste characteristics in the
coffee.
 A digital thermometer is available which helps take the guess work out of the cooling
flush and helps you achieve the same brew temperature each time to reproduce those
great shots time and time again. It can be found at the link below.
http://www.chriscoffee.com/products/home/espressoaccs/thermometerkit
Cleaning Tip: Get into the habit of disposing of the spent grounds immediately after
brewing espresso. After disposing of the grounds, return the portafilter to the group head
and raise the brew lever for a few seconds to rinse away excess oils and loose grounds. By
regularly following this procedure, you will greatly reduce the tar-like buildup on the shower
screen that occurs if you allow coffee oils to dry and bake on the hot group. A cleaning
brush has also been included to clean the group screen and gasket.

Vetrano Espresso Machine
8
Steaming Milk – Basics
First, let‟s talk about some of the things you need to learn in order to become „barista-like‟ in
your techniques.
Milk – Whole milk works best to steam, both in technique and in flavor! Lower fat milks
contain mostly water which will not foam well and will be almost tasteless when steamed. After
all your hard work you will be left with a less than desirable tasting beverage.
Milk Temperature – Your whole milk needs to be as cold as possible to ensure the creamiest,
sweetest, and best tasting micro-foam. Once the milk has reached a temperature between
150-160 degrees, you must stop the process. The longer amount of time you have with the
cold milk gives you that extra time to continue making the milk creamy and sweet tasting. Milk
heated above 160 degrees will be burnt and taste terrible.
Frothing Pitcher – Keeping your stainless steel pitcher in the freezer is another tip which
helps keep the milk its‟ coldest. The size of your pitcher is relative to the size and number of
drinks you will be preparing at the time. Our recommendation on pitcher choices would be our
own “Pro Barista Steaming Pitcher” which has become the pitcher of choice of the
renowned baristas who helped train Chris‟ Coffee Service in this frothing technique. These
baristas felt the Pro Barista Steaming Pitcher promoted a user friendly rolling of the milk which
made it simple to create thick rich micro-foam for pouring Latte Art.
Amount of Milk – Too little milk in your frothing pitcher will cause splashing when you turn on
the steam arm; too much milk will cause overflow and make a huge mess. The pitcher must
be filled between 1/3 to 1/2 full to have the maximum capacity for properly steaming milk. If
your pitcher has a spout, fill it to half an inch below where the spout starts.
Stretching the milk – Refers to the initial heating of the milk and the forceful introduction of air
into the milk (using the steam wand pressure) – stretching the consistency of the milk.
Stretching continues until the milk reaches an approximate temperature of 100 degrees (body
temperature).
Texturizing the milk – Refers to the next phase of frothing whereby the steam wand is
submerged in the milk and the pressure continues to roll the milk. The process breaks down
the large air bubbles into tiny air bubbles which then creates the smooth and creamy texture
that is most desirable.

Vetrano Espresso Machine
9
Steaming Milk - Technique
 As you face your espresso machine, point the steam arm over your drip tray and open
up the steam knob in order to purge out any unwanted water that may have collected
inside the wand due to condensation – you do not want that added to your delicious
beverage!
 Next, position the steam arm so it is facing directly toward you and slightly angle it 45
degrees from the base.
 Holding your half-filled steam pitcher with the handle facing you, submerge the tip of the
steam wand approximately an inch below the surface of the cold milk. Your pitcher
bottom should be parallel with the countertop. The steam arm should gently rest in the
spout of the steam pitcher. Now slightly tilt the pitcher left, keeping the arm away from
the side of the pitcher.
 Open the steam knob completely and position the pitcher so the tip is just below the
surface of the milk. This action creates the „stretching‟ of the milk – in other words,
adding air to the milk. When done properly, the sound you hear at this point resembles
„sucking‟. You continue this until the milk reaches an approximate temperature of 100
degrees or “body temperature”.
 After your milk has reached this „body temperature‟, submerge the tip of the steam arm
approximately one inch below the surface of the milk. This process continues to roll the
milk over itself again and again – breaking the large air bubbles into tiny air bubbles –
resulting in a new, creamy and sweeter, texture of the milk. When your milk has
reached approximately 155 degrees or the pitcher becomes too hot to hold then turn the
steam knob off.
 Using a steaming thermometer is helpful when you are learning to steam milk. As you
gain more experience and become more comfortable with the process you will be able
to steam milk without the help of a thermometer. If you notice in the procedure above
we mention temperatures and we also mention “body temperature” and the pitcher
being “too hot to hold” We mention this because body temperature is 98.6 which is real
close to 100 degrees and when the pitcher becomes too hot to hold the milk will be
around 150 degrees. This makes it very easy to steam milk without a thermometer. You
will “stretch” the milk until the pitcher becomes body temperature and then you start the
“texturizing” of the milk until the pitcher becomes too hot to hold on the bottom and
then you‟re all done.

