Gastroback DESIGN ESPRESSO ADVANCED BARISTA Bedienungsanleitung Seite 28

Problem Possible Reasons
Impurities are merged
with the coffee beans and
block the grinder (e.g.
pieces of stalks).
Also refer to the following
entries.
Not enough or too much The grinder needs adjust-
coffee powder. ment.
You retrieved the wrong
dosage.
Using the Steam Wand
No froth or only poor milk The steam wand has not
froth. been flushed before tex-
turing.
The water tank is empty
or not installed correctly.
During texturing, the tem-
perature in the water sys-
tem dropped too far.
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The Easy Solution
Press the grinding button for turning off the grinder.
Follow the instructions, described in 'Care and Cleaning /
Emptying and Cleaning the Bean Hopper'.
If possible, rotate the grind size dial to the highest
number (11). However, do not use violence! Press
the grinding button again to verify, if the grinder is wor-
king again.
If the grinder still does not work and/or the grind size
dial is blocked, try to stop and start the grinder several
times.
If the problem persists, return the appliance to an autho-
rized service centre for examination and repair.
Adjust the amount of coffee powder given off for the
selected dosage (see: 'Changing the Default Settings /
Setting Up the Grinder').
The grinder memorizes the dosages for 1 espresso and
2 espressi separately. Ensure to select the correct setting
(see: 'Operation / Using the Grinder').
Let the steam function operate, until the water is flushed
out of the steam wand and steam is produced. There-
after, try again (see: .'Operation / Texturing Milk').
Fill a sufficient amount of fresh water into the water
tank. Ensure to install the water tank correctly (see:
'Operation / Filling the Water Tank').
The machine is not suited for texturing large amounts.
During operation, the temperature of the water system
drops, due to cold water flowing through. Turn the selec-
tion dial back to the vertical standby position and wait
some seconds. If required, continue texturing. Use the
provided milk jug and texture larger amounts of milk in
portions of 100-150ml.
Problem Possible Reasons
The steam wand is
clogged.
The fat content of the milk
is too high.
The milk is not fresh and/
or not cold enough.
Too much milk.
Different brands and
types of milk and milk
alternatives will texture
differently.
You stopped texturing pre-
maturely.
You need to improve your
texturing procedure.
The milk jug overflows You need to improve your
with large bubbles that texturing procedure.
collapse almost immedi-
ately.
The fat content of the milk
is too high.
The Easy Solution
Even an obstacle that is only narrowing down the steam
flow in the steam wand has great influence on the
results. Leave the steam wand cool down and clean the
steam wand tip (see: 'Care and Cleaning / Cleaning the
Steam Wand').
Try low-fat milk with approx. 1.5% fat.
se refrigerated and really fresh milk for texturing (see:
'Tips for Best Results / Tips for Texturing Milk').
The capacity of the water system is suitable for texturing
100-150ml milk (for 1-2 cappuccino). When you wish to
texture more, divide the required amount into portions.
You may need to adapt the texturing procedure. Give it
a try.
The texturing process needs some time. Leave the appli-
ance operate until the desired quantity of froth is pro-
duced. If required, wait until the water system reached
the required temperature again and continue texturing
thereafter.
Proceed according to the instructions in the sections 'Ope-
ration / Texturing Milk' and 'Tips for Best Results / Tips
for Texturing Milk'. Perhaps, you must try little variations
of the procedure.
Proceed according to the instructions in the sections 'Ope-
ration / Texturing Milk' and 'Tips for Best Results / Tips
for Texturing Milk'. Try to get small bubbles. Try little
variations of the procedure.
Perhaps you used whole milk. Try milk with approx.
1.5% fat (e.g. low-fat milk).
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EN