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TROUBLESHOOTING GUIDE
PROBLEM
Not enough foam
when texturing
Optimum Grind
Setting is
producing an
under extracted
espresso
No coffee grinds
coming from the
Grinder Outlet
BVSTEM7400_23SEM1 (LA)_SPA/ENG.indd 15
BVSTEM7400_23SEM1 (LA)_SPA/ENG.indd 15
Possible cause
Steam wand tip is wrongly positioned in
milk jug.
Milk is not fresh.
Milk temperature is too warm.
Type of Milk Jug being used.
Milk has been boiled.
The milk is making bubbles rather than
microfoam.
Milk is not taking in enough air.
New Burrs are bedding in.
This is normal for the first few uses.
Beans are losing freshness.
Not enough coffee grinds used.
Grinds not tamped (compacted) enough.
No coffee beans in the Bean Hopper.
Hopper is not fully installed and gates are not
fully open.
The Grind Chamber or Outlet is blocked.
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What to do
Ensure the Steam Wand Tip is positioned
correctly (just below milk surface) when
texturing.
See Tip for Milk Texturing.
Ensure the milk being used is fresh.
Ensure you start texturing with milk that is around
4°C.
For best texturing results use a chilled Stainless
Steel Milk Jug.
Start again with fresh, chilled milk.
Heat till the Milk Jug can only be held
for approximately 3 second, 60-65°C.
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.
Keep the Steam Wand Tip just under the surface
of the milk.
Turn the Bean Hopper clockwise in small
increments to a finer Grind.
Adjust grind setting to obtain
an optimum extraction.
Fill with more coffee grinds.
Tamp more firmly. See Espresso Extraction Guide
section.
Fill the Bean Hopper with freshly roasted coffee
beans.
Turn the Bean Hopper in a clockwise direction.
At Grind Setting 30, Hopper Gates are then fully
open.
Grinder needs cleaning.
See Care & Cleaning.
2023/11/7 10:38
2023/11/7 10:38
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