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  • ECM Espresso Machine Not Heating

    A common reason why an ECM esprECM C199901549 165° Safety Thermostatesso machine does not heat is the common failure of the thermostats, or safety thermostats. If one knows how to use a multimeter, please

     

    a) unplug the espresso machine’s electrical cord from the electrical outlet, and

    b) remove the water reservoir or shut off the water supply if plumbed in, and

    c) Remove the top cover and look for one or more thermostats, including the safety thermostat pictured, and

    d) one at a time, disconnect the 2 wires for the thermostat and check for continuity across the male posts. On the safety, please press in the black clicker before testing. Please connect the wires before testing the next thermostat, and

    e) If there is no continuity, the thermostat usually needs replacement.

    f) Disconnect the 2 wires to the heating element posts and test for an ohm reading of between 8 and 20. Outside of this range, the heating element may be defective and/or damaged.

  • Which is Right for You? Rancilio Silvia Pro X or Silvia Classic

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    We have carried the Rancilio Silvia Classic since 1998, shortly after it was introduced on the market.  Rancilio incorporated several updates to the Silvia Classic and the result is the Silvia Pro X.  Both are made with commercial grade components, are very durable and very temperature stable.  So what are the differences between the Rancilio Silvia Classic and the Rancilio Silvia Pro X, and which is the right choice for you?

    The Biggest Difference Between The Silvia Classic And The Silvia Pro X?

    The Pro X is an upgrade of the Silvia Classic and contains more features than the Classic, primarily because of a change from a single boiler (Classic) to a dual boiler (Pro X).  The Pro X has a much larger size and footprint because of the upgrades.

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    Single Boiler (Silvia Classic)

    • Steaming Milk:  The Silvia Classic has a single boiler, so you cannot pull espresso and steam milk at the same time.  The boiler has to be manually changed via a switch on the front panel from coffee to steam mode.
    • PID:  There is also no PID on the Silvia Classic.
    • Size: Because the machine is a single boiler, it is a smaller machine and has a smaller footprint.
    • Portafilter:  Comes with a standard portafilter with a smaller basket, with a recommended dose up to 16 g.
    • Features: The Silvia Classic is a great starter machine or a machine for someone who likes to tinker and experiment because there are so many accessories and kits available.

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    Dual Boiler (Silvia Pro X)

    • Steaming Milk: The Silvia Pro X has a dual boiler – one boiler for coffee and a second boiler for steam.  This allows you to steam milk and pull espresso at the same time, which makes preparing milk based drinks like lattes and cappuccinos easier.  This is even more of a consideration if you are doing a lot of milk based drinks or a lot of entertaining.
    • PID:  The Silvia Pro X comes with a dual PID.  The PID has more accurate and advanced temperature control for the steam and coffee boilers and as a result provides more temperature stability than the Classic.
    • Size: Because the machine is a dual boiler, it is a taller machine and has a larger footprint.
    • Portafilter:  Comes with an upgraded portafilter with a soft touch handle and a larger basket, with a recommended dose up to 20 g.
    • Features:  Because of the dual boiler and the addition of the the PID, the Silvia Pro X has the following features that are not available with the Silvia Classic:
      • Pressure Gauge
      • Digital Display and Shot Timer
      • Access to Boiler Pressure and Temperature Controls
      • Variable Soft Infusion that allows you to bloom the coffee during extraction
      • Automatic Shutdown which puts the machine in sleep mode after a period of non-use.
      • Automatic Backflush setting that helps to simplify the backflush cleaning process.

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    Which Rancilio Silvia Is Right for You?

    Both are great espresso machines!

    If space is an issue, the Silvia Classic is a smaller machine.  If you do not make a lot of milk based drinks, or if you are looking for a great starter machine, the Silvia Classic is a great machine.  The Silvia Classic gives you the ability to tinker as you begin to expand your coffee knowledge, so the machine can grow with you!

    If space is not an issue and you make a lot of milk based drinks or do a lot of entertaining, the Silvia Pro X is a great espresso machine.  The ability to steam milk while pulling a shot as well as the PID is a big plus.  The Silvia Pro X gives you access to manipulate more parameters during the pulling of an espresso shot.  If you are interested in any of the other upgrades from the Silvia Classic such as the digital display, variable soft infusion, etc. then the Silvia Pro X is way to go!

    Regardless of which Silvia you choose, you will have a very temperature stable and very durable espresso machine that can produce a wide range of drinks!

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  • My Espresso Machine Pump Makes a Weird Noise!

    Over time, one may notice the pump on an espresso machine change its sound or make weird noise or noises while pumping. This should be investigated before it can become worse, or even damage other parts, like the heating element in an espresso machine. On vibration pump espresso machines, the pump noise is always different (louder or rumbling) than when under high pressure espresso extracting. Espresso machines with rotary pumps, the pump sound should always be the same or similar. Things to check for on a traditional espresso machine with portafilters. The below may not apply on superautomatics as they have different systems internally.

