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Tips for normal operation:> Only use water with a hardness of 7-9.5 °dH, not even briefly anything else.....> Tighten the portafilter securely with two fingers; that's sufficient. Overtightening significantly reduces the lifespan of the gasket. > Wipe the steam wand immediately after frothing milk to prevent burnt-on residue. > Flush the water before and after brewing coffee, i.e., run the water briefly without the portafilter. > Empty the portafilter of any coffee residue after each brewing session.Do not scrub the machine excessively, as this will damage the surfaces. Cleaning tips outside of normal operation:> Group cleaner for the portafilter: Group cleaning should be performed between 100 and 200 cups, and at least once a quarter for private customers. Cleaning the group too frequently is also not recommended, as each cleaning washes away a small amount of silicone grease from the brew group.For home use, the portafilter and filter basket should be separated at least once a month and simply washed in the dishwasher with the rest of the dishes. For small offices or frequent use, once a week.The shower screen and shower screen seal should be replaced after 2 years at the latest. Descaling: Descaling is unnecessary when using water with a hardness level below 9, as virtually no limescale forms at this level. With consistent use of the correct water, descaling should be required no more than once every two years. Descaling is always stressful for all parts of the machine and can cause defects that would otherwise occur much later or not at all. Therefore, we recommend paying close attention to using the correct water and descaling less frequently.

The size of the grinder determines two essential factors.First, the time the grinder takes to grind. The larger the burr, the more coffee is ground in the same amount of time, provided the motor and machine are properly matched. Grinders with larger burrs also have more powerful motors. Second, the grinding temperature. The larger the burr, the less the coffee grounds heat up during the grinding process. Heat in the coffee grounds can negatively affect the taste, especially with specialty coffee beans, where a large burr is recommended. Anyone spending over €40 for 1 kg of coffee should be able to taste the difference in their cup. For these reasons, bigger is often better, but also always more expensive, and the grinder also becomes larger, requiring more space. It's a trade-off between space and price versus desired quality. We matched the grinder to the machine and the price of our preferred coffee. Our entry-level grinder has 50mm burr diameter and is made by Eureka.Our barista classes include 55mm grinders from Eureka and ECM, and 65mm grinders from ECM. At the top end, we also offer the flagship ECM model with 65mm grinders and the Eureka Atom Specialty with 75mm grinders. The latter is also suitable for commercial use. This covers everything for home use and small restaurants.

Every espresso machine, as soon as you want to drink more than just espresso, needs two different water temperatures: approximately 93 degrees for espresso and a second, significantly higher steam temperature of 120 to 130 degrees for frothing milk for cappuccino, latte, latte macchiato. Single-boiler machine:As the name suggests, a single-boiler machine has only one heating circuit, meaning one water temperature. This is the temperature for espresso, around 93 degrees Celsius. If you want to froth milk with this type of machine, you need to heat it to a second, higher temperature, usually around 125 degrees Celsius, to produce steam. There's a switch for this. Alternatively, you can create the milk foam with a separate milk frother, in which case you would only use this machine for espresso. That's what a single-boiler machine is designed for. The advantage of this type of machine is that it reaches operating temperature much faster after being switched on. It's generally smaller, less expensive, and easier to maintain.Dual-circuit machine:This machine has two water circuits, allowing it to deliver both temperatures simultaneously. This design enables the simultaneous dispensing of steam and espresso. No further action is required. A dual boiler machine is therefore more convenient for those who frequently drink mixed drinks like cappuccino, latte, or latte macchiato. It's designed for this purpose. Those who only drink espresso and only occasionally want to froth milk are better served by a single boiler machine. The dual boiler offers more convenience but is slightly more expensive. It's generally larger and therefore requires more kitchen space. ECM offers the V SLIM, a dual boiler machine as small as a single boiler.Dual boiler machines are the top of the line and have only recently become available to private customers. These machines have two separate water boilers, not just two water circuits. Technically, they are two separate machines in one housing. This results in significantly higher steam pressure, which is important for latte art and if you froth a lot of milk. It doesn't get any better or more convenient, but this convenience comes at a price due to the more complex internal components. These machines are only slightly larger than dual boiler machines. Principle - Images: Single-circuit Dual boiler

A machine with a saturated brew group is a high-end, top-of-the-line machine. Simply put, it means that a completely separate, miniature machine sits directly above the coffee, integrated into the brew group. Complete with its own heating element, controls, valves – everything needed to deliver the highest possible espresso quality; it doesn't get any better. Of course, this comes at a price.

