This web site is a comprehensive source of information about coffee, espresso machines, parts and technical guidance for self repairs. Pictures of machines, parts diagrams, owner's manuals, and illustrated instructions are included. Any one who has done some handy work and can understand the parts locations from a diagram, should be able to fix most of the malfunctions.

We do not promote our business by broadcast mailings or spam e-mails. We do not sugar coat our views or hesitate to mention the cause of malfunction if it is due to owner's negligence, poor design of the machine or lack of maintenance by the operator.

Our E-mail address is displayed on every single page of this web site because we welcome inquiries. Please e-mail inquiries with as many details as possible (leave nothing for us to guess). Let us know if you are in USA or outside of USA. Incomplete and anonymous e-mails are a waste of time. Identify the make, model, part number and the electric current used (110V or 230V). If you are protecting your identity from us for whatever reason, then please do not send any e-mails to us.

You have a Pet on the kitchen counter top - Home espresso machine needs attention and care like it is a pet in the kitchen. This is so for all home espresso machines, no matter who is the manufacturer. Saeco is the undisputed leader in this category. Gaggia & Spidem are owned by Saeco. Fully automatic models by Gaggia and Spidem are manufactured by Saeco. Until 2001 Saeco made fully automatic machines for Swiss based manufacturers Jura, Solis Delonghi and Capresso.  Please review the "DOs and DON'Ts" about home espresso machines, which are not included in the operating manual.

The Swiss manufacturers have recently started manufacturing their own models and do not provide any parts or technical support to any one, Buyers should worry about finding parts, after sale and after warranty service of these machines. I have talked with hundreds of frustrated owners of Swiss made espresso machines Jura, Capresso, Delonghi and Solis. We do not recommend these brands of espresso machines. These manufacturers do not have authorized service centers; do not provide training to technicians or supply any technical support or sell parts.

The best espresso machine?  Espresso machine is simply a tool for hot water and steam at controlled temperature and pressure. The operator should  know how to use the tool right and more importantly, must know all the controls and variable adjustments that are essential to make good espresso. Get to know the variable factors for good espresso and how to change the settings. Make the first few cups using the factory settings and make note of those settings as the starting point before changing any factory settings. Change settings only when necessary and only one grade/notch at a time. Note the change in the quality and taste of espresso with change in each setting. After making several espresso, mark the setting that made the espresso that tasted the best for you. Ask not, what the espresso machine can do for you?   Ask, what you know about espresso?

Energy saving mode Almost all manufacturers and dealers highlight the convenience of leaving a fully automatic home espresso machine "ON" as the machine will automatically switch to "energy saving mode". This feature may be good for a lazy owner of the machine, but it is harmful to the electronic components in the control board of the machine. Brew group function fails; O-rings and gaskets lose sealing ability and internal leakage from hoses and heat exchanger starts. Both parts are expensive to replace. We strongly recommend that all home espresso machines should always be turned off.

The best grinder? Grinders with Conical burrs are best. Conical burrs grind beans at a slow speed (650 RPM) and grade the coffee for uniform grain. Conical burrs have longer blades. Lower spin speed generates less heat and does not alter the quality of ground coffee. The flat burrs spin at 1600 R.P.M. and just crush the beans without uniform grading. Grinders with flat disc burrs (Mazzer, Rocky, MDF etc.) do the job but are not the best grinders. These grinders are not for home use any way.

The Ceramic Burr There is a lot of discussion about Ceramic burr grinders. Ceramic is harder than steel and lasts longer. Ceramic burrs may last for 20,000 grinds but the plastic gear that spins the Ceramic burrs, wears after only 2000 grinds. espresso! This does not make any sense to me. Conical burrs, on the other hand have longer blades, spin at 1/3 speed of flat disc burrs, grind as well as grade the grounds to a uniform output. Conical burrs are, therefor, better than flat disc burrs,

Extended warranty scam?  Extended warranty claims are on the increase. Every dealer sells machines because it is the easiest way to make profits (Pick up a box and hand it over to the Carrier). For Warranty service during the 1st-year customers are asked to contact  the  manufacturer. When the extended warranty becomes due, there will be fine print of exclusions that apply. The common exclusion states "Warranty will be void if maintenance is not done as recommended". (90% of warranty is voided for this reason). 2- The standard turn around time for warranty repairs is six to eight weeks. No one likes to be without the machine for 8 to 10 weeks. There may be an additional two weeks delay due to non-availability of parts. This is another way to circumvent the warranty when a frustrated customer would decide to buy another machine.

