Breville VCF126 Manual page 35

TROUBLESHOOTING GUIDE - ESPRESSO MACHINE
Problem Possible Cause
Milky coffee is Milk may not be heated
too cold enough.
No steam from Steam Wand Tip is blocked.
the Steam
No water in the Water
Wand
Reservoir.
Espresso Machine has scale
build up.
Steam Wand Steam Wand Tip too deep.
making a
screeching
noise
Not enough Milk is not fresh.
foam when
Milk temperature is too
texturing
warm.
Type of Milk Jug being used. For best texturing results use a chilled
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 properly
during texturing, but be sure not to
heat too much and boil the milk.
See Tip for Milk Texturing, pages
16-17.
See Care & Cleaning, page 26.
Fill reservoir with water. Run hot water
through the Steam Wand to ensure
water flows.
A Descaling Cycle is required. See
Descaling Cycle, pages 30-31.
Lower Milk Jug. Ensure the Steam
Wand Tip is positioned correctly when
texturing. See Tip for Milk Texturing,
pages 16-17.
Ensure the milk being used is fresh.
Ensure you start texturing with milk
that is around 4°C.
Stainless Steel Milk Jug.
Start again with fresh, chilled milk.
Heat till the Milk Jug can only be held
for approximately 3 second, 60-65°C.
Ensure the Steam Wand Tip is
positioned correctly when texturing.
Tap the Jug on the benchtop when
finished to release trapped air
bubbles. See Tip 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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