Espresso Machine Troubleshooting Guide

Solution: If the machine was just running, turn it off and let it cool for 30 minutes - the thermal fuse may have tripped. Descale the machine thoroughly as scale buildup insulates the heating element, reducing efficiency. If you have a multimeter, test the thermostat and heating element for continuity. If these components test faulty, they'll need professional replacement.

Solution: Remove the steam wand tip and soak it in descaling solution overnight to dissolve milk residue. Always wait for the steam ready indicator light before attempting to steam. Purge the steam wand briefly before and after each use. If your machine has a pressure gauge and it reads below 1 bar during steam mode, the machine needs professional service.

Step-by-Step Descaling:
1. Empty the water tank and refill with descaling solution mixed per manufacturer's instructions.
2. Run the brew cycle without coffee until the tank is half empty.
3. Turn off and let the solution sit for 15-20 minutes.
4. Run the remaining solution through the machine.
5. Rinse thoroughly with 2-3 full tanks of fresh water.
6. Run the steam wand to descale it as well.

Solution: Use a coarser grind or reduce your dose slightly. Check that your brew temperature is between 195-205°F. Try a lighter roast coffee. Clean your group head, shower screen, and portafilter basket regularly - old coffee oils turn rancid and add bitterness. Aim for a 25-30 second extraction time producing about 2oz output for a double shot.

Solution: Grind finer, adjusting one setting at a time. Ensure your machine has reached full operating temperature before brewing. Increase your dose by 1-2 grams. Verify water temperature is 195-205°F. Your extraction should take 25-30 seconds and produce about 2oz of espresso for a double shot. Sour notes indicate not enough extraction time or temperature.

Solution: Remove the hopper and inspect for stones or other hard objects. Check the burrs for wear - they should be replaced after grinding 500-1000 pounds of coffee. Inspect the burr carrier for cracks. Ensure the hopper clicks fully into place to engage the safety switch. Never force the grinder - this can damage the motor.

Solution: Run water through the group head without a portafilter to purge air from the system. Ensure the water tank is full and properly seated. Check and tighten any loose screws or panels. Descale the machine thoroughly. If the pump makes a continuous screaming sound, it may be failing and require replacement.

Daily: Backflush with water, wipe steam wand after each use, empty drip tray.

Every 60 shots: Backflush with cleaning powder, remove and soak shower screen, clean portafilter baskets thoroughly.

Monthly: Deep clean group head and gasket area, descale steam wand tip.

Every 2-6 months: Full descale of entire machine.

Annually: Replace group head gasket, replace water filter.

Solution: Distribute grounds evenly before tamping - use a distribution tool or WDT (Weiss Distribution Technique) with a thin needle. Tamp level and with consistent pressure. Inspect your basket for dents or damage. Replace the group head gasket if it appears flat or cracked. Ensure the portafilter seats flush against the group head when locked.

Solution: New gaskets need a break-in period and may require some force initially. Reduce your coffee dose by 1-2 grams. Inspect the portafilter lugs for bending or wear. Always wipe the rim of the basket and the group head gasket before locking in. Never force the portafilter - if it won't lock with reasonable pressure, something is wrong.

Solution: Plug your machine into a dedicated 15-20 amp circuit. Use a multimeter to check the heating element for shorts to ground. Ensure the machine is completely dry if it was recently cleaned. Inspect the power cord for any damage. If the problem persists, the machine requires professional electrical repair - do not attempt to use it.

Solution: Use fresh coffee beans - ideally 2-10 days after roasting for peak crema production. Grind finer and increase extraction time to 25-30 seconds. Check that your pressure gauge reads 9 bars during extraction. Use the proper dose (18-20g for a double shot).

Solution: Wait for the steam ready indicator light (typically 5-10 minutes after turning on). After brewing espresso, wait 1-2 minutes for the boiler to reheat before steaming. Purge the wand for 2-3 seconds before steaming milk - initial water is normal. Check that the temperature gauge reaches the steam range (250-265°F). If the gauge consistently reads low, professional service is needed.

Solution: A slightly damp puck is normal and doesn't indicate a problem. Very wet or soupy pucks on semi-automatic machines usually mean the three-way solenoid valve isn't releasing pressure properly and needs replacement. Reduce your output to 2oz for a double shot. Grind finer. Don't knock out the portafilter immediately after brewing - wait 3-5 seconds. Remember, puck appearance doesn't affect taste.

Solution: Use a scale and dose exactly the same amount each time (within ±0.2g). Wait for the temperature stability indicator before brewing. Use beans from the same batch within a 2-4 week window. Use a calibrated tamper and apply the same pressure each time. Time every shot and adjust only one variable at a time. Keep detailed notes of your recipes and results.

Our Approach: At Kanen Coffee, we believe in repair over replacement. Most espresso machine issues can be fixed with proper maintenance and quality replacement parts. A well-maintained machine can last decades, and repairing is almost always more sustainable and cost-effective than buying new.

Common Repairs We Handle: Group head gaskets, shower screens, pumps, heating elements, boilers, thermostats, solenoid valves, and control boards. We work on all major brands and can source parts for even vintage machines.

When to Consider Replacement: Only if the machine has catastrophic damage (cracked boiler, severe corrosion) or if parts are no longer available. Even then, we'll explore every repair option first.