Vetrano Espresso Machine
10
Helpful Tips and Information
 When turning the steam knob off, always keep the tip under the surface of the milk for
approximately 3 seconds. If you pull it out too soon, you will destroy the nice velvety
micro-foam.
 After removing the steam wand from the milk, position it over the drip tray and then
open the steam valve for 1-2 seconds to clean out any trapped milk inside the tip and
then wipe it down with a damp cloth.
 While texturizing the milk, if you lower the tip too far into the milk you create turbulence
rather than rolling. Turbulence will not make micro-foam.
 If there are a few bubbles in the milk after you have finished, wait 5-10 seconds to allow
all the remaining bubbles to surface, then simply tap the edge of the pitcher on the
counter and swirl the milk slightly and they will disappear.
 Be sure to keep your steamed milk moving/swirling until you are ready to pour since
milk has a natural tendency to separate.
Hot Water Wand Operation
 The hot water wand uses the steam pressure to push the hot water out of the boiler so
the machine must be up to temperature before it is able to give any hot water.
 To use the hot water wand, position the cup or pitcher under the wand and then open
the hot water knob. Once the water has reached the desired level then close the hot
water knob.
 It is not recommended to remove more than 6 oz. of water at any one time until the
machine has had time to refill the boiler. Failure to do so may cause damage to the
heating element.
Warning: The water from the hot water wand is approximately 250° and exits the
boiler under force due to the steam pressure. Extreme caution is advised when using
the wand or injury may occur.

Vetrano Espresso Machine
11
Regular Maintenance
Backflushing is a vital maintenance procedure you must follow to help keep your machine
running flawlessly for years to come. There are two types of backflushing; one with plain
water, and the other with espresso machine cleaner.
Plain water backflushing should be done at least once a week, however if you are so
inclined, feel free to backflush with plain water as often as you like. It won't harm the
machine and keeps the dispersion screen clean.
To backflush, you use the portafilter‟s blank insert (the round stainless steel disk without
holes). To remove your single or double portafilter basket, use the blank portafilter insert.
Turn it upside down and use its edge to pry the basket out of one of your portafilters. (If you
always make double espressos, you may choose to keep the blank portafilter insert in your
other portafilter so you always have one ready.) Next, place the blank insert into the
portafilter and slap it hard with the palm of your hand to secure it in place.
To perform a plain water backflush, place the portafilter into the group and snug it firmly.
Next, raise the brew lever all the way up for 15 seconds, and then lower it all the way down.
Water will forcefully discharge out of the bottom of the group into the drip tray; this is
normal. Repeat three to five times.
Backflushing with espresso machine cleaner is the same procedure as above with a
few minor differences. The first difference is backflushing with espresso machine cleaner
only needs to be done approximately once a month or every 35-50 espressos. I don't
recommend backflushing with cleaner more often than once every three weeks since
overuse will remove oils that lubricate the brew lever and valves. You can water backflush
as often as you prefer.
To begin, place 1/4 of a teaspoon of espresso machine cleaner into the blank portafilter
insert, then lock the portafilter into the group. Now follow the same procedure as above
until the cleaner is dissolved and the water runs clear (about 5-10 flushes). Remove the
portafilter from the group and rinse thoroughly. Then take a damp cloth and wipe the
underside of the group. After you have finished this procedure, I recommend you pull a shot
of espresso and dispose of it to cure the group. You're finished and ready for another
month of espresso.
Note: I only recommend using either Puro Café or Urnex Full Circle Espresso Machine
Wash because they are specially formulated for this purpose. The use of other cleaners
may affect the performance of your machine and could even damage it.

Vetrano Espresso Machine
12
Setting Pump (Brew) Pressure
Warning: This adjustment requires removing the shell and making an adjustment with the
machine plugged in so it is very important to exercise extreme caution. Failure to do so may
cause injury, and or electrical shock. Chris‟ Coffee Service and its distributors assume no
liability for failure to follow this warning.
 Unplug the machine from the outlet and then remove the outer body panels.
 Plug the machine back into the outlet and then turn the power switch on.
 Locate the pump in the back right corner of the machine.
 Loosen the lock nut labeled “A” with an adjustable wrench.
 Raise the brew lever and then turn the adjustment screw
labeled “B” Turning clockwise will increase the pressure,
counter clockwise to decrease the pressure. Recommend
setting is 9 bar using the lower pump gauge as reference.
 After setting the pressure, lower the brew lever and then
tighten the locknut labeled “A”
 Turn the power switch off and then unplug the machine from the outlet before putting the
outer body panels back on.
Note: After adjusting the pump pressure then you may also need to adjust your grinder to
compensate for the change in pump pressure. If you are getting a fluctuation of pump pressure
when you raise the brew lever then you may need to install a water pressure regulator which
can be found here: http://www.chriscoffee.com/products/home/plumbing/pressregwithgauge

