Care and Cleaning
The coffee making process involves extracting
oils out of coffee grinds to make espresso
coffee. Deposits of these oils build up over
time and affect the taste of the coffee and
operation of the espresso machine.
Regular cleaning to remove these oils is
essential and will maintain the quality of the
coffee the espresso machine produces and
result in less maintenance being required.
This is easy to do by following a few quick
and easy cleaning steps after each coffee
making session;
Cycle water through the group head,
Purge steam through the steam wand,
Wipe the steam wand clean with a damp
cloth immediately after use,
Remove the filter basket from the group
handle and clean away any old coffee oils,
and
Empty the drip tray and rinse.
Important:
Never wash any of the espresso
machine parts or accessories in the
dishwasher.
Drip tray and grill
Remove the drip tray and grill at regular
intervals to empty (35) (36). Clean with
water and a little non-abrasive washing up
liquid, rinse and dry.
Over time it is normal for the inside of the
drip tray to be stained by the oils in the
coffee.
Group head, group handle & filter baskets
The filter baskets and group handle should
be rinsed with warm water after each use and
then dried thoroughly.
To clean the group head of any old coffee
grinds cycle water through and wipe the
group head and around the inside rim with a
damp cloth.
Should the holes in the filter baskets become
clogged with coffee grinds use a fine bristled
brush to remove them. Also you can use
the cleaning pin which is supplied with the
espresso machine. The cleaning tool is
located behind the water reservoir and drip
tray (37). The cleaning tool has two pins at
either end. One is the thinner and shorter
of the two and is for cleaning out the hole in
the filter basket. Insert the cleaning pin into
the single hole in the base of the filter (38).
Group head rubber seal
The group head seal is located on the
underside of the group head and creates a
seal against the group handle during the
espresso pour.
Note:
During long periods of non-use we
recommend that the group handle not be
left attached to the group head as this will
reduce the life of the seal.
Over time the seal will lose its elasticity
and require replacement, depending on use
usually every 12 months. Signs that the seal
is deteriorating are when the group handle
cannot create the necessary seal and steam
and/or water escapes from around the group
head during the espresso pour. Another sign
may be when the group handle locks off to
the right rather than the front.
Note:
Contact Sunbeam on 1300 881 861
should you think that the group head seal
needs replacing. Please do not attempt
to change the seal without first consulting
Sunbeam.
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