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    Is the noise only when
    a) refilling the boiler – the vibation pump is usually the loudest, and/or
    b) running water through the grouphead with coffee – the vibration pump will usually go to a hum noise. If it does not, the ground coffee may not be fine enough. You can check with using a blind filter if your machine is capable of using a blind to see if it goes to a hum. Also, the OPV may be leaking and its return hose should be inspected for discharge without coffee in the filter basket in the filter holder placed into the grouphead, and/or
    c) without coffee – should sound similar to when refilling the boiler through the water wand

    Is the espresso machine plumbed or used in tank/reservoir mode?

    If plumbed in mode…
    Is the water line valve turned on?
    What is water line pressure – if under 35 or over 40 psi, the pump, respectively, may be gasping for water or have too much high pressure.
    When was the inline filter/softener replaced – it may be clogged and needs replacement.

    If tank mode,
    I    s there a softener attached to the hose in the tank?
    Does the noise happen when the softener filter is removed from the hose. If no, the softener needs replacement and charging.
    When was softener/filter last replaced or recharged – if not charged in past week or replaced within last 6 months, please recharge and replace and see if noise goes away.

    Is there an osmotic pack for water treatment blocking the intake in the reservoir?

    All espresso machines
    When has the dispersion screen replaced? Please inspect the screen as it may be clogged.
    If an E61 grouphead, check the gicleur for blockage in the top mushroom AFTER the unit has fully cooled and water supply shut off.

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    Vibration Pump

     

     

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    Rotary Vane Pump

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  • Chocolate Peanut Butter Latte

    How do you top peanut butter and chocolate? Add some espresso!

    Try a Chocolate Peanut Butter Latte!

    In a glass, combine well equal parts of creamy peanut butter and chocolate syrup (1-2 tablespoons of each, to taste) with 1 shot of espresso.

    Top with 6 oz of steamed milk.  Enjoy!

     

  • Backflush Detergent versus Descaler

    Being in this industry for over 25 years, we find many customers confuse back flush detergent and descaler.

    Back flush detergent is also called back wash (backwash) detergent and should be used regularly on machines that are capable to be backflushed. We do have instructions that can be used as guidance, but the manufacturer of your espresso machine may have instructions which would overrule our guidance.

    Backflush detergent is used to clean the coffee oils and particles and stains from the filter baskets, portafilters, and other parts. Backflushing detergent is primarily used for removing the coffee oils and super fine coffee particles from the insides of the dispersion screen, water pathways, and 3-way solenoid valve (or manual valve) on the group head. Examples of backflush detergents include Dusty Caff, Puly Detergent Bottle, Puly Detergent Box,  Cafiza packets, Cafiza bottle, Ascaso Back wash detergent bottle, and Ascaso Back Wash Box.

    On the other hand, descalers or descaling solutions are primarily used to remove the mineral build that occurs inside an espresso machine. This includes pumps, boiler walls, heating elements, metal tubing, piping, and pathways within the grouphead. The descaling should not be performed unless there is usually an issue. Descalers can eat at metals and gaskets, which increases the wear and tear. We perfer to use Puly Descaler for the espresso machines we sell.

    One detergent can not perform as the other, and neither should be mixed.

  • Why does my espresso machine’s water taste metallic?

    If your espresso machine is producing coffee or emits water that tastes like metallic water, it could be due to a few potential issues:
    1. Water Quality:  Most likely, the water you’re using might be causing the metallic taste. Certain waters, which may have a low ppm TDS (under 80), the water may be leaching the metallic taste from the espresso machine’s internal metal components. We have found that changing to a water that has more minerals up to 120ppm TDS, the situation improves.   Keep in mind that measuring the TDS of a water today may change over time as well.
    2. Materials: Sometimes, the materials or oils used in the manufacturing of the espresso machine can affect the taste. We suggest running the aforementioned water to flush out the espresso machine.
    3. Descaling/Backflushing: Too much descaling and/or too much backflushing can expose the metals internally and water too low in TDS can create water that tastes metallic. Flush out the machine using the aforementioned water.
    4. Mineral Build-up: In some cases, hard water can cause metallic deposits from the water itself inside the espresso machine that might affect taste. Regular descaling can help keep things clean.

    Some customers have stated that they did not have an issue with an older machine, including ones of the same make and model. Please keep in mind that manufacturers will over time change the internal components of the same model. For example, we had a customer with an old Rancilio Silvia espresso machine with a synthetic resin-made by polymerizing tetrafluoroethylene on the inside of the boiler with no issue of metallic taste. However, when the customer replaced it with a new Rancilio Silvia M espresso machine without the inside coating, the brand-new machine was emitting a metallic taste. The reason is that the water used did not react with the coating on the first unit, but it did react with the unit on the replacement espresso machine. Once the water was changed, the problem went away.

    Hence, once can use the same water for years, but that same water can cause an issue on the same or different make and model espresso machine. And, sometimes the water source can change over the course of time or if the water comes from a different source or spring.

    More can be read about water sources and choices. 1st-line Equipment, LLC also offers some videos about water choices, treatment, etc.

    If you’ve tried these steps and the problem persists, it might be worth contacting the manufacturer, dealer or a professional technician to check for any underlying issues.

  • How often & how should I clean my espresso machine water tank?