Vetrano Espresso Machine
13
Expansion Valve Adjustment
Warning: This adjustment requires removing the shell and making an adjustment with the
machine plugged in so it is very important to exercise extreme caution. Failure to do so may
cause injury, and or electrical shock. Chris‟ Coffee Service and its distributors assume no
liability for failure to follow this warning.
 The expansion valve is used to allow for the expansion of heated water in the heat
exchange. This water is discharged into the drip tray via a black plastic spout. During heat
up it is normal for the black plastic spout to discharge some steam and hot water into the
drip tray.
 Before making an adjustment the machine should be
up to operating temperature.
 After the machine is up to temperature follow the
instructions for setting the pump pressure and raise
the pump pressure to 12.5 bar.
 Install the backflush disc into the portafilter and then
lock the portafilter into the group head.
 Remove the drip tray cover and then raise the brew
lever. Use a 12mm or adjustable wrench to adjust
the expansion valve adjustment nut.
 With the pump running adjust the expansion valve so
the black plastic spout in the drip tray just starts to
drip. Turning clockwise will slow the drip, counter
clockwise to increase.
 Be sure the attached silicone hose does not get
twisted, straighten out if necessary.
 After adjusting the expansion valve then adjust the pump pressure back down to 9 bar.
Note: If the expansion valve continues to drip at 9 bar after adjustment then the rubber seat
inside the valve should be replaced. A replacement seat can be ordered from our website
here: http://www.chriscoffee.com/products/home/parts/expansionvalveseat

Vetrano Espresso Machine
14
Setting Steam Pressure
Warning: This adjustment requires removing the shell and making an adjustment with the
machine plugged in so it is very important to exercise extreme caution. Failure to do so may
cause injury, and or electrical shock. Chris‟ Coffee Service and its distributors assume no
liability for failure to follow this warning.
 It is only necessary to remove the top of the
machine to adjust the steam pressure.
 Before making an adjustment the machine
should be up to temperature.
 Remove the yellow cap that is covering the
pressure adjustment screw.
 Using a flat blade screwdriver, turn the
adjustment screw clockwise to increase the
pressure, counter clockwise to decrease.
 Only make a 1/4 turn adjustment at a time and then open the steam valve for 2-3 seconds
and then close it to get the heater to cycle on. You want to adjust the pressure stat so that
the heater light turns off at about 1.2-1.3 bar. When adjusted properly the heater should
come on at around 1 bar and then turn off around 1.3 bar.
 You may have to repeat this procedure a few times to get the pressure set properly.
 You may set the steam pressure lower if you desire, but you will not have as much steam
capacity and the recovery time will be longer. Recommended setting is 1.2-1.3 bar.
Warning: Do NOT set the steam pressure above 1.5 bar. Doing so may cause the
pressure relief valve on the boiler to open up and release the steam from the boiler. Any
damage caused for failure to follow this warning will not be covered under warranty.

Vetrano Espresso Machine
15
Group Gasket And Shower Screen Replacement
 The group gasket is a black rubber gasket that makes the seal between the portafilter
and the group head. We recommend replacing the gasket on a yearly basis. The
Vetrano uses an E61 8.5mm gasket. They can be purchased from our website at the
link below.
http://www.chriscoffee.com/products/home/e61groupparts/e61groupgasket
 Replacing the group gasket requires the removal of the shower screen as well so we
also recommend replacing the shower screen at the same time. The E61 shower screen
can be purchased from our website at the link below.
http://www.chriscoffee.com/products/home/e61groupparts/faemae61groupscreen
 Before replacing the group gasket and shower screen the machine should be turned off
and cooled down so that the grouphead is cool to the touch.
Gasket and Screen Removal
 There are two ways to remove the group gasket and shower screen depending on how
old they are. If you replace the gasket yearly then the first method shown is
recommended. If the gasket is older and dried out then the second method shown will
be necessary.
 Method 1
In the picture to the right shows an indent that
goes around the perimeter of the screen.
Insert either a flat blade screwdriver or a spoon
into the indent and then carefully pry the gasket
and screen down. You may have to do this on a
few spots to remove them.