The best espresso bean?  The taste of coffee in the cup is a very personal choice. Do not let anyone tell you to accept what they like. Coffee tasting is like Wine tasting. It is an acquired taste. Experiment different blends, different roasting grades and extraction methods. For the choice of espresso beans make sure that dark and oily roast is not the best  espresso roast. It is best to not let oil come out on the surface of bean. The oil is the nectar of coffee. Once it comes out, it starts to react with Oxygen and moisture in the air to be rancid withing 10 seconds. For storing roasted beans avoid refrigeration or freezing. This is unnecessary for the beans that have gone through roasting temperature of 300C to 450C.

Variable factors for making good espresso   1- Make sure to grind beans fresh, one cup at a time. This is not possible if there is no grinder next to or built into the espresso machine. 2- Water is instantly heated at 98C (not possible in Lever models by Olympia LaPavoni and Gaggia). 3- Use pre-infusion method for best extraction, 4- focus on extraction of espresso at 9 Bar (135.p.s.i.) pump pressure at the point of extraction. 5- When using fully automatic machines or when using semi automatic machines with pressurized portafilters, use coarser grind like the table salt grain and do not tamp the coffee grounds. Level the grounds in the filter basket and ook it up in the group. It will tamp lightly as the filter holder is turned to the right to lock. 6- Maximum coffee extract 2-Oz. For larger size of espresso, add hot water from the same machine to dilute coffee.

Micro foaming with a frother ? Frothers are for normal frothing and steaming with convenience and speed. Micro foaming is a skill. It is a training which requires essential elements like maximum and sustained steam pressure, a steady hand and technique and patience. These elements are beyond the scope of home models. Competing and winning a micro foaming contest means a lot to career seekers and hobbyists. Michael Phelps devours a 1000 Calories a day to maintain his fitness. Very reasonable Micro foaming is possible with use of Pannarello frother for making one or two morning coffees. Learn how to correctly use Pannarello frothers.

Frothing milk and large bubbles To generate foam, milk is heated with a carfully adjusted quantity of air to mix with the jet of steam. The wider the difference bewteen steam and the temperature of milk, the better froth is generated. Steaming and frothing of milk directly with steam wand needs practice and patience. A three hole nozzle tip of steam pipe does a better job than a single hole tip. Frothers are devices that generate froth without any training. Pannarello frothers allow mixing of air through a tiny hole in the upper end of the outer sleeve. No training is needed. Just dip the frother about an inch deep in the milk and let full jet of steam do the frothing. Large bubbles are generated when too much air mixes with steam jet. This can be due to the frother being not dipped deep enough. Frothing devices should not be used like steam wand, starting at the surface to generate froth first and the deep steaming to raise the temperature of milk. If the Pannarello frother generates large bubbles, then check 1- The frother is properly installed and its outer sleeve is properly pushed up on the O-ring seal. 2- The frother hole in the outer sleeve is not tampered and large due to use of metal pins to clean it. Try steaming milk by dipping frother deep into the milk. If larger bubbles continue, then dip the frother deep until the hole is immersed in milk to preven air mixing with steam. This method will generate somewhat less foam but it will be microfoam quality.

Pressurized portafilter? Pressurized portafilters are a simple and convenient tool to eliminate the need for precision grinding and tamping. These portafilters have a valve that helps pre-infusion and helps build extraction pressure to 9 Bars before allowing water to pass through the coffee grounds. There are a few critics of these portafilters, because they have not used the pressurized portafilters correctly.

Instant heating of water for espresso One of the requirements for espresso is to use freshly heated water. In the commercial machines the water for espresso is instantly heated by allowing it to pass through a tube across the boiler from bottom to the top or side to side. Cold water heats up to the temperature level of hot water in the boiler (1/2 level). The temperature of water increases further as it passes through the steam chamber in the boiler. The water level in the boiler is maintained using a level probe in such a way the water passage through the water and steam chambers inside the boiler heat it up instantly to the desired level at 98C. It is critical, therefore to adjust the water level and steam chamber in the boiler very accurately. If the water is level is higher than necessary, the steam chamber will be smaller and temperature of instantly heated water for espresso will be below the 98C required. If the water level is too low, then espresso water will come out almost boiling at 102 or 105C. There are some home espresso machines that have similar water heating system with a small heat exchanger tube. Such models include LaPavoni's Nepolitana and Saeco's Espresso Classico Rapid steam and Lelit models PL51 and PL046.  Almost all other home espresso models use a boiler where hot water is drawn from pre-heated water stagnant in the boilers.  Almost all fully automatic machines use heat exchangers that heat water instantly during passage through narrow channels inside the block. A picture of Saeco heat exchanger is included here. The two half pieces of the block have been separated to show the narrow water channels.  Click download file: