Troubleshooting Guide - Sunbeam EM4300 User Manual

Troubleshooting Guide

PROBLEM
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
No coffee pours
Coffee pours out
in drips
(Over Extracted)
Espresso does
not have any
Crema
(Under Extracted)
Uneven cup
filling
Spent Coffee
Cake is wet
22
Possible Cause
Group Handle is not attached
correctly, or has not been
tightened sufficiently.
Coffee grind is too fine.
Coffee grinds tamped too hard. Tamp the grinds more lightly.
Top edge of filter is not free of
coffee grinds.
The Group Head is dirty.
Group Head rubber seal is
damaged or worn.
No water in the Water
Reservoir.
Group Head may be blocked.
The Dual Wall Filter Baskets
may be blocked.
The coffee grounds are too
fine or tamped down too hard.
Grinds are too fine.
Coffee tamped too hard.
Machine has scale build up.
Beans are old or
pre-ground grinds are dry.
Grinds not compacted enough.
Grinds too coarse.
Uneven tamping or
obstruction in the pouring
spouts.
Dual Wall Filter Baskets can
keep the Coffee Cake wet.
What To Do
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.
Change to a coarser grind.
Clean around the top edge of the filter
and wipe the Group Head clean.
Wipe with a damp cloth. Clean the
seal including the bayonet corner
areas with a brush to remove grinds.
Contact Sunbeam Customer Care.
Details are on the back page.
Fill reservoir with water. Run water
through the machine without a Filter
Basket to ensure it is fully primed.
See Descaling Section, pages 20-21.
Use the Cleaning Pin to unblock the
Filter Basket.
Empty the Filter Basket and rinse
under water to clean. Wipe the group
head with a cloth.
Refill the filter with grinds and tamp.
Change to a coarser grind.
Tamp the grinds more lightly.
See Descaling Section, pages 20-21.
Use fresh beans and grinds.
Be sure to store pre-ground grinds in
an airtight container.
Tamp more firmly.
Use a finer grind coffee.
Ensure coffee is tamped evenly and
check there is nothing obstructing the
pouring spouts.
Keep Group Handle in Group Head
until milk texturing is finished. This
will give more time for the water to
dissipate.