Vetrano
Chris’ Coffee Service, Inc.
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• If there are a few bubbles in the milk after you have finished, wait 5-10 seconds to allow all the
remaining bubbles to surface, then simply tap the edge of the pitcher on the counter and swirl
the milk slightly and they will disappear. This is often a good time to purge your steam arm
and wipe it down.
• Be sure to keep your steamed milk moving/swirling until you are ready to pour since milk has a
natural tendency to separate.
Regular Maintenance
Backflushing is a vital maintenance procedure you must follow to help keep your machine running
flawlessly for years to come. There are two types of backflushing; one with plain water, and the
other with espresso machine cleaner.
Plain water backflushing should be done at least once a week, however if you are so inclined,
feel free to backflush with plain water as often as you like. It won't harm the machine and keeps
the dispersion screen clean.
To backflush, you use the portafilter’s blank insert (the round stainless steel disk without holes).
To remove your single or double portafilter basket, use the blank portafilter insert. Turn it upside
down and use its edge to pry the basket out of one of your portafilters. (If you always make double
espressos, you may choose to keep the blank portafilter insert in your other portafilter so you
always have one ready.) Next, place the blank insert into the portafilter and slap it hard with the
palm of your hand to secure it in place.
To perform a plain water backflush, place the portafilter into the group and snug it firmly. Next,
raise the brew lever all the way up for 15 seconds, and then lower it all the way down. Water will
forcefully discharge out of the bottom of the group into the drip tray; this is normal. Repeat three to
five times.
Backflushing with espresso machine cleaner is the same procedure as above with a few minor
differences. The first difference is backflushing with espresso machine cleaner only needs to be
done approximately once a month or every 35-50 espressos. I don't recommend backflushing with
cleaner more often than once every three weeks since overuse will remove oils that lubricate the
brew lever and valves. You can water backflush as often as you prefer.
To begin, place 1/3 of a teaspoon of espresso machine cleaner into the blank portafilter insert,
then lock the portafilter into the group. Now follow the same procedure as above until the cleaner
is dissolved and the water runs clear (about 5-10 flushes). Remove the portafilter from the group
and rinse thoroughly. Then take a damp cloth and wipe the underside of the group. After you have
finished this procedure, I recommend you pull a shot of espresso and dispose of it to cure the
group. You're finished and ready for another month of espresso.
Note: I only recommend using either Puro Café or Urnex Cafiza Espresso Machine Cleaner
because they are specially formulated for this purpose. The use of other cleaners may affect the
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