The PID controller precisely regulates the water temperature for espresso. It comes with a display that can show various values, such as the extraction time. Baristas know that the ideal shot is 25 ml in 25 seconds. The extraction time should never exceed 30 seconds, otherwise it will be very bitter, and anything under 15 seconds will result in a weak, watery brew. The downside of the PID controller is that it's a professional-grade, expensive control system, and any electronic component is prone to failure. PID = proportional integral derivative controller.

Diaphragm pump In a diaphragm pump, a diaphragm moves back and forth; in the upward movement it "sucks" the water from the water tank, in the downward movement it "pushes" it into the machine.A diaphragm pump always needs something to push against in order to generate pressure. In portafilter machines, this is the coffee in the portafilter. Therefore, it always takes a little while for the espresso to start flowing, i.e., until the pressure has built up. One pump can only operate one brew group at a time. The advantages are: cheap & easy.The disadvantages are: shorter lifespan, noisier than a rotary pump. Schematic diagram: Diaphragm pump, drawing of Barista heart Rotary pump:In a rotary pump, an internal cylinder rotates and forces the water out of the outlet. Hence the name "rotary pump." The seal is achieved by two cylinders that are pressed apart against the cylinder wall of the outer, stationary cylinder by a spring. Due to the design, pressure is always instantly available. Several brewing units can be connected in series to a single pump.Advantages: Print is available instantly, quiet, very durableDisadvantages: more expensive, larger design, higher power consumption Schematic diagram of a rotary pump; drawing of a barista heart:

Limescale (chemically: calcium carbonate CaCO3) deposits on smooth surfaces, forming a white layer. This layer causes hoses and pipes to become narrower, in the worst case preventing water from flowing through them. Additionally, a limescale layer acts as insulation, preventing the heating element from properly transferring heat to the water. This means that a limescale-encrusted machine either fails to reach the target temperature or requires significantly more energy to maintain that temperature, placing increasing strain on the heating element until it potentially burns out. Limescale fragments can break off and eventually cause failure in the pump or other parts of the machine. This can happen extremely quickly with very hard water. It's also possible that during descaling, limescale fragments may break off but not dissolve completely, remaining as small stones inside the machine. These fragments or stones can then damage filters and pumps.

Vinegar is the go-to home remedy for descaling. It works perfectly, is very cheap, and the healthiest option. Vinegar is certainly better than any chemical descaler. BUT!Vinegar and copper form a toxic compound called copper acetate. This is what turns copper roofs, especially those of churches, green over the years. You don't want that in your coffee. Since coffee machines always contain copper parts, you shouldn't use vinegar for descaling.Lemon essenceUnder no circumstances should it be used during normal operation, because when heated, calcium citrate (chemical formula C6H5K3O7 (H2O)) is formed. This adheres just like limescale, but unlike limescale, it is permanent and cannot be removed. Using this "descaling" method will permanently damage your machine.Both methods are only available to qualified professionals. Once the parts are removed, copper parts can be individually descaled in a cold water bath with lemon essence. Parts not made of copper can also be descaled with hot vinegar. We offer special descaling agents for all types of machines; these should be used exclusively for regular descaling. Available in our shop.

