16.
No crema.
Acid (vinegar) taste in
espresso coffee.
Espresso not hot enough.
Uneven cup filling.
Coffee is old or too dry.
Coffee is not tamped firmly
enough. Water pushes
through the coffee too fast.
Coffee too coarse.
Coffee blend not suited to
espresso coffee.
Did not fully rinse the
system after decalcifying.
The coffee is not fresh or of
high quality.
Pre-warm cups and system.
Outlet in sieve or portafilter
blocked.
Uneven dosing or tamping
of ground coffee into sieve.
Use fresh coffee that is
ground right before brewing.
Tamp coffee grounds more
firmly. Use a finer grind.
Use a finer grind.
Change brand/roast of coffee.
We recommend a medium to
dark roast of high quality
Arabica beans such as the
Capresso brand of Grand
Aroma Beans.
See chapter 11 for detailed
instructions on rinsing the
system after decalcifying.
Grind fresh whole bean
coffee right before brewing.
After opening store whole
beans in a dark, air-tight
container to maintain its
freshness. Use beans within
1 week.
Pre-warm cups with hot
water or on the cup warming
compartment, Fig. 1, L.
Purge brew head and
portafilter immediately before
brewing. Dry portafilter and
sieve before filling with
grinds. See chapter 4.
Remove sieve from portafilter.
Clean with stiff brush. Clean
portafilter.
Evenly distribute the finely
ground coffee into the sieve
and tamp firmly and evenly.
Symptom Cause Corrections
