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Troubleshooting Guide
Troubleshooting Guide
PROBLEM
Possible Cause
What To Do
Espresso tastes
burnt
Type of coffee being used.
Try different brands of coffee.
Using steam function just
before pouring an espresso
shot.
Allow time for the thermoblock to
purge steam and cool down before
pouring a shot of espresso.
The STEAM LIGHT should have
finished flashing & the READY LIGHT
should be fully illuminated.
Coffee is too
cold
Milk may not be heated
enough.
Ensure that milk is heated properly
during texturing, but be sure not to
heat too much and boil the milk.
See Milk Texturing Section pages 12-13.
No steam from
the Steam Wand
Steam Wand Tip is blocked.
See Care & Cleaning, pages 18-19.
No water in the Water
Reservoir.
Fill reservoir with water. Run Hot
Water through the Steam Wand to
ensure water flows.
Not enough
froth when
texturing
Milk may not be fresh.
Ensure the milk being used is fresh.
Milk temperature is too
warm.
Ensure you start texturing with milk
that is around 4°C.
Type of Jug being used.
For best texturing results use a
chilled Stainless Steel Milk Jug.
Milk has been boiled.
Start again with fresh, chilled milk.
Heat till the Jug can only be held for
approximately 3 second, 60-65°C.
The milk is making bubbles
rather than micro-foam.
Ensure the Steam Wand Tip is
positioned correctly. It should be just
below the surface of the milk.
Tap the Jug on the benchtop when
finished to release larger trapped air
bubbles.
Milk is not taking in enough
air.
Keep the Steam Wand Tip just under
the surface of the milk. This will help
to introduce air to the milk to create
micro-foam.
Pump makes an
unusually noise
No water in reservoir.
Fill the Water Reservoir.
Water Reservoir not correctly
positioned.
Place the Water Reservoir firmly into
the back of the unit.
Red Plug from the packaging
may still be inserted.
Remove the red Plug found at the
base of the Water Reservoir.
If this guide does not solve your query, contact Sunbeam Customer Care.
Details are on the back page.
PROBLEM
Possible Cause
What To Do
Group Handle
comes off
during espresso
pour.
Espresso
squirts out of
the Group Head
during pour
Espresso
trickles down
the side of the
Group Handle
Group Handle is not attached
correctly, or has not been
tightened sufficiently.
Ensure all three tabs of the Group
Handle are fully inserted into the
Group Head, & rotated to the centre
position. See Operating Guide Section,
page 7.
Coffee grind is too fine.
Change to a coarser grind.
Coffee grinds tamped too hard. Tamp the grinds more lightly.
Top edge of filter is not free of
coffee grinds.
Clean around the top edge of the filter
and wipe the Group Head clean.
The Group Head is dirty.
Wipe with a damp cloth. Clean the
seal including the bayonet corner
areas with a brush to remove grinds.
Group Head rubber seal is
damaged or worn.
Contact Sunbeam Customer Care.
Details are on the back page.
No coffee pours
No water in the Water
Reservoir.
Fill reservoir with water. Run water
through the machine without a Filter
Basket to ensure it is fully primed.
Group Head may be blocked.
See Descaling Section, pages 20-21.
The Dual Wall Filter Baskets
may be blocked.
Use the Cleaning Pin to unblock the
Filter Basket.
The coffee grounds are too
fine or tamped down too hard.
Empty the Filter Basket and rinse
under water to clean. Wipe the group
head with a cloth.
Refill the filter with grinds and tamp.
Coffee pours out
in drips
(Over Extracted)
Grinds are too fine.
Change to a coarser grind.
Coffee tamped too hard.
Tamp the grinds more lightly.
Machine has scale build up.
See Descaling Section, pages 20-21.
Espresso does
not have any
Crema
(Under Extracted)
Beans are old or
pre-ground grinds are dry.
Use fresh beans and grinds.
Be sure to store pre-ground grinds in
an airtight container.
Grinds not compacted enough. Tamp more firmly.
Grinds too coarse.
Use a finer grind coffee.
Uneven cup
filling
Uneven tamping or
obstruction in the pouring
spouts.
Ensure coffee is tamped evenly and
check there is nothing obstructing the
pouring spouts.
Spent Coffee
Cake is wet
Dual Wall Filter Baskets can
keep the Coffee Cake wet.
Keep Group Handle in Group Head
until milk texturing is finished. This
will give more time for the water to
dissipate.
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