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Information below is for use of
technicians & experienced persons. Others do so at
their own risk.
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Capo model 4YOU with steam |
Simple,
Fast, best quality Italian & Cuban
style |
Pre-ground,pre-measured coffee in Capsule sealed
in foil for freshness |
Capo model YOU2 without
steam |
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Guru's Choice
Non-oily espresso beans |
Bristot imported
Italian espresso |
Espresso machine
cleaning supplies |
Saeco Brew
grouup Maint. Kit |
The most important single step for
maintenance of all espresso machines, home or commercial models,
semi-automatic or fully automatic, is to descale regularly. Do not
use unknown products & be satisfied. Please check
again. The operating manual that came with the machine prohibits use
of Vinegar. Cafiza and CleanCaf are good coffee cleaners for
backflushing commercial espresso machines and not for
descaling.
Click Here for the best Descaler and cleaning
products
Who would
know better than you: An espresso is much more than a drink. An
espresso begins a successful day, and it ends a fine meal. It is a
taste of Mediterranean culture, a catalyst for an exchange of ideas,
an antidote to the pressures of everyday life.
Services
Unlimited, Inc./Parts Guru is dedicated to uphold this
culture. We educate ourselves with the quality of espresso machines
and share that knowledge with our customers. We sell espresso
machines that we know, are dependable. We provide after sales
service with availability of parts and technical support.
When necessary, we offer a State of the Art workshop
facility for repairs. We have combined the Italianità of
espresso with our passion for quality & know-how. The fruit
of our love for coffee and attention to quality of
service, is - our customers - You. Thank
you.
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Services Unlimited, Inc./ Parts
Guru |
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Authorized
dealer for espresso machines & parts for |
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Saeco, Gaggia,
Spidem,LaPavoni, UNIC, Quick Mills, Astra |
| Lasdale,
PA 19446 Phone: 215-361-7000 e-mail: granita@rcn.com |
Maintenance
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Home Espresso machines fall into any of
the following four categories.
1- The Lever operated
espresso makers: In these models the
pressure to press water through ground coffee is applied
by manually pressing the lever down. It is important
that operator knows the right pressure and extraction
time to push the hot water through the tamped coffee. It is a
learning process It requires knowledge of the
various essential elements of espresso and what makes
it result in good Espresso.
There is very little
maintenance required for lever operated
models - cleaning after use, descaling one every 9
to 12 months and replacement of maintenance gaskets kit
every one or two years. The few electrical parts (Switch,
thermostat or the heating element) last for several years and
are easy to replace.
2- Pump
operated (semi automatic espresso machines): In
the traditional pump operated semi automatic models, the
pump generates the required pressure of water (9 to 12 Bars)
to push water through coffee. Accurate pressure of water is
regulated by a valve just before water contacts
coffee. In Saeco and Spidem the valve is in the lower half of
the boiler just inside of the shower screen. In all pump
operated models of Saeco the portafilters have a built in
valve that delays the extraction of coffee for 3 to 5 second.
This delay allows coffee grounds to be soaked and swell,
allowing the soluble ingredients to dissolve before water
extracts these ingredients into a cup. This delay
before extraction is called 'pre-infusion'. It eliminates
the need for powdery fine grind and reduces espresso
extraction time to almost half (10 to 12 seconds). This
is a significant process for espresso extraction which can be
applied using non pressurized portafilters. Pump
operated models of Gaggia, LaPavoni, Rancilio and others do
not have pressurized portafilters. Besides the freshness
of espresso beans, right temperature and pressure of water,
the operator has to know the right fineness of grind, the
correct tamping pressure and maintain the appropriate
extraction time to make espresso. Maintenance of
the manual pump operated machines, includes
descaling every two months, cleaning the filter
holder handle, cleaning brew head filter screen and steam
pipe or frother.
3-
For the fully automatic
espresso makers the grinding, tamping,
pre-infusion and extraction is automatic and
programmable. At the push of a button, the
machine will grind, dose, tamp, pre-infuse and extract classic
espresso shots. However, the operator must familiarize
him/herself, with the automatic function controls
and learn how to trouble shoot the
malfunctions. More discipline is required to clean and
maintain the automatic
machines. |
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 Maintenance of
Lever operated models
LaPavoni Europiccola
and Professional Lusso have no pump or electronic parts. The
maintenance is simple. a) Clean the coffee filter basket by
making one last espresso before turning the machine
off. b) Replace
rubber gaskets and O-rings every year
and c- Descale machine once in a
year.
Services Unlimited, Inc. have
available 9-piece preventive maintenance kit for
$28.00.
