Question about Gaggia Syncrony Espresso Machine

1 Answer

Goes into 'Self Test' after grinding the beans or even using the pre-ground mode

Hi, all. I'll appreciate your advise on this problem. It suddenly started to show this after more than 6 years usage. The machine was cleaned and de-scaled regularly even I have been using water softener at my house.
The symptom is as follows;
1. After selecting one of the three size coffee, the machine will grind the beans.
2. As soon as the grinding operation finishes, you will hear a few clicking sounds (which is normal) and the brewer mechanism is trying to move.
3. At this point, the display shows 'SELF TEST' and the brewer mechanism just go back to normal mode without brewing any fluid at all.
4. This happens regardless of the selected size of the coffee.
5. It was the same issue even when I used the pre-grounded coffee mode.
6. After this issue, if you open the side door, you can see lots of grounded coffee inside the dreck drawer and the bottom area of brewer mechanism.

Thank you for your help in advance.


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  • Gaggia Expert
  • 223 Answers

You have a power control board(PCB) problem. The machine is restarting while trying to make coffee which would be like you turning the power off then on again. The only way to correct this would be to change the board.

If you would like to order the board you can do so by contacting us at www.cerinicoffee.com

Gaggia Parts and Cleaning supplies from www.CeriniCoffee.com

Posted on Jun 11, 2008

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Heat


Hey Nashville,

I have a few suggestions/questions for you. I've had the Innova(Ascaso) Dream for several years now and use it at least twice daily. I would trust your own senses before sweating the gauges too much. If you're really worried about it being a temperature problem, my first question is whether or not the espresso is actually hot when it comes out.

But my best guess is honestly your beans and grinder (or lack thereof). The problem with using pre-ground beans is that even on the day you open the can, they won't be nearly as fresh as truly fresh ground beans you grind yourself. And the problem gets dramatically worse every day after they are opened.

The key to a thick, crema-laden espresso is very fresh beans that you grind right before making your espresso. You can certainly confirm that the machine is working with any old coffee grinder and a bag of *really* fresh beans from a local roaster.

You really need all the oils that come with really fresh-roasted and fresh-ground beans. And the beans really need to be ground very fine for espresso.

I keep a can of pre-ground Illy decaf beans around for the rare occasions I need to make a decaf, and it's like night a day between that and what I drink daily.

If you try the fresh beans and grind them yourself and can see the obvious difference, then you may want to invest in a good-quality burr grinder (as opposed to the spinning blade kind that most folks use for drip coffee). The reason is that with a burr grinder you can get consistently-sized particles every time. So once you get the setting right on your grinder you can keep pumping out the shots time after time. With a rotary blade grinder you get some big pieces, some little pieces and the water flows through too easily -- or you grind it longer and (1) burn the beans from the heat, and (2) end up with some particles that are just too small -- essentially dust, that will actually clog the process.

So, my best suggestion would be to find a local cafe/roaster and buy a half a pound of beans from them and grind yourself. If you don't have a grinder or want to eliminate a variable, ask them to grind it for you for an espresso machine.

Again, if you can see the difference (and I think you will), then you can consider getting yourself a good grinder.

Good luck!

Tony

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