Use the right water. Limescale comes exclusively from the water. When using water below 10 °dH (degrees of German hardness), virtually no limescale forms. For the machine, the lower the water hardness, the better. For taste, 7-10 °dH is recommended as ideal. How can you ensure this?When operating the machine with a direct water connection, the water must be treated. Otherwise, only suitable machine water should be used in the water tank. Never use tap water with a hardness of 14-18 °dH. Using the wrong mineral water can also have disastrous consequences. The minerals contained in mineral water, similar to limescale, can build up in the machine. Therefore, you need good quality, low-mineral water. We have recommendations available in our shop. You can find all water sources available in Germany in this database: http://wasserdatenbank.de. You can find the hardness of your tap water online or test it using our test strips, available in our shop: https://www.baristaherz.de/shop Of course, you can also descale in good time; however, if you strictly use water below 10 °dH, it is not necessary and much healthier for you and the machine.

Ideal water should have a hardness level of 7-10, measured in degrees of German hardness (°dH). Never fill the machine with water above 10°dH. If your machine is connected to a mains water supply and your water is too hard, a water treatment system is the only solution. This allows you to precisely adjust the water hardness. These systems are readily available for purchase; they are filters that are connected between the water inlet and the machine. You can set a bypass to reliably adjust the water hardness to your desired level. This also benefits all other appliances in your kitchen that heat water, such as kettles, electric kettles, steamers, etc.If you operate your machine with the built-in water tank, you can create your own blend, i.e., mix your own water. Below, we'll show you how. We'll use the machine we have at our company as an example. Your perfect water for the water tank: Component I Bottled mineral water. The bottled water for industrial machines that we recommend and sell has a hardness of 5°dH. You can find data on virtually any water in the water database: http://wasserdatenbank.de Component II: Tap Water. You can find the hardness level of your tap water on your water supplier's website. Or you can measure it yourself with a test strip. Immerse the strip for one second, shake, wait one minute, and read the result. We have test strips available in our online shop. At our company, the tap water has a hardness of 15 °dH. Returning to our example, our goal is ideal water with a hardness level of 7–9 °dH. It should definitely not exceed 10 °dH. To achieve this, we mix one part tap water (14 °dH) with three parts bottled mineral water (5 °dH). Here is the calculation: (1x 14°dH + 3x 5°dH) /4 = 29°dH /4 = 7.25 °dH.With a mixing ratio of 3 parts mineral water to 1 part tap water, we arrive at a hardness of 7.25 °dH. We could add a little more tap water if we wanted, but it should remain below 10 °dH. We'll stick with the 3:1 ratio. We'll take our 1.5-liter bottle of machine-grade mineral water from the shop, pour it into the tank, and then add an additional 0.5 liters of tap water. It's very simple. You can mix your water however you like. Your finished water should have a hardness between 7 and 9.5 °dH. The machine won't get limescale buildup, and your coffee will taste excellent. Have fun creating your own water blend.

This depends largely on the calcium content of the water and the treatment. A lifespan of 10 years or more is normal for our machines. We have machines in operation for well over 10 years that still brew excellent espresso and cappuccino. Of course, this isn't entirely without a few repairs. Here are some typical guidelines: The brewing screen and gasket should be replaced after a maximum of two years. This is easy to do yourself. After five years, a standard vibration pump will start to show signs of wear. Rotary pumps last much longer; 10-15 years is not uncommon.Level sensors and pressure relief valves show signs of aging after 3 to 7 years. Seals last for years as long as nothing is unscrewed. The central control electronics (the "cigar") can suddenly fail when switched on. These are typical things we've observed over the years. Of course, everyone can have a bit more bad luck or good luck.

Most dealers only repair machines purchased from them. It doesn't matter to us where you bought the machine, whether from your grandmother, the internet or elsewhere, as long as you pay for the repair, we will repair it.We can only offer free warranty service for our own machines. The reason is that each manufacturer only supplies free warranty replacement parts to the authorized dealer who sold the machine. This means we only receive free replacement parts for machines purchased from us. What are we repairing?If you want to be perfect, you should specialize. That's why we've specialized in high-quality espresso machines and coffee grinders. We repair these machines ourselves on-site. For ECM, Rocket, Gaggia, Eureka, KitchenAid, and more, you've come to the right place. We're also equipped to handle antique machines and collector's items. However, we're not the right people for fully automatic machines or pod machines (Jura, Nespresso, etc.).