    Most important, we do not recommend placing any espresso machine components, including a water reservoir/water tank, into a dishwasher appliance unless specifically specified in the owners manual. Even in these cases, we do not recommend because too hot water can cause a meltdown which will not be covered under any warranty.

    The water tank or water reservoir, if being used on a non-plumbed espresso machine, should be cleaned with a mild, non-abrasive dish-wash detergent at least every 2 weeks. After removing the reservoir from the espresso machine, a non-abrasive sponge can be used after a placing a small amount of dish-wash detergent and warm water in the water tank or reservoir. The sponge can also be used to clean any external part of hoses placed into the reservoir. Just remember to wipe those hoses with a clean rinsing cloth AND rinse the water tank reservoir twice filled with clean water. Dry the external part of the reservoir before placing it back into the espresso machine.
    ECM P6016 Water Tank Magnetic Float Cap

    Lelit 9600012 Magnetic Float For Water TankIf there is a magnet float in the tank, we suggest removing the cover which holds the magnet in the compartment so the compartment and the magnetic float can also be washed. The cover usually slides upwards. A screwdriver is sometimes need to lift upwards, but it can break, so be careful.

    If the espresso machine is plumbed in, the tank should be cleaned every 6-12 months dependent upon any build up of mold, fungus, dust, etc.

     

  • Do espresso grinders need NSF approvals

    NSF stands for the National Sanitation Foundation, now known as NSF International. It is a global organization that develops public health standards and certification programs to ensure the safety and quality of products and systems. NSF certification is widely recognized in various industries, including food service, water filtration, and consumer goods..

    In most cases, espresso grinders do not need NSF approvals, unless the ground coffee is actually being served raw. If used with an espresso machine that is NSF approved, then we have seen the grinders do not need to be NSF approved. However, every health department is different in requirements. Hence, we suggest you write via snail mail or email to your local health department with an inquiry if the espresso grinder requires NSF and only allow them to put a response in writing. We have found that one inspector in a health department may allow the non-NSF grinders while another inspector may be more stringent in their requirements.

    Espresso grinders with NSF will usually be priced much higher as the testing labs can charge in upwards of $30,000 plus a unit fee for each label with the NSF emblem.

    On our web site, we will post NSF in the description or specifications on grinders that have the NSF approval. For those grinders that do not have NSF approvals, there will be no reference on the product page. The same goes for espresso machines.

     

  • Open a Coffee Shop with Commercial Espresso Equipment

    Open a Coffee Shop with Commercial Espresso Equipment

    Carimali Bubble 2 Group Commercial Espresso Machine (110V or 220V available)Quality commercial espresso equipment is essential for coffee shops, restaurants, and any establishment that serves high-quality espresso drinks. Here’s a breakdown of some key equipment types and features you might consider:

    1. Espresso Machines

    • Single Boiler: Good for small operations or where space is limited. They can brew espresso and steam milk, but not simultaneously.
    • Dual Boiler: Allows for brewing and steaming at the same time, making it ideal for busier environments.
    • Heat Exchanger: Features a single boiler with a heat exchanger, which allows for simultaneous brewing and steaming, but can be less temperature precise than dual boilers.
    • Automatic vs. Manual: Automatic machines control water flow, while manual (or lever) machines require more skill and offer greater control over the brewing process.

    2. Grinders

    • Burr Grinders: These are preferred for consistent grind size. They come in flat burr or conical burr varieties.
    • Dosing Grinders: Automatically dose the correct amount of coffee per espresso extraction.
    • On-Demand Grinders: Grind coffee fresh for each shot, which is ideal for maintaining flavor and quality.

    3. Coffee Brewers (currently not offered by 1st-line Equipment, LLC which only specializes in espresso)

    • Drip Coffee Makers: Used for brewing large quantities of coffee.
    • Cold Brew Systems: For making cold brew coffee in large batches.

    4. Milk Frothers and Steamers

    • Steam Wands: Integrated with espresso machines for frothing milk.
    • Automatic Frothers: Separate units that automate the milk frothing process.

    5. Water Filtration Systems

    • Inline Filters: Prevent impurities from affecting the taste of the coffee and protect the equipment.
    • Water Softeners: Reduce the buildup of scale in machines, prolonging their lifespan.

    6. Accessories and Tools

    • Portafilters: The handle used to hold the coffee grounds.
    • Tampers: Used to compress the coffee grounds evenly.
    • Knock Boxes: For discarding used coffee grounds.
    • Milk Pitchers: For steaming and pouring milk.

    7. Refrigeration Units (currently not offered by 1st-line Equipment, LLC)

    • Under-Counter Fridges: For storing milk and other perishables close to the espresso machine.
    • Beverage Coolers: For displaying and keeping other drinks at the right temperature.

    Considerations for Choosing Equipment:

    • Volume: Consider how much coffee you need to produce daily.
    • Space: Ensure the equipment fits in your available space and workflow.
    • Budget: High-end machines offer more features but come at a higher cost.
    • Brand and Support: Established brands may offer better support and reliability.

    If you’re setting up a new coffee business or upgrading, it’s a good idea to consult with a specialist, like 1st-line Equipment,  who can help you choose the right equipment for your needs and budget.