- Finish cleaning with a damp cloth (fig. 34).
- Push the outer pipe back into place. Push
firmly to ensure that it fits well at the top
(fig. 35).
Descaling
Descale your Espresso machine regularly.
With normal household use the following rule
applies:
• hardness up to 18° DH - two or three times a
year;
• hardness over 18° DH - four or five times a
year.
Your water supply company can inform you about
the hardness of your water.
- Operate the appliance twice as indicated in
section “Making Espresso”.
However, now use ordinary vinegar to half fill
the water tank and do not fill the filter with
ground coffee.
- To remove any scale that has set in the inside
of the steam pipe, let the appliance produce
vinegar steam for some time.
- To remove all remainders of vinegar and scale,
operate the appliance twice with fresh cold
water in the same manner.
Then clean all removable items.
If the appliance is cleaned and descaled regulary
as indicated in the instructions for use, it will
probably not be necessary to carry out the
following cleaning & descaling procedures.
However, if the performance of the espresso
machine should decline and non of the indicated
measurements (such as bleeding off air!) helps,
some extra cleaning/descaling may be required.
• For very effective descaling first follow the
instructions in section “Descaling” of the
instructions for use. However, interrupt the
descaling procedure once or twice after
pumping and steaming hot vinegar and let the
vinegar act on the scale for at least half an
hour. Then continue the procedure.
• If no more (or too little) hot water comes out
of the outlet opening: clean/descale the
perforated outlet plate.
Switch off and unplug the appliance and let it
cool down. With the help of a screwdriver or
coin unscrew the outlet plate (fig. 36, 37) and
also the valve system will come out. Clean with
a firm brush. To descale, leave the plate and
the valve immersed in ordinary vinegar for min.
15 minutes. Use a brush to remove loose scale
remainders. Rinse with clean water.
Tips
“Wonderful tasty and aromatic Espresso…
and preferably with such a nice brown crest
on top… How do you get that?”
• Use exclusively fresh real Espresso-coffee.
- Try out a number of types of Espresso and find
out which suits your taste best.
• Store the coffee in an air-tight and lightproof
container in a cool and dry environment.
- In special cases please follow the instructions
of the manufacturer of the coffee.
• If ground Espresso is used: from time to time
shake the coffee container. The finer grains
tend to drain to the bottom of the container and
remain there. By shaking from time to time you
maintain even granularity.
• Genuine Espresso-coffee is granulated
properly: Espresso is ground a little more finely
than “fast filter” type coffee used for coffee
makers. When the coffee has been ground
too coarsely, and also when the ground coffee
has not been pressed down sufficiently, the
Espresso will not be tasty and aromatic.
The hot water will be pumped through the
ground coffee too quickly.
On the other hand, when the coffee has been
ground too finely, or pressed down too firmly,
it will take longer for the cup(s) to fill.
The Espresso may become rather bitter in such
a case.
• Use authentic Espresso cups (50 ml), which
you fill between half and three-quarters: that
will give you the right quantity of Espresso.
Cleaning
- Wash the filter, the filter holder, the water tank,
the “Cremacaffé” valve, the drip-basin and grid
regularly.
The drip-basin and grid can be removed as
illustrated in fig. 28 - 30.
- Regularly clean the location for filter holder
connection (N) removing any stuck grains
of coffee.
- Regularly clean the water outlet opening,
removing any stuck grains of coffee.
Always clean the “Cappuccino Extra”
accessory of the steam pipe after making
Cappuccino:
- Remove the outside pipe by pulling in the
direction of the arrow (fig. 31).
- Rinse the outside pipe under the tap (fig. 32).
- Let some steam escape to clean the inner
section (fig. 33).
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