No Power to Grinder
- Make sure the grinder is plugged in and switched on at the wall and on the grinder. If you have no luck after that, try a different device in the same plug or try a new 13 amp fuse in the plug.
Beans don’t grind
- Check that the black plastic slider at the base of the hopper is pulled out to let beans fall through.
Coffee is taking ages to grind
- It may be that the grind is way too fine. Grind and adjust at the same time to see if the coffee starts to come through as you adjust.
- If the grinder is very old, the burs may need replacing. When they are worn down it takes them longer to grind the coffee. As a guide, if your grinder takes more than 15 seconds to grind 17g of coffee and that 17g makes a balanced espresso, it’s time to change the burrs.
The coffee tastes bitter.
- Check the roast date. Any older than 3 months and the coffee wont taste right.
- Check the roast. We take quality very seriously here and will do our utmost to ensure that no batch is over-roasted. If somehow this happened, we would want to know. The way you can tell is if the beans are very dark or black. Also over-roasted coffee will have an oily sheen on them. This will also taste bitter.
- Bitterness and sourness are often confused with one another. We prefer to talk of the extremes as both acidic and intense (sour) and dry, empty, dusty (bitter).
- If the coffee is acidic and intense, change the grind to make it finer.
- If the coffee is dry, empty and dusty you’ll need to change the grind to make it coarser.
No power to the machine
- Check the machine is switched on.
No water or steam is coming from the machine
- Has the machine had time to warm up?
- Ensure that the isolation tap on the mains water feed pipe to the machine is open
- If the hot water or steam has been used excessively, it may need time to recover.
Machine is leaking
- Remove the drip tray and assess whether water is leaking from the waste water pipe or from the waste water collection box. If there is a kink in the waste pipe, the waste water can get backlogged and leak.
- Check all pipework running to machine for leakage.
Dripping group head
- If your group head is dripping, you’ll need to replace your group head seals. Ask for a Ue Coffee Roasters engineer to call it in and fit them for you (this service is chargeable)
Dripping hot water spout
- Most likely cause is a leaking water valve that needs replacing. Ask for a Ue Coffee Roasters engineer to call it in and fit them for you (this service is chargeable)
Low pressure on the steam wand
- Thoroughly clean your steam wand, if necessary, remove the tip and soak in Puly Caf powder and boiling water.
- If you have a single boiler machine and you are making lots of espresso, the steam pressure may drop
- If you are constantly draining off water from the hot water port for tea, this will affect steam pressure and a bit of recovery time will be needed.
Extraction time is under 25 seconds
1. Make a grind adjustment so that the coffee is finer.
Extraction time is over 40 seconds
- Make a grind adjustment so that the coffee is coarser.
Some coffee terminology
This is the relationship between how much dry ground coffee you put in the basket and how much liquid espresso you end up with in the cup.
This is the process of using hot water to take soluble compounds from your dry ground coffee, finishing up with an amount of extracted coffee and water in a cup, espresso
This is the volume or weight of extracted, liquid espresso in the cup at the end of the extraction process
This is the weight of dry ground coffee that you will extract from
The porta filter or portable filter is the tool that baristas use to dose their coffee into and to lock into the espresso machine to extract their espressos. It has a comfortable handle and contains the porta filter basket.
The basket is what you place your dry ground coffee into. It has lots of small holes in it and comes in a range of sizes. Most baskets say what size they are but 17g is the most common.
The group head is where you lock your porta filter into place. It is also where the water for the extraction comes from. There is a shower screen in the group head which allows all the water to come through evenly.
On top of the grinder is a clear plastic section for the beans. This is called a hopper and has over time become a way of asking baristas what coffee or origin they use, “what’s in the hopper?”
Not to be confused with or pronounced like barrister. The literal translation is “bartender” but the coffee industry has evolved so greatly that now we are no longer simply bartenders but something more akin to sommeliers. It is the role of the barista to understand the coffees being served and to prepare them with care dedication and attention to detail.