Well you've bought that espresso machine that you've always wanted but it appears to be doing one or two odd things that don't seem to be covered in the manual!
Well you'll be pleased to hear that you're not alone as the post Christmas dust settles.
The most common problem appears to be inadvertantly getting an airlock in the boiler of the machine. This is usually the result of the water tank running dry. The result is that no matter how much water you put in the tank the machine is unable to pump any water through the system.
The solution couldn't be easier:
1. Switch off the machine
2. Place a cup under the steam wand and open the valve
3. Switch on the machine
4. Press or switch to "on" the button /knob that usually drives the water through the coffee. After a few seconds the water should start to come through the steam wand.
5. Close the steam valve and move the cup to under the "group head" (that's where the coffee group handle is placed). Water should now start to pour through the group head.
6. Turn off the pump and wait for the machine to heat up.
Problem solved!
The second issue has been one of the coffee apparently being cold despite a good extraction having been achieved.
In the UK at this time that's usually the result of using a cold cup.
If you warm up your machine properly before making the coffee, why not leave the cup under the group handle and run the warming water into it. Tip away the water and hey presto you have one warmed cup!
The final issue has been making a Latte.
The problem is that all the attachments fitted to steam wands these days are designed to make frothing the milk easy. That of course is based on the assumption that you want to make a Cappuccino. But a Latte only requires steamed milk and you really don't want to start microwaving it, otherwise what is the point of buying a fancy machine.
This is one issue that is challenging and I do think that machine manufacturers should look at their design criteria. Solutions have been found on machines that cost £500 +, but what happened to the £100 + machines given the technology is so simple?
My suggestion is to heat the milk using the steam wand in the normal way. You need the milk to be around 10 degrees hotter for a Latte than for a Cappuccino.
Once you've heated the milk to the desired temperature, tap the container on the counter top. This will have the effect of separating out the liquid from the foam within the container.
Next get a spoon and use it to hold back the foam as you pour the milk into your coffee cup. The liquid milk should pour out easily from under the foam. The limitation is the fact that you are left with a lot of unwanted foam hence my plea to manufacturers.
That sums up the main issues we've seen so far. I'll post any additional tips as they come in.
Happy New Year!
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