Maintenance of pump
operated models
Saeco, Spidem &
Gaggia fully automatic home models ( Vienna, Trevi,
Magic, Divina and Royal models & Gaggia
Synchrony), the following guidance is helpful. The information
included in the following is based on our experience in
fixing these machines and does not eliminate the need
for what is printed in the operating manual that comes
with each espresso machine. 
1- Daily
maintenance -
a- Flush the frother with
steam to remove milk left in the passages inside the
frother.
b- Empty the portafilter
handle by scooping the coffee instead of knocking the
handle on hard surfaces.
c- Develop the habit to
make a first and a last espresso without
coffee.
d- Empty and rinse the
dredge box and drip tray.
2- Weekly maintenance - Take
15-30 minutes every Sunday after the morning coffee for a
more detailed cleaning of the espresso maker.
* Clean the bean hopper with coffee
cleaning liquid to remove that oil, coating the inside
of the hopper. Rancid oil adds bad taste.
* Clean the water tank. Replace fresh
water. If you notice Calcium deposits coating the wall,
remove them by filling the container with descaling
solution for 5 to 10 minutes and rinse. To refill water in the
reservoir, it is a good habit to take it out dump the left
over water, rinse and refill.
* Fully automatic machines have a dredge
(dump) box. Clean it every day.
* Use coffee cleaning liquid to flush the
portafilter handle or the brew group to remove the oils
and fine coffee particles that accumulate layer after
layer & block the filter and valves.
* Clean the brew head with cleaning
brush. In the fully automatic espresso
machines with a decaf (pre-ground
option), make a fake espresso with coffee cleaning liquid
(two teaspoonfuls in the coffee filter cup). Then make
two additional fake espresso to flush the coffee cleaning
liquid out.
If the automatic coffee maker does not
have (pre-ground option), then use the cleaning liquid
and make a large espresso. Flush the cleaning liquid by
operating at least two more espresso cycles with or without
coffee as the case may be.
Cleaning the
grinder- In a fully automatic espresso
maker, avoid use of oily beans. Cleaning the grinder every
week helps to prevent caking of fine coffee and oils in the
grinding chamber. Formation of coffee cakes will reduce
the coffee dose and also contribute bad
taste. Click
here for illustrated instructions to clean
the Saeco grinder.
Descaling: This is the most
significant part of maintenance and must be carried out every
two months. Do not wait for the signals from the machine.
This is like waiting for a heart attack before one
pays attention to what is happening inside the body.
Water has Calcium, Magnesium and other mineral salts in it.
The mineral salts in water separate and leave sediment in
the hydraulic system inside the machine. The sediment is
especially more, when the machine is not used for
extended periods of absence. The sediments dry out and block
the valves & passages of water. Pump has to work
harder and and have reduced life. If the passage of water
is completely blocked, the sound of the pump will quickly
appear muffled and stop pumping. Prevent this from happening
by descaling the machine with appropriate chemicals. Citric
acid based chemical is gentle and very effective. We sell the
descaler that we use in our workshop. Never use lemon juice or Vinegar,
please. (No matter who recommended
it).
Maintenance is not difficult if you make it a
routine. it is very important for
un-interrupted access to good cup of Espresso, every
day. |
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"Know Your Espresso
Maker"
There is an
increasing number of Espresso machines finding their way into
Americans homes. Serious coffee lovers have (or should have)
an Espresso maker in the kitchen. The quality is better and
costs only a fraction of what is charged in the
stores.
In order to make the best Espresso
and Espresso based drinks, it is necessary to know the limits
of the machine and its functions. Operating manuals give
enough information, if the same is applied as stated. The
busy lifestyle eludes the attention to maintain these
machines. As a result, there is considerable frustration with
breakdowns and cost of repair. Missing that daily cup of
Java is disappointing, frustrating and definitely
expensive.
As authorized Service Center for
Saeco, LaPavoni & Gaggia espresso machines, we at
Services Unlimited, Inc. come across a number of simple
reasons why an espresso machine malfunctions. The most
common reason is lack of proper maintenance, until
the machine stops making the coffee.
One thing is common to all espresso
makers - The daily cleaning. For a better tasting
espresso the next day, it is very important that parts that
come in contact with coffee and milk must be cleaned. It is
not an option. It should be developed as a habit
and a discipline.
Preferred way to use Espresso
makers
1- Turn the power switch on
and prime the machine by running about an ounce of
water.
2- When the machine is ready, make
a fake espresso (without coffee). This step will warm us the
passage of water, especially the metallic parts (filter
cup, shower screen, valves etc).
3- Steam the milk
first. Steaming of milk takes more time,
and espresso can loose temperature. It is easy to
change from steam to espresso temperature by allowing 2
oz. of water run from steam wand.
4- At the end of making espresso,
make a final fake espresso without coffee. It flushed the
coffee contact parts and leaves it clean and fresh for the
next day.
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