TROUBLESHOOTING GUIDE
PROBLEM Possible cause What to do
Not enough foam
when texturing
Steam wand tip is wrongly positioned in
milk jug.
Ensure the Steam Wand Tip is positioned
correctly (just below milk surface) when
texturing.
See Tip for Milk Texturing.
Milk is not fresh. Ensure the milk being used is fresh.
Milk temperature is too warm. Ensure you start texturing with milk that is around
4°C.
Type of Milk Jug being used. For best texturing results use a chilled Stainless
Steel Milk Jug.
Milk has been boiled. Start again with fresh, chilled milk.
Heat till the Milk Jug can only be held
for approximately 3 second, 60-65°C.
The milk is making bubbles rather than
microfoam.
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.
Milk is not taking in enough air. Keep the Steam Wand Tip just under the surface
of the milk.
Optimum Grind
Setting is
producing an
under extracted
espresso
New Burrs are bedding in.
This is normal for the first few uses.
Turn the Bean Hopper clockwise in small
increments to a finer Grind.
Beans are losing freshness. Adjust grind setting to obtain
an optimum extraction.
Not enough coffee grinds used. Fill with more coffee grinds.
Grinds not tamped (compacted) enough. Tamp more firmly. See Espresso Extraction Guide
section.
No coffee grinds
coming from the
Grinder Outlet
No coffee beans in the Bean Hopper. Fill the Bean Hopper with freshly roasted coffee
beans.
Hopper is not fully installed and gates are not
fully open.
Turn the Bean Hopper in a clockwise direction.
At Grind Setting 30, Hopper Gates are then fully
open.
The Grind Chamber or Outlet is blocked. Grinder needs cleaning.
See Care & Cleaning.
English - 15
BVSTEM7400_23PEM1_PORT/ENG.indd 15BVSTEM7400_23PEM1_PORT/ENG.indd 15 2023/11/28 10:502023/11/28 10:50
To Next Page