Question about Saeco Royal Digital Plus Coffee Maker/Espresso Machine

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Water and frother are weak

When I froth milk it takes too long to heat there just isn't enough pressure. Same when I use the water, it used to shoot out of their and now it runs like a faucet turned down low.
I have bought descaler for espresso machines from Starbucks in the last 2 months I have gone through 6 packets trying to clean it out. Nothing seems to work. I'm thinking that maybe the line is too narrow for the water because of scale. I have used a needle to make sure the nozzle isn't plugged. I tried a pipe cleaner too, that didn't fit. I don't have anything any longer than the needle I used. Also I used the descale on the frother and try to reset afterwards and it says "quantity of water not reached". FYI: I have been using distilled bottled water. I love my coffee maker I'm up to 2592 . I returned my machine once and they said it was so scaled it looked like it had never been cleaned. That stumped me because I take very good care of this machine, it worked when they returned it which was back in June 2006. But the same problem is back.

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  • cbrooke Dec 17, 2008

    What I mean when I say frother is the STEAM pressure

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  • Saeco Master
  • 19,396 Answers

Basing on personal experience (you can find more on Google probably), solutions are:

On percolated (filter) coffee machines:

Check water temp, if water temp is insufficient , most common is scale heating element , faulty element, faulty thermostat.
Check if water is dripping right at the center of the filter, if it is dripping on one side because the orifice is clogged, that can result in weak coffee.
Coffee blend not well distributed on filter basket.

On Espresso machines:

Check water temp, same as filter coffee machines (thermostat element, scale on heating chamber).
Ensure that coffee is filled correctly in the filter cup (fill at level), and well pressed.
Ensure that the coffee mixture that you are using is not too coarse, buy the apposite one for espresso.
Ensure that you are not leaving the machine brewing for a time that is too long, and Italian coffee cup is very small, approximately one regular shot.

On the hob moka pots (espresso, Moka and Bialetti type):

This are the trickiest ones, you need art and practice to get a good espresso with a Moka, but when you learn, the result is better than what you may get with an home electrical espresso maker.
The frame on the hob must be not too strong, and the mixture coarse but well pressed, with water at level tag, or you will get a weak coffee.
On Mokas a good strategy is keeping hob at minimum, and turning up the flame at top when coffee starts coming out.

French and turkish cafetieres:

Ensure that you put enough coffee, water hot enough, and that you left the infusion enough time to get a strong coffee.

Note: insufficient pressure and clogged lines on electric machines never give you a weak coffee, exactly the opposite.
Not pressed mixture always gives weak coffee, but too much pressed mixture may give you coffee with bad taste.

Posted on May 22, 2009

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