Vetrano Espresso Machine
16
Gasket and Screen Removal - Continued
 Method 2
If the gasket and screen will not come out using
the previous method then you will need a scratch
awl or ice pick to remove them.
Using the scratch awl or ice pick, deeply pierce
the gasket and then pry it down. If the gasket is
old and dried out then it will be more difficult to
remove and will come out in pieces. Repeat until
all remnants of the old gasket are removed.
Cleaning The Group
 Before installing the new gasket and screen it is very important to clean the group head.
Make up a solution of hot water and backflushing cleanser. Using the provided cleaning
brush and cleanser, clean the group head and be sure the groove that the gasket sits in
is completely free of any residual gasket material and coffee grounds or the new gasket
will not seat properly.
Gasket And Screen Installation
 Step 1
With the writing or beveled side of the gasket
facing up insert the screen into the gasket
as shown to the right. It is also recommended
to use a little bit of food grade lubricant around
the perimeter of the gasket to make installation
easier.

Vetrano Espresso Machine
17
Gasket And Screen Installation - Continued
 Step 2
Remove the insert basket from one of your
portafilters and then insert the screen and
gasket into the portafilter as shown to the
right.
 Step 3
With the gasket and screen in the portafilter,
press the portafilter into the group head as
shown. Apply equal upward pressure on the
portafilter so the gasket goes in evenly. Once
the gasket is up far enough then lock the
portafilter into the group head and turn as far
right as possible. Then remove the portafilter
and re-install the insert basket and then work
the gasket up further into the grouphead
using the portafilter with the basket installed.
If you are having trouble then remove the
portafilter and press the screen up further by
hand and then try using the portafilter again.
Maintenance Tip: Replacing the gasket on a yearly basis will make the replacement
procedure much easier. There are also benefits to having a new gasket. It will provide a
better seal for a better espresso extraction and it also enables you to be able to remove
the shower screen without ruining the gasket to provide for better cleaning which will
result in better tasting shots.

Vetrano Espresso Machine
18
Draining The Boiler
 To drain the boiler first start with a cold machine and then turn the water supply off.
 Turn the power switch to the “I” fill position and then raise the brew lever for 3-5 seconds
and then lower the brew lever.
 Turn the power switch to the off position and unplug the
machine from the outlet.
 There is an access panel on the bottom of the machine.
Remove the 2 phillips screws to remove the access panel.
 Use a pair of pliers to loosen the drain plug just enough
until you can move it by hand, but do not remove the plug.
 Attach a silicone hose to the drain plug as shown to the right
and hang into a sink or container. Loosen the drain plug by
hand until the boiler starts draining. Opening the steam knob
will help the boiler drain quicker.
 When the boiler has completed draining, remove the silicone
hose, tighten the drain plug, and re-attach the access panel.
 When you are ready to use the machine again be sure to
follow the first time set up procedure in the manual.
Descaling
 Descaling is the process of running a descaling agent such as citric acid through the
machine to remove the accumulation of mineral deposits.
 If you are using softened water then it should not be necessary to descale the machine.
 Often times descaling can cause more problems than it solves. It can react to the
minerals and foam over ruining electrical components. If the solution is too strong it can
cause the chrome plating inside the group to flake off and get in the coffee or if it‟s too
weak it can dislodge minerals and cause a blockage. For liability reasons we strongly
discourage descaling and will not provide any instructions on the process.

Vetrano Espresso Machine
19
Troubleshooting
No Steam From Steam Wand
 Make sure the power switch is in the “II” heating position and has been turned on for at
least 15 minutes.
 Check the upper portion of the gauge for steam pressure. Pressure should be about 1.2
bar. If the gauge is at zero then refer to the “Not Heating” section of the
troubleshooting manual. If pressure is good then continue with steps below.
 Check the steam tip for a blockage. Clean steam tip holes with a paper clip.
 Check the steam wand for a blockage by unscrewing the steam tip from the wand.
Check the inside of the steam tip for dried up milk and then make sure the white teflon
tube in the steam wand is also free of dried up milk.
 Check the steam knob for proper operation.
Remove the end cap on the end of the steam
knob. Check to make sure that the c-clip
shown in the picture is attached.
No Water From Hot Water Wand
 Make sure the power switch is in the “II” heating position and has been turned on for at
least 15 minutes.
 Check the upper portion of the gauge for steam pressure. Pressure should be about 1.2
bar. If the gauge is at zero then refer to the “Not Heating” section of the
troubleshooting manual. If pressure is good then continue with steps below.
 Check the hot water knob for proper operation. Remove the end cap on the end of the
hot water knob. Check to make sure that the c-clip shown in the picture above is
attached.
Note: If the steam gauge shows normal pressure, but when you open the steam knob the pressure
immediately drops to zero then heats normally afterwards that is called a vapor lock. This is caused
by a sticking vacuum breaker valve. A replacement vacuum breaker valve can be purchased from
our website at the link below. http://www.chriscoffee.com/products/home/isomacparts/vbreakervalve