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Troubleshooting guide
PROBLEM
Milky coffee is
too cold
No steam from
the steam wand
Steam wand
making a
screeching
noise
Not enough
foam when
texturing
Possible cause
Milk may not be heated enough.
Steam wand tip is blocked.
No water in the water tank.
Espresso Machine has scale
build up.
Steam wand tip too deep.
Milk is not fresh.
Milk temperature is too warm.
Type of milk jug being used.
Milk has been boiled.
The milk is making bubbles
rather than microfoam.
Milk is not taking in enough air.
What to do
Ensure that milk is heated to the correct
temperature. Don't overheat the milk or it
will taste burnt. See Tips for milk texturing,
pages 16-17.
See Care and cleaning, page 27.
Fill water tank with filtered water and run
steam through the steam wand.
A descaling cycle is required.
See Descaling cycle, pages 28-29.
Lower milk jug. Ensure the steam wand
tip is positioned correctly when texturing.
See Tips for milk texturing, pages 16-17.
Ensure the milk being used is fresh.
Ensure you start texturing with milk that is
around 4°C.
For best texturing results use a chilled
stainless steel milk jug..
Start again with fresh, chilled milk. Heat
till the milk temperature gauge needle is
positioned in the OPTIMUM zone, 55-70°C.
See Tips for milk texturing, pages 16-17.
Ensure the steam wand tip is positioned
correctly when texturing. Tap the jug on the
benchtop when finished to release trapped
air bubbles. See Tips for milk texturing,
pages 16-17.
Keep the steam wand tip just under
the surface of the milk. This will help
introduce air into the milk to create
microfoam.
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