Poke a fine needle through the blockage. To ensure that the steam nozzle remains clear, always turn the steam knob to the steam position for a moment to blow out any residual milk from the nozzle (putting an empty container below to catch the drops) after making your Cappuccino. Clean the steam nozzle and frothing aid with a damp cloth immediately after the frothing operation.
Do not wash the espresso accessories in the dishwasher. Empty the drip tray regularly and, if necessary, clean it and the grid with water and a little mild detergent; then rinse and dry. The brewing head, filter holder and filter must be cleaned after each use with a damp cloth in the case of the brewing head, and a little mild detergent and water in the case of the filter holder and filter. Rinse and dry. The warming tray should be maintained in the same way.
Follow the instructions in your personal instruction manual for descaling your machine as techniques vary according to the model you own. We recommend using the descaling product provided by the manufacturer. Otherwise, you may use 2 tablespoons of tartaric or citric acid (both sold in pharmacies and drug stores) diluted in a half-litre of lukewarm water; pour this mixture into the water tank. For a daily average usage of 4 cups and if the water is hard, we recommend descaling your machine at least every 3 months. If you live in an area where the water is very hard, you may wish to descale more often.
Scale deposits naturally form in your coffee maker. Regular descaling helps protect your coffee maker and ensures it a longer life. It will also help maintain a quality of coffee that remains constant over time.
How often you descale your coffee maker depends on the hardness of the water and on how often you use your coffee maker. The following are tell-tell signs of scaling: the coffee making cycle takes longer, the appliance produces lots of steam, makes much more noise at the end of the cycle or stops during the cycle, this means that scale has built up in your coffee maker. You should descale your coffee maker between every 20 to 40 cycles or once a month depending on the hardness of the water.
This can be due to a number of factors: • There is no water in the tank; fill the tank, • Your tank is not correctly installed; press firmly on the tank, • The filter is blocked; the ground coffee is too fine. Clean the filter holder and try a less finely ground coffee, • The pump is unprimed; refer to the instructions on how to prime it, • Your appliance has scaled up; descale it, • The Claris filter cartridge has been changed but not primed; refer to the instructions on how to prime it.
Make sure the steam nozzle is not blocked. After turning off your appliance and letting it cool: clean and unclog all the orifices of the nozzle with needle provided. Unclog the orifice of the steam nozzle support pipe with a needle. Remove the Claris cartridge.
Arabica beans give the best flavour and are naturally low in caffeine. Experiment with the different varieties, blends and degrees of roasting to find what suits your taste best. Generally speaking, the darker the roast, the stronger the coffee flavour. Light roasting brings out the full complement of aromas and results in a coffee that is both mild and full of flavour — that of the true connoisseur! Great coffees should only ever be lightly roasted to bring out their true richness, subtlety and complexity. Avoid very dark roasted beans as these tend to be more oily and can clog the machines. Check for any tiny stones mixed up with the beans which may also damage the machine.
The sign of a true Espresso is the froth which is created by pressure within the machine whilst the coffee is being made. The pressure is measured in bars (from 1.5 to 19) so the higher the bar pressure the richer and thicker the froth.
An expresso has a stronger aroma than a "normal" coffee. In fact, an expresso can be distinguished by its rich aroma and the creamy foam on the surface of the cup. This requires a pressure of 15 bar (achieved only by espresso machines), water heated to 90-92°C and finely ground and measured coffee (